顯示第 73 至 81 項結果，共 114 項
2018年La Cancha單一園紅酒品質非凡，因為夏天的尾端氣候涼爽並且乾燥，使得葡萄園中的葡萄能緩緩的成長直到完全成熟。在2018 的La Cancha 單一園展現了明顯的藍色莓果和黑醋栗香氣，伴隨著香料、煙草的層次和強烈的石墨礦物味。中等酒體，果味濃郁，非常細膩，圓滑的單寧伴隨著清爽的酸度。這款酒在口中的表現具有深度與明顯的酒體。適合即飲，也具有陳年的潛力，陳釀15-20 年將發展至最完美的狀態。
Coming from the same one-hectare plot as the Vieilles Vignes planted in 1910, only the first shoot on each old vine is selected for the Jean Morin, who was the maternal grandfather of Francois Labet. Monsieur Morin was from Nuits-St-Georges and an accomplished athlete. He was a member of the French delegation in both the London summer and Saint Moritz winter Olympics of 1948, fencing and bobsledding respectively. He was also a confirmed driver paticipating to the Mille Miglia or Monte Carlo Rally. The wine expresses the prowness of the man, broad shouldered and powerful, showing firm tannins, supreme elegance and a phenomenal finsh.
COLOR: Deep ruby
AROMA: Spicy plum, earth, and dried flowers are pronounced with subtle oak aromas.
TASTE: Lush, dense and full-bodied flavors of rich, concentrated dark fruits are layered with firm muscular tannins, with an endless finish.
Deep ruby in color. These old vines offer dark berry aromas, violets, tobacco and minty notes. 100+ year old vines generates concentrated and rich flavors of dark fruit, plum, cassis and blackberries. This is a muscular yet balanced and well-structured wine that rewards cellar aging.
Moderate but not invasive wood sets off overtly floral red and dark berry fruit aromas that are liberally spiked with warm earth and spice wisps. There is a refined,even caressing texture to the medium-bodied flavors that possess good levels of dry extract along with solid punch and power on the firm and lightly austere finale.
The terroir of Beaumont-en-Véron: The ten hectares of vines planted in 1988 on this siliceous plateau located between the Loire and the Vienne constitute the most homogenous batch of the Domaine. Average yield: 45 hectolitres/hectare (hl/ha).
This cuvée comes from the vines of Beaumont-en-Véron, to which we add, according to the vintage, free-run and press wines from the alluvial soils of the left bank of the Vienne. This very special blend gives the cuvée an original harmony between aroma and substance.
A de-stemming without bursting the grapes, a cold skin maceration for 5 days, a rapid start to fermentation, a maximum fermentation temperature of 25°C for 10 days, which can be interrupted before the total transformation of sugars into alcohol, will give a very aromatic wine, greedy with the tannic support of press wines. After devatting, the malolactic fermentation continues in the vat and during the winter, this wine will pass to natural cold.
On the palate the Guigne-Chèvres a tightly woven and tense web of bright citrus aromas, herbs and rocky notes, lime zest and white pepper. The acidity is beguilingly present, demanding and punchy, the minerality vibrant, the stoniness and saltiness additionally lively, mouthwatering and delicious. Thereby the Sancerre currently still quite shy and will need a few more years to fully develop. He will definitely need a decade, maybe even a decade and a half.
The nose : very fresh, starting with a varietal register, fern, rhubarb, and a nice minerality. After a short breath, appear some floral scents such as broom, elderflower and thrush.
Palate : The mouth is massive and chiselled, filled by intense exotic fruits flavours, coconut, toasted almonds and thrush. This vintage shows an accurate balance between the flesh and the acidity, offering a delicate lemony and salty finish, (terroir of flint).
Color: Pale lemon.
Aroma: Expressive, fresh with a predominance of accents of apricot, nectarine, nuances of orange peel and honey undertones.
Taste: It opens with notes of pineapple, pear, acacia and honey nuances against the background of exquisite mineral lace. Beautiful, balanced, long aftertaste.
Crisp and fruity whites are dry, medium-dry or medium-sweet. They are typically crisply acidic, which balances their rich fruitiness.
You can discern yellow plum, apple and peach notes in these wines. Crisp acids create a fresh finish, making these wines ideal for a variety of foods.
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