We choose wines that have value and soul—bottles that tell stories rather than just filling glasses. Interested in prices in Hong Kong? Contact us via WhatsApp at 852 66236746 or email cf.lau@dunndunn.hk. Based in Hong Kong, we are fluent in Cantonese and English. Explore small-batch treasures from passionate winemakers. Enjoy excellent value and distinct character—bottles that spark conversations at dinner.
- Kevin K Tang
Cantenac Brown, a standout in Bordeaux's Margaux region, attracts buyers and admirers because of its consistent quality and elegance. The 2004 and 2009 vintages show how different years shape a wine's identity. This post compares these two vintages, presenting their unique profiles, strengths, and what to expect when opening either bottle.
Background of Cantenac Brown
Cantenac Brown holds a proud place in the Margaux appellation of Bordeaux. Famous for wines with finesse and structure, the estate blends classic Bordeaux grape varieties: Cabernet Sauvignon, Merlot, and Petit Verdot. Vines grow in gravelly soils and benefit from the nearby Gironde estuary. This setting brings balance and aromatic complexity to every bottle.
Learning about vintage conditions is part of appreciating the 2004 and 2009 wines. Each year, climate and harvest give the grapes unique character and shape the wines' personalities.
Vintage Conditions: 2004 vs 2009
2004 Vintage
In 2004, a cool spring and warm, dry summer slowed the vines but allowed steady ripening. The late harvest aimed for optimal ripeness, yielding wines with moderate alcohol, fresh acidity, and good structure.
2009 Vintage
2009 was a standout year with warm weather and excellent ripening. Grapes developed more sugar and fuller flavours. An early harvest produced wines that are opulent, softer in tannin, and fuller-bodied.
Tasting Profiles Compared
Appearance
2004: Medium ruby, slight garnet hues show age but vibrancy.
2009: Deep ruby with purple highlights, reflecting youth and concentration.
Aroma
2004: Aromas of red berries, cedar, tobacco, and earthy notes. Elegant and reserved bouquet.
2009: Ripe black fruits, vanilla, chocolate, floral hints. The nose is expressive and inviting.
Palate
2004: Medium body, firm tannins, balanced acidity. Flavours of cherry, plum, spice. The finish is long and restrained.
2009: Full-bodied and lush, with velvety tannins and rich blackberry, cassis, and mocha flavours. Finish is broad and persistent.
Aging Potential
2004: Aged gracefully, nearing peak. Offers complex layers that reward patience.
2009: Still youthful; will develop over the next decade. Structure enables long-term cellaring.
Food Pairing Suggestions
Both vintages shine with classic Bordeaux pairings, but their personalities invite different food adventures. The 2004 vintage, with its moderate acidity and firm tannins, complements nicely with roasted duck, lamb with herbs, and mushrooms. These dishes complement the wine's structure and balance, allowing its subtle flavours to shine. On the other hand, the 2009 opulent richness and velvety tannins enhance bolder flavours such as grilled steak, game, and aged cheeses. Its fruit-forward profile enhances the taste experience, making for a pleasing pairing with hearty meals.
2004: Complements roasted duck, lamb with herbs, and mushrooms. Its acidity and tannins balance full flavours.
2009: Matches grilled steak, game, and aged cheeses. Its richness suits bold flavours.
Price and Availability
The 2004 is more affordable and widely available on the secondary market. The 2009, a higher-rated year, is pricier and harder to find in top condition. To purchase these vintages, consider reputable retailers such as Berry Bros. & Rudd or auction sites like Sotheby's and Christie's, which ensure proper wine storage and genuineness. Engaging with wine communities and forums can also help identify trustworthy sources and avoid counterfeits.
Summary of Key Differences
| Aspect | Cantenac Brown 2004 | Cantenac Brown 2009 |
|-----------------|-----------------------------------|-----------------------------------|
| Climate | Cool spring, warm dry summer | Warm, ideal ripening conditions |
| Color | Medium ruby with garnet hues | Deep ruby with purple highlights |
| Aroma | Red berries, cedar, tobacco | Ripe black fruits, vanilla, floral |
| Body | Medium-bodied, firm tannins | Full-bodied, velvety tannins |
| Aging | Approaching peak, complex | Youthful, long aging potential |
| Food Pairing | Roasted duck, lamb, mushrooms | Grilled steak, game, aged cheese |
| Price Range | More affordable | Higher price, sought after |
Final Thoughts on Choosing Between the Two
Choosing between the 2004 and 2009 Cantenac Brown depends on your preferences and the occasion. If you enjoy wine with developed, subtle flavours and refined structure, the 2004 is an excellent choice. It gives a glimpse into the estate's ageing potential and Bordeaux's classic style. There is a certain rigidity with 2004.
Opt for 2009 if you prefer rich, fruit-forward wines with soft tannins. Its sumptuous style suits celebrations and hearty meals. To enhance your experience, serve the 2009 vintage at 16-18°C (61-64°F). Decanting for at least an hour before serving will allow the wine's full bouquet to unfold and enrich its full character. It is elegant.
Either vintage demonstrates Cantenac Brown's quality and makes a substantial addition to any collection.
Google TRanslate
康特納克布朗酒莊（Cantenac Brown）是波爾多瑪歌產區的一顆璀璨明珠，以其始終如一的品質和優雅的風格吸引著眾多買家和鑑賞家。 2004 和 2009 年份的葡萄酒展現了不同年份如何塑造葡萄酒的獨特個性。本文將對這兩個年份的葡萄酒進行比較，介紹它們各自的特色、優勢以及開瓶後的品鑑體驗。
康特納克布朗酒莊簡介
康特納克布朗酒莊在波爾多瑪歌產區享有盛名。酒莊以其精緻優雅、結構均衡的葡萄酒而聞名，採用經典的波爾多葡萄品種：赤霞珠、梅洛和小維鐸。葡萄藤生長在礫石土壤中，並受益於附近的吉倫特河口。這種獨特的環境賦予了每一瓶葡萄酒平衡的口感和複雜的香氣。
了解年份的氣候條件是品嚐 2004 和 2009 年份葡萄酒的關鍵。每年的氣候和收成都會賦予葡萄獨特的個性，並最終塑造出葡萄酒的風格。
年比：2004 年 vs 2009 年
2004 年年份
2004 年，涼爽的春季和溫暖乾燥的夏季減緩了葡萄藤的生長速度，但也保證了葡萄的穩定成熟。為了達到最佳成熟度，酒莊採取了晚收策略，釀造出的葡萄酒酒精度適中，酸度清新，結構良好。
2009 年年份
2009 年是個傑出的年份，氣候溫暖，葡萄成熟度極佳。葡萄糖分含量更高，風味更濃鬱。提前採摘的葡萄釀造的葡萄酒口感醇厚，單寧柔和，酒體飽滿。
品嚐對比
外觀
2004 年：中等寶石紅色，略帶石榴石色調，展現出歲月沉澱的痕跡，但仍充滿活力。
2009 年：深寶石紅色，泛著紫色光澤，體現出年輕的活力和濃鬱的口感。
香氣
2004 年：散發著紅色漿果、雪松、煙草和泥土的香氣。優雅內斂的香氣。
2009年：成熟的黑色水果、香草、巧克力和淡淡的花香。香氣濃鬱誘人。
口感
2004年份：酒體中等，單寧緊緻，酸度平衡。帶有櫻桃、李子和香料的風味。餘韻悠長內斂。
2009年：酒體飽滿醇厚，單寧如天鵝絨般柔滑，帶有濃鬱的黑莓、黑醋栗和摩卡咖啡風味。餘韻悠長而持久。
陳年潛力
2004年份：陳年優雅，接近巔峰。層次豐富，值得耐心品嚐。
2009年：仍顯年輕，未來十年將持續發展。結構使其具備長期窖藏的潛力。
餐酒搭配建議
這兩個年份都適合搭配經典的波爾多菜餚，但它們各自的個性也值得嘗試不同的美食搭配。 2004年份的葡萄酒酸度適中，單寧緊緻，與烤鴨、香草羊肉和蘑菇搭配相得益彰。這些菜餚與葡萄酒的結構和平衡完美契合，使其微妙的風味得以充分展現。而2009年份的葡萄酒則擁有醇厚濃鬱的口感和如天鵝絨般柔滑的單寧，更能襯托出烤牛排、野味和陳年奶酪等風味濃鬱的菜餚。其果香濃鬱的風格提升了味覺體驗，使其成為豐盛餐點的理想搭配。
2004年：與烤鴨、香草羊肉和蘑菇搭配相得益彰。其酸度和單寧平衡了濃鬱的風味。
2009年：與烤牛排、野味和陳年起司搭配相得益彰。其醇厚的口感與濃鬱的風味完美契合。
價格和供應情況
2004年份的葡萄酒價格較為親民，在二手市場也較為常見。 2009年份的葡萄酒品質較高，價格也較貴，頂級佳釀較為難尋。要購買這些年份的葡萄酒，建議選擇信譽良好的零售商，例如 Berry Bros. & Rudd，或蘇富比和佳士得等拍賣行，這些渠道能夠確保葡萄酒的妥善儲存和真偽鑑別。參與葡萄酒社群和論壇也有助於找到可靠的貨源，避免買到假貨。
主要差異概述
| 酒款 | 2004 年 Cantenac Brown | 2009 年 Cantenac Brown |
|-----------------|------------------------------------------------|---------------------------------|
| 氣候 | 春季涼爽，夏季溫暖乾燥 | 溫暖，理想的成熟期 |
| 顏色 | 中等寶石紅色，帶有石榴石色調 | 深寶石紅色，帶有紫色光澤 |
| 香氣 | 紅色莓果、雪松、菸草 | 成熟的黑色水果、香草、花香 |
| 酒體 | 中等酒體，單寧緊緻 | 酒體飽滿，單寧柔順 |
| 陳年潛力 | 接近巔峰，風味複雜 |年輕，陳年潛力巨大 |
| 餐酒搭配 | 烤鴨、羊肉、蘑菇 | 烤牛排、野味、陳年起司 |
| 價格範圍 | 更實惠 | 更高端，更受追捧 |
關於兩款酒的最終選擇
選擇 2004 年還是 2009 年的康特納克布朗 (Cantenac Brown) 取決於您的個人喜好和場合。如果您喜歡風味成熟細膩、結構精緻的葡萄酒，2004 年款是絕佳之選。它展現了酒莊的陳年潛力以及波爾多經典風格。 2004 年款略顯硬朗。
若您偏好果香濃鬱、單寧柔和的葡萄酒，2009 年款則是理想之選。其醇厚的風格適合慶祝活動和豐盛的餐點。為了獲得最佳品嚐體驗，建議將 2009 年款的飲用溫度控制在 16-18°C (61-64°F)。飲用前至少醒酒一小時。
The 2018 Haut-Brisson displays a deep ruby colour with a tight rim. On the nose, it presents aromas of violets, cherries, plums, liquorice, and a hint of smoke. On the palate, it remains fresh, with a silky texture and distinct kirsch notes. A touch of dark chocolate and crushed rock introduces a gentle bitterness and mineral undertone, adding depth to the experience. This medium-bodied wine offers immediate enjoyment and should remain appealing for another three years, standing as a classic Right Bank example. Quite a modern St-Emilion Grand Cru.
This video mentioned that Peter Kwok is the owner. A KMT President also drank Haut Brisson:
The 2018 vintage marks a milestone for Haut-Brisson as the first year without a reserve wine, making it the sole, most sought-after cuvée. (CHATEAU HAUT BRISSON 2018 ST-ÉMILION, 2025) . Composed of 90% Merlot and 10% Cabernet Franc, it was crafted by winemaker Jérôme Aguirre, who trained at Christine Péré-Vergé's vineyards in Pomerol. The wine features a lush, ripe style with a modern touch, thanks to consultant Michel Rolland. This standout vintage offers excellent value and inspires confidence in its quality. Compared to earlier releases, the 2018 vintage
exhibits a bolder expression and a more refined finish, showcasing the benefits of increased focus and innovation. When measured against previous Haut-Brisson vintages and other Saint-Émilions, the 2018 vintage demonstrates a remarkable evolution in complexity and depth.
There is little cellaring window after three years, but it will not degrade quickly. This is not an investment wine due to its mass-produced nature. 2018 is as good as 2015, which we tasted some time ago, and it serves well as an easier food wine.
The 2018 Haut-Brisson received a JS95 score and was recognised by JS as 'Best Ever.' This places it above many of its peers from the 2018 vintage, indicating exceptional quality, as scores above 90 suggest outstanding wines. (Château Haut-Brisson 2018, n.d.) It also earned a strong RP94 rating, further confirming its status in the upper echelon of Saint-Émilions. (Château Haut-Brisson 2018 – Abingdon Fine Wine Ltd, 2024) Decanter praised its elegance and structure, while Wine Spectator highlighted its complex layers and ageing potential, reinforcing its reputation amongst collectors. (Château Haut-Brisson, St-Émilion, Grand Cru, 2018, 2019) These additional critiques further emphasise the wine's remarkable quality.
This wine is enjoyable now or can be cellared for future enjoyment. With limited availability and a history of strong demand, the potential for price appreciation is significant, making it a potentially rewarding investment for wine enthusiasts. A report from Liv-ex indicates that the average return of 2018 Bordeaux wines has been around 1 per cent, so while some individual bottles may perform differently, the market overall has not shown a significant increase in value for this vintage. Experts note that high ratings and critical acclaim for wines like the 2018 Haut-Brisson could influence future trends, but recent data shows only modest appreciation so far.
Google Translate 2018年份的奧布里松（Haut-Brisson）呈現深寶石紅色，邊緣緊緻。聞起來有紫羅蘭、櫻桃、李子、甘草和一絲煙燻的香氣。入口清新，口感絲滑，帶有明顯的櫻桃酒風味。一絲黑巧克力和碎石的氣息帶來柔和的苦味和礦物質底蘊，增添了層次感。這款酒體中等的葡萄酒適飲性極佳，預計還能再陳年三年，堪稱右岸的經典之作。是一款頗具現代感的聖埃美隆特級園佳釀。
2018年份是奧布里松酒莊的一個里程碑，因為這是該酒莊首次沒有推出珍藏葡萄酒，使其成為唯一一款備受追捧的特釀。 （奧布里松酒莊2018年份聖埃美隆，2025年份）這款酒由90%梅洛和10%品麗珠混釀而成，由釀酒師傑羅姆·阿吉雷（Jérôme Aguirre）精心釀造，他曾在波美侯（Pomerol）的克里斯汀·佩雷-韋爾熱（Christine Péré-Vergé-réer-Vergéy-rey-Vergé Péréer-Vergé地（Christine-Vergé）培訓。由於顧問米歇爾·羅蘭（Michel Rolland）的調配，這款酒風格醇厚成熟，並融入了現代氣息。這款傑出的年份酒物超所值，品質令人信賴。與之前的年份相比，2018年展現出更為濃鬱的風味和更為精緻的餘韻，體現了釀酒師更專注和創新的成果。與之前的奧布里松（Haut-Brisson）年份酒和其他聖埃美隆（Saint-Émilions）葡萄酒相比，2018年份在複雜性和深度方面都取得了顯著的進步。
這款酒窖藏三年後不再適合陳年，但品質不會快速下降。由於其產量較大，因此並非投資型葡萄酒。 2018年與我們之前品嚐過的2015年一樣出色，是一款非常適合佐餐的佳釀。
2018年份的奧布里松酒莊（Haut-Brisson）葡萄酒獲得了JS 95的高分，並被JS評為“史上最佳”。這使其超越了2018年份的眾多同年份佳釀，顯示其品質卓越，因為90分以上的評分代表著傑出的葡萄酒。 （奧布里松酒莊 2018，無日期）它還獲得了RP 94的高分，進一步鞏固了其在聖埃米利永頂級葡萄酒行列中的地位。 （奧布里松酒莊 2018 – Abingdon Fine Wine Ltd，2024）《醇鑑》（Decanter）雜誌讚揚了其優雅的風格和結構，而《葡萄酒觀察家》（Wine Spectator）則強調了其複雜的層次感和陳年潛力，進一步提升了其在葡萄酒收藏家心目中的聲譽。 （奧布里松酒莊，聖埃米利永，特級園，2018，2019）這些額外的評論進一步凸顯了這款葡萄酒的卓越品質。
這款酒現在即可享用，也可窖藏以待日後品嚐。由於產量有限且歷來需求旺盛，其價格上漲潛力巨大，對於葡萄酒愛好者而言，這可能是一項回報豐厚的投資。 Liv-ex 的一份報告顯示，2018 年份波爾多葡萄酒的平均回報率約為 1%，因此，儘管個別酒款的表現可能有所不同，但總體而言，該年份的市場價值並未出現顯著增長。專家指出，像 2018 年份的 Haut-Brisson 這樣的葡萄酒所獲得的高評分和好評可能會影響未來的趨勢，但近期數據顯示，迄今為止，其價格僅略有上漲。
'We choose wines that have value and soul—bottles that tell stories rather than just filling glasses. Interested in prices in Hong Kong? Contact us via WhatsApp at 852 66236746 or email cf.lau@dunndunn.hk. Based in Hong Kong, we are fluent in Cantonese and English. Explore small-batch treasures from passionate winemakers. Enjoy excellent value and distinct character—bottles that spark conversations at dinner.'- Kevin K Tang
When I first opened this bottle, I was impressed by the aromas—raspberries, purple plums, and a hint of lemon zest that reminded me of freshly sliced citrus at a weekend brunch. There were subtle notes of nutmeg and clay underneath. The chalky tannins and ripe, fruit-driven finish evoked a bright orchard in late summer. A simple yet good enough taste profile: creamy, European-style, not too modern Hong Kong, of great fruit and power, with ease.
What sets this Haut-Médoc apart from the cheaper wines I’ve tried is its completeness. Now feels like the ideal time to enjoy this elegant, balanced, and structured 2020 Cru Bourgeois. Sure, it didn’t receive scores from Robert Parker, Wine Enthusiast, or James Suckling—the big names don’t always review smaller estates. But it holds strong Bordeaux credentials: the 2020 vintage earned Gold at the Concours des Feminalise and a gold medal from Gilbert Gaillard. (Château de Fayolle - Bois du Sanglier 2020, 2020) And it benefits from a respected Cru Bourgeois classification.
While it may be considered light by connoisseur standards, its elegance pairs well with most Chinese dishes. Its subtle structure complements the delicate flavours of Cantonese steamed fish and balances the bold, spicy notes of Sichuan twice-cooked pork, providing a smooth dining experience. Château Rollin 2020 also pairs well with European cuisine, such as classic beef bourguignon or creamy mushroom risotto, improving their flavours. Mild to medium cheeses like Brie or Gruyère harmonise with the wine's refined character. The serving temperature should be 18°C; no decanting required. If you insist, limit it to 15 minutes. There is no cellar potential, but it will not degrade in the next 2 or 3 years if stored well.
Exceptional Terroir
What impressed me when I learned about this estate is that the vineyard sits on two high gravel ridges, 36 meters above sea level, with poor, filtering soils—the same type you find in grands crus Médocain terroirs. (Château Rollin Haut-Médoc Cru Bourgeois 2022, 2022) This elevation and mineral-rich terroir bring cooler nighttime temperatures, preserving the wine's natural acidity and enhancing flavor intensity. You can taste the difference. These conditions grant a depth of character that less expensive wines from flatter sites simply cannot achieve.
Traditional Viticulture Methods
The estate follows traditional Médoc practices, planting at 1-meter spacing with a density of about 7,000 vines per hectare and avoiding weedkillers. Grapes are carefully selected through cluster thinning and substantial leaf stripping to assure optimal maturity, yielding denser fruit and purer aromatics. This labor-intensive approach favors quality over quantity, a standard not feasible for mass-produced wines. Ignon, and 2% Petit Verdot. Merlot contributes fruit and structure, while Cabernet Sauvignon adds tannic richness, resulting in complexity not found in budget wines.
Character and Refinement
What I find compelling about Château Rollin is that it shows both finesse and power—a rare combination at this price point. The wine offers depth, elegance, and a sophisticated experience that punches above its weight.
Rising Quality and Recognition
Since the Martin family acquired the estate, the wines have improved in quality and reputation in France and internationally, revealing a commitment to winemaking excellence.
The Bottom Line
Here’s my bottom line: while less expensive wines may offer simple refreshment, Château Rollin 2020 delivers what I’d call a complete wine experience—rooted in exceptional terroir, meticulous viticulture, and Bordeaux tradition. Every step from soil to harvest reflects the winemaker’s devotion to quality.
To truly appreciate its distinctive qualities, I recommend enjoying this vintage at its peak, between 2024 and 2028. This window of optimal enjoyment accentuates the exclusivity and expertise behind each bottle. It’s a wine that rewards attention and deserves to be savoured, not rushed.
Google Translate
初開這瓶酒，我就被它的香氣所吸引——覆盆子、紫李子，還有一絲檸檬皮的清香，讓我想起週末早午餐時新鮮切好的柑橘。其下隱隱透著肉荳蔻和泥土的氣息。單寧如粉筆般細膩，成熟果香濃鬱的餘韻，彷彿讓人置身於夏末明媚的果園。口感簡單卻不失精緻，帶有濃厚的歐洲風情。
這款上梅多克葡萄酒與我品嚐過的其他平價葡萄酒最大的區別在於它的完整性。現在正是享用這款優雅、平衡且結構嚴謹的2020年份中級莊葡萄酒的最佳時機。誠然，它並未獲得羅伯特·帕克、《葡萄酒愛好者》雜誌或詹姆斯·薩克林的評分——這些大牌酒評家並非總是會評價小型酒莊的佳釀。但它擁有強大的波爾多血統：2020年份的這款酒在法國女性葡萄酒大賽（Concours des Feminalise）中榮獲金獎，並斬獲吉爾伯特·蓋拉德金獎。 （法約爾酒莊 - 桑格利耶森林乾紅酒 2020，2020）這款酒榮獲中級酒莊（Cru Bourgeois）的殊榮。
雖然以鑑賞家的標準來看，這款酒可能略顯清淡，但其優雅的口感與大多數中式菜餚相得益彰。它細膩的結構襯托出粵式清蒸魚的鮮美，並平衡了四川回鍋肉濃鬱辛辣的風味，帶來順滑的用餐體驗。羅蘭酒莊 2020 也與歐洲菜餚完美搭配，例如經典的勃根地燉牛肉或奶油蘑菇燴飯，能夠提升菜餚的風味。布里起司或格魯耶爾起司等口感溫和至中等的起司與這款酒的精緻特性相得益彰。適飲溫度為 18°C，無需醒酒。如果一定要醒酒，請限制在 15 分鐘以內。這款酒沒有窖藏潛力，但如果妥善儲存，在未來 2 到 3 年內不會變質。
卓越的風土
當我了解到這家酒莊時，最令我印象深刻的是，葡萄園坐落在海拔36米的兩座高聳的礫石山脊上，土壤貧瘠且具有過濾性——與梅多卡特級葡萄園的土壤類型相同。 （羅蘭酒莊上梅多克中級園2022年份）這樣的海拔高度和富含礦物質的風土帶來了涼爽的夜間氣溫，保留了葡萄酒的天然酸度，並提升了風味的濃鬱度。您品嚐後便能感受到其中的差異。這些條件賦予了葡萄酒更深邃的個性，這是產自地勢平坦地區的廉價葡萄酒所無法企及的。
傳統葡萄栽培方法
酒莊遵循梅多克傳統的種植方式，葡萄藤株距1米，種植密度約為每公頃7000株，且不使用除草劑。透過疏果和大量摘葉，精心挑選葡萄，以確保其達到最佳成熟度，從而獲得更濃鬱的果香和更純淨的香氣。這種勞力密集的釀造方式註重品質而非產量，而大規模生產的葡萄酒無法達到這項標準。這款酒由伊尼翁（Ignon）和2%的小維鐸（Petit Verdot）混釀而成。梅洛（Merlot）賦予其果香和結構，赤霞珠（Cabernet Sauvignon）則增添了單寧的豐富度，造就了平價葡萄酒所不具備的複雜口感。
個性與精緻
羅蘭酒莊（Château Rollin）最吸引我的地方在於它兼具優雅與力量──在這個價位上，這樣的組合實屬難得。這款酒層次豐富、優雅精緻，帶來遠超其價格的卓越體驗。
品質與聲譽的提升
自從馬丁家族收購酒莊以來，羅蘭酒莊的葡萄酒在法國乃至國際上的品質和聲譽都得到了提升，展現了他們對卓越釀酒工藝的執著追求。
總結
我的總結是：雖然價格較低的葡萄酒可能只是簡單的清爽之選，但2020年份的羅蘭酒莊葡萄酒卻能帶來我所謂的完整葡萄酒體驗——它植根於卓越的風土、精益求精的葡萄栽培以及波爾多傳統。從土壤到葡萄採摘，每一步都體現了釀酒師對品質的執著追求。
為了真正領略這款酒的獨特魅力，我建議您在2024年至2028年之間，也就是它的巔峰時期享用。這段最佳飲用期更能凸顯每一瓶酒背後的獨特性和精湛技藝。這是一款值得細細品味的佳釀，切勿匆匆飲用。
