2011/10/13, @竹北小酒館

未成年請勿飲酒，飲酒過量有礙身體健康

Clos de L'Oratoire 2000

Saint-Emilion Grand Classe.

10.32 ha. Vin age is 35 years old. 85% Merlot and 15% Cabernet Franc. 18 months barrel ageing, and 90% barrels are new.

Medium-deep garnet, light ruby rim.

Medium+ nose. Leather (increasing), black mushroom, light wood, black cherries, plum (increasing), soil, fresh grass and light vegetable hint.

Medium matured and velvet tannin. The palate contains berries, chocolate and wood. Very balanced. And light creamy note at the end.

Chateau Petit Village 2004

Pomerol region.

11 ha. About 3500 cases per year. 75% Merlot, 17% Cabernet Sauvignon and 8% Cabernet Franc. Ageing in barrels for 15 months, and 75% barrels are new.

Medium-deep garnet.

Elegant nose starts with creamy and raisin. A few minutes later, beautiful floral, vanilla, wood and sweet cherry aromas comes out.

Medium-full body, medium-high tannin. Black pepper, strawberries and chocolate.

A little bit similar to Margaux wines, especially the floral note, but Petit Village is slightly more acid in palate and not so fruity sweet in nose.

Chateau Fontenil 2004

Fronsac region

90% Merlot and 10% Cabernet Sauvignon. Barrel ageing for 12~15 months, and 60% barrels are new.

Deep ruby.

Medium+ nose, leather, wood, vegetable leaves, black berry, light green pepper and toast. Need about 2~3 hr breathing to show its full potential.

Medium-high tannin and acidity. Medium+ body with mineral, metal (iron embroidery), soil and black cherries in palate.

My 1st Fronsac wine, very impressive.

Chateau Pavie Macquin 2004

Saint-Emilion Premier Grand Cru Classe B.

One of the three Pavie estate, along with Chateau Pavie and Chateau Pavie-Decesse. 15 ha vineyards with 6000 plants/ha planting density. Average vine age is 35. 80% Merlot, 18% Cabernet Franc and 2% Cabernet Sauvignon. 16-20 months barrel ageing, and 80% are new.

This chateau was listed as one of Saint-Emilion Grand Cru before 2006, and was promoted to Premier Grand Cru Classe B. However, the Saint-Emilion Grand Cru classification system is still under a controversy after 2006.

Medium+ garnet. Medium+ nose with smoky (decreasing), chocolate and caramel.

Palate contains chocolate, black berry jam and sweetness of fruity candies.