Chateau Montrose 2011

FRR000437A

Château Montrose 是位於法國波爾多 Saint Estephe 的酒莊,他們所釀製的酒是屬於十五個二級酒莊之一,其葡萄園位於梅多克區最北面村落 Saint Estephe,酒莊的土壤有168畝,包括了石塊和黑沙,底土為粘土和泥灰岩。

產區保護條例:
AOC Saint Estephe, Bordeaux

分級:
二級酒莊

產地:
法國波爾多

葡萄品種:
Cabernet-Sauvignon 63 %, Merlot 22 %, Cabernet franc 12%, Petit Verdot 3%

釀造:
酒精發酵於不鏽鋼缸進行20天,每天進行幾次下壓工作,令泡沫、汁液、葡萄籽互相交換得更好。在蘋果酸-乳酸二次發酵之前,當抽取一開始時,同一葡萄品種和品質的樣辦便會混入其中,然後開始換桶工作。

這是一個非常自然的過程猶如慢速地醒酒,為了是分開酒中仍然存在的幼細分子,所有酒每隔3個月便會小心地換桶,是十分傳統的做法。全靠地心吸力,葡 萄酒會由一個桶轉到另一個桶,當酒到達底部,工人會用蠟燭小心地查看酒渣離開葡萄酒清淨的部分。澄清工作會於木桶內進行,以傳統的蛋白來使酒更圓滑和令單 寧柔順。

陳年:
60% 新法國木桶,由嚴選過的供應商製造,40%於一年木桶。平均陳年時間為16至18個月。

品酒筆記:
優質和優雅的外觀,擁有美麗的石榴色。香氣有力量、和諧,帶有令人愉悅的木香。稍為醒酒後它展現輕柔烘烤香味隨後是成熟水果和甘草的味道。酒體飽滿,配以柔軟與緊致的丹寧,輕柔的甜度。餘韻味道悠長,和諧

 

Château Montrose is a winery in the Saint-Estèphe appellation of the Bordeaux region of France. The wine produced here was classified as one of fifteen Deuxièmes Crus (Second Growths) in the original Bordeaux Wine Official Classification of 1855.

The vineyard is in Saint-Estèphe, the northernmost of the great Médoc communes. The soil in Montrose's 168 acres (0.68 km2) consists of gravel and black sand with a subsoil of clay and marl. They are planted with 65% Cabernet Sauvignon, 25% Merlot, and 10% Cabernet Franc.

Appellation:
AOC Saint Estephe, Bordeaux

Classification:
2nd Growth

Country of Origin:
Bordeaux, France

Grape Varieties:
Cabernet-Sauvignon 63 %, Merlot 22 %, Cabernet franc 12%, Petit Verdot 3%

Vinification:
The alcoholic fermentation take place in stainless steel vats and last about 20 days. Several pumping-over are done each day in order to speed up the thin layers / grape seeds/ and juice exchange. Before the malolactic fermentation, and as soon as the running off starts, samples of a same grape variety and identical quality are blended. It then begins a long process of racking rhythm.

This is a very natural process of slow wine decanting, to isolate the fine particles still present in the wine. All the wines are finely racked every 3 months, a very traditional method.

The wine is moved from one barrel to the other by gravity. Once the barrel’s bottom is reached, the workers carefully view, with a candle, the lees coming off the clear part of the wine. The fining is made traditionally, in barrels, with fresh egg whites, in order to refine the wine and to soften the tannins.

Ageing:
60 % of new french oak barrels, supplied by several carefully- selected coopers are used in Montrose, and 40 % in one year old barrels. The average ageing period is 16 to 18 months.

Tasting notes

A fine and elegant robe, with beautiful intense and dark garnet. The nose, powerful and harmonious, is pleasantly woody. Aerated, it reveals lightly toasted aromas, followed with hints of ripe fruits and liquorice. The palate is full and soft with tight tannins and a light sweetness.The after-taste is long and harmonious.



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