紅酒

顯示第 460 至 468 項結果，共 665 項

  • DRC Richebourg 2017

    配售 請電洽

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  • DRC La Tâche 2017

    配售 請電洽

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  • DRC Romanée-Conti 2017

    配售 請電洽

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  • Amirault Les Fondis S. N de Bougueil 2017

    NT$ 1,700

    以手工採收，進行兩次揀選後進入 500Liter 木槽培養，浸泡 3~5 周 (前兩周密集翻攪)，再輕壓木槽中浸泡後的帶皮及葡萄籽葡萄渣，獲得的果汁與抽出的葡萄汁混合後放回桶中浸泡 3~5 周 (前兩周密集翻攪)，再輕壓木槽中浸泡後的帶皮及葡萄籽葡萄渣，獲得的果汁與抽出的葡萄汁混合後放回桶中，進行 18-24個月熟成酒質優美，酒體飽滿柔順，複雜度高，尾韻悠長。

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  • Amirault Le Clos des Quarteron Vielles Vignes 2017

    NT$ 1,500

    Variety : 100% Cabernet Franc
    Ecocert 有機認證、Demeter 自然動力法認證。 平均樹齡 55 年，果實完全熟成後進行採收並嚴格篩選後浸泡於水泥槽中3~5 周，12-18個月 500Liter 木槽培養 (25% 新桶)，來自精選老藤，口感及香氣複雜，可提早 1~3小時醒酒展現細膩的紫羅蘭、藍莓、燉煮黑莓芬芳。

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  • Amirault La Ferme des Fontaines 2019

    NT$ 1,500

    自然酒 “Vin méthode Nature” 認證、Ecocert 有機認證、Demeter 自然動力法認證。 天然酵母發酵，不鏽鋼槽浸泡兩周，水泥槽中培養一年，裝瓶前不澄清，不添加二氧化硫等單純的釀造手法展現出 Cabernet Franc 素顏的純淨芬芳。細膩的黑色漿果與樹葉香氣，牡丹花、薄荷及胡椒香，口感飽滿，質地柔軟，絲滑悠長的果香，質地集中可口。

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  • Charles Joguet Chinon Rouge Clos du Chene Vert 2016

    NT$ 2,950

    2The Clos du Chêne Vert is one of the mythical places of Chinon, located in the city itself, at the Haute Olive, on the right bank of the Vienne river.
    The very steep slope of this clos of two small hectares, its south-west orientation and its clay and silico-calcareous soil explain why it is one of the oldest crus of the whole appellation.
    The place owes its name to the monumental holm oak overhanging it, growing back from a tree more than eight hundred years old planted by the monks of the Abbey of Bourgueil in the 12th century.
    The numerous maturity controls carried out for all the vintages in order to determine the optimum date for the harvest generally result in harvesting this clos at the very beginning. Its exceptional exposure and its hillside terroir give us the first musts of each vintage.
    The duration of maceration and vatting are similar to those of the Varennes, with the specificity, from the 2008 vintage onwards, of being carried out in wooden vats.
    Pumping over and punching down (pressing the cap of the marc into its juice) help to extract the matter and the colour. Alcoholic fermentation is sometimes followed by malolactic fermentation on the pomace, bringing roundness and extra fatness. Prolonged ageing in barrels of 1 to 3 wines (12 to 15 months) completes the refinement of this wine with a rare personality.
    A very long ageing cuvée that must wait several years in the cellar for it to deliver its originality.

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  • Charles Joguet Chinon Rouge Les Charmes 2015

    NT$ 2,200

    Les Charmes is a selection of parcels from vines located on the Left Bank of the Vienne, on the heights of Anché, a neighbouring commune of Sazilly.

    The Cabernet Franc vines are 35 years old and the terroir is clay-limestone, facing north.

    Vinified in wooden vats and aged for 6 months in French oak barrels, Les Charmes offers a straight, crisp and generous fruit wine.

    This new cuvée reveals an assertive character with wines with elegant tannins and very fresh aromas.

    Cold skin maceration for 5 days. Vatting lasts more than 15 days at temperatures of 24° to 26°C. Free run wines are blended with press wines if they are of good quality, as soon as the alcoholic fermentation is over.

    Malolactic fermentation takes place in barrels of 3-4 wines. Once this is finished, the wine continues its ageing in truncated wooden vats for 6 to 8 months, to reveal the subtle red fruit aromas of this vintage for good ageing.

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  • Charles Joguet Chinon Rouge La Cure 2015

    NT$ 1,950

    In 1974, two hectares of vines were planted on this gravelly soil on a clay base corresponding to the high alluvial deposits of the Vienne River.

    This parcel is located on the left bank, just in front of the church of Sazilly.

     

    Made from the Clos de la Cure vines and a small plot of Clos de la Chapelle – which prevented us from keeping the name “Clos de la Cure” – this cuvée reveals a more assertive character with wines with firmer tannins and a very present nervousness.

    Cold skin maceration for 5 days. Vatting lasts more than 15 days at temperatures of 24° to 26°C. Free run wines are blended with the press wines if they are qualitative, as soon as the alcoholic fermentation is over. A dense, tannic and lively wine is then obtained.

    The malolactic fermentation takes place in barrels of 3 to 4 wines and 12 months of ageing in barrels will be necessary to refine the tannins and reveal the very subtle aromas of red fruits of this vintage of good ageing.

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