品飲筆記：1958年的黑教皇已進入成熟期，杯中散發煙草、雪松、潮濕林地與皮革的香氣，餘有乾紅果的餘韻。口感圓潤且偏鹹香，單寧經年軟化但仍留有支撐，整體結構沉穩，尾韻帶土壤與蘑菇的深度。 酒莊與葡園：黑教皇為Pessac‑Léognan名莊，以園區分地管理為主，行間留草、採整合害蟲管理，並取得Terra Vitis與HVE3等環境認證。採用小籃手工採摘，重視果實完整性。 釀造與陳年：進行田間初篩與人工去梗，輕力以重力導入30–70百升橡木槽，低溫浸皮後以人工踩皮（或手工下帽），浸漬30–40天，隨後以重力入法國橡木桶完成酒體轉入與乳酸發酵，桶陳約18個月，帶來細緻香料與結構感。 飲用建議：這樣的老年份酒比較嬌嫩，建議溫和醒酒約30分鐘以去除沉澱並打開層次，搭配慢燉紅肉或陳年起司，能把它的陳香與口感細細品出來。
Tasting note: A mature Pessac‑Léognan with a nuanced bouquet of tobacco, cedar, damp forest and hints of smoked leather, over subtle dried red fruit. The palate is rounded and savory, tannins softened by age, with a measured concentration and a lingering, earthy finish. Producer & vineyard notes: Château Pape Clément is a Cru Classé estate managed with parcel-by-parcel attention — grass between rows, integrated pest management and Terra Vitis / HVE3 certification. Manual harvest in small crates preserves fruit quality. Winemaking & ageing: Grapes are hand-sorted, destemmed and handled gently by gravity into 30–70 hl oak vats. Low-temperature pre-fermentation maceration, manual punch‑downs and a 30–40 day maceration precede racking by gravity into French oak. Malolactic fermentation and 18 months' barrel ageing impart subtle spice and structure. Serving: This 1958 bottle is developed and delicate — decant gently (about 30 minutes) to separate any sediment and allow the complex tertiary aromas to open. Serve slightly below ambient red temperature. Pairs beautifully with richly flavoured red meats and aged cheeses.
黑教皇（Château Pape Clément）是Pessac‑Léognan的古老名莊，目前由Bernard Magrez擁有並結合現代顧問團隊（如Michel Rolland與Julien Viaud）的經驗。莊園強調分地管理與手工處理，田間採用行間留草、低干預的害蟲管理與有機友善做法，並取得Terra Vitis與HVE3等環境標章，旨在表現產地風土與穩定品質。
Château Pape Clément is a historic Cru Classé estate in Pessac‑Léognan, now owned by Bernard Magrez. The property combines traditional winemaking with modern consulting input, and benefits from consultants including Michel Rolland and Julien Viaud. Vineyard practices emphasize parcel management, manual harvest and environmental certifications that reflect a commitment to quality and site expression.
