2018 Cheval des Andes

這支酒帶有豐滿而細緻的口感：藍莓與黑莓的果實香先現，再由紫羅蘭、香草與些許香料層疊，入口飽滿、質地厚實但不笨重。單寧細緻且有緊緻感，酸度明快讓整體更有線條，尾韻帶出礦質與淡淡可可、甘草的餘味。釀造上以分區小批發酵、約一年多在法國橡木桶與大木桶中熟成，新的與舊的木桶混用以保留果味的純粹與結構感。葡萄園位於高海拔山坡，白天炎熱、夜晚涼爽的日夜溫差與石質土壤賦予酒款鮮明的純淨感與陳年潛力。這是一款現在醒酒後即可享受，未來十年仍會持續變化的成熟型紅酒。

A polished, powerful wine that marries New World intensity with Old World refinement. Aromas of ripe blueberries and blackberries are lifted by violet florals, dried herbs and a perfume of baking spices. On the palate it is full and textural — rich layers of dark fruit and fine-grained tannins are framed by bright, refreshing acidity and an underpinning of graphite and subtle oak. Crafted to age, the 2018 shows depth and focus with a long, mineral-tinged finish.

Producer & winemaking notes: Cheval des Andes translates the cellaring philosophy of Château Cheval Blanc to Mendoza under the oversight of Pierre Lurton and winemaker Gerard Gabillet. The 2018 was matured roughly 12–13 months in French oak (combining 225L and 400L barrels and larger foudres, with a portion in new wood), balancing concentration with finesse.

Specification

• Alcohol %: 13.5 - 14.5%
• Decant Time: 60-90 minutes
• Taste: blueberry, blackberry, violet, herbal, spice, licorice, graphite, silky tannins, fresh acidity, minerality, full-bodied, long finish
• Food Matching: Grilled ribeye or steak, Roasted or braised lamb, Venison and other game, Spiced lamb sausages (merguez), Rich beef stews and casseroles, Aged hard cheeses (e.g. mimolette)
• Grape Variety: Malbec : 70%, Cabernet Sauvignon : 30%,

Winery

安帝斯白馬由法國名莊的釀酒理念延伸到門多薩，旨在打造既有陳年力又保有優雅輪廓的酒款。酒莊約有五十公頃，分布在不同微氣候與土壤的坡地，海拔高、晝夜溫差大，土壤多含石灰與礫石，帶來結構與礦感。釀造採分區管理與小批發酵，約一年多在法國橡木桶與大桶中熟成，透過不同桶容與新舊桶比例，追求果味純粹與細緻單寧的平衡。

Cheval des Andes is the Argentine project that channels Château Cheval Blanc’s philosophy of elegance and longevity. Owned and guided by Pierre Lurton with Gerard Gabillet as winemaker, the estate manages about 50 hectares across varied sites (Las Compuertas, La Consulta, Altamira). High-altitude vineyards, strong diurnal shifts and a mix of alluvial, limestone-rich soils provide structure and minerality. Wines are matured in predominantly French oak for around 12–13 months, using a blend of small barrels and larger foudres to balance oak influence and fruit purity.