1995 Chateau Trotanoy

典型 Pomerol 的沉穩力量——結構強、層次深、值得收藏。

為什麼選它？
• 地塊力量 -> Trotanoy 的黏土與礫石混合土賦予酒款厚實的骨架與深度，喝得出土地感。
• 精細釀造 -> 全手工採摘、雙重分揀、用小型混凝土槽發酵，保留純淨與口感細緻度。
• 橡木塑形 -> 以大量新桶熟成帶出香料與奶油巧克力層次，但沒有掩蓋核心的結構性。

侍酒師私房筆記：1995 年的 Trotanoy 帶有黑李、黑巧克力與一抹松露、煙草的複合氣息；入口是乾淨且集中的果實，塵感單寧很明顯，但隨著醒酒會慢慢柔和、釋放礦物與奶油般的尾韻。建議醒 60–90 分鐘，讓酒變得更圓、更貼口，但仍保有那份“老派”輪廓。

場景化配餐指南：週末與好友烤一隻帶汁的羊肩或煎牛柳，正式晚宴上配慢燉牛肋或陳年硬質乳酪，都能把酒的力量和細緻度襯托出來。亦適合收藏或在重要宴客時開瓶分享。

降維打擊對比：與同區大型名莊相比，Trotanoy 展現更為直接而濃縮的土地表現；對於尋求 Pomerol 典型結構與收藏價值的買家，它常常代表更具性價比的一選。

Soul Hook: A Pomerol classic — dense, concentrated and built to age.

Why choose it?
1) Legendary terroir -> Power and depth drawn from Trotanoy’s clay-and-gravel soils; delivers that concentrated mid-palate collectors seek.
2) Traditional craft with modern care -> Manual harvest, double sorting and vinification in small concrete vats for purity and texture.
3) Ageworthy structure -> High-quality new oak maturation gives spice and creaminess while preserving the wine’s backbone for long cellaring.

Sommelier’s Note: The 1995 Chateau Trotanoy shows the vintage’s old-school Pomerol personality — dark plum and black-chocolate notes layered over truffle, tobacco leaf and a pronounced mineral edge. Dusty, persistent tannins frame the palate; with decanting (60–90 minutes) the wine opens to reveal creamy mid-palate touches without losing its firmness. This is a contemplative bottle: not about instant hedonism but about structure, tension and slow reward.

Occasions & Pairing: Serve after a long-roast or grilled red meat — fillet steak with buttered shallots, roast lamb with rosemary, or braised short ribs. Also excellent with a board of mature cheeses at a refined dinner party.

Competitive Edge: Compared with headline Grand Cru prices, Trotanoy offers marquee Pomerol pedigree and the kind of concentrated, cellar-worthy texture that serious collectors prize — often at better value than the most famous nameplates.

Specification

• Alcohol %: 13.5 - 14.5%
• Decant Time: 60–90 minutes
• Taste: truffle, earth, plum, tobacco, dusty tannins, dark chocolate, minerality, spice, concentrated, creamy
• Food Matching: Fillet steak / Ribeye, Roast lamb, Venison, Braised short ribs, Mature hard cheeses (Comté, aged cheddar)
• Grape Variety: Merlot , Cabernet Franc ,

Winery

Château Trotanoy 由 Jean-Pierre Moueix 自 1953 年接手，知名於那塊幾乎會硬化成“混凝土”的黏土與礫石土壤。酒莊以小型混凝土槽發酵、主要使用新橡木桶熟成，並堅持手工採摘與雙重分揀，追求濃縮與純淨的地塊表現。

Château Trotanoy, purchased by Jean-Pierre Moueix in 1953, is renowned for its dense mixture of clay and gravel soils that contribute power and concentration. Vinification is carried out in small concrete vats with mainly new oak ageing, and the estate practices manual harvest with double sorting.