肯歐Eurowill 葡萄酒專業進口商

Varieties : 55% Cabernet Sauvignon，35% Merlot，10% Petit Verdot

55%卡貝納蘇維翁，35%梅洛，10%小維多

Medals & Awards : 90分  Robert Parker

                                    16+  Decanter

                                    16/20 Guide Bettane et Desseauve 2014

Winemaking :

Traditional vinification is carried out in cement vats. Vatting lasts for between 20 and 30 days, depending on the vintage and, after the malolactic fermentation, the wines go into barrel (one-third renewed every year) and remain there for 12 months.  The final selection of which wines will go to make the final blend for Chateau Angludet is made in the following February or March.  The process of selection is strict (as only the best wines can be included) and is done by a series of tastings.  Once the final blend has been done, the wine is fined with egg whites and very lightly filtered before bottling.

在水泥槽中根據年份進行20~30天的桶釀酒方式，乳酸發酵後再倒入舊橡木桶中進行熟成12個月，不斷地試飲來完成嚴格的選擇程序，來決定是要到隔年的2月或3月完成此酒。最後用蛋白來過濾並小心翼翼裝瓶。

Tasting :

Following the great vintages of 2009 and 2010, the 2011 is viewed as a “difficult” vintage in Bordeaux, not naturally inclined to harmony and balance between the flavor, richness and complexly.  It is in the context, in particular where the nation of balance is concerned, the Chateau Angludet 2011 stands out.  The harmony between its various components – aromatic intensity, volume, mouthfeel and length – creates real synergy.  This wine is “just reight”! – thanks to perfectly controlled extraction during fermentation.  For each variety and each block, just how much extract to obtain was calculated as precisely as possible to get the very best result.  We considered the potential of each and every vat.  For example, the Merlot which generally lacks concentration and volume, was fermented so as to extract the fruit and roundness without worrying about the volume, which we knew would be supplied by the Cabernet.  Vinification of the Petit Verdot was geared to imparting depth.  This “Goldilocks” balance is illustrated in the flavor of its components – there is taste in the structure and taste in the tannins.

在很好的2009跟2010年後2011年被視為波爾多最艱難的年份，傾向不協調的香氣、濃郁度跟複雜性，在這條件下要有好的平衡酒體是令人擔憂的，但是2011達古迪城堡紅酒例外!濃郁的香氣、多汁且優雅的口感，因在發酵期嚴格控制每種葡萄品種或任何細節都盡量做到最好，所以在多變的酒體上產生很好的協調性。例如梅洛稍嫌不夠濃郁且多汁時，這時卡貝納蘇維翁可以彌補這不足來增加果香圓潤且多汁的口感，而小維多用來加深酒體的色澤。這黃金組合足以證明此酒的風味不論是酒體或單寧表現都是最完美的。