Phanix's Blog » Merlot

Chateau St. Jean and Stags’ Leap Winery

Phanix — Fri, 26 Nov 2010 03:31:50 +0000

@孔雀葡萄酒, 4/24 2010. (這天很像在上歷史課… )

未成年請勿飲酒

Chateau St. Jean 於 1973 在加州 Sonoma County 創立，以加州的葡萄酒歷史來說並不算太老，葡萄園集中在 Alexander Valley 與 Knight Valley 區域，起初致力於白葡萄酒的生產，特別是在 Robert Young 以及 Wente 這兩塊葡萄園的品質更是大受好評(尤其是前者)。然而在1984年酒莊被以4000萬美元的高價被日本的 Suntory 集團買下，為了符合經濟效益，Suntory 集團開始增加酒莊的產量與葡萄園面積，並且開始種植與釀製紅葡萄酒。1996 年份的 Chateau St. Jean Cinq Cepages Cabernet Sauvignon 更在 1999 年 Wine Spectator 的 Top 100 打敗同年份(1996)的 Opus One 拿下冠軍，自此聲名大噪，而 1999 年份的 Cinq Cepages Cabernet Sauvignon 也在 2002 年的 Wine Spectator 拿下 Top 100 的第二名，雖然之後 Cinq Cepages 就再也沒有進過 Wine Spectator Top 100，但是每一年份都差不多有 90+ 的評分實力。

ratings pedigree (past vintages):
2006 R.P./90
2005 W.N./93
2004 W.E./92 R.P./90
2003 W.E./94
2002 R.P./92
2001 W.E./93 W.N./93 W.S./92
1999 W.S./95
1998 R.P./91 W.E./90
1997 W.S./96 R.P./94
1996 W.S./95
(W.S.: Wine Spectator, R.P.: Robert Parker, W.N.: Wine News, W.E.: Wine Enthusiast)

目前 Chateau St. Jean 是屬於 Foster’s Group 擁有，今天的另一個酒莊 Stags’ Leap Winery 也屬於同一個集團。而 Foster’s Group 的葡萄酒事業部是 Beringer Blass，是由 Beringer Vineyard (或叫 Beringer Wine Estate) 擴張而來，當初是在 2000 年時，Foster’s Group 買下 Beringer，所以連同 Beringer 旗下的酒莊就通通歸入 Foster’s Group 了。

目前的釀酒師為 Margo Van Staaveren 女士，1979 年自 UC. Davis 取得釀酒學位之後就進入 Chateau St. Jean，從 Laboratory Technician (1980) 開始一路到 Assistant Winemaker (1989)、Associate Winemaker，在2003年正式成為 Winemaker。此外還在2008年榮獲年度最佳釀酒師。

接下來來講 Stags’ Leap Winery。(真的很像在上歷史課)

Stags’ Leap Winery 的歷史可以追溯到19世紀，古老的印地安傳說中這邊是個適合打獵的地方，有一回有一頭鹿為了躲避獵人的追擊，一躍跳過懸崖峭壁，因此有了「不向命運低頭(Ne Cede Malis)」的意思。

Stags’ Leap Winery 附近有一個 Stag’s Leap Wine Cellars，兩者常常會被搞混，後者便是在 1976 年以 1973 年份的 Cask 23 Cabernet Sauvignon 打敗 1970 年份的 Chateau Mouton, Haut-Brion, Montrose 以及 1971年份 Chateau Leoville-Las-Cases 拿下冠軍的酒莊。Stag’s Leap Wine Cellars 揚名之後便和 Stags’ Leap Winery 興訟爭奪 Stag’s Leap 這個名稱，但是雙方纏訟多年之後最後是以和解結束（律師真的賺翻），但也因為這樣的過程讓兩個酒莊都變得更加有名。

Stag’s Leap Wine Cellars 是由一位原本在芝加哥大學教書的 Warren Winiarski 創立，這位老兄原本出生在芝加哥的波蘭人區，一開始就讀芝加哥大學，但後來跑去科羅拉多唸農業與礦產，最後畢業於 St. John’s College，但後來返回芝加哥大學任教時卻主攻政治。更奇妙的是他後來去了義大利拿波里(Naples)一年，發現自己對葡萄酒的熱愛。於是他便去很多酒莊學習，並且還曾經去 Robert Mondavi 的酒莊當土壤研究人員，同時期他看上了 Stag’s Leap 這塊區域的土地，相信可以釀出很好的葡萄酒，於是便在 1972 年買下這片葡萄田創立 Stag’s Leap Wine Cellars，而很快地就在 1976 年一戰成名。

而 Stag’s Leap Winery 早在 1893 年就已經有再種植葡萄釀酒的紀錄，後來酒莊幾次易手曾經荒廢變成旅館，直到 1971 年被 Carl Doumani 買下後才正式更名為 Stags’ Leap Winery 並重新開始釀酒事業。在 1997 年酒莊被 Beringer 這個有名的酒莊所買下，而 Beringer 後來被 Foster’s Group 買下合併，所以 Stags’ Leap Winery 也歸入 Forster’s Group 擁有。

另外，Stags Leap 亦為美國法定的 AVA 產區之一，產區內還有南邊的Clos du Val和Chimney Rock，北邊的Shafer和西邊的Pine Ridge等等。其他 Napa Valley 的酒莊也在這邊擁有葡萄園或採買這裡的葡萄釀造以Stags Leap為名的紅酒。

Chateau St. Jean Sonoma County Fumé Blanc 2008

第一款酒是 Fumé Blanc，其意思為”Dry Sauvignon Blanc”，也就是不甜的 Sauvignon Blanc。Fumé 這個字來自法國Loire河谷的Pouilly Fumé這個專產不甜白酒的AOC產區，而Fumé意指煙霧。早年 Robert Mondavi 想要做口味不是那麼香甜的 Sauvignon Blanc，所以便用了 Fume 這個字，後來有人建議 Robert Mondavi 為何不把 Fume Blanc 註冊為專利等智慧產權，但 Robert Mondavi 就只說這應該屬於公共財，於是後來許多新世界的不甜 Sauvignon Blanc 有時就會掛上 Fumé Blanc 這個詞。

加入少許 Semillon 與 Viognier 釀製。74% 在不銹鋼槽中發酵，其他在法國與美國項目桶中發酵。

淡金色帶些許綠色色調。木桶味道、蜂蜜(應該是Semillon葡萄的貢獻？)、綠茶清香，柚子與檸檬的香味與酸味。當溫度漸漸升高之後，木桶味道變得比較不明顯，而讓茶香、蜜香顯得更濃郁。跟之前常喝到的澳洲地區 Sauvignon Blanc 帶有蕃石榴或百香果味道很不一樣。

Chateau St. Jean Sonoma County Chardonnay 2006

在小型法國與美國橡木桶中陳年七個月，另外有84%的葡萄酒加入乳酸做發酵。

較深一些的金黃色，一樣帶有一些綠色色調。梨子、鳳梨、桃子、烤杏仁。當然，很美國Chardonnay 的木桶味道。 XD

Chateau St. Jean Robert Young Vineyard Chardonnay 2006

來自 Chateau St. Jean 最好的 Robert Young 葡萄園。使用傳統統內發酵法釀造，並在全新小型法國橡木桶中陳年14個月。

更深的金黃色，依舊有淡淡的綠色調。杏仁、奶油味道、柑橘類、鳳梨。木桶味道並不會比前者強烈太多，雖然在木桶中的時間比較常，但這應該是法國橡木桶味道比較不濃烈的關係。

Stags’ Leap Winery Napa Valley Chardonnay 2008

葡萄來自Napa Valley 南方以及 Carneros區域。砂質黏土提供不錯的排水，因為靠近舊金山灣，所以氣候也很涼爽。發酵後在三成新的法國橡木桶中陳年 8 個月，每兩週就翻桶(batonnage)一次。

淡金黃。白桃、花蜜、些微礦物香味。口中有檸檬、鳳梨與青蘋果味道，另有一點花香出現。

Chateau St. Jean California Merlot 2007

91% Merlot, 其他為 Cabernet Franc, Petite Syrah, Malbec, Syrah 等。其中 Merlot 有 51% 來自加州北海岸(Sonoma, Napa Valley, Lake Counties)，49%來自加州中部海岸(Paso Robles)。因為氣候關係，北部的葡萄提供了單寧、強勁的酒體；中部的葡萄提供了果香。在法國、美國、匈牙利木桶中陳年 13 個月。

Ruby color。草莓、覆盆子、花香。單寧細緻，巧克力、莓果、香料。

Chateau St. Jean 2000 Sonoma County Pinot Noir

Brick rim. At the end of the peak. Tomato, black mushroom, mandarin medicine, black pepper, brown sugar and plum.

Chateau St. Jean 2007 California Cabernet Sauvignon

85% C.S., and others are Cabernet Franc, Petite Syrah, Merlot, Petite Verdot. 其中 C.S. 有 46% 來自加州北海岸，剩下的來自中部海岸。在法國、美國、匈牙利木桶中陳年 8 個月。

深紫紅色。黑莓、覆盆莓、巧克力。黑櫻桃、茶香、一些奶油桶香(因為有做乳酸發酵?)。

Stags’ Leap Winery Napa Valley Merlot 2006

92% Merlot, 5% Cabernet Sauvignon, and 3% Cabernet Franc. 進木桶 12 個月

Ruby。覆盆莓、巧克力。口中是黑莓、甘草、巧克力、柑橘。

Chateau St. Jean Cinq Cepages Cabernet Sauvignon 2004

最後加開了 Cinq Cepages Cabernet Sauvignon 2004 (lucky~)。以 Cabernet Sauvignon 為主，很 full body，顏色很深。覆盆莓、黑莓、甘草、巧克力的味道非常濃郁。

[Wine Tasting] Best’s Winery and Sandhurst Ridge

Phanix — Sat, 30 Oct 2010 12:55:06 +0000

2010.10.28, @雅得蕊復興店
未成年請勿飲酒，飲酒過量有礙健康

Best’s Winery

Best’s winery was established in 1866 by Henry Best. However, after Henry’s death, his son, Charles, sold this estate to its neighbor Frederick P Thomson in 1920.

Frederick P Thomson is the 2nd generation of this Scotland family. His father, William, born in 1847 and arrived Australia in 1876. William’s interest is baking, so he started his bakery and catering business in Melbourne at the beginning. In 1892, the age of Victoria land boom. William decided to sell his business and bought the “Lorimer’s” farm, which includes an orchard, a vineyard and a working winery. This estate is 13 KM south of Henry’s Best’s Winery.

William named this property as “St. Andrews”, and began his new life with his two sons, Frederick (age 16) and Pinchon. However, William had no background of viniculture and wine making, but he was really lucky. During 1890′s, vineyards of Victoria region were affected by phylloxera, but Great Western district was to be spared of it. So, Thomson’s wine business can survive and grow up steadily in the hard viniculture age.

In Frederick’s early twenties, William decided to restart his interested bakery business in Melbourne and hand over the winery business to Frederick. After Frederick took the charge of the business, he started to expand Thomson’s enterprise to almost 100 acres. In 1920, he paid ₤10,000 for Best’s winery and the right of using Best’s name, which is used as Thomson family’s brand.

BTW, the wine label of Best’s is deep gray background (like the left one in the photo above), but is white background a few years ago.

Best’s Winery 在 1866 年由 Henry Best 所創立，但當 Henry 過世之後之後，他的兒子 Charles 在 1920 年將其賣給 Frederick P. Thomson，自此之後都一直是 Thomson 家族所擁有。

Frederick 是 Thomson 家族的第二代，他爸爸 William 是在 1876 年從蘇格蘭移民到澳洲。William 對烘焙相當有興趣，所以一開始是在墨爾本開麵包店。但在 1892 年時，William 結束他的烘焙事業，帶著年僅 16 的 Frederick 和另一個小兒子 Pinchon 加入 Victoria 大拓荒潮流，在 Best’s winery 南邊約 13 公里的地方買下了 Lorimer 這個農莊，開啟 Thomson 家族的釀酒事業。

最初 William 將這塊莊園取名叫 St. Andrew，雖然 William 對釀酒並不在行，但他真的很幸運。因為在 1890 年代，Victoria 產區受到葡萄虱蟲的侵害，但是 Great Western 區幸運地躲過這場災難，使得 Thomson 家族的事業有機會可以穩定地成長。

後來等到 Frederick 二十多歲時，William 就把酒莊的事務都交給 Frederick，然後自己又跑回去墨爾本從事他的老本行
–烘焙。而 Frederick 接手之後，努力擴張酒莊、葡萄園的版圖，直到約 100 英畝。而在 1920 年時，Frederick 買下了 Best’s Winery 以及名稱的使用權，自此之後，Thomson 家族的酒都用這個新的品牌。

另外，目前 Best’s Winery 的酒標為灰黑色底，前幾年的時候還是採用白底的酒標。

Best’s Great Western Riesling 2005

Pale to medium straw color. Medium nose with mineral, lemon and light petrol hint. Very typical Riesling nose.

Dry, medium body and medium+ length. Peach and honey presents in the palate, and high lemon flavor acidity dominates the end. Good with seafoods or simple appetizers.

不太深的稻草黃。氣味有礦石、萊姆跟些微的汽油味道。很典型的 Riesling。
屬不甜、中等口感。口中味道有白桃與蜂蜜，另外尾韻有很明顯的萊姆酸味。很適合搭配海鮮跟簡單的開胃菜。

Best’s Great Western Chardonnay 2001

This bottle is corked.

Medium blonde. Barrel, light citrus and light butter. The corked adds wet paper and fish odour.
Dry. Medium body and acidity. Peach, apple, pear, vanilla, and creamy oak. A little bit chewy mouthfeel, I guess it applies malolactic fermentation.

If this one is not corked, it must be very great.

這瓶很可惜軟木塞有點問題。
金黃色。木桶味道、柑橘、些微的奶油香。出了問題的木塞導致有一些濕報紙跟魚腥味道。
中等酒體與酸度。白桃、蘋果、西洋梨、香草、奶油桶香。口感略稠，猜測應該有做乳酸發酵。

如果是正常的酒的話應該會非常棒。

Sandhurst Ridge

Sandhurst Ridge is a small and low-yield winery in Victoria, Australia. The owner is Greblo family, who is from Italy. Sandhurst Ridge was established in 1989, and the 1st vintage is 1995. Their main viniculture philosophy is low yield for excellent quality. Even in good vintage, they only harvest 4~5 tones/hectare. The annual product might be 3000 cases.

Sandhurst Ridge 是在 Victoria 產區的一個小酒莊，由 Greblo 這個義大利家族在 1989 年創立，第一個年份是 1995 年。他們主要的精神是以低產量的葡萄來精釀高品質的酒。即便是在好的年份，可能每公頃也只有 4~5 公噸的產量。每年約只有生產三千箱的酒。

Merlot 2005

2005 is not a very good year, due to some storms in summer time.
Medium+ ruby color. Fruity black berry nose, with oak barrel, violet, green pepper hint.
Young medium+ tannins balance with medium- acidity in mouth, which shows black berries, oak and green pepper.

2005 並不是個非常好的年份，主因是有些暴風雨。
中等略深的紅寶石色。氣味上有很明顯的黑莓果香，另外有桶味、紫羅蘭、青椒味道。
年輕但不是過於厚實的丹寧以及些微的酸度在口中很舒服，此外還可以感受到大量的黑莓，以及桶味、青椒味道。

Cabernet Sauvignon 2002

Hand harvest, fermentation in small open vats. Aging in French barrels for 12 months (at least).

Medium+ garnet with light purple rim.
Medium+ nose. Black cherry, black currant, oak barrel, juniper, vanilla, fresh leaves (eucalyptus or black currant) and violet.

Dry and medium-to-high tannin. Full body with medium acidity. Mint, black cherry, fresh grass, chocolate, and rose hint in palate.

人工採收，在開放小酒桶中發酵，之後在法國橡木桶中陳年至少12個月。

略深紅石榴色，邊緣有點帶紫
黑櫻桃、黑醋栗、木桶、一些檜木香氣、香草、新鮮葉子(有點像是尤加利樹葉或黑醋栗葉子)、紫羅蘭花香。

丹寧厚實，酒體非常飽滿。黑櫻桃、新鮮草香、薄荷、巧克力，還有一點點的玫瑰香氣在口中呈現。

Shiraz 2003

Similar wine making process, but the barrels are about 40% American and 60% French barrels. Only 20% barrels are new.

Deep ruby color.
Medium-to-pronounced nose includes blue berries, creamy oak barrels, light spices, wet soil and a hint of plastic pipe.

Palate starts with fruity black berries, and includes coffee, chocolate, anise and licorice. Full body and long length.

類似的釀造方式，但是使用的木桶只有約 60% 的法國桶，其他是美國桶，每年只有約 20% 桶子換新。

深紅寶石色。明顯的香氣，有藍莓、奶油桶香，一些的香料、濕土壤，還有一點點很奇妙的塑膠水管味道。

入口是很甜美的黑莓，然後就是咖啡、巧克力、一些八角跟甘草味道。酒體飽滿、餘韻長。

Reserve Shiraz 2004

Aging at least 20 months in 100% French barrels, and 70% are new. Very low yield, about 1 tone/acre(hectare? not so sure.) BTW, 2004 is a great vintage.

Pronounced nose. Caramel macchiato with vanilla and hazelnut syrups. (Before swirling, more vanilla and hazelnut; after swirling, more caramel and coffee nose)

The palate is fruity sweet at the beginning. Black berries, chocolate and caramel. Full body and lingering.

在 100% 法國桶中陳年至少20個月，每年有 70% 的桶子換新。產量超低，大約只有1噸/英畝(還是公頃？不太確定…)。另外，2004年是好年份。

明顯的香氣。焦糖瑪其朵加香草及榛果糖漿。

入口一開始也是很莓果的甜香。黑莓跟巧克力、焦糖的味道。酒體飽滿、很長的餘韻。

照片可以參考這邊

Bordeaux 2007

Phanix — Thu, 17 Jun 2010 16:58:20 +0000

2010/6/12
@孔雀

未成年請勿飲酒

In Bordeaux, 2007 is not a good vintage due to its rainy weather. The quality and harvest quantity of grapes are worse than 2006 and 2005, and even the previous years. According to the vintage charts of Robert Parker, Wine Spectator and Wine Enthusiast, Bordeaux left-bank only gets 86~87. However, A worse vintage is the “show time” of wine makers.

Although it’s a bad vintage for red wines, 2007 is a good vintage for white wines in Bordeaux. I think that might be because the rainy weather makes the temperature decreases. And, in general, lower temperatures are good for white grapes to form the acidity.

Chateau Carbonnieux

Pessac-Leognan. Grand Cru de Grave. Owned by Eric Perrin.

Grave is the best white region in Bordeaux, and Pessac-Leognan is the best in Grave.

65% Sauvignon Blanc, 34% Semillon and 1% Muscadelle (for more flavor).

Light blond color. Grass, fig, sweet pepper, wood, a light salty flavor, creamy and a sweet hint of boiled corns. I think it can be kept for 5~10 more years.

Chateau Malartic-Lagraviere

Grand Cru de Grave. Owned by Alfred-Alexandre Bonnie.

80% Sauvignon Blanc and 20% Semillon.

Light blond with light green hue. Mellon, honey, light wood, fig and grapefruit.

The flavors and aromas are not as dense as Chateau Carbounnieux, but this Chateau Malartic-Lagraviere is perfect to drink now, even in the consecutive few years.

Chateau Camensac

Haut-Medoc. 5th growth in 1855 classification. Owned by Celine Villar-Foubet.

60% Cabernet Sauvignon and 40% Merlot.

It changes quickly in the nose, but keeps densely aromatic for a long time. White pepper, raspberries sweet, black cherry and licorice.

Chateau Camensac only label “Haut-Medoc” as its region, so the price is not as high as other grand crus with some more “specific” wine regions. However, that’s a good news for wine lovers to have a outstanding 5th growth with a economic price.

Chateau La Tour Carnet

Haut-Medoc. 4th growth. Owner is Bernard Magrez.

51% Merlot, 40% C.S., 6% Cabernet Franc and 3% Petit Verdot. More Merlot than C.S., it’s rare in the left-bank Bordeaux.

Green pepper and light perfume at the short beginning. Blue berries. Turns into raspberries and floral smells after 30 mins. After that, some chocolate and mandarin medicine aromas.

Young Tannin, should be kept for a few years.

Chateau Prieure-Lichine

Margaux. 4th growth. Owner is Louis Ballande, who bought this chateau in 1999 from Sacha Lichine. Sacha Lichine lived in Switzerland for a few years after 1999, and then he went to Provence and bought Chateau d’Esclans. Chateau d’Esclans makes the most expensive Rose wine all over the world nowadays.

56% C.S., 41% Merlot and 3% Petit Verdot.

Green pepper, leather, white pepper, black berry, and chocolate. Some floral and raspberry appear after 2 hours. Good wine.

Chateau d’Armailhac

Pauillac. 5th growth. Owned by Baron Philippe de Rothschild co.

Philippe Dhalluin is the director of wine making, and Herve Berland takes the responsibility of business affairs. Philippe Dhalluin was the manager of Chateau Branaire-Ducru before his join of Baron Philippe de Rothschild co. in 2003 (or 2004?).

57% C.S., 23% Merlot, 18% C.F. and 2% Petit Verdot.

Fresh and bright tone flavor. Black pepper and a log of berries. BUT, a little bit disappointed to this wine from the renowned Baron Philippe de Rothschild, maybe it need more years for maturing.

Chateau Branaire-Ducru

Saint-Julien. 4th growth. Owner is Patrick Maroteaux.

Very close to Chateau Ducru Beaucaillou and Chateau Beychevelle.

70% C.S., 22% Merlot, 5% C.F. and 3% Petit Verdot.

Black pepper, black berry, soil and wet leaf. Some cinnamon. Young and good body.

Chateau Lafon-Rochet

Saint-Estephe. 4th growth. Owned by Michel Tesseron.

Lafon-Rochet is located in the most southern of Saint-Estephe, and is just a short distance north of Chateau Lafite (Pauillac). BTW, this chateau has a golden exterior and a pink cellar. :p

55% C.S., 40% Merlot and 5% C.F.

Black pepper, earthy, light salty, and Chinese pepper.

Chateau Pibran 2005 & Ironstone Obession Symphony 2007

Phanix — Thu, 13 May 2010 01:10:43 +0000

未成年請勿飲酒
Had Cru Bourgeois red and very interesting and impressive white in a dining occasion with friends.

Before tasting, I checked information about Chateau Pibran 2005 on Internet. Some wine lovers suggest about 2 hours breathing, and I decide to follow their suggestion and pour before dining. Such information also makes me expect more for its flavors and tastes after breathing.

Symphony, it’s a new grape variety which is the cross between Muscat and Grenache Gris. I think, all over the world, there may be less than 50 wineries using this variety to make wine. Very impressive and gratifying flavor in the beautiful gold color. Litchi, honey, apple, citrus flavors, and sugar cane hint. Grapefruits (turn into pomelo later), apple, mineral and honey on palate with a little bit bubble mouthfeel. Very easy to drink, and I think it’s also a good match with light-seasoned seafoods. More impressive than the next red wine. :p

Chateau Pibran is a Cru Bourgeois in Pauillac region. Its wine was not so famous, but there’s a big change after AXA group bought it in 1987. In that year, besides of Chateau Pibran, AXA group bought Chateau Pichon Baron (2nd growth). Therefore, Chateau Pibran gained a lot of wine making resources from Chateau Pichon Baron and had significant improvements in the follow years. The most interesting thing of this chateau is they use more Merlot than Cabernet Sauvignon in their wine (In left bank of Bordeaux, Cabernet Sauvignon is more common). Before breathing, chocolate, spicies, black berry, black mushroom and a little bit oak hint. After breathing (yes, it really takes 2 hours), a little bit floral smell and sweet raspberries spread out (but not very strong). Strong body, but not as strong as typical left bank wines. Tannin is still young, and becomes velvety after breathing. This wine really needs time to wake it up. Although its appearance after breathing is still below my expectation, I still think this red wine is good.

Chateau La France 2003

Phanix — Fri, 26 Mar 2010 06:43:08 +0000

來自 Blaignan 屬 Médoc 區。在大潤發以約 400 新台票的價錢購入，以品質來說算是不錯。

未滿十八歲請勿飲酒

單寧已經逐漸成熟，但我覺得不夠細緻，在口中最後有一點太突兀的酸味。以 50% Merlot + 50% Cabernet Sauvignon 釀成，如果沒有酒標上大大的 Médoc 以及 Cru Bourgeois 字樣，可能會猜是不是右岸的紅酒，畢竟這樣的比例左岸並不是太常見。

雖然前一段我挑剔他在口中的餘韻，但是他的香氣真的作得很棒，平實的黑莓味道混著白胡椒與薄荷、巧克力，夾著一些些的香菇(或說松露)香氣(溫度升高之後這味道消失變成有點像是鐵鏽的氣味，大概這一點會令人挑剔 XD)。入口除了黑莓與黑胡椒外還有甘草的味道，以微甜的味道開頭很迷人。整體來說口味與香氣都很濃郁，應該適合跟羊肉牛肉這種重口味的肉類來搭配，豬肉的話可能味道會被蓋掉。

2010/05/09 Update: 發現在 Cru Bourgeois list 當中並沒有這個酒莊，所以是酒莊自己亂掛名囉？

Fable Merlot 2008, Cabernet Sauvignon 2008

Phanix — Fri, 26 Mar 2010 06:26:50 +0000

Both are Vin de Pays d’Oc, and from Languedoc region.

I taste Merlot first, so I’d talk about it before Cabernet Sauvignon.

Fruity style. Black berries nose, cinnamon, and hint of green bell pepper and white pepper. But these flavors decay quickly. Very smooth mouthfeel and the palate is dominated by black berry. An easy drinking bottle.

This is probably my second Vin de Pays d’Oc, the first one should be from Mouton Cadet. Honestly, both give me similar impressions — less tannins, easy drinking and light in nose and taste. Languedoc is at the south part of France, the weather is much warmer than Bordeaux, but these Vin de Pays d’Oc are much lighter than Bordeaux reds. So, I am wondering this is the character of Vin de Pays wines. Maybe I should buy some reds made by Bordeaux varieties from Languedoc AOCs for comparison.

The 2nd one is Cabernet Sauvignon, still a Vin de Pays d’Oc. Very similar to Merlot, but brings more coffee and chocolate flavors (still has green bell pepper and cinnamon). Besides, sweeter black berries, stronger body and more tannins than Merlot.

The same, not as strong as normal Cabernet Sauvignon, and not similar to Languedoc style.

Western Australia Red Blending@孔雀 2010/2/6

Phanix — Wed, 17 Mar 2010 08:23:58 +0000

最近開始狂整理 tasting notes…
未成年請勿飲酒

Western Australia is the largest state of Australia, about 1/3. But only about 10% of the whole Australia population live there, most of them (85%) live in the small southwest corner of this large area. The most important wine regions in Western Australia are also in this small corner.

The most famous region is Margaret River. The Growers, Thompson, Woodside, Ashbrook, Moss Wood, Fermoy, Cullen, and Clairault are wineries in this region. Salitage and Picardy are famous wineries in Pembeton region, and Capel Vale is in Geographe. Alkoomi and Forest Hill are in Great Southern.

Many wine lovers treat this southwest corner between 30 and 35 degree in the south latitude is the Bordeaux in Australia. However, there are some difference. Bordeaux region is around 45 degree north latitude, and the continental climate brings warm and raining summer, cold and dry winter and large yearly temperature variance. This climate makes wine from Bordeaux is drier than in the southwest corner of Australia. The Mediterranean climate brings dry and hot summer, warm and raining winter, and small variance in temperature. So that the wines are more fruity.

Fermoy Estate Naturaliste Yallingup White 2008

Interesting combination of 45% Chardonnay, 35% Veldelho and 20% Semillon.
Light yellow color with green hue. Pear and apple. Melon and guava. (guava flavor decays with time)

The Growers Pepermint Grove Cabernet Merlot 2004

Orange hue, deep ruby. Black berry, sweet taste turns into light acid at the end. Flavors are not so concentrated, and decay in 30 mins.

Salitage Treehouse Cabernet Merlot 2004

45% Cabernet Sauvignon, 33% Merlot, 16% Cabernet Franc and 6% Petit Verdot.
Black currant, flowers. Color is lighter than previous one.

Fermoy Estate Naturaliste Yallingup Red 2007

Interesting blending, 50% Malbec, 30% Petit Verdot and 20% Cabernet Sauvignon.
Mocca, blue berry, black cherry, and light green pepper. Needs some time to fully wake up the mocca flavor.
Starts with sweet taste, turns to acid, and ends with sweet again.

Picardy Pannell Family Merlot Cabernet 2006

licorice, wet soil with grasses (a little bit like humus soil), smoke, vanilla. Smooth, but I think it can be kept for more years.

Picardy Pannel Family Shiraz Cabernet 2006

White pepper in nose, black pepper in mouth. Raspberry, fur, plum, black currant.
Great wine, but I think it’s not Syrah enough, too light! :p

Forest Hill Estate Cabernet Merlot 2006

Black currant, mint, cigarette tobacco, and green pepper hint. Good.

Forest Hill Estate Cabernet Sauvignon 2006

Black berry, soil, fur, spices. (normative and impartial Cabernet Sauvignon)

南澳 Merlot @ 雅得蕊 2009/11/27

Phanix — Sun, 14 Mar 2010 04:36:23 +0000

結果印象最深刻的是最後一瓶的 special。
未成年請勿飲酒

My first wine tasting at 雅得蕊. They invited James Irvine, the owner of Irvin winery, to introduce the Merlots.

Irvine winery is located in the Barossa, Eden Valley, northeast of Adelaide, South Australia.

Hanging Rock Winery Gralaine Merlot 2004

The vineyard is near Mount Duneed.
Light sweet, plum, floral, oak, licorice. Supple tannin. Turn to a little sour after 1.5 hours.

Sandurst Ridge Merlot 2004

Concentrated black berry, cinnamon, light tangerine (I like it), smoky. Turn to a little bit pickled vegetables flavor after a while, but not an annoying flavor. :p
Smooth mouthfeel, ready to drink. However, the palate is not as interesting as its nose. :p

Best Winery Great Western Merlot 2004

Cherry, rose. The palate includes good acidity, fruity and cinnamon. Contrastively, palate is better than nose.

Barratt Wines Piccadilly Valley Merlot 2003

Plum, light black pepper, vanilla. Strong body. Mouthfeel starts as sweet, but also brings great acidity at the end.
Still young.

Katnook Estate Winery Estate Merlot 2005

lower tone nose. Young. Fruity and juicy. Black berry, soil and grass.

Irvine Wines Estate Merlot 2007

Coffee, chocolate. Strong body, but still too young.
Well, I can not remember too many details about this one, because the next one is so special.

Irvine Wines Merlot 2008

Mr. Irvine showed this wine in a non-labeled bottle, because this wine just finished the barreled period and was just bottled a few days ago. This wine was made by Mr. Irvine’s daughter, who was a wine contest winner by her Zinfendel. After her winning of an award, Mr. Irvine made a concession to her to cultivate Zinfandel in his winery, and let her to make this Merlot in 2008.

Strawberry and roselle. I was think this is a young Zinfandel before Mr. Irvine said this is made by Merlot. Amazing!

Wine Tasting@孔雀 2010.02.27

Phanix — Fri, 12 Mar 2010 09:44:34 +0000

南澳 Petaluma & Kanppstein

The main wine region in Western Australia is Margaret River. Hunter Valley is the most famous region in New South Wales, and Adelaide is the most important one in South Australia.

The wines today are from Clare Valley and Piccadilly Valley, which close to Adelaide.

Petaluma Riesling 2008

Very different from Germany Riesling, but similar to light body new world Chardonnay. Light gold color, and citrus nose with pear and apple hints. A little bit mineral mouth feel.

Knappstein Three 2006

70% Gewurztraminer, 20% Riesling and 10% Pinot Gris.

Gewurztraminer provides the rich litchi nose. Gold with green hue. Breakingly sharp acid at the beginning. This breaking acidity decays quickly after pouring out a few minutes, but still lingering. Nuts in palate and some after-sweet.

Petaluma Piccadilly Valley Chardonnay 2004

Very rich wood, nut and butter flavor with apple hint. Similar to California Chardonnay.
Orange and vanilla in the palates. Light banana and mineral tone.
Pickled Plum.

Knappstein Syrah 2004

Black berry, slightly blue berry, chocolate, licorice and typical black pepper flavor. Light acidity. Chewy. Young tannin. Strong palate at the beginning, but decays quickly.

Knappstein Enterprise Cabernet Sauvignon 2005

95% Cabernet Sauvignon and 5% Malbec.
Black berry. Oak. Smoke. Cinammon. Brown sugar sweet. Lower tone flavor.
90% in new French oak and 10% new American oak. Barriques for 22 months.

Knappstein Enterprise Syrah 2000

Lether, smoky, wet soil, grass.
White pepper, light oak. fully matured.
I love this one among 3 kinds of Syrah today.

Knappstein Yertabulti Vineyard Syrah 2005

Black berry, black pepper, spices. Brilliant higher tone aroma.

Petaluma Coonawarra Cabernet Merlot 2001

Connawarra is known as Bordeaux in Australia.
50% Cabernet Sauvignon and 50% Merlot.
Black berry and light chocolate.

Wine Tasting@Peacock [2009.12.12]

Phanix — Fri, 15 Jan 2010 13:46:35 +0000

The 1st official wine tasting of Peacock.

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.