Before we start, I should write down some introductions of Spain wine classification. There are 4 levels of region classification, just like France and Italy, include Messa(?), Tierra, D.O. and D.O.C.A. Amoung these classifications, D.O.C.A. is a new classification and is defined and ruled in these years. There are only two D.O.C.A. regions, one is Rioja, and the other is Penedes.

Besides of region classifications, there is one the other classification about wine preservation, includes Joven, Crianza, Reserva, and Gran Reserva. Joven means the wine is buttled after fermentation, very similar to Beaujulle Neuveo. Crianza means at least one year in barrel and at least one year in bottle before release. Reserva means at least 1 and 2 years in barrel and in bottle before release respectively. The Gran Reserva is the best level, it needs at least 2 years in barrel and 3 years in bottle before release. Spain wines are always released after years of preservation, so most of them are ready to drink when you grab them from the shelf.

NV Jane Ventura Cava Brut

I had this in Peacock’s opening. This sparkling is made by 30% Macabeu, 30% Xarello, and 40% Parellada. All grapes are local variaties, and clutivated in Penedes region (northeast of Spain).

Macabeu provides the acidity, Xarello provides the sugar, and Parellada enrich its flavor.

Light gold color, and the bubbles are just like what I had last time. Apple and grapefruit flavors in nose, and the taste turns into lemon tone. Besides, there are white flowers, fig and nuts in nose.

This time, it does not give me a joyful image like last time, but brings a charming and elegant girl while having it.

西班牙東北角的 Penedes 產區是加泰龍尼亞省最重要的產區之一，本產區被地中海和山地所包夾，屬於典型的地中海型氣候，夏季炎熱乾燥，冬季溫和；葡萄樹、橄欖樹和杏仁樹是這裡最常見的作物。日照充足又少雨的氣候型態讓 Penedes 有潛力生產品質優良的葡萄酒，而且不僅出產一般紅白酒，同時也是 Cava 氣泡酒的最種要產地。Jane Ventura 是本產區一家族經營的該水準酒莊，於 1914 年就開始從事葡萄酒事業，並在 1980 年代後半開始專注於生產高品質的葡萄酒。

Jane Ventura 的產品除了多款紅酒、白酒、玫瑰紅酒之外，也有生產相當美味芳香的 Cava；他們的 Cava 甚至被西班牙最著名的葡萄酒指南評鑑為最好的 Cava 之一。

Jane Ventura 2006 Vinya Palfuriana

60% Ull de Llebre (i.e. Tempranillo) and 40% Merlot. 15 days fermantation in tanks and 4 months in oak barrels.

Black berry jam and cherry in palate. The taste starts from sweet, then turn to acid, and ends with after sweet. Trace of tannin, but not very supple, still need some time.

Jane Ventura 2003 Mas Vilella

100% Cabernet Sauvignon.

Black berries, lower tone floral, chocolate, and hint of honey and vanilla. After palate spicy and acid. Still young, and need more time to mature. Not a strong Cab., but warm and solid.

Caraco Serrano 2006 Joven

From Jumilla D.O., 60% Monastrell (i.e. Mouvendre), 20% Syrah, 15% Cabernet Sauvignon and 5% Petit Verdot.

Deep ruby color. Plum, black berry, cran berry and brown sugar. The flavor is powerful and just like a young boy. I think this special characteristics is contributed by the 60% Mouvedre, which is a variety with strong flavor and dense taste. However, this wine’s flavor and plate decades after 20 mins. Well, it’s just a Joven, but it is decent for a joyful dinning occasion.

BTW, many people think Petit Verdot is originated from France, but it’s actually from Spain. :p

西班牙的艾米塔之家(Casa de Ermita)公司創立於1999年，專注於生產西班牙Jumilla產區的葡萄酒，同時也是該產區的佼佼者與開路先鋒。創辦人Pedro Jose Martinez Marin先生出身於當地的農業家族，精通圖刨種植與釀造工程，同時也因為其精湛的學識和資歷，讓他得以積極參與西班牙的農業政策，並催生了Jumilla法定產區的成立。有感於Jumilla產區優異的葡萄酒生產潛力，促使他創立這個公司的計畫。Jumilla產區位於西班牙東南部，土壤和氣候對生產葡萄酒相當有利，Casa de Ermita擁有多個葡萄園與酒莊。

Caracol Serrano 2004 Crianza

Similar to the previous one, but Crianza level. 60% Monastrell, 20% Tempranillo and 20% Cabernet Sauvignon. Young but introverted (compare to the previous one), galenical, wallnut, black berry and cran berry. As time goes by, dry fruits and wet soil and pickled plum. I love this one, because it display two different styles.

Pico Madama 2004

I think it should be Reserva level, because it was in oak for 13 months and was just released in these years.

50% Monastrell (matured in American Oak) and 50% Petit Verdot (matured in French oak). American oak gives stronger wood flavor, which balance the strong fruity aroma of Monastrell. Lighter oaky Frehch barrel can bring out the flavors of Petit Verdot.

Blace berry, black currant, mineral, licorice, cats’ fur. The flavors turns into cinnamon and flowers.

Ramos-Pinto 2006 Duas Quintas Tinto

葡萄牙Ramos Pinto九場是擁有一百多年歷史的波特酒廠，在1880年由Adriano Ramos Pinto創立。由於其優異的品質，受到法國香檳名廠Louis Roederer青睞而成為其下的產業之一。

波特酒的產地是在葡萄牙斗羅河(Douro)的上游地帶，這個產區也生產一般未經加烈方式釀造的葡萄酒，尤其紅酒的部分近年來受到全世界愛酒人士的高度矚目。Ramos Pinto因此也生產一般紅酒，酒名Duras Quintas Tinto Reserva是最高檔的酒款，使用自家兩處頂尖莊園Quinta de Ervamoira 和Quinta dos Bons Ares的葡萄釀造；Duas Quintas正是葡萄牙文「雙園」的意思。

80% Touriga Nacional (small fruit & thick skin), 15% Touriga Franca, 5% Tinta Barroca. Pepper, cherry, black berry, black currant, floral, licorice and spices.

Ramos-Pinto 2004 Duas Quintas Tinto Reserva

80% Touriga Nacional, 15% Touriga Fanca, 5% Tinta Barroca.

Lower tone flavor. Jammy black berry with blue berry and musk hint. Still young (tart mouthfeel). Very acid while drink it, but turn into sweet finish. Very flavor and very attractive.

Washington Stat is the 2nd ranking nationally in premium wine production, and there are 11 AVAs (American Viticultural Areas, just like AOC in France) in Washington. In USA, there are 173 AVAs, and most of them are in California, and then Oregon and Washington.

AVAs in Washington include:

1. Yakima Valley – 11,000 acres in production, established 1983
2. Columbia Valley – 16,600 acres in production, established 1984
3. Walla Walla Valley – 1,000 acres in production, established 1984
4. Puget Sound – 80 acres in production, established 1995
5. Red Mountain – 700 acres in production, established 2001
6. Columbia Gorge – 400 acres in production, established 2004
7. Horse Heaven Hills – 6,000 acres in production, established 2005
8. Wahluke Slope – 5,000 acres in production, established 2006
9. Rattlesnake Hills – 1,227 acres in production, established 2006
10. Snipes Mountain – 535 acres in production, established in 2009
11. Lake Chelan – 260 acres in production, established April 2009

開始之前要先強調的是，華盛頓州緯度比加州來得高許多，而西側因為有山阻隔來自太平洋的水器，所以氣候潮濕。而山的另一頭則乾燥許多，且日夜溫差大。

The first 5 wines are from Chateau Smith, which is owned by Charles Smith, a music maniac and wine lover. He was just awarded as “wine maker of the year” in 2009 American wine awards. The most interesting thing of their wine is the wine label, very fashion and fantastic.

2007 Charles Smith Wines “Eve” Chardonnay – Columbia Valley

十個月木桶熟成。葡萄柚、桃子。明亮、清爽的微酸口感。酸味在最後轉為蘋果的微甜香氣。溫度升高之後酸味變得更加明顯，但覺得有點太過。

2006 Charles Smith Wines “Holy Cow” Riesling

白甜桃、花香、西洋梨，加上些許的檸檬。很棒的 after acid 與蜂蜜香甜。溫度上升之後開始出現在德國Riesling常有的香草、青草、山竺味道。

不過大體上和跟德國的 Riesling 不太一樣，沒有那麼在香草這類的味道上比較薄弱，蜂蜜味道也沒有那麼明顯，但是飲用時後頭帶來的酸味卻更加明顯。

喝到這邊開始懷疑是氣候的影響，所以讓開頭這兩隻酒的味道和常見產區的味道不太一樣，是否如此，繼續喝下去就知道。

2007 Charles Smith Wines “The Velvet Devil” Merlot

44%來自 Wahluke Slope, 36% 來自 Horse Heaven Hills, 20% 來自 Yakima Valley。

雖然酒商的描述中說這款酒很有爆發力，但是我並不這麼認為，因為不少喝過的 Merlot 都還比它有個性得多。不過這仍是一款四平八穩的 Merlot就是。黑莓、李子、巧克力味道。

2006 Charles Smith Wines “Chateau Smith” Cabernet Sauvignon – Columbia Valley

85% Cabernet Sauvignon, 10% Malbec and 5% Cabernet Franc (?)

這樣的混合比例會讓人想到 Bordeaux left-bank style，不過喝起來卻一點都不像，比較纖瘦的酒體反而令人想起右岸的風格，但是在覆盆莓與蔓越莓味道中仍有明顯的丹寧與些許煙燻，似乎提醒著仍是Cabernet Sauvignon為主的紅酒。

2007 Charles Smith Wines “Boom Boom” Syrah

混合了三個區域的 Syrah 釀製而成，40%Yakima Valley, 27% Horse Hills, 33% Wahluke Slope。
這個應該擺在前一款 Cabernet Sauvignon 後頭，味道明顯的強勁許多。黑莓、藍莓、皮革、土壤味。明顯的丹寧與 after acid，且當溫度上生之後越發明顯。

Kennedy Shah 2004 La Vie en Rouge

28% Malbec, 27% Merlot, 22% Cabernet Sauvignon, 15% Syrah and 8% Petit Verdot.
這款酒中文翻譯叫做「美麗人生」，而確實也是很吸引人。巧克力、黑莓、些許藍莓、胡椒、煙燻、煙草味道。原本猜測這一款的葡萄成分比例應該是很類似左岸，沒想到用了較多的 Malbec 跟加入了 Syrah，或許因為較冷的氣候的關係，所以得加入比較多重口味的葡萄來改善原本可能較為細瘦的風格。

Hudson Shah 2005 Cabernet Sauvignon

80% Cabernet Sauvignon, 12% Malbec and 8% Petit Verdot.
黑莓、花香、焦糖味道。這款明顯地跟前者比起來較為瘦弱，現在細看葡萄比例會覺得還蠻合理的。不過這款的味道衰退得有點快，有點可惜。

2007 Spellbinder Red Blend

57% Cabernet Sauvignon, 29% Merlot, and 14% Sangiovese。

這瓶紅酒加了 14% Sangiovese 讓整個的風味變得很妙。如果沒有加入 Sangiovese 那應該也是偏瘦帶酸的酒體，可是 Sangiovese 讓風味增色不少，補上了精實的骨架。黑莓、咖啡、黑櫻桃，以及難得出現的葡萄乾香甜氣味。(y)

The main topic of this month is Ceretto, which is one of the largest wineries in Italy. They majorly produce so-called “3-B” wines, Barbera, Barolo and Barbaresco. Actually, Barbera is a grape variety, but Barolo and Barbaresco are regions. Ceretto is in the famous area “Piedmont (Piemonte)”, northwest of Italy, founded in 1930s and bursted their business in 1980s.

Italian wines (especially the reds) usually need longer maturing time, even though new wine making technologies are applied, we still need 4 or 5 years for mature. So, most wines today are still too young. For better mouthfeel, all bottles are opened 3~4 hours before tasting.

2008 Ceretto Barbera d’Alba Piana

100% Barbera, and the vineyard is in Alba Piana. Alba is one major town in Piemonte region, and Barbera is the most common variety in Piemonte region.

This wine provides rich aromas in nose, including plum, cherry and a little bit sweet flavor. After swirling, you can find the smell of raspberries. About 30 mins later, mineral is exposed in the glass.

Deep black and red. A little bit sweet at the beginning, and ends with beautiful after acid. Young body brings a lot of tannins but not velvet.

Need more decanting time before drink (I think 5 hrs maybe OK), need more patient to wait its maturation.

2005 Ceretto Barbaresco Asij

100% Nebbiolo, which is a common variety for Barbaresco and Barolo.

Barbaresco is at the northeast of Alba, and Barolo is at the southwest of Alba. The wines from these two DOCG areas have similar noses and palates. Some people said the difference is that Barbaresco is lighter and thinner, and Barolo gives stronger tannins and body. However, I think it depends on the terrior and the vinification process.

This wine brings a higher tone aroma in the glass (compare to the preceeding one), like flowers, dark chocolate and blackberry. As time goes by, the nose turns from higher tone to lower tone, the chocolate flavor becomes more obvious.

The color is red, with slight brick hue. Good body, begins with acid and ends with sweet. Palates include blackberry and black pepper. A lot of tannins but still young.

2004 Ceretto Barolo Zonchera

Also, 100% Nebbiolo. Interesting flavor, like melt chocolate mixed with cream. Black cherry, wet grass and white pepper in mouth.

Still too young, hold.

2000 Barolo Bricco Rocche PRAPO

This one is the most tasty red today. Licorice, blackberry and bright mums (Chrysanthemum) bouquet.

Apparent brick hue, especially at the rim.

Palates are blackberry, maple sugar, white pepper, spices and orange.

Good tannins and smooth mouthfeel, can still keep for a couple of years.

2005 Monsordo Langhe Rosso DOC

It’s a Bordeaux style red, including Cabernet Sauvignon, Merlot, Syrah and Nebbiolo (about 10%). The famous comic, 神之雫, mentioned this wine, and that makes this wine become popular in Japan and Taiwan. The black bottle also becomes one brand mark.

This wine is definitely not a standard Italian wine. Because the Italian wines need a long time to mature, Ceretto has some financial problem to pay their employees. So, they make this early matured, easy to drink and popular style wine.

Black currant, vanilla, chocolate and green bell pepper. For me, this one is good while comparing to other Bordeaux, but a little bit weird while tasting it with typical Italian wines.

2008 Ceretto I Vignaioli di Santo Stefano Moscato d’Asti DOCG

Litchi, litchi and litchi!!! Small and lasting bubbles (but not too much). The bubbles comes from the low temperature fermentation.

BTW, Taiwan is the best selling region of this wine. The reason is 茹絲葵 restaurant uses this wine, and you kwow this is a well-known dating restaurant. Besides, this wine has a nickname in Taiwan — 把妹酒. XD

However, for me, I think Korbel Moscato desert sparkling and 2007 Donnhoff Oberhauser Brucke Spatlese are better than this one.

其實這一篇的重點在第二瓶酒。
未成年請勿飲酒。

J. Vidal-Fleury 2006 Côtes du Rhône

胡椒與莓類的香味，口感略微辛口，和後者比起來比較 watery，不過果香還蠻紮實集中，可惜是味道不夠持久，以不到 USD$8 (tax included, @trader joe’s) 的價格來說算是不錯。

Coudoulet de Beaucastel 2004 Côtes du Rhône Rouge

Coundoulet de Beaucastel 是 Rhône region 很有名的酒莊，而這瓶酒是 Coundoulet de Beaucastel 的二軍酒(second wine)，其一軍酒為 Chateauneuf-du-Pape (教皇新堡區)。

開瓶之後倒入杯中，會覺得味道很不起眼，沒有展開的感覺，所以就先丟著一會兒。過了大概20分鐘後回來，可以發現很濃厚的香料以及非常特殊的動物毛皮味道。再過一陣子之後則是很醇厚的黑莓與草藥味。

口感還是有一點澀，但是木桶及香料味道混在濃厚的莓類果實味道裡頭，非常濃厚的味道很棒，不過我猜對於剛接觸紅酒的人可能會很難適應就是，是很重口味的一款酒。

Drinking too much is not good to your healthy, and you can not drink unless you are adult.

那天去 Costco 採買，看到了這一瓶來自西澳洲的 2004 Chardonnay，心想含稅大概USD$12 真的蠻便宜的，又沒有喝過澳洲來的 Chardonnay，就買一瓶來試試看吧。:P

That day I went to Costco, this Western Australia Chardonnay 2004 caught my eye. After a few moments of pondering, I thought the price USD$12 (tax included) is attractive, so I took one.

顏色是漂亮的金黃色帶點綠色色彩，香氣主要以成熟瓜果香味為主，香味集中但不似之前喝過的加州 Chardonnay 那樣濃郁，略帶點煙燻味。入口的口感是討喜的甜味，主要是木質的香氣，隨後出現的是和前面的口感很平衡的微酸，讓品嚐多了不少驚喜。雖然在陰陰的天氣裡品嚐，但這瓶酒喝起來確有種溫暖的感覺。

The color is brilliant gold with a note of green. The aromas is majorly ripe melon, concentrated but not as strong and rich as California style Chardonnay. Besides, there is a hint of smoky. While tasting, the first impression is its charming sweet, and then the oak comes out. The most surprising is the last follows balanced acids. Although I taste it in a cloudy day, but it still gives me a feeling of warm.

綜合來說，這瓶來自西澳洲的 Chardonnay算是物超所值，而且也蠻好喝的。但，要被稱做「很棒」的話，他還有段距離就是，大概和上個月去 Vinocruz 做 wine tasting 時喝到的 Testarossa Chardonnay Castello 2007 差不多。

To sum up, this Western Australia Chardonnay is worth more than its price, and bring a good tasting experience to me. However, it is still far behind a “GREAT” Chardonnay. Humm, it may be at the same level as Testarossa Chardonnay Castello 2007 I tasted in Vinocruz last month.

官方網站介紹/Official Site