Description

• Alcohol %: 13.5 - 14.5%
• Decant Time: 45 minutes
• Taste: raspberry, floral, dark chocolate, creamy, concentrated, minerality, crisp acidity, fresh finish, silky tannins, earthy
• Food Matching: Grilled or pan-seared beef (fillet, flank, steak), Roast or braised lamb dishes, Venison and other game, Rich meat stews and cassoulet, Mature hard cheeses
• Grape Variety: Merlot , Cabernet Franc ,

Tasting note

1988 年的卓龍帶有波美侯獨有的泥土與礫石印記，香氣以清新的紅莓和花香為主軸，隨之而來的是濃郁的黑巧克力與奶油般的橡木香。口感集中但不厚重，酸度明亮使整體輪廓清晰，單寧細緻、絲滑，尾韻帶礦物與陳年香料的餘味。酒莊採人工採收並進行雙重篩選，於小型水泥槽發酵，主要以新橡木桶熟成，這樣的釀法讓果實濃縮感與泥土深度被完整保留。建議溫和醒酒約45分鐘，最適合搭配牛排、燒烤或烤羊、獵物料理，亦能與成熟起司互補風味。

1988 Château Trotanoy is a classic Pomerol showing the estate’s signature weight and minerality from its clay-and-gravel soils. The nose opens with vivid raspberry and floral lift, backed by dense, concentrated layers of dark chocolate and creamy toast from mostly new oak ageing. On the palate it is richly concentrated yet kept lively by a crisp, fresh acidity; tannins are polished and supportive rather than aggressive. Vinified in small concrete vats after manual harvest with double sorting and matured in mainly new oak, this wine combines power, depth and an earthy mineral thread from the famous crasse de fer subsoil. Serve gently decanted (around 45 minutes) and pair with grilled beef, roast lamb, game or mature cheeses.

Winery

卓龍酒莊自十八世紀即名聲遠播，1953年由讓-皮埃爾·穆埃克斯接手後更確立了在波美侯的地位。酒莊園址西向緩坡，地層由頂端的礫石逐漸轉為下方厚重的黏土，底層還有著著名的「crasse de fer」鐵質硬土，這樣的地質讓葡萄酒兼具力量與礦感。生產上堅持人工採收與雙重篩選，小型水泥槽發酵、以新橡木桶熟成，目的是在保留果實純度的同時增添結構與陳年潛力。

Château Trotanoy, purchased by Jean-Pierre Moueix in 1953, has long been regarded as one of Pomerol's benchmark estates. Its vineyard is a compact mosaic of gravel and heavy clay sitting over a hard, iron-rich subsoil ('crasse de fer'), a composition that yields wines of power, depth and concentrated complexity. Fruit is hand-harvested, rigorously sorted, fermented in small concrete vats and aged mainly in new oak.