Description
The 2016 Haut-Brion is blended of 56% Merlot, 37.5% Cabernet Sauvignon and 6.5% Cabernet Franc. Medium to deep garnet-purple colored, the nose is at once profound and arresting, offering drop-dead gorgeous Morello cherries, lilacs and red rose scents with a core of Black Forest cake, warm blackcurrants and blueberry preserves plus wafts of sandalwood and underbrush. Medium-bodied, the elegantly crafted palate is completely packed with intense floral, mineral and cassis-laced flavors with a firm frame of very finely pixelated tannins and seamless freshness, finishing very long and achingly stunning.
- Alcohol %: 14%
- Decant Time: 2 hours
- Taste: Morello cherries, lilacs, red rose, Black Forest cake, blackcurrants, blueberry preserves, sandalwood, underbrush
- Food Matching: roast lamb, beef tenderloin, duck confit, mature cheeses
- Grape Variety:
Merlot
: 56%,
Cabernet Sauvignon
: 37%,
Cabernet Franc
: 6%,
Other
: 1%,
Tasting note
2016 年的奧比安酒莊出品的這款酒來自波爾多的佩薩克-雷奧良產區。這款酒呈現中至深的石榴紫色，香氣撲鼻，帶有酸櫻桃、紫丁香和紅玫瑰的香氣，核心是黑森林蛋糕、溫暖的黑加侖和藍莓果醬，還有檀香木和灌木的氣息。這款酒的口感優雅，中等酒體，充滿濃郁的花香、礦物質和黑加侖的風味。單寧細膩，酸度平衡，餘味悠長，令人驚艷。這款酒是奧比安酒莊卓越風土和精湛釀酒技術的完美體現。
The 2016 Chateau Haut-Brion is a masterpiece from Pessac-Leognan, Bordeaux. This wine boasts a medium to deep garnet-purple color and an arresting nose of Morello cherries, lilacs, and red roses, with a core of Black Forest cake, warm blackcurrants, and blueberry preserves, plus wafts of sandalwood and underbrush. The elegantly crafted palate is medium-bodied and packed with intense floral, mineral, and cassis-laced flavors. It has a firm frame of very finely pixelated tannins and seamless freshness, finishing very long and achingly stunning. This wine is a testament to the exceptional terroir and meticulous winemaking at Chateau Haut-Brion.
Winery
奧比安酒莊位於佩薩克公社，距離波爾多市中心僅幾英里。它是唯一一款同時被1855年分級和格拉夫分級列為一級酒莊的葡萄酒。葡萄園擁有獨特的風土，釀酒過程由讓-菲利普·德爾馬斯精心管理。葡萄收穫後放入發酵罐中發酵，然後在法國橡木桶中陳釀18至20個月。
Chateau Haut-Brion is located in the commune of Pessac, just a few miles southwest of Bordeaux’s city center. It is the only wine to be both First Growth from the 1855 classification and Classified Growth of the Graves. The vineyard benefits from a unique terroir, and the winemaking process is meticulously managed by Jean-Philippe Delmas. The grapes are harvested and placed in vats for fermentation, followed by aging in French oak barrels for 18 to 20 months.
