2017 Chateau La Fleur Petrus (1500 ml)

品飲筆記：打開杯蓋即可聞到黑莓、李子、紫羅蘭與些許松露、潮土氣息，層次分明。入口如天鵝絨般順滑，果實豐滿但不厚重，細緻的單寧像絲線般編織，酸度支撐整體結構，尾韻鮮明且綿長。生產與釀造：酒莊位於波美侯高地，葡萄以人工採收，採雙重分選（人工與光學），在溫控水泥槽與不鏽鋼槽中發酵，採取溫和受浸與控制萃取，陳年16–18個月，半數新法國橡木桶，讓酒既有果香又保有細緻橡木結構。葡萄園與風土：田地在33–38米高的高原，礫石與深厚粘土交錯，鐵質底層賦予礦物感與骨架；礫石地塊傾向優雅、粘土地塊則帶來緻密與圓潤口感。建議搭配：烤羊腿、風乾紅肉、松露料理或陳年起司，醒一小時風味最佳。

Tasting Note: Plush and aromatic, this Pomerol opens with layered notes of black raspberry, plum, violets and a hint of truffle and wet earth. The palate is luxuriously textured — silk and velvet meet a nicely focused core, with discreet, fine-grained tannins and lively acidity that carries a long, persistent finish.
Producer Notes: Château La Fleur-Pétrus sits on the plateau of Pomerol; its identity is drawn from a careful mix of gravel and deep clay soils on iron-rich subsoil and parcels at 33–38 m elevation. The estate was an early acquisition of Jean-Pierre Moueix and remains one of the appellation’s reference properties.
Winemaking: Manual harvest with double sorting (manual and optical). Fermentation in thermo-regulated concrete and stainless-steel vats with gentle, controlled maceration and extraction. Aged 16–18 months in French oak (50% new), producing a wine of structure and polish.
Vineyard: Parcels alternate between gravel-dominated sites (lending elegance) and clay-rich pockets (providing density and velvety texture). The plateau position and iron-rich subsoil add mineral tension and depth.
Serve: Decant about 60–90 minutes for best aromatic lift. Enjoy from the suggested drinking window; pairs beautifully with roasted or braised red meats and aged cheeses.

Specification

• Alcohol %: 14.5%
• Decant Time: 60-90 minutes
• Taste: velvety, truffle, black raspberry, plum, licorice, cocoa, violet, blueberry, wet earth, spice, silky tannins, fresh acidity, long finish
• Food Matching: Roasted lamb, Fillet steak with butter, Beef and venison, Mushroom ragout or truffle dishes, Aged hard cheeses
• Grape Variety: Merlot , Cabernet Franc , Petit Verdot ,

Winery

La Fleur-Pétrus 是波美侯高原上的老牌酒莊，以礫石與深粘土地塊的巧妙搭配著稱。1950年由 Jean-Pierre Moueix 收購，至今仍是產區指標之一，重視分地塊管理與細緻釀造工法。

Château La Fleur-Pétrus is a historic Pomerol estate on the plateau, famed for blending gravel and clay parcels to produce wines of elegance and density. An early acquisition by Jean-Pierre Moueix in 1950, the property is among the appellation’s benchmarks.