2016 Domaine Mongeard Mugneret Beaune 1er Les Avaux

品飲筆記：酒色晶亮，石榴紅帶一點成熟紅果的光澤。香氣以紅櫻桃、草莓與紅李為主，隨之有泥土、林下蘑菇與溫和香料的層次。口感柔順，酸度明快，單寧細緻如絲，酒體中等偏上，餘韻帶礦物感與一絲烘烤橡木。
酒莊介紹：蒙佳謬尼略位於伯恩，家族經營、以細緻工藝聞名，現由Jean Mongeard掌舵。酒莊重視田間管理，尊重傳統釀法，力求呈現每一片田的個性。
釀造手法：人工採收後以經典的發酵方式處理，之後在法國橡木桶中陳年以建立結構但不掩蓋果香，桶陳時間適中，強調平衡與場址表現。
葡萄園與風土：田阿沃斯（Les Avaux）為伯恩一級園，黏土—石灰岩土壤，坡向與排水良好，土壤的礦物性與清新酸度是這款酒結構與細緻度的來源。
建議醒酒：約45分鐘，有助開展香氣與柔化中段單寧。

Tasting Note: Bright garnet in the glass with an aromatic bouquet of red cherry, ripe strawberry and red plum, layered with forest-floor nuance, dried herbs and a touch of spice. On the palate it shows energetic acidity, polished silk-like tannins and medium-plus body, finishing with lingering minerality and a hint of toasted oak.
Producer Notes: From Domaine Mongeard-Mugneret, a respected family domaine based in Beaune and managed by Jean Mongeard. The domaine is known for traditional Burgundian craftsmanship, attentive vineyard work and restrained use of oak.
Winemaking Notes: Grapes are hand-harvested, undergo traditional fermentation and are aged in French oak barrels for a period to build texture while preserving freshness. Elevage emphasizes balance and site expression.
Vineyard Notes: Les Avaux is a Beaune Premier Cru site with clay-limestone soils and favourable exposure on gentle slopes. The vineyard’s terroir contributes fine mineral drive and an earthy complexity that frames the fruit.

Specification

• Alcohol %: 13.0%
• Decant Time: 45 minutes
• Taste: red cherry, strawberry, red plum, earthy undergrowth, mushroom, savory spice, silky tannins, balanced acidity, subtle oak, minerality
• Food Matching: Roast duck or goose, Braised veal, Escargots in red wine sauce, Turbot with oxtail and red wine reduction, Chinese-style crispy shredded beef

Winery

蒙佳謬尼略是座落於伯恩的家族酒莊，現由Jean Mongeard經營。酒莊經營多塊一級園與村莊級地塊，田間細緻管理、人工採收、以傳統方式釀造與中度桶陳，目的在保留風土特性與優雅口感。

Domaine Mongeard-Mugneret is a family-run domaine in Beaune, overseen by Jean Mongeard. The estate farms several premier cru and village sites across the commune, following traditional Burgundian practices: careful vineyard work, manual harvesting and measured élevage in French oak to express terroir and finesse.