Brotte - Chateau de Bord Laudun, AOC Cotes du Rhone Villages, 2019, 750ml

Built in Roman times, Château de Bord in the village of Laudun belonged to the Vicars of Uzes during the 11th century and later by the Count of Toulouse. It was abandoned after the French Revolution in 1789 and changed hands several times until it was purchased in 1991 by the Brotte family, who saw incredible potential in its surrounding vines. Walls of a medieval castle with tall stature overlook the vines. Situated on a south facing hillside, the vineyard is spread over 22ha of terraces. Its soil is a well drained mixture of clay and limestone and is rich in fossils of oysters and other sea shells left by the retreating sea in the Mesozoic era, some 250 to 65 million years ago.

位於 Laudun 村的 Chateau de Bord 城堡建於羅馬時代，在 11 世紀屬於 Uzes 的牧師，後來屬於圖盧茲伯爵。 1789 年法國大革命後，該莊園被廢棄，並數次轉手，直到 1991 年被布羅特家族 (Brotte family) 收購，他們看到了周圍葡萄藤的巨大潛力。一座高大的中世紀城堡的城牆俯瞰著葡萄藤。葡萄園坐落在朝南的山坡上，分佈在 22 公頃的梯田上。這裡的土壤是排水良好的粘土和石灰石混合物，富含牡蠣化石和其他貝殼化石，這些化石是中生代（約 250 至 6500 萬年前）海水退潮留下的。

Sustainable viticulture, de-budding, de-leafing and green harvest to limit the yield and increase the quality. Hand-picking into small cases and fast transportation to the winery to avoid berries’ crushing and oxidation. Desteming, gentle crushing. Fermentation at 28°C, followed by a 3 week maceration. The tannic Grenache and Syrah are aged in French oak barrels (1/3 new, 1/3 one wine, 1/3 two wines), while the softer Grenache is matured in concrete vats and 100 year old oak vats to preserve the fruit. Bottling takes place in March, after more than a year of ageing and a light filtering.

可持續的葡萄栽培、去芽、去葉和綠色採摘，以限制產量並提高品質。手工採摘裝入小箱中並快速運輸至酒莊，以避免葡萄被壓碎和氧化。去梗，輕柔壓碎。在 28°C 下發酵，然後浸漬 3 週。單寧豐富的歌海娜和西拉在法國橡木桶中陳釀（1/3新橡木桶，1/3一種酒，1/3兩種酒），而較軟的歌海娜則在混凝土桶和100年歷史的橡木桶中陳釀，以保存果實。經過一年多的陳釀和輕度過濾後，於三月裝瓶。

“Suppleness and Finesse”

Colour – Dark ruby.

Nose – Aromas of dark fruits, violets and cedar, ending on notes of thyme and coffee beans.

Palate – Ample and elegant with apparent yet soft tannins. Flavours of wild berries and black cherries. The finale is remarkably long.

Food Pairing
Serve at 17°C.
Lamb stew with olives, beef with truffle sauce, beef tartare with “cèpes” risotto, chocolate pie

“柔軟與細膩”

顏色 – 深紅寶石色。

香氣——深色水果、紫羅蘭和雪松木的香氣，最後是百里香和咖啡豆的香氣。

口感－豐富而優雅，單寧明顯柔和。野生雜莓和黑櫻桃的味道。結局非常長。

食物搭配
飲用溫度為 17°C。
橄欖燉羊肉、松露醬牛肉、生牛肉配牛肝菌意大利飯、朱古力派

Vintage 2018 - RP90
Vintage 2017 - Wine Spectator 89
Vintage 2016 - RP91, WE91 + Editor's Choice, WS90, JB91
Vintage 2015 - RP89, WS88