Description

• Alcohol %: 14.0%
• Decant Time: 45-60 minutes
• Taste: dark fruit, black pepper, smoke, earthy, ripe berry, olive, violet, spice
• Food Matching: Lamb, Grilled or roasted red meats, Braised beef, Game (duck, venison), Aged cheeses, Peppery or smoky dishes
• Grape Variety: Syrah ,

Tasting note

品飲筆記：酒色深濃，散發黑莓、熟藍莓與黑胡椒的香氣，伴隨一抹煙燻與草本氣息。入口豐滿，果實甜度被香料與礦質拉出層次，單寧有一定存在感但不粗糙，尾韻帶點橄欖與烤肉的鹹香。 酒莊與釀造：安葛羅與保羅托洛特的合作款，屬於小批量、重視產地表現的作品。葡萄以人工挑選、低介入方式處理，釀造時以保留果香與香氣純淨為優先，短期在舊木桶中熟成以增加口感厚度而不蓋過果味。 葡萄園：葡萄來自陽光充足、晝夜溫差明顯的田地，土壤通透偏礫石，能讓果實濃縮風味並帶出清晰礦感。田間控產、注重成熟度，目的是呈現既有力量又不失細緻的口感。 飲用建議：建議醒酒45到60分鐘後飲用，口感更圓潤。配餐方面非常適合烤羊、燒烤或風味濃郁的熟成乳酪。

Tasting note: Deep ruby to purple hue with concentrated aromas of blackberries, cassis, cracked black pepper and a hint of smoked meat and violet. The palate is generous and layered — plush dark fruit up front, a spicy mid-palate and a structured, slightly grippy finish that carries savory, olive-tinged notes. Producer notes: A small-scale collaboration between two experienced producers, this bottling aims for vitality and typicity. Fruit is selected from sun-exposed parcels and handled with care to showcase regional character. Winemaking notes: Fermentation and extraction are managed to build colour and spice without harshness; maturation in neutral oak preserves fruit clarity while adding gentle textural support. Minimal intervention in cellar encourages a direct expression of terroir. Vineyard notes: Sourced from southern French vineyards with warm days and cooling nights, soils offer stony, well-draining conditions that help concentrate flavours and firm up the mid-palate. Yields are controlled to favour ripeness and aromatic focus. Serve slightly below room temperature after a short decant to open aromatics. Pair with hearty grilled or roasted meats and aged cheeses.

Winery

安葛羅與保羅托洛特是一個以產地表現為核心的小型合作計畫，強調人工挑選與低介入釀造。以舊木桶輕度支持酒體，讓葡萄園風味能夠直接傳達，風格自然、乾淨且有力。

Domaine Anne Gros & Jean-Paul Tollot is a focused collaboration between experienced producers aiming to express southern French terroir with restraint. The project favours careful vineyard selection, low-intervention cellar practices and modest use of older oak to support fruit and texture rather than dominate it.