1996 Chateau la Gaffeliere

品飲筆記：酒色深寶石紅，前段帶出成熟黑櫻桃的甜香，夾雜細緻的胡椒與礦物感，輕輕烘托出新橡木的香氣。入口圓潤、質地絲滑，但中後段有紮實的架構與單寧收尾，酸度平衡且收束乾淨。酒莊背景：嘉芙麗由Malet-Roquefort家族經營，列為聖艾美濃Grand Cru，葡萄園約22公頃，坐落於石灰岩高地與黏土石灰坡地，坡下土壤較含矽質。釀造工藝：採低溫冷藏12小時、光學分選、分地塊不鏽鋼恆溫發酵，以重力灌裝並搭配踩皮與頻繁泵酒，75%於槽中完成乳酸發酵，25%於木桶。熟成：13–15個月，約60%新橡木（含500公升桶），並有少量陶缸熟成，使木香融入不搶鋒。搭配建議：烤羊、紅肉或風味濃郁的成熟乳酪都很合拍。溫馨小提醒：開瓶先醒約45分鐘，能更好展現香氣與細緻口感。

Tasting Note: Deep ruby in the glass, this Saint-Emilion shows ripe black-cherry fruit lifted by a peppery, mineral edge and discreet new-oak spice. The palate is plush and velvety yet structured — balanced acidity and a tannic underpinning give shape to a long, pure finish. Producer Notes: From the Malet-Roquefort family estate classified as a Saint-Emilion Grand Cru, the Château works 22 hectares on a limestone plateau with clay-limestone slopes and more siliceous soils at the foot of the hills. Vineyard Notes: Vines are managed with integrated farming practices, single and double Guyot pruning, grass cover between rows, leaf removal and green harvesting; hand-picked into small crates. Winemaking Notes: Bunches are cooled for 12 hours at 7°C then optical-sorted. Parcel vinification in stainless-steel, gravity filling, with traditional pumping-over and punching-down; malolactic completes mainly in tanks with a portion in barrels. Ageing: 13–15 months including around 60% new oak (including 500 L barrels) and a small amphora component — the result is framed oak without domination. Serve slightly cool; decant about 45 minutes to open the aromatics. Ideal with roasted red meats, game and mature cheeses.

Specification

• Alcohol %: 13.0%
• Decant Time: 45 minutes
• Taste: black cherry, sweet fruit, peppery, mineral, subtle new oak, velvety texture, integrated acidity, tannic finish, long pure finish
• Food Matching: Beef, Venison, Roast lamb, Lamb with red wine sauce, Galloway wing rib, Mature hard cheeses, Mushroom-based dishes
• Grape Variety: Merlot : 80%, Cabernet Franc : 10%, Cabernet Sauvignon : 10%,

Winery

嘉芙麗酒莊為家族經營的聖艾美濃Grand Cru，約22公頃葡萄園坐落於石灰岩高地與黏土石灰坡地。酒莊結合傳統栽培與嚴格分選，釀造上注重分地塊處理與掌控發酵，主要熟成以新橡木為主，並保留小比例陶缸以強化風土表現與層次。

Château La Gaffelière is a family-owned Saint-Émilion Grand Cru whose 22-hectare estate sits on a limestone plateau with clay-limestone slopes. The property blends traditional viticulture with careful sorting and modern cellar techniques, aging its top cuvées in a high proportion of new oak with a small amphora element to balance texture and complexity.