Description

• Alcohol %: 13 - 14.5%
• Decant Time: 30-60 minutes
• Taste: black fruit, cassis, cedar, tobacco, graphite, leather, earthy, vanilla oak, spice, firm tannins, mineral finish
• Food Matching: Beef fore rib, Longhorn T-bone (lean and intense), Braised beef with dumplings, Venison, Mature hard cheeses (e.g., Lincolnshire Poacher)
• Grape Variety: Merlot , Cabernet Sauvignon , Other Bordeaux Varieties ,

Tasting note

品飲筆記：馮百代1996帶出典型波亞克的成熟風貌——黑果為主軸，隨之有雪松、煙草、石墨和皮革的底蘊，橡木香呈現香草與香辛料調性。口感紮實，中高酸度配以結實而細緻的單寧，餘韻帶礦物感，收束長而穩。生產與釀造：酒莊以人工分級採收，田間第一道篩選後入廠再以震動分選，採用傳統發酵法，溫控槽發酵、浸皮28–35天後放汁。全部進入法國橡木桶陳年16–18個月，其中約55%為新桶，讓酒體在時間中獲得優雅的橡木支撐。葡萄園風土：深層的加龍河礫石土壤、排水良好且地形剖面複雜，幫助果實累積集中度與礦物性，造就波亞克一貫的骨架與陳年潛力。建議醒酒30–60分鐘，搭配烤紅肉、燉牛或熟成硬質起司，口感會更協調。

Tasting note: This 1996 Pauillac shows a classic, developed profile: black fruit core with cassis and dark plum, layered with cedar, tobacco leaf and graphite. Oak-driven vanilla and spice mingle with leather and earthy notes. On the palate it is structured and concentrated — medium‑high acidity, firm yet integrated tannins and a long, mineral-tinged finish. Producer & winemaking: Chateau Fonbadet conducts traditional vinification with careful plot selection and manual harvesting. Fermentation in thermo-regulated tanks, with maceration of 28–35 days and run-off after maceration. The wine was aged 16–18 months in 100% French oak barrels (55% new), giving measured oak spice and frame without overwhelming the core fruit. Vineyard notes: Vines are planted on deep Garonne gravel with well-drained, dissected profiles that produce wines with firm structure, clear minerality and Pauillac’s signature backbone. Serving: Gentle decanting for 30–60 minutes is recommended to separate any sediment and to allow the bouquet to open. Pair with roasted or grilled red meats, braised dishes or mature hard cheeses.

Winery

馮百代酒莊位於波亞克，遵循美多克的經典釀造路線。莊園坐落在加龍河礫石地帶，重視田間分級與人工採收，入廠後以穩定的溫控發酵與長時間桶陳來塑造酒的骨架和陳年力道。酒莊追求果實表現與單寧結構的細緻平衡。

Chateau Fonbadet is a traditional Pauillac estate rooted in Medoc viticultural practice. Working plots on deep Garonne gravel, the domaine focuses on careful selection in the vineyard and classical cellar methods to produce wines with structure, minerality and aging potential. Their élevage — extended barrel ageing with a significant proportion of new French oak — aims to balance ripe fruit and tannic backbone.