Château Puybarbe 2019 (Guide Hachette: Three Star Award & Coup de Cœur; HVE 3 )

Biocyclic Vegan Agriculture
全有機植物可持續耕種認證 (全無動物成份，對生物及環境影嚮減至最低）

HVE 3（最高的環境認證標準）

Haute Valeur Environnementale

得到第三級最高環境認證 (包括生物多樣性，植物保護，肥料和用水管理最高標準)

這百年家族酒莊位於波爾多Côtes de Bourg產區的中心。2015-2018年轉手給波蘭夫婦Riku及Anna Väänänen。酒莊位於波爾多最高的丘陵之一，吉倫特河以東，瑪歌產區對面，又有「波爾多小瑞士」之稱。鈣質黏土為主，每公頃約種植5,000株葡萄藤。平均樹齡30年，最古老的高齡76。

出品屢獲殊榮，常獲得90以上的高評分，推手是頂級的葡萄酒顧問Stéphane Derenoncourt及其團隊。此外，他們是第一家生物迴圈純素（Biocyclic Vegan）的酒莊，自2017年起獲得了HVE 3（最高的環境認證標準），2021年獲得有機認證。

產區：
Côtes de Bourg

產地：
法國波爾多

種類：
紅葡萄酒

葡萄品種：
76% Merlot、16% Cabernet Sauvignon、4% Cabernet Franc、4% Malbec

釀造：
葡萄經篩選後，冷浸漬4日。然後，於恆溫的不鏽鋼缸內發酵，以保留純淨的果香。悠長而溫和的萃取達45日，轉缸3次，換桶2次。法國橡木桶陳年15個月，50%新桶，50%再充桶。橡木桶由三間製桶廠出品，經過輕度至中度烘烤，瓶中陳年20多個月後才上市。

品酒筆記：
(Guide Hachette: Three Star Award & Coup de Cœur )
豐富、新鮮感和美妙平衡的完美結合。

食物配搭：
以胡椒調味的紅肉、牛扒、野味、羊肉和野鴨等。配陳年的芝士尤其美味。

A family-owned winery in the heart of the appellation of Côtes de Bourg. Hundreds of years old Château Puybarbe estate was transferred to Finnish ownership by Riku and Anna Väänänen during 2015-2018.
Locate on one of the highest hills in Bordeaux, east of River Gironde, opposite the Margaux appellation. This wine region has its nick name of "Small Switzerland of Bordeaux". Vines are planted at 5,000 plants per hectare in calcareous-clay soils. Average age of vines is 30 years, oldest parcel being 76 years old.

Producing award-winning red wines and a superior rosé. Oenologue consulting by the top wine consultant Stéphane Derenoncourt.  They are the first Biocyclic Vegan wine producer in Bordeaux and HVE 3 (Haute Valeur Environnmentale) is attained since 2017. Moreover, they have been in organic conversion since 2021. Wines score over 90/100 on Decanter World Wine Awards and Wine Enthusiast. 

Appellation:
Côtes de Bourg

Country of Origin:
Bordeaux, France

Type:
Red/Rouge (Still)

Grape Varieties:
76% Merlot, 16% Cabernet Sauvignon, 4% Cabernet Franc, 4% Malbec

Vinification:
Carefully selected grapes first experience a 4-day cold maceration, followed by temperature-controlled fermentation to retain the purity of fruit.  Long and gentle 45-day extraction, racking three times in vats and 2 times in barrels.  Aging 15 months in French oak barrels (50% new, 50% second roung). Barrels came from three coopers with light to medium toasting and then bottling aging for 20+ months before release.

Tasting notes:
(Guide Hachette: Three Star Award & Coup de Cœur )
A marriage of richness, freshness and balance.

Pairing:
Delicious with peppered red meats, entrecôte steak, game, wild duck or lamb.
Ideal with mature cheese.