2010 Chateau Suduiraut

講起波爾多甜酒，如果 Château d'Yquem 係皇者，咁鄰近嘅 Château Suduiraut 就係最有帝皇氣派嘅無冕之王。這座名莊自十七世紀起便屹立於風土絕佳的礫石丘陵上，受惠於晨霧與秋日暖陽交替，孕育出最完美的貴腐菌。2010 年是波爾多公認的世紀傳奇年份，酒莊團隊前赴後繼在田間進行了整整五輪全手工精細採摘，只取濃縮至極致的貴腐精華，再經由法國橡木桶漫長陳釀二十個月。酒液在杯中閃耀著成熟琥珀金光，輕輕一搖，蜜餞杏脯、槐花蜜、塞維利亞苦橙醬、番紅花同蜂蠟香氣排山倒海而來。入口醇厚如絲，雖然甜度飽滿豐潤，但被那一股充滿張力同穿透力的明亮酸度完美拉起，絲毫唔會黏滯油膩，尾韻長得驚人，帶有細緻礦石同生薑辛香，絕對係可以伴隨幾十年的液體黃金。

Château Suduiraut 2010 represents an undisputed high-water mark for botrytized golden nectar from Sauternes. Born from gravelly soil slopes bathed in morning autumn mists and golden afternoon sunshine, this vintage demanded five meticulous vineyard passes to hand-harvest only the most sublime, noble rot-concentrated berries. Aged patiently for 20 months in French oak, the wine opens with an exhilarating, multi-layered bouquet of roasted apricot, acacia honey, saffron, candied Seville orange peel, and dried quince. On the palate, it delivers a lavish, velvet texture with 145 grams per litre of natural lusciousness, yet remains breathtakingly agile thanks to an electrifying backbone of acidity. The finish is crystalline, prolonged, and laced with exotic spices and minerals that linger for minutes.

Specification

• Alcohol %: 14%
• Decant Time: 45 minutes
• Taste: Acacia Honey, Dried Apricot, Candied Citrus, Saffron, Ginger Spice, Beeswax
• Food Matching: Pan-seared duck foie gras, Roquefort and aged blue cheeses, Roasted peach tart with Madagascar vanilla, Cantonese roasted crispy goose
• Grape Variety: Sémillon : 90%, Sauvignon Blanc : 10%,

Winery

旭金堡

Château Suduiraut