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Ô Muse Shop 5, 16/F, Seapower Centre,
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香港新界葵涌梨木道73號
海暉中心16樓5室
Château Ausone 1989
CHATEAU
In 1563, his father, Joseph de La Chassaigne, created the suburban villa of Ausone at Le Bouscat. Chateau Ausone is one of the few famed Bordeaux wine estates that have seldom changed hands over the years. In fact, only 3 different families have owned this St. Emilion estate since it was originally created. Which is quite a feat when you consider the amount of musical chairs that takes place with all the buying and selling of Bordeaux chateaux.
The Lescours family from the 13th to the 16th centuries. This was followed by Jacques de Lescure and his heirs in the 17th century. At the close of the 17th century, The Chatonnet-Cantenat family along with the Dubois-Challon-Vauthier family took over. Alain Vauthier who manages Chateau Ausone with his daughter Pauline Vauthier today are direct descendents.
The Lescours family from the 13th to the 16th centuries. This was followed by Jacques de Lescure and his heirs in the 17th century. At the close of the 17th century, The Chatonnet-Cantenat family along with the Dubois-Challon-Vauthier family took over. Alain Vauthier who manages Chateau Ausone with his daughter Pauline Vauthier today are direct descendents.
The origin of the name Ausone could never be verified, but everything suggests that it honors the memory of the Latin poet Ausonius, a former local resident and a notable wine lover.
50% merlot, 50% cabernet franc
To drink till 2020
50% merlot, 50% cabernet franc
To drink till 2020
The wine of Chateau Ausone is vinified in wood vats. Malolactoc fermentation takes place in oak barrels and the wine is aged in 100% new, French oak up to 24 months, depending on the character ad richness of the vintage.
Notes of melted caramel, coffee, fruitcake, and ripe currants are moderately intense in this relatively ripe year of Ausone. Nevertheless, in the mouth there is still high tannin, a somewhat attenuated finish with medium body and average quantities of red and black currant fruits.
Wine Spectator: n/a
Robert Parker: 88-89
Robert Parker: 88-89
Perfect with beef tenderloin, lamb, chicken, pork or, mushroom dishes.
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