Ch. Saint Pierre 2016, St-Julien

波爾多聖朱利安村-四級酒莊 聖皮耶堡

Ch. Saint-Pierre 創立於17世紀，是波爾多1855年分級中的四級酒莊。經歷了多次的繼承爭議與產權分割，終於在1982年，得到Henri Martin全權收購，才讓酒莊能夠延續下去。

Henri Martin 曾任Saint-Julien的首長，同時也是中級酒莊Ch. Gloria 的創始人，Martin家族在波爾多地區從事葡萄酒事業長達三個世紀。然而在收購Ch.Saint-Pierre後，Henri 傾盡全力與財力，試圖讓Ch. Saint-Pierre重返往昔的榮耀。雖然Henri在1991年離世，但他的釀造精神已傳遞到女婿Jean-Louis Triaud身上。在兩代人的努力下，讓Ch.Saint-Pierre更名符其實成為Saint-Julien的四級酒莊。

 酒莊座落於Beychevelle村，葡萄園佔地17公頃。園內葡萄樹齡平均為50年。以礫石為主的土壤，覆蓋在沙混合黏土的底土上。葡萄經手工採收，會送入傳統的溫控不锈鋼糟發酵，隨後移至橡木桶陳熟14-16個月，當中50%為新桶。酒款風格有完美細緻香氣，也有豐富的黑色果實口感。

紫羅蘭的香氣在杯中盤旋，口中緊實的黑醋栗、藍莓和淡淡的煙草咖啡香、輪廓清晰且充滿個性。具有深度和細膩、優雅的酸度，濃郁的黑森林蛋糕、黑莓蜜餞和黑醋栗，帶有一絲雪茄、泥土和紫羅蘭還有一絲鐵礦石的味道。 酒體中等，單寧堅實，充滿活力和深度，有回味悠長的巧克力味。

The 2016 Branaire-Ducru is a blend of 64% Cabernet Sauvignon, 27% Merlot, 6% Petit Verdot and 3% Cabernet Franc picked from 28 September until 19 October at 50 hectoliters per hectare, one of the longest harvest periods at the estate. The nose is quite intense with black fruit infused with pencil shaving and a touch of tobacco, unashamedly classic in style, a little distant compared to some other Saint Juliens but undeniably well defined and full of character. The palate is structured and masculine, exerting a firm grip in the mouth, spicier than its peers with cracked black pepper complementing the black fruit, tobacco and smoke towards the structured finish. There is great length here, very persistent in the mouth, a little "rougher" in texture than others, but that will be smoothed out during élevage and in bottle.---摘自Wine Advocate     評分: 94+   Best Drink:2021-2046

 優惠價:NT$3,000/瓶