Greywacke - Pinot Noir 2017 - Marlborough, New Zealand.
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【📝概述】
🇳🇿 我真的很喜歡新西蘭的黑皮諾 Pinot Noir，它們通常物超所值也很少讓人失望。 這款酒由超有名的雲霧之灣 Cloud Bay 創始人、紐西蘭馬爾堡的先驅釀酒師之一Kevin Judd釀製。 在雲霧之灣任職25年後他決定離開並建立灰瓦岩 Greywacke 這個新莊園。
葡萄園位於馬爾堡南部，主要以垂直藤架系統在山坡上種植且栽培了不同的黑皮諾 Clone (無性繁殖出的品種)，主要是第戎 Dijon Clone 115、777 和 667。
釀造：葡萄為手工採摘、手工分揀後去梗；發酵則是用一定比例的整串葡萄製成。
熟成：每種 Clone 在混合之前先個別在桶中陳釀 16 個月。
【🍇葡萄品種 & 酒精含量】
100% 黑皮諾 Pinot Noir, 13.5%
【👀視覺印象】
中等紅寶石色。
【👃嗅覺香氣】
散發著藍莓、蔓越莓、黑莓、櫻桃、草莓果醬、黑橄欖、雪松、玫瑰、薰衣草、煙熏和煙草的香氣。
【👅味覺品嘗】
明顯的香氣與鼻子相似。 高酸度、中等單寧、中等酒精度、中等酒體。 香料的尾韻悠長。
結構非常好，香氣濃郁、酸度明亮而爽脆。 橡木完美地融合再一起，不會壓倒果味。
【🍷簡單結論】
來自新西蘭的非常美味、複雜且整體非常迷人和令人愉快的黑皮諾 Pinot Noir。 此款酒擁有我對年輕黑皮諾的所有期望，且好好地陳年後可發展一些不錯的三級香氣。
【📝Brief intro】
🇳🇿 I really like PN from New Zealand because they are usually good value for money. This one didn’t disappoint. This wine was made by Kevin Judd, the founder of the super famous Cloudy Bay and one of the pioneers’ winemakers in Marlborough. He decided then to leave and establish this new estate.
The vineyards are located in south Marlborough and are mainly hillside plantings trained to two-cane VSP. Different clones of PN are cultivated, predominantly the Dijon clones 115, 777 and 667. Grapes are hand harvested; hand sorted then de-stemmed.
Fermentation is made with a percentage of whole-bunch grapes.
Maturation: in barrel for 16 months, each clone separately before being blended together.
【🍇Grapes & ABV】
100% Pinot Noir, 13.5% ABV.
【👀To the eye】
Medium ruby.
【👃Nose】
Pronounced with aromas of blueberry, cranberry, blackberry, cherry, strawberry jam, black olive, cedar, rose, lavender, smoke and tobacco.
【👅Palate】
Pronounced aromas similar to the nose. High acidity, medium tannin, medium alcohol, medium body. The long lingering finish on the spices. Wine is very well-structured, very perfumed, with a bright and crispy acidity. The oak is perfectly integrated and doesn’t overwhelm the fruitiness.
【🍷 Conclusion】
A very tasty, complex and overall extremely charming and pleasant PN from New Zealand. Everything I expect from a young PN, should age very well to develop some nice tertiary aromas.
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