2020 Domaine Bitouzet-Prieur Meursault 1er Cru Les Charmes

奶油與礦物並存的 Meursault Premier Cru，好像把法國鄉間的午後陽光裝進杯裡。

【為什麼選它？】
1) 產區精華 -> Charmes 的泥灰岩土壤帶來乾淨礦感與結構，入口有層次。
2) 橡木與酒泥工序 -> 適量烘焙香與攪桶，帶出杏仁、烤酥皮，但不蓋住清新酸度。
3) 年份友善 -> 2020 年醇厚但不沉悶，醒 20–30 分鐘即可享受最佳平衡。

【侍酒師私房筆記】倒杯先聞到檸檬皮和淡淡白桃，接著是奶油酥皮和烘焙杏仁的溫熱感，口腔被柔滑的酒體包覆，中段有礦物拉直線，尾韻留著微烤木與鹹香。想像一頓簡單的家庭晚餐：蒸魚、奶油醬意粉或蘑菇燴飯，一口酒一口食物，溫和又有記憶點。

【場景化配餐指南】週五下班約三五知己外賣一蒸海鮮、開瓶配話家常；家中慶祝小成功，配烤春雞或奶油龍蝦；秋天吃蟹時也是好選擇。

【降維打擊對比】比起那些標榜重橡木的大牌白酒，這支更注重產地表達與細緻度——酒莊用心、產量有限，性價比高，喝到的是地塊的聲音而不是桶香的聲勢。

A Meursault Premier Cru that balances plush, buttery texture with bright citrus lift and a mineral spine.

【Why choose it?】
1) Premier Cru terroir -> Distinct minerality and depth found in a single-bottle purchase.
2) Controlled oak élevage -> Toasted spice and pastry notes without masking freshness.
3) Approachable 2020 vintage -> Drink now with short aeration or cellar for medium-term aging.

【Sommelier's private note】Pour, wait 20–30 minutes: the first sip opens with lemon zest and white peach, then rolls into toasted almond, light pastry and a warm mineral finish. Not a showy blockbuster—this is refined comfort: textured, layered and quietly persistent.

【Occasion】Dinner with close friends: steamed fish or a creamy pasta, small celebration after work, or as the centrepiece for a Cantonese seafood night.

【Competitive Edge】Premier Cru character at a price that undercuts many bigger-label Burgundies; artisanal domaine attention gives terroir clarity rather than heavy new-oak masking.

Specification

• Alcohol %: 13.5%
• Decant Time: 30 minutes
• Taste: 檸檬皮, 白桃/成熟石果, 烘焙杏仁/榛果, 奶油/酥皮, 溫和橡木烘烤香, 礦物感, 溫潤油滑質地
• Food Matching: 香港蒸海斑/蒸海鮮配薑蔥, 奶油龍蝦或奶油醬海鮮意粉, 蘑菇燴飯或奶油蘑菇料理, 烤春雞或烤雞配香草奶油汁, 軟質奶酪（Brie, Reblochon）, 蟹類（如大閘蟹）配簡單清蒸或薑蔥
• Grape Variety: Chardonnay : 100%,

Winery

Domaine Bitouzet-Prieur 是一個在 Meursault 深耕多年的家族酒莊，重視園區分級與低產量管理。釀酒時會在桶與槽間取捨，採分地塊發酵，部分新橡木桶陳年並搭配酒泥攪拌，目標是把田地的礦質感和圓潤質地同時帶出來。

Domaine Bitouzet-Prieur is a respected family-run domaine based in Meursault. Known for low yields, parcel selection and traditional Burgundian élevage, the domaine typically ferments in barrels and tanks with partial aging in new oak (moderate proportion) and regular lees stirring to build texture while preserving freshness.