品飲筆記：麗嘉奧比安2017展現優雅且層次豐富的香氣；紅莓與黑莓的果實感與石墨、雪松、煙燻和花香相互呼應。口感清爽、有張力，酸度鮮明但不突兀，單寧細緻而成熟，酒體中等偏澎湃，餘韻細長且帶礦物鹽感。 酒莊與生產：酒莊由團隊細心打理，產量控制並以選園入瓶為主，2017年雖遇春霜挑戰，但遺留良好風土的地塊仍收穫出優質果實。採收期間全部手工摘採（9月4–9日），確保果實完整與分級精準。 釀造與熟成：以溫控不鏽鋼、混凝土與木質發酵槽交替使用，部分批次採整串發酵，發酵期約25–30天，部份在桶中完成乳酸發酵。熟成18–24個月，65%使用新橡木，其餘則在舊桶、混凝土槽與陶罐中培養出質地與香氣的平衡。這樣的處理讓酒既有橡木支撐又保有果實純淨與口感細膩。 葡萄園環境：2017年酒莊總面積約29.6公頃，製作頂級酒款的園塊約7.6公頃，密植達每公頃10,000株，平均植齡42年。礫石覆蓋於粘–石灰基底，提供良好排水與熱量反射，幫助果實成熟但保存酸度與礦感。整體風格討喜、層次分明，適合搭配紅肉或成熟奶酪。
Tasting note: A poised and refined Pessac‑Léognan showing layer upon layer of red and darker fruit — cherry, plum and blackberry — lifted by graphite, tobacco and subtle floral spice. The palate is elegantly built: fresh acidity, ripe yet fine-grained tannins and a medium‑full body that delivers tension and energy. Smoky cedar, a hint of anise and a saline minerality add complexity, finishing long and focused. Producer notes: Run under the stewardship of Guillaume Pouthier and owned by Patrice Pichet, the estate produces a Grand Vin from carefully selected vineyard parcels. 2017 was a vintage that rewarded well-tended sites with concentrated, aromatic fruit despite a challenging spring. Winemaking notes: 100% hand-harvested (4–9 September). Fermentations took place in temperature‑controlled vats (stainless steel, concrete and wood) with some whole-bunch vinifications; macerations average 25–30 days. Malolactic was carried out partially in barrel. Ageing lasted 18–24 months with 65% new oak and the remainder in used barrels, tuns, concrete vats and terracotta amphorae — an approach that balances oak lift with textural purity. Vineyard notes: Total estate 29.6 ha; 7.6 ha used for the Grand Vin in 2017. Dense plantings at 10,000 vines/ha, average vine age around 42 years. Soils are Mindel gravel over a clay‑limestone subsoil, giving ripe phenolics, crunchy acidity and a fine mineral thread.
麗嘉奧比安位於Pessac‑Léognan，是具歷史的酒莊，重視園塊選擇與傳統釀造工藝。團隊在橡木與混凝土、陶罐間取得平衡，追求風土表現與口感細緻度。
Chateau Les Carmes Haut-Brion is a historic Pessac‑Léognan estate producing refined, terroir-driven wines. The team focuses on parcel selection, traditional cellar techniques and a judicious use of oak alongside concrete and amphorae to preserve purity and texture.
