Description

• Alcohol %: 13.5 - 14.5%
• Decant Time: 90 minutes
• Taste: black plum, blackberry, dark cherry, dark chocolate, espresso, truffle, licorice, black pepper, purple flowers, tobacco, mineral, bright acidity, fine tannins, silky texture, long finish
• Food Matching: Beef (fillet, sirloin, T-bone), Venison, Lamb, Grilled or roasted red meats, Mushroom-based dishes, Aged hard cheeses
• Grape Variety: Merlot : 95%, Cabernet Franc : 4%, Petit Verdot : 1%,

Tasting note

品飲筆記：入口先是濃郁的黑莓與黑李果香，隨之而來的是黑巧克力、烘焙咖啡與微妙的松露氣息，花香點綴其間，舌面有礦物感貫穿全程。口感豐腴而絲滑，細緻單寧支撐結構，酸度清新有活力，餘韻悠長。 酒莊背景：La Fleur-Pétrus 位於 Pomerol 高地，1950 年納入 Moueix 家族旗下，是當地傳奇莊園。酒莊將山丘不同礫石與黏土地塊巧妙結合，礫石地塊帶來優雅與明快，深黏土地塊則賦予酒體密度與柔順。 釀造工藝：人工採收、雙重篩選（人工與光學）以確保果實純淨。於溫控混凝土與不鏽鋼槽發酵，採取溫和且受控的浸皮和萃取手法，保留果香純粹性。陳年約 18 個月於橡木中，造就精緻而耐陳的結構。 葡萄園與土壤：位處 33–38 米的高地，底層富含鐵質，表土有礫石與深層黏土的差異，酒莊按地塊差異細分管理，追求每片田的最佳表現。 飲用建議：年輕飲用時建議醒酒約 90 分鐘以攤開香氣層次；高品質的結構讓它可在酒窖中持續發展十數年。搭配烤紅肉、野味、菌菇料理或陳年乳酪都非常合適。

Tasting Note: A concentrated, elegant Pomerol showing layers of black-plum and blackberry fruit framed by dark chocolate, espresso and subtle truffle. Floral hints and a touch of orange zest lift the top notes while a mineral thread runs through the palate. The mouthfeel is plush and silky, with well-defined, fine tannins and bright acidity that give energy and length. Producer Notes: Château La Fleur-Pétrus stands on the Pomerol plateau and has been part of the Moueix legacy since 1950. The estate’s identity is rooted in a careful assembly of gravel and deep clay parcels; gravel parcels yield finesse and lift, clay parcels contribute density and velvety structure. The vineyard sits at 33–38 metres above sea level and benefits from iron-rich subsoils. Winemaking: Hand-harvested fruit undergoes double sorting (manual and optical). Fermentation takes place in thermo-regulated concrete and stainless steel vats with gentle, controlled maceration and extraction to preserve purity of fruit. The wine was matured for 18 months in oak, producing a polished, structured wine built to age. Vineyard Notes: Plateau terroir of gravel and deep clay over iron-rich subsoil; individual parcels are selected to balance elegance and weight. Manual viticulture and attention to parcel-specific elevation and soil nuance are central to the wine’s profile. Serving: Best enjoyed after decanting (about 90 minutes) if drinking in its youth; will cellar very well through the 2030s and into the 2040s. Pairs superbly with roasted or grilled red meats, game, mushroom dishes and mature cheeses.

Winery

La Fleur-Pétrus 是 Pomerol 的著名酒莊，1950 年由 Jean-Pierre Moueix 收購並投入細緻管理。酒莊坐落於高地，海拔約 33–38 米，土地由礫石與深層黏土組成。酒莊強調人工栽培、嚴格分級篩選與依地塊差異的釀造方式，目的是把每塊田的風土特色忠實呈現在酒款中。

Château La Fleur-Pétrus is a distinguished Pomerol estate acquired by Jean-Pierre Moueix in 1950. The property sits exclusively on the Pomerol plateau, where a mosaic of gravel and deep clay parcels at 33–38 metres elevation gives rise to wines that balance elegance and density. The domaine emphasizes manual viticulture, meticulous sorting and parcel-specific vinification to express terroir nuances.