Description

• Alcohol %: 14 - 15%
• Decant Time: 90 minutes
• Taste: black fruit, blackcurrant, blackberry, plum, dark chocolate, cocoa, truffle, tobacco, spice, vanilla oak, earthy, velvety tannins, savory, long finish
• Food Matching: Roast lamb, Ribeye steak with Café de Paris butter, Grilled sirloin, Beef and venison, Mushroom ragout / truffle dishes, Aged hard cheeses (Comté, Manchego)
• Grape Variety: Merlot , Cabernet Franc ,

Tasting note

來自波美侯的家族小莊，這支酒第一口就能感受到飽滿黑果與濃郁巧克力、松露氣息，但不只是厚重——單寧扎實而圓潤，整體口感豐腴、層次分明。葡萄園位於礫石覆蓋黏土的地塊，人工採收後以混凝土槽進行冷浸（3天10°C），發酵與浸皮共計3–4周，後續在橡木桶中完成乳酸發酵並於澄澈酒泥上育酵2個月。總陳釀15個月（65%新桶），橡木帶來香草、烘烤與煙草味，與礦物感和果實巧妙交織。建議醒酒約一至兩小時，與烤羊排、重口味紅肉或松露料理最為合拍。

This Pomerol from the Chasseuil family delivers a richly concentrated profile: dense black fruits — blackcurrant, blackberry and plum — layered with dark chocolate, cocoa and pronounced truffle notes. The palate is plush and full-bodied, structured around ripe, velvety tannins and framed by significant French oak. Vineyards sit on gravel over clay and grapes are picked by hand. Winemaking combines cold pre-fermentary maceration in concrete vats (3 days at 10°C), a maceration/fermentation of three to four weeks, malolactic in barrels, and lees contact with two months of élevage. Aged 15 months (65% new oak, 35% one-year-old), the wine shows depth, savory complexity and a long, polished finish. Best enjoyed after a short decant to let oak and truffle notes harmonize with the ripe fruit.

Winery

菲迪克里奈堡由Chasseuil家族經營，是波美侯小而精的酒莊。莊園重視人工採收與精細釀造流程：混凝土槽冷浸、長時間浸皮發酵、桶中乳酸發酵與新橡木陳釀，追求在結構與圓潤之間取得平衡，呈現富層次的波爾多風味。

Château Feytit-Clinet is a family-run Pomerol estate (Chasseuil family) focused on small-lot, carefully crafted wines. The cellar combines traditional winemaking with modern precision: manual harvests, concrete vats for cold pre-fermentary maceration, barrel malolactic conversion and a measured new-oak élevage to build structure without losing Pomerol’s plush character.