Updated: Jan 26
'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
The 2012 Château de Camensac immediately captures attention with its vibrant crimson hue, reminiscent of a Bordeaux sunset. This ruby colour with a garnet rim signals lively notes of red currant, cherry, plum, and cassis, complemented by warm spices like eucalyptus and vanilla. Additional aromas include floral tones, toast, milk chocolate, and brown sugar. This well-balanced Haut-Médoc Cru Classé features a fresh mid-palate, soft tannins, and distinct cedar notes that reflect the region's character. Uncomplicated and enjoyable, it contrasts with other Haut-Médoc Cru Classés like La Tour Carnet and Cantemerle, both celebrated for their oak-driven depth, highlightingCamensac'ss unique balance of vibrant fruit and subtle spice. 1998 is plummy, with leafy undertones. Medium-bodied, with soft tannins and a dry finish. Medium-bodied, still holding quite ample, fresh fruit.
In one sentence per vintage, we attempted the following. The 1998 vintage, however, is notably different and has developed into a traditional claret. While the 2011 vintage experienced cooler weather, adding more acidity and freshness, the 2012 benefited from a warm, balanced climate, enabling optimal ripening and a fuller body. The 2013 vintage is noted for aromatic complexity but presents a lighter profile due to early rains. These years' selections themselves offer wine lovers insight into each year's specific qualities and ageing potential. Medium-bodied, still holding some good, dry fruit.
Renowned oenologists Michel Rolland and Eric Boissenot crafted this wine, presenting exceptional value and quality. Michel Rolland fondly remembers cool September fruit in the vineyard, when a lighter terroir reserved the fruit's vibrant lift and enhanced the terroir's wine's overall expression. This personal insight spotlights the wine's meticulous craftsmanship. It pairs well with red meat and creates a lasting impression with its persistent finish. With a 13.5% ABV and a DD92 score, Camensac 'sium-bodied wine is an authentic standout.
Château Camensac’s 65 hectares of vineyards in Saint-Laurent-Médoc are precisely cultivated, producing 60% Cabernet Sauvignon and 40% Merlot. The 35-year-old vines are densely planted in a tapestry of green where every square meter echoes the richness of Médoc gravel. This dense planting concentrates flavours, maintained at yields of 45 hectoliters per hectare to ensure quality. (Château de Camensac, 2024) Each vine is a testament to care, with grapes estate-kept and carefully sorted, further demonstrating the estate’s promise of excellence. For optimal enjoyment, the 2012 vintage is best consumed between 2024 and 2030. During this time, its vibrant fruit and complex flavours will continue to evolve, becoming more melodious and unveiling deeper notes. Consider cellaring for a few more years to allow its tastes to fully mature, or serve it now with rare lamb for immediate indulgence.
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2012年份的卡門薩克酒莊（Château de Camensac）以其鮮豔的深紅色澤瞬間吸引眼球，宛如波爾多落日餘暉。這種寶石紅的色澤，邊緣泛著石榴石般的光澤，預示著紅醋栗、櫻桃、李子和黑醋栗的活潑香氣，並伴有桉樹和香草等溫暖的香料氣息。此外，還散發著花香、烤麵包、牛奶巧克力和紅糖的芬芳。這款平衡的上梅多克列級酒莊（Haut-Médoc Cru Classé）擁有清新爽口的中段口感、柔和的單寧以及獨特的雪松香氣，充分展現了該地區的特色。它簡單易飲，與以橡木桶風味濃鬱著稱的其他上梅多克列級酒莊，如拉圖卡內酒莊（La Tour Carnet）和康特梅爾酒莊（Cantemerle）形成鮮明對比，凸顯了卡門薩克酒莊獨特的果香與微妙香料的平衡之美。根據《葡萄酒觀察家》雜誌評價：“這款酒很漂亮。李子味濃鬱，略帶樹葉氣息。酒體中等，單寧柔和，餘味中等。”
我們嘗試用一句話概括每個年份的葡萄酒。 1998年份的葡萄酒風格迥異，已發展成為一款傳統的波爾多紅酒。 2011年份的氣候較為涼爽，賦予了葡萄酒更高的酸度和清新感；而2012年份則得益於溫暖均衡的氣候，實現了最佳的成熟度，酒體也更加飽滿。 2013年份的葡萄酒以其複雜的香氣而聞名，但由於早期的降雨，酒體較為輕盈。這些年份的葡萄酒本身就為葡萄酒愛好者提供了了解每個年份獨特品質和陳年潛力的寶貴機會。
這款酒由著名釀酒師米歇爾·羅蘭和埃里克·布瓦塞諾精心釀造，展現了卓越的價值和品質。米歇爾·羅蘭（Michel Rolland）深情地回憶起九月涼爽的葡萄園，那時風土條件較為輕盈，保留了果實的活力，並提升了葡萄酒的整體風土表現力。這一人見解凸顯了這款酒精湛的釀造工藝。它與紅肉搭配相得益彰，餘味悠長，令人印象深刻。卡門薩克酒莊（Château Camensac）的這款酒酒精度為13.5%，評分為DD92，酒體適中，是一款名副其實的佳釀。
卡門薩克酒莊位於聖洛朗-梅多克產區，擁有65公頃的葡萄園，精心耕作，生產60%的赤霞珠和40%的梅洛。 35年樹齡的葡萄藤密植於一片綠意盎然的田野中，每一寸土地都與梅多克礫石土壤的肥沃相呼應。這種密集的種植方式濃縮了葡萄的風味，每公頃產量控制在45百公升，以確保品質。 （卡門薩克酒莊，2024年）每一株葡萄藤都體現了酒莊的精心呵護，葡萄由酒莊自行管理並經過仔細篩選，進一步彰顯了酒莊對卓越品質的承諾。為了獲得最佳品嚐體驗，2012年份的葡萄酒最好在2024年至2030年間飲用。在此期間，其濃鬱的果香和複雜的風味將持續發展，變得更加悅耳動聽，並展現出更深層的層次。您可以考慮窖藏幾年，讓其風味完全成熟，或者現在就搭配嫩羊肉享用，感受即刻的美味。
Updated: Jan 26
'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
Château La Couspaude is a Saint-Émilion Grand Cru Classé that has been part of the Aubert family's heritage since 1750—thanks to Olivier Sublett of Château de Roque. If not for Oliver Sublett's introduction to the Auberts, I would not have been able to taste La Couspaude over multiple vintages(like 10?) to the extent I did. Tasting the 2000 vintage left a memorable impression with its rich, layered flavours and fantastic balance of fruit and structure. 2007 is unique-no other vintage can resemble this 2007 La Couspade. The 2009 vintage also stood out as a personal favourite, with its elegant and aromatic profile, delivering a perfect harmony of lush dark fruit and refined tannins. These personal experiences with Château La Couspaude have truly strengthened my appreciation for the winery's commitment to quality and tradition.
Château La Couspaude often gets high scores from wine critics, with most ratings in the 90s. These scores reflect the wine's high quality and distinctive character, as recognised by experts. Compared to other Saint-Émilion Grand Crus, La Couspaude often stands out for its consistently high ratings, on par with esteemed estates like Château Figeac and Château Angelus. The wine's unique style, traditional in all three vintages, thanks to the winery's strong focus on quality, will make you want to try it and discover its flavours.
RP did not score the 2000, 2007, and 2009 vintages en primeur; he only scored the 2018 vintage, which was RP94. Both old and new vintages are made from about 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon, using grapes from a 7-hectare vineyard with vines around 50 years old. Older vintages, such as 2000, 2007, and 2009, used older oak barrels to bring out the fruit flavours in the 1990s, 2000s, and early 2010s. Newer vintages use new oak barrels to add more flavours, structure, and length over time. No matter the vintage, the grapes are handpicked in small crates and sorted by plot. This careful process, from choosing the grapes to hand-mixing the skins before fermentation and ageing the wine for 18 to 20 months, ensures the wine is always high quality and full of character. This focus on quality is a key part of the winery and shows in every bottle of Château La Couspaude.
2000 is an excellent year known for wines with more fruit and alcohol, which is balanced by a rich style. So, La Couspaude 2000 is still a fruity, toasty, and smooth wine with no harshness. It is rich, sweet, and layered with flavour. It has a deep ruby-purple colour and lots of black cherry, espresso, mineral, oak, and roasted nut flavours. This full and bold wine should be ready to drink now and last for some years. It is a full-bodied and appealing wine.
The 2007 vintage is different. The 2007 fruit was flavorful but more subtle, made with the traditional method of using new oak and longer oak fermentation. This makes a wine with a light and soft feel, ripe red and black fruits, and a herbal finish. While it may not be very complex, these special qualities still make it enjoyable. It is elegant, with a smooth grip and a medium mineral finish. Its high, steady scores highlight its special attributes. For example, WE 93 describes it as a dense wine full of tannins and black currant fruit, solid and concentrated. It has a dark, firm character with fine ageing potential. It is a well-balanced wine with good ageing potential, recommended for drinking from 2023.
2009 is an elegant year. Classically 2009, La Couspaude is more structured; it is smooth, balanced, and long on the finish. These wines may still need to be kept for a few years to reach their best. Andreas Larsson's 93 comment is as follows. Dense dark colour with a purple hue. Ripe nose with wild berries, cassis, fine oak, tobacco, and sage. The palate is ample, with lush dark fruit, finely balanced by vibrant acidity and grainy tannin—digestive fruit flavours, finely tuned oak, and a long, lingering finish. The Wine Independent also gave 93.
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庫斯波德酒莊（Château La Couspaude）是聖埃美隆（Saint-Émilion）的一級酒莊，自1750年以來一直是奧貝爾家族（Aubert family）的傳承之作——這要歸功於羅克酒莊（Château de Roque）的奧利維爾·蘇布萊特（Olivier Sublett）。若非奧利維爾·蘇布萊特引薦，我恐怕無法如此深入地品嚐庫斯波德酒莊的多個年份佳釀。 2000年份的庫斯波德酒給我留下了深刻的印象，其風味濃鬱而層次豐富，果香與酒體結構達到了完美的平衡。 2007年份更是獨一無二－沒有任何其他年份的庫斯波德酒莊能與之相提並論。 2009年也同樣令我印象深刻，它優雅芬芳，濃鬱的深色水果香氣與細膩的單寧完美融合，令人回味無窮。這些與庫斯波德酒莊的親身經歷，讓我更加敬佩酒莊對品質與傳統的執著追求。
庫斯波德酒莊（Château La Couspaude）經常獲得葡萄酒評論家的高分，大多數評分都在90分以上。這些分數反映了該酒的高品質和獨特個性，並得到了專家的認可。與其他聖艾美隆特級酒莊（Saint-Émilion Grand Crus）相比，庫斯波德酒莊因其始終如一的高分而脫穎而出，與菲雅克酒莊（Château Figeac）和安傑盧斯酒莊（Château Angelus）等著名酒莊齊名。酒莊對品質的執著追求，使得該酒在所有三個年份都保持了傳統風格，其獨特的風味定會讓您想要品嚐並探索。
RP沒有對2000、2007和2009年份的期酒進行評分；他只對2018年份進行了評分，該年份的評分為RP94。新舊年份的葡萄酒均採用約70%梅洛、25%品麗珠和5%赤霞珠混釀而成，葡萄來自一片7公頃的葡萄園，葡萄藤樹齡約50年。較老的年份，例如2000年、2007年和2009年，使用舊橡木桶陳釀，以凸顯上世紀90年代、本世紀初和2010年代初的果香。較新的年份則使用新橡木桶，隨著時間的推移，賦予葡萄酒更豐富的風味、更飽滿的酒體結構和更悠長的餘韻。無論年份如何，葡萄均由人工採摘，裝入小箱，並按地塊進行分揀。從葡萄的甄選到發酵前手工混釀，再到18至20個月的陳釀，這項精細的工序確保了葡萄酒始終保持高品質和鮮明的個性。這種對品質的執著追求是酒莊的核心概念，也體現在每一瓶庫斯波德酒莊（Château La Couspaude）的佳釀之中。
2000 年是個卓越的年份，以果香濃鬱、酒精度高的葡萄酒而聞名，並以其醇厚的風格達到完美平衡。因此，2000 年份的 La Couspaude 依然是一款果香濃鬱、帶有烘焙香氣且口感順滑的葡萄酒，毫無辛辣感。它口感豐富、甜美，層次分明。酒體呈現深寶石紅紫色，散發著濃鬱的黑櫻桃、濃縮咖啡、礦物質、橡木和烤堅果的香氣。這款酒體飽滿、風味強勁的葡萄酒應在 2-3 年後適飲，並可陳年 16 年以上。它是一款酒體飽滿、令人愉悅的佳釀。
2007 年份則有所不同。 2007 年的果香濃鬱卻更為柔和，採用傳統工藝，使用新橡木桶並延長橡木桶發酵時間。這使得這款酒口感輕盈柔和，帶有成熟的紅色和黑色水果香氣，並伴隨著草本植物的餘韻。雖然它的複雜度可能不高，但這些獨特的品質仍然令人愉悅。它優雅精緻，口感柔順，並帶有中等強度的礦物質餘韻。其穩定且高分的評分凸顯了其獨特性。例如，WE 93分將其描述為一款濃鬱的葡萄酒，單寧豐富，帶有黑醋栗果香，口感紮實集中。它擁有深沉而堅實的特質，並具有良好的陳年潛力。這是一款平衡性極佳、陳年潛力良好的葡萄酒，建議從2023年開始飲用。
2009年是個優雅的年份。典型的2009年份La Couspaude結構較嚴謹；口感柔順平衡，餘韻悠長。這些葡萄酒可能還需要存放幾年才能達到最佳狀態。 Andreas Larsson給了93分的評價：酒體呈現深邃的紫色。香氣成熟，帶有野生漿果、黑醋栗、優質橡木、煙草和鼠尾草的氣息。口感飽滿，濃鬱的黑色水果風味與活潑的酸度和顆粒感十足的單寧完美平衡——令人愉悅的果香，恰到好處的橡木桶風味，以及悠長的餘味。 《葡萄酒獨立報》（Wine Independent）也給了93分。
Although wine tasting may initially seem complex or exclusive, this essay argues that traditional wine-tasting techniques are accessible and grounded in common sense, making them accessible to everyone. To support this claim, the essay is organised into several sections. First, it outlines the fundamentals of the traditional tasting method and demonstrates how its step-by-step process engages all the senses. Next, the essay discusses strategies for building tasting skills, recommends practical approaches for learning, and considers the importance of structured education. Finally, it explores how developing wine knowledge can enrich everyday experiences. The traditional method encourages participants to pause, reflect, and engage all their senses: sight, scent, taste, aftertaste, and the lasting impression that the wine imparts. Imagine the gleam of lush berries, the whiff of fresh-cut herbs, the smooth texture of silk on your palate, and the warm impression of a sun-drenched afternoon. These vibrant sensations invite novices more fully into the ritual of wine tasting.
Traditional wine textbooks and structured tasting exercises remain useful. To help internalise the discipline of wine tasting more naturally, follow the sequence of experiencing a wine in the glass. Begin with appearance, noting colour and clarity—such as the deep ruby glow of a Cabernet Sauvignon or the pale straw hue of a young Riesling. Proceed to the nose, identifying aromas and early impressions; for example, one might detect a hint of fresh green apple or subtle notes of vanilla. Then, focus on the palate to discern the wine's flavours, texture, and body. For instance, the wine may exhibit a creamy mouthfeel and flavours reminiscent of ripe cherries or toasted almonds. Finish by considering the aftertaste and the wine's lasting impression, and using this clear-tasting format and memorising to build a foundation in wine tasting. While tasting is inherently subjective, a disciplined method, when paired with openness, can enhance objectivity.
At the start, focus on one well-chosen, quality book as your foundation. Ask yourself a question that sparks your curiosity, such as "What does acid ty feel like?" For example, you could design a problem-based learning activity in which you compare several wines known for varying acidity levels, taste them side by side, and record your reactions to each. By noting the physical sensations, flavour impact, and overall balance that acidity imparts in each wine, you actively investigate your initial question. This inquiry will guide your study and deepen your understanding of the subject. Actual wine knowledge develops when you consistently apply and question both procedural and substantive concepts.
Taste with like-minded friends and take snapshots of your tasting to capture the moment. As you write and compare your notes, correlate the quality profiles and length, and examine the wine structures of various wines of the same genre. Plot these observations on an X-Y coordinate system to bring your tasting experiences to life. For example, you might plot aroma intensity on the X-axis and acidity level on the Y-axis. The purpose of this X-Y plotting is to provide a visual representation of how different wines compare based on specific qualities, making it easier to identify relationships, trends, or anomalies among samples. This kind of plotting can help visualise endpoints in your flavour and the characteristics of the wines. Understand these patterns and enhance them, accompanied by insights from knowledgeable peers. Use your tasting framework regularly, and once you are comfortable with it, let your intuition and senses guide you beyond the established structure.
Be honest in your assessments. Descriptors alone are not enough; form well-reasoned opinions about quality. Assigning scores can also help with benchmarking. When conducting Bordeaux match-ups, move beyond merely observing differences and engage in detailed analysis: for example, examine how acidity in a classic red Bordeaux tends to provide freshness and longevity, while a New World blend might offer softer acidity but riper fruit character. Assess tannin structure by comparing the firm, structured tannins typical of Bordeaux with the often plusher, smoother tannins of New World wines. Aroma complexity can be contrasted by noting the earthy, cedar, and graphite notes of a Bordeaux against the expressive fruit-forward aromas in a New World blend. At the same time, the finish may be longer and more layered in Bordeaux due to its ageing potential. Similarly, a comparison between Pauillac and Pomerol can highlight Pauillac's robuPauillac's structure and pronounced blackcurrant notes, versus Pomerol's softePomerol's and dominant plum and truffle aromatics; or, when assessing an inexpensive white Bordeaux alongside a Sauvignon de Touraine, critically evaluate how the Bordeaux's blenBordeaux'sgnon Blanc and Sémillon imparts roundness and subtlety as compared to the zesty, high-acid profile and pronounced citrus of a varietal Touraine Sauvignon. For dessert wines, emphasis levels, balance, and texture; for instance, compare the lush richness and honeyed botrytis character of Sauternes with the brighter acidity and lighter mouthfeel of a Jurançon, noting how these factors influence both overall impression and drinkability. Through systematically comparing these specific factors, you can better interpret what defines each wine and deepen your understanding of its unique characteristics. Read your books and find the meaning. Retaste if you still have time; clear any post-learning doubts.
Consider enrolling in a structured program, such as Wine Studies Levels 1, 2, or 3. Level 1 equips you to decode restaurant wine lists, granting quick value for dining experiences. Level 2 improves your ability to make knowledgeable wine purchases, while Level 3 prepares you for professional tasting and critique. Seek out engaging courses with comprehensive and reliable content.
Most wine educators agree that official education is valuable. However, the primary objective extends beyond imparting technical details; it should be to integrate wine more meaningfully into individual lives, as a modest Chianti enjoyed during a simple weekday supper: here, technical knowledge enhances both conversation and enjoyment. These everyday moments demonstrate how a deeper understanding of wine can transform routine occasions into memorable and valued experiences, thereby underscoring the broader significance of wine education. More broadly, wine education can foster cultural appreciation, deepen social bonds, and encourage mindfulness in daily life. By prompting individuals to engage thoughtfully with what they consume, wine education fosters critical reflection on tradition, regional identity, and historical context, enriching both individual and collective experiences. In this way, the impact of wine education reaches beyond the technical or sensory, contributing meaningfully to personal growth and cultural literacy.
In summary, adopting the traditional wine tasting method alongside self-directed, problem-based learning creates a holistic and inclusive approach to wine education. By integrating practical experience, structured techniques, and analytical challenges, individuals are empowered to both appreciate and critically assess wine in a manner that is both accessible and deeply meaningful. This comprehensive approach not only enhances sensory awareness and technical proficiency but also fosters lifelong learning and personal enrichment, ultimately ensuring that wine appreciation becomes an engaging and transformative pursuit for a diverse range of learners.
Rewritten 15 January 2026; Kevin Tang.
