2018 Domaine Anne Gros & Jean Paul Tollot La Ciaude Minervois

薰衣草＋地中海灌木味，配合成熟黑色果實與柔順餘韻，入口友善但有層次。

【為什麼選它？】
1) 花香與 garrigue（地中海草本）—喝得到產區個性，容易上手。
2) 圓潤的酒體配清爽酸度—餐桌通吃，配羊肉、燒烤很對味。
3) 高性價比—Minervois 的地域感，價錢比某些大牌更划算。

【侍酒師私房筆記】先聞到紫羅蘭、薰衣草，接著是熟李子、黑櫻桃與覆盆子。口中有溫和的黑胡椒與灌木香，酒體有厚度但單寧不尖，酸度帶動口腔清爽，餘韻長而平滑。酒莊採較傳統的手工與細緻發酵方法，部分在中性桶短陳以保留果味與香氣層次。田地多為地中海氣候，日夜溫差幫助果實成熟且保留清新感。

【場景化配餐指南】在香港：週末家中烤羊配薄荷醬、天台燒烤搭牛肋條、簡約的芝士拼盤與好友聊天時開一瓶。建議醒酒 30–60 分鐘以展開香氣。

【降維打擊對比】不像大牌那樣靠名氣溢價，La Ciaude 把產區風味和飲用友好度做到位：買這款，你以合理價錢得到更真實的 Minervois 體驗。

Garrigue-scented Minervois with ripe dark fruit and a long, smooth finish—approachable now yet layered enough to reward attention.

【Why choose it?】
1) Floral & garrigue aromas -> immediate interest and regional character.
2) Rounded texture with fresh acidity -> enjoyable now and food-friendly.
3) High flavour-to-price ratio -> premium Minervois complexity without the Rhône price tag.

【Sommelier's private note】Bright violet and lavender on the nose give way to juicy plum, black cherry and raspberry. The palate shows good volume, mild pepper spice and herb-driven savouriness; tannins are harmonious rather than aggressive, finishing long and silky. Decant ~45 minutes to open the core.

【Occasion / Pairing】Perfect for a rooftop BBQ, weekend roast lamb, or a casual steak night. Works equally well with a cheese board—especially aged hard cheeses.

【Competitive Edge】Compared with bigger-name southern reds, this La Ciaude delivers authentic Minervois terroir (garrigue, spice, floral lift) at a compelling price—complexity without the premium markup.

Specification

• Alcohol %: 13.8%
• Decant Time: 45 minutes
• Taste: lavender, violet, ripe plum, black cherry, raspberry, black pepper, garrigue / herbs, mild spice, rounded texture, fresh acidity, smooth long finish
• Food Matching: Lamb (roast or kebab), BBQ pork ribs / grilled meats, Grilled ribeye / beef, Mature Gouda or other hard cheeses, Mediterranean spiced dishes
• Grape Variety: Carignan , Grenache , Syrah ,

Winery

Domaine Anne Gros & Jean‑Paul Tollot 酒莊

Domaine Anne Gros & Jean-Paul Tollot