{"title":"Red Wines","description":"","products":[{"product_id":"calmel-joseph-terrasses-du-larzac","title":"Calmel \u0026 Joseph Les Crus 'Terrasses du Larzac' 2011 \/ 2014","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e『\u003c\/span\u003e2014年Calmel \u0026amp; Joseph Terrasses du Larzac\u003cspan data-mce-fragment=\"1\"\u003e，\u003c\/span\u003e開段已沉穩地表現出加應子\u003cspan data-mce-fragment=\"1\"\u003e，\u003c\/span\u003e雪松木\u003cspan data-mce-fragment=\"1\"\u003e，\u003c\/span\u003e 甘草涼果等氣息\u003cspan data-mce-fragment=\"1\"\u003e，\u003c\/span\u003e醒酒1個多小時後還有原粒黑胡椒\u003cspan data-mce-fragment=\"1\"\u003e，朱古力，\u003c\/span\u003e鼠尾草\u003cspan data-mce-fragment=\"1\"\u003e，\u003c\/span\u003e百里香\u003cspan data-mce-fragment=\"1\"\u003e，\u003c\/span\u003e薄荷\u003cspan data-mce-fragment=\"1\"\u003e，風土\u003c\/span\u003e感覺更強烈! \u003cspan data-mce-fragment=\"1\"\u003eTerrasses du Larzac 一般都比較小Mourvedre參與全因地域偏涼，但在這裡有高達一半是Mourvedre，特意展現那涼風凜凜的感覺，是少有的南法體驗，也再次証明Languedoc多樣微氣候的特性!』\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSens Team (01\/23)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e卡莫\u003cspan\u003e\u0026amp;\u003c\/span\u003e喬森成立於\u003cspan\u003e1995\u003c\/span\u003e年，是一間勃艮第式的釀造型酒商，以釀造及銷售法國南部的朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮法定產區葡萄酒產品為主。我們的合作夥伴是分佈在朗格 多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區的各家族式酒莊。酒莊創始人之一的勞倫\u003cspan\u003e•\u003c\/span\u003e卡莫憑藉多年擔任釀酒顧問的經驗，逐步與產區內多個具有代表性的酒農及酒莊建立了長期的互信關係。\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e兩位公司創始人，勞倫\u003cspan\u003e•\u003c\/span\u003e卡莫與傑洛\u003cspan\u003e•\u003c\/span\u003e喬森對朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區發展潛力深信不疑。兩人共同的志願推動他們前行，一同釀製，混合與陳釀酒莊的全部葡萄酒款。這也是要向世界證明，在地中海特有的風土人文條件下，可以栽種並釀造出非常優質的葡萄酒；同時他們也渴望讓更多的人瞭解並認同朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區葡萄酒不為人知的品質與地位。除了堅持在這片風土上釀製出高品質的葡萄酒外，我們還期望憑藉自己對法國南部產區風土人文的理解，並通過自己多年的釀造經驗，陳釀出高品質的傳統風味葡萄酒。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e南法 AOP Coteaux du Languedoc Terrasses du Larzac\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e50% Mourvedre, 25% Syrah, 25% Grenache\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003c\/strong\u003e\u003cbr\u003e全手工葡萄採摘\u003cbr\u003e傳統發酵工藝釀造\u003cbr\u003e100%原生酵母發酵\u003cbr\u003e3個星期長時間浸漬發酵\u003cbr\u003e26攝氏度恆溫酒精發酵\u003cbr\u003e精准萃取掌控：輕微浸濕葡萄榨渣\u003cbr\u003e蘋果酸-乳酸二次發酵\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003c\/strong\u003e\u003cbr\u003e16個月法國橡木桶陳釀（10%新桶+70%一次酒+20%二次酒桶）\u003cbr\u003e未經過過濾處理且無二氧化硫添加\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e深紅色。酒香非常的濃郁且豐富，尤其是紅色水果的果香，如藍莓。入口口感緊致，平衡感強且單寧感強勁 圓潤。回味時有甘草香，薄荷、月桂、黑加侖的香氣；摻夾著地中海灌木叢的氣息與香料的辛香。有純正的礦物口感，且果味十足。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFounded in 1995, Calmel \u0026amp; Joseph is a maison de négoce specializing in Languedoc-Roussillon wines from private wineries from across the region. Over the years, they have built close personal relationships with a large number of growers from all appellations. Convinced of the extraordinary potential of this region, oenologist, Laurent Calmel, and Jerome Joseph work together on the vinification, blending and ageing of wines with the common purpose of demonstrating the little known yet unique quality of these Mediterranean terroirs. As well as our desire to produce high quality wines consistent with their terroirs, we are committed to making wines which reflect our convictions and experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eAOP Coteaux du Languedoc Terrasses du Larzac, Southern France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties\u003c\/strong\u003e:\u003cbr\u003e50% Mourvedre, 25% Syrah, 25% Grenache\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e:\u003cbr\u003eTraditional in concrete tanks, 100% destemming\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e:\u003cbr\u003e16 months in oak barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003eRich and intense bouquet of blackberries and blackcurrant. The structure is well balanced with luscious dense tannins. Notes of liquorice, peppermint, scrubland, laurel, blackcurrant and spices. There is a good mineral end on the back palate.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2011","offer_id":32524877398065,"sku":"FRR00503","price":390.0,"currency_code":"HKD","in_stock":true},{"title":"2014","offer_id":32524877430833,"sku":"FRR00668","price":390.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/calmeljoseph_larzac.png?v=1733997785"},{"product_id":"calmel-joseph-faugeres","title":"Calmel \u0026 Joseph Les Terroirs 'Faugeres' 2011","description":"\u003cp\u003e卡莫\u003cspan\u003e\u0026amp;\u003c\/span\u003e喬森成立於\u003cspan\u003e1995\u003c\/span\u003e年，是一間勃艮第式的釀造型酒商，以釀造及銷售法國南部的朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮法定產區葡萄酒產品為主。我們的合作夥伴是分佈在朗格 多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區的各家族式酒莊。酒莊創始人之一的勞倫\u003cspan\u003e•\u003c\/span\u003e卡莫憑藉多年擔任釀酒顧問的經驗，逐步與產區內多個具有代表性的酒農及酒莊建立了長期的互信關係。\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e兩位公司創始人，勞倫\u003cspan\u003e•\u003c\/span\u003e卡莫與傑洛\u003cspan\u003e•\u003c\/span\u003e喬森對朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區發展潛力深信不疑。兩人共同的志願推動他們前行，一同釀製，混合與陳釀酒莊的全部葡萄酒款。這也是要向世界證明，在地中海特有的風土人文條件下，可以栽種並釀造出非常優質的葡萄酒；同時他們也渴望讓更多的人瞭解並認同朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區葡萄酒不為人知的品質與地位。除了堅持在這片風土上釀製出高品質的葡萄酒外，我們還期望憑藉自己對法國南部產區風土人文的理解，並通過自己多年的釀造經驗，陳釀出高品質的傳統風味葡萄酒。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e南法 Faugères AOP\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e風土：\u003c\/strong\u003e\u003cbr\u003e兩種風土的混釀 ：\u003cbr\u003e“卡布勒羅萊” - 60% （賦予了葡萄酒鮮明的個性，如辛香特質，野味的香氣或者地中海灌木叢林的氣息）\u003cbr\u003e- 海拔300米的高地葡萄田\u003cbr\u003e- 副熱爾產區最古老的Syrah老藤葡萄\u003cbr\u003e“奧蒂尼亞克”- 40% （奧蒂尼亞克片區給予了葡萄酒清新的個性，這與Grenache葡萄所佔高比例關係密切，從而給酒品帶來了柔順回味悠長的口感）\u003cbr\u003e- 葡萄園平均海拔100米\u003cbr\u003e葉岩土質以及沙石土\u003cbr\u003e葡萄園管理為有機種植模式\u003cbr\u003e平均樹齡50年老藤葡萄\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSyrah 50%, Grenache 30% , Carignan 20%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003c\/strong\u003e\u003cbr\u003e全手工葡萄採摘，後進行手工篩選\u003cbr\u003e傳統發酵法釀造\u003cbr\u003e100%原生酵母發酵\u003cbr\u003e20% 的Syrah更經過二氧化碳浸漬釀造\u003cbr\u003e28攝氏度恆溫控制酒精發酵\u003cbr\u003e一個月長時間浸漬發酵\u003cbr\u003e蘋果酸-乳酸二次發酵\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年\u003c\/strong\u003e：\u003cbr\u003e不銹鋼酒桶14個月陳年\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e紅寶石色澤，紅色果香中透著濃郁的地中海灌木叢氣息。入口口感清新純粹，中局處口感香濃，結束部分口感柔順，果香四溢。單寧融合度高，口感柔滑。我們可以充分感受到Syrah的黑色水果果香，並在收尾處略帶巧克力醇香。Grenache與Carignan的配合，使得酒體結構均衡，唇齒留芳，清新雅致。可以窖藏\u003cspan\u003e5-10\u003c\/span\u003e年。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFounded in 1995, Calmel \u0026amp; Joseph is a maison de négoce specializing in Languedoc-Roussillon wines from private wineries from across the region. Over the years, they have built close personal relationships with a large number of growers from all appellations. Convinced of the extraordinary potential of this region, oenologist, Laurent Calmel, and Jerome Joseph work together on the vinification, blending and ageing of wines with the common purpose of demonstrating the little known yet unique quality of these Mediterranean terroirs. As well as our desire to produce high quality wines consistent with their terroirs, we are committed to making wines which reflect our convictions and experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eFaugères AOP, Southern France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTerroir\u003c\/strong\u003e:\u003cbr\u003eGrenache parcel \"Lucien\" at Fontanilles planted in 1909\u003cbr\u003eDeep soils composed of schists and sandstone.\u003cbr\u003eCarignan parcel \"Le pastre\" at Fontanilles planted in 1965\u003cbr\u003eSoils are composed of schists and sandstone.\u003cbr\u003eSyrah parcel \"Les cerisiers de Pauline\"\u003cbr\u003eVery deep soils composed of schists and sandstone\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties\u003c\/strong\u003e:\u003cbr\u003eSyrah (50%), Grenache (30%) \u0026amp; Carignan (20%)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e:\u003cbr\u003eGrapes are picked by hand. The method of wine making varies according to the vintage. Nevertheless one basic rule applies: traditional vinification and careful extraction to preserve the fruit, the balance and the harmony of the wines.\u003cbr\u003eFermentation in concrete vats.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing:\u003c\/strong\u003e\u003cbr\u003eAgeing in stainless steel tank for 14 months\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eWith a red ruby colour, this wine has intense red fruit notes with hints of spice and garrigue aromas. Lively and direct attack on the palate, the mid-palate is more intense with a soft and fruity finish. The well concealed tannins have created a balanced and elegant wine. A significant complexity between tannins and mineral aromas.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":759982251,"sku":"FRR00498","price":200.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/faugeres3-360x1326.jpg?v=1575960938"},{"product_id":"calmel-joseph-corbieres","title":"Calmel \u0026 Joseph Les Terroirs 'Corbieres' 2011","description":"\u003cp\u003e卡莫\u003cspan\u003e\u0026amp;\u003c\/span\u003e喬森成立於\u003cspan\u003e1995\u003c\/span\u003e年，是一間勃艮第式的釀造型酒商，以釀造及銷售法國南部的朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮法定產區葡萄酒產品為主。我們的合作夥伴是分佈在朗格 多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區的各家族式酒莊。酒莊創始人之一的勞倫\u003cspan\u003e•\u003c\/span\u003e卡莫憑藉多年擔任釀酒顧問的經驗，逐步與產區內多個具有代表性的酒農及酒莊建立了長期的互信關係。\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e兩位公司創始人，勞倫\u003cspan\u003e•\u003c\/span\u003e卡莫與傑洛\u003cspan\u003e•\u003c\/span\u003e喬森對朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區發展潛力深信不疑。兩人共同的志願推動他們前行，一同釀製，混合與陳釀酒莊的全部葡萄酒款。這也是要向世界證明，在地中海特有的風土人文條件下，可以栽種並釀造出非常優質的葡萄酒；同時他們也渴望讓更多的人瞭解並認同朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區葡萄酒不為人知的品質與地位。除了堅持在這片風土上釀製出高品質的葡萄酒外，我們還期望憑藉自己對法國南部產區風土人文的理解，並通過自己多年的釀造經驗，陳釀出高品質的傳統風味葡萄酒。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e南法Corbières AOP\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e\u003cbr\u003e Syrah \u003c\/span\u003e\u003cspan\u003e50% , Grenache\u003c\/span\u003e\u003cspan\u003e 30% , Cinsault  20%\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e釀造：\u003c\/strong\u003e\u003cbr\u003e \u003c\/span\u003e全手工葡萄採摘\u003cspan\u003e\u003c\/span\u003e後進行手工篩選\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e傳統發酵法釀造\u003cspan\u003e\u003cbr\u003e Syrah\u003c\/span\u003e一個星期低溫預發酵\u003cspan\u003e\u003c\/span\u003e後經\u003cspan\u003e25\u003c\/span\u003e攝氏度恒溫控制發酵\u003cspan\u003e\u003cbr\u003e Grenache\u003c\/span\u003e一個半月長時間\u003cspan\u003e30\u003c\/span\u003e攝氏度恒溫浸漬發酵\u003cspan\u003e\u003cbr\u003e Cinsault\u003c\/span\u003e經過\u003cspan\u003e15\u003c\/span\u003e天\u003cspan\u003e22\u003c\/span\u003e攝氏度低溫發酵\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e蘋果酸\u003cspan\u003e-\u003c\/span\u003e乳酸二次發酵\u003cspan\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e陳年\u003c\/strong\u003e：\u003cbr\u003e 10%Syrah\u003c\/span\u003e經過一年桶\u003cspan\u003e12\u003c\/span\u003e個月陳年\u003cspan\u003e, \u003c\/span\u003e其餘酒液經不銹鋼酒桶\u003cspan\u003e12\u003c\/span\u003e個月陳年\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e非常成熟水果的香氣，如同新鮮草莓醬還有一絲果醬的味道。入口後，口感圓潤，平衡感強。回味中，有醋栗般的紅色 果香伴著桑葚、黑加侖的黑色水果香氣。入口清新，酸度有表現力，且果香濃郁；回香部分有香料味、松露和甘草的綜合香氣。單寧非常絲滑，是款高雅的葡萄酒。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFounded in 1995, Calmel \u0026amp; Joseph is a maison de négoce specializing in Languedoc-Roussillon wines from private wineries from across the region. Over the years, they have built close personal relationships with a large number of growers from all appellations. Convinced of the extraordinary potential of this region, oenologist, Laurent Calmel, and Jerome Joseph work together on the vinification, blending and ageing of wines with the common purpose of demonstrating the little known yet unique quality of these Mediterranean terroirs. As well as our desire to produce high quality wines consistent with their terroirs, we are committed to making wines which reflect our convictions and experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eCorbières AOP, Southern France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties\u003c\/strong\u003e:\u003cbr\u003eSyrah 50% - Black Grenache 30% - Cinsault 20%\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e \u003cstrong\u003eVinification:\u003c\/strong\u003e\u003cbr\u003e\n\u003cp\u003eSyrah pre-fermentation cold for 1 week with temperature control at 25 ° C\u003cbr\u003eBlack Grenache traditional fermentation at 30 ° C for 1 month and a half\u003cbr\u003eCinsault low temperature wine - about 22 ° C for 15 days\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e:\u003cbr\u003eAgeing 10% Syrah in barrels of one wine during 12 months. The rest is in vats in the traditional way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eA fresh, clean nose of ripe, crushed strawberries with a touch of jam. Full and well-balanced on the palate, with red and black fruit (red currants, blackberries and blackcurrants). A fine wine, poised and full of flavour, with a spicy finish and a hint of truffle and liquorice. A very elegant wine with silky tannins.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":759985775,"sku":"FRR00502","price":180.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/corbieres1-360x1335.jpg?v=1733993530"},{"product_id":"calmel-joseph-cotes-du-roussillon-villages","title":"Calmel \u0026 Joseph Les Terroirs 'Cotes du Roussillon Villages' 2011 \/ 2012","description":"\u003cp\u003e卡莫\u003cspan\u003e\u0026amp;\u003c\/span\u003e喬森成立於\u003cspan\u003e1995\u003c\/span\u003e年，是一間勃艮第式的釀造型酒商，以釀造及銷售法國南部的朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮法定產區葡萄酒產品為主。我們的合作夥伴是分佈在朗格 多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區的各家族式酒莊。酒莊創始人之一的勞倫\u003cspan\u003e•\u003c\/span\u003e卡莫憑藉多年擔任釀酒顧問的經驗，逐步與產區內多個具有代表性的酒農及酒莊建立了長期的互信關係。\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e兩位公司創始人，勞倫\u003cspan\u003e•\u003c\/span\u003e卡莫與傑洛\u003cspan\u003e•\u003c\/span\u003e喬森對朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區發展潛力深信不疑。兩人共同的志願推動他們前行，一同釀製，混合與陳釀酒莊的全部葡萄酒款。這也是要向世界證明，在地中海特有的風土人文條件下，可以栽種並釀造出非常優質的葡萄酒；同時他們也渴望讓更多的人瞭解並認同朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區葡萄酒不為人知的品質與地位。除了堅持在這片風土上釀製出高品質的葡萄酒外，我們還期望憑藉自己對法國南部產區風土人文的理解，並通過自己多年的釀造經驗，陳釀出高品質的傳統風味葡萄酒。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e 產區保護條例：\u003cbr\u003e\u003c\/strong\u003e南法 Côtes du Roussillon Villages AOP\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e風土：\u003cbr\u003e\u003c\/strong\u003e70% 葉岩土質，30% 鈣質粘土\u003cbr\u003e砂岩土質60年樹齡Grenache\u003cbr\u003e鈣質粘土土質35年樹齡Syrah\u003cbr\u003e葉岩土質50年樹齡Carignan\u003cbr\u003e葡萄園管理採用有機種植模式\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種\u003c\/strong\u003e：\u003cbr\u003eSyrah 40% , Carignan 40% , Grenache 20%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造\u003c\/strong\u003e：\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e葡萄全手工採摘\u003cbr\u003e傳統發酵工藝釀製\u003cbr\u003eCarignan經過二氧化碳浸漬發酵法\u003cbr\u003e西拉和歌海娜混合發酵後經去梗處理\u003cbr\u003e50%Syrah和Carignan經過踩皮處理\u003cbr\u003e27攝氏度恒溫發酵\u003cbr\u003e4個星期不銹鋼酒槽浸漬發酵\u003cbr\u003e30%酒液經過淋汁處理\u003cbr\u003e經酒渣下蘋果酸-乳酸二次發酵\u003cbr\u003e經過蛋白澄清處理\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003c\/strong\u003e\u003cbr\u003e混凝土酒桶18個月陳年\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e紫紅色，香氣濃郁，搖晃酒杯後，有成熟水果和果醬的香氣。櫻桃李子和無花果 的果香最為明顯。入口口感醇厚，單寧成熟度高，品質精細並伴有自然的回甘。回味時唇齒間留有濃郁的蜜餞香氣。酒體平衡，結尾處留香時間長。此款酒可單獨品 用，也可搭配菜肴。與烤肉，燒肉，乳酪或是巧克力都相得益彰。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eFounded in 1995, Calmel \u0026amp; Joseph is a maison de négoce specializing in Languedoc-Roussillon wines from private wineries from across the region. Over the years, they have built close personal relationships with a large number of growers from all appellations. Convinced of the extraordinary potential of this region, oenologist, Laurent Calmel, and Jerome Joseph work together on the vinification, blending and ageing of wines with the common purpose of demonstrating the little known yet unique quality of these Mediterranean terroirs. As well as our desire to produce high quality wines consistent with their terroirs, we are committed to making wines which reflect our convictions and experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eCôtes du Roussillon Villages AOP, Southern France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGrenache 20%, Syrah 40% and Carignan 40% (50 year-old vines)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e:\u003cbr\u003eThe Carignan is vinified by carbonic maceration after sorting the grapes. The Syrah and the Grenache are blended in the vat, destemmed and half is crushed. Traditional vinification including one's month maceration at 27°C. 30% of the volume is pumped over during the first 5 days. Malolactic fermentation is done with the marc.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e:\u003cbr\u003eAgeing in concrete tanks for 18 months\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003eDeep purple red colour, almost black. The nose is pronounced with hints of ripe red fruits, almost jammy. Cherry, fig and dried plum dominate. The attack is concentrated but soft. Natural sugar envelops soft tannins. Aromas of candied fruits cover the back of the palate. Nice balance and good length.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2011","offer_id":759986367,"sku":"FRR00500","price":180.0,"currency_code":"HKD","in_stock":true},{"title":"2012","offer_id":9871560963,"sku":"FRR00544","price":180.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/cotes-roussillon-360x1335_4f72f653-7e00-4f43-b7e3-03b182ee8949.jpg?v=1575953551"},{"product_id":"calmel-joseph-saint-chinian","title":"Calmel \u0026 Joseph Les Terroirs 'Saint-Chinian' 2011 \/ 2015","description":"\u003cp\u003e卡莫\u003cspan\u003e\u0026amp;\u003c\/span\u003e喬森成立於\u003cspan\u003e1995\u003c\/span\u003e年，是一間勃艮第式的釀造型酒商，以釀造及銷售法國南部的朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮法定產區葡萄酒產品為主。我們的合作夥伴是分佈在朗格 多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區的各家族式酒莊。酒莊創始人之一的勞倫\u003cspan\u003e•\u003c\/span\u003e卡莫憑藉多年擔任釀酒顧問的經驗，逐步與產區內多個具有代表性的酒農及酒莊建立了長期的互信關係。\u003cbr\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e兩位公司創始人，勞倫\u003cspan\u003e•\u003c\/span\u003e卡莫與傑洛\u003cspan\u003e•\u003c\/span\u003e喬森對朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區發展潛力深信不疑。兩人共同的志願推動他們前行，一同釀製，混合與陳釀酒莊的全部葡萄酒款。這也是要向世界證明，在地中海特有的風土人文條件下，可以栽種並釀造出非常優質的葡萄酒；同時他們也渴望讓更多的人瞭解並認同朗格多克\u003cspan\u003e-\u003c\/span\u003e魯西榮產區葡萄酒不為人知的品質與地位。除了堅持在這片風土上釀製出高品質的葡萄酒外，我們還期望憑藉自己對法國南部產區風土人文的理解，並通過自己多年的釀造經驗，陳釀出高品質的傳統風味葡萄酒。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e南法 Saint Chinian\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e\u003cbr\u003eSyrah (60%), Grenache (30%) \u0026amp; Carignan (10%)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003c\/strong\u003e\u003cbr\u003e全手工葡萄採摘後進行手工篩選\u003cbr\u003e葡萄經去梗處理\u003cbr\u003e混凝土酒槽傳統發酵法釀制\u003cbr\u003e100%原生酵母發酵\u003cbr\u003e恆溫控制酒精發酵\u003cbr\u003eSyrah為25-30攝氏度恒溫釀造，\u003cbr\u003eGrenache與佳麗釀為30攝氏度恒溫釀造，35天長時間浸漬發酵\u003cbr\u003e蘋果酸-乳酸二次發酵\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003c\/strong\u003e\u003cbr\u003e混凝土酒桶18個月陳釀\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e紫紅色。頭道香氣以黑橄欖和黑橄欖醬為主導。搖晃酒杯後，櫻桃和榅桲的果香相繼而來。入口口感礦物質感強烈，並有海風的氣息。單寧成熟圓潤，口感雅致。收尾處酒香怡人，口感絕佳。可以窖藏\u003cspan\u003e5-10\u003c\/span\u003e年。\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eFounded in 1995, Calmel \u0026amp; Joseph is a maison de négoce specializing in Languedoc-Roussillon wines from private wineries from across the region. Over the years, they have built close personal relationships with a large number of growers from all appellations. Convinced of the extraordinary potential of this region, oenologist, Laurent Calmel, and Jerome Joseph work together on the vinification, blending and ageing of wines with the common purpose of demonstrating the little known yet unique quality of these Mediterranean terroirs. As well as our desire to produce high quality wines consistent with their terroirs, we are committed to making wines which reflect our convictions and experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eSaint Chinian, Southern France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties\u003c\/strong\u003e:\u003cbr\u003eSyrah (60%), Grenache (30%) \u0026amp; Carignan (10%)\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e:\u003cbr\u003eGrapes are picked by hand and benefit from a long maceration period. Traditional vinification: Carignan is vinified by semi-carbonic maceration which consists of destemming without crushing the grapes. The Grenache and the Syrah are punched down. The Grenache ferments up to 30°C. and the Syrah temperature is kept at 25°C.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e:\u003cbr\u003eAgeing in concrete tanks for 18 months\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003eCrimson colour, black olive and tapenade nose. The mouth is tense with mineral and iodized notes. The integrated tannins are extremely elegant.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2011","offer_id":32524874514481,"sku":"FRR00499","price":180.0,"currency_code":"HKD","in_stock":true},{"title":"2015","offer_id":32524874547249,"sku":"FRR00664","price":180.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/stchinian-360x1335.jpg?v=1733996979"},{"product_id":"castell-dencus-thalarn","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Thalarn 2011 (1.5L)  (Guía Peñín: 95)","description":"\u003chr\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙 Torres 酒莊首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化而選擇在比利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e他的作品往往令人驚嘆，酒莊亦成為西班牙最受矚目的新星之一。此酒未經淨化，可能有沉澱物。需存放於涼爽環境，具備良好陳年潛力。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSyrah\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收割，使用小型 10kg 盒子。葡萄酒於不同質料器皿發酵，包括石窖、橡木桶和不鏽鋼缸。所有酒均在 225L 小型木桶內經過蘋果酸-乳酸二次發酵。\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e1.5毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\u003cem\u003e(Guía Peñín's rating: 95 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e呈櫻桃紅色澤，邊緣帶石榴紅色調。香氣複雜，交織著香料、橡木烘烤感、煙燻與烤麵包的層次，同時揉合芳香草本與鮮明果香。入口強勁，風味濃郁，帶有顯著的烘烤感，並由圓潤的單寧完美支撐。\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by concerns about climate change, he chose to plant vineyards at high altitudes in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. His guiding principle is simple:\u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003eSyrah\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e\u003cbr\u003e13.5%\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVolume:\u003c\/strong\u003e\u003cbr\u003e1.5L\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eHand picked grapes in small, 10kg cases from the state vineyards. The wine is fermented in different materials such stone fermenting vats, wood tanks and stainless steel tanks. All the wine has gone through malolactic fermentation on 225L oak barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Guía Peñín's rating: 95 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003eThe wine shows a cherry-red color with a garnet rim. On the nose, it is complex, offering spicy notes alongside creamy oak, toasty nuances, fragrant herbs, and a clear expression of fruit. The palate is powerful and flavorful, marked by toasty accents and supported by round tannins.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2011 (Magnum, 1.5L)","offer_id":2584437850136,"sku":"ESR000095","price":858.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/4531205020150.png?v=1773378602"},{"product_id":"castell-dencus-quest","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Quest 2016 (RP:94)","description":"\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eRobert Parker: 94\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eTim Atkin: 94\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eHudin: 92\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eJames Suckling: 91\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eJancis Robinson: 17+\u003c\/h6\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 位於西班牙加泰隆尼亞比利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。 2001 年，他在海拔 1,000 米的 Talarn 村展開釀酒計劃，並意外發現附近修道院仍保留僧侶曾用以釀酒的 12 世紀石窖。Bobet 因而復原古老工法，讓葡萄在石窖自然發酵，再於不銹鋼或橡木桶中陳年。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e多年來，他不斷追求完美，釀出令飲家驚嘆的作品，更憑著工程背景，與以地熱能源驅動酒莊，實踐環保理念。熱愛哲學與冥想的他，常以梵文或葡萄園地名為酒款命名，展現其簡單卻深刻的信念：以風土與真誠釀出最純粹的美酒。\u003c\/span\u003e他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和過度萃取。 我們追求優雅和微妙，但又不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，但實際操作上卻需要在葡萄種植和釀造過程等細節上花上無比的心思和管理能力，幕後亦有著熟練的團隊協助，才可以在不可預料的天氣下仍能釀出喝一口便令人感動的酒。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近來世界舞台上最令人振奮的西班牙酒莊。而 Raul Bobet 亦是有份 Ferrer Bobet 酒莊的莊主之一，在那裡他與葡萄酒發燒友 Sergi Ferrer-Salat 合作，展現出另一高山 Priorat 的獨特風味。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eQuest\u003c\/strong\u003e 是 Raul Bobet 的又一力作。 他堅持釀造一款能展現風土與深度的波爾多混釀，透過不斷追問「為什麼」，讓自己更接近事物的本質與真理。這是一款源於自我挑戰的作品\u003cstrong\u003e。\u003c\/strong\u003e石窖發酵，原生酵母，地心吸力引流，層次變化多端，具深度，口感非常融和。\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙-加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eBordeaux blend - \u003c\/span\u003eCabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003c\/strong\u003e人手收割，以 10kg 的小盒盛載，所有葡萄皆是來自酒莊之內。此酒由不同器皿發酵，包括石窖、木桶。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e(\u003cem\u003eRobert Parker's rating: 94 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e2016 年的 Quest 是 Cabernet Sauvignon、Cabernet Franc 及 Petit Verdot 的混釀。在 12 世紀的石窖中用野生酵母發酵，然後在新橡木桶中長期陳釀24 個月，在大木桶 (foudre) 中陳年5個月，再加上瓶中陳年 12 個月。它和諧、平衡、乾淨，混合了芳香的香草、莓果的味道，以及胡椒和香料的風味。口感中等至飽滿，單寧細膩，酸度極佳，充滿活力，餘韻悠長。裝了 8,200 瓶和 120大瓶。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus is among Spain’s most visionary estates, founded by Raul Bobet, former head winemaker at Torres. In 2001, seeking wines less affected by climate change, Bobet discovered the remote village of Talarn, 1,000 meters high in the Pyrenees subzone of Costers del Segre.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe altitude brings sharp day‑night temperature shifts, giving the wines purity, freshness, and elegance. What sets Castell d'Encus apart is its revival of ancient methods: 12th‑century hand‑carved stone lagars, once used by monks, now restored for natural fermentation. Today, most wines begin in these historic vats before aging in stainless steel or oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBobet’s approach is deeply philosophical and sustainable. The wines are crafted with minimal intervention—no chemicals, low sulfur—and the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and site‑driven ethos.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eQuest \u003c\/strong\u003estands out as a Bordeaux blend that embodies Bobet’s spirit of exploration—an ongoing challenge to question, to seek essence, and to move closer to truth through wine. It delivers remarkable complexity, layered nuance, and profound harmony on the palate. \u003cbr\u003e\u003cbr\u003eBobet’s work at Castell d'Encus is complemented by his role at Ferrer Bobet in Priorat, a joint venture with entrepreneur and wine lover Sergi Ferrer‑Salat, where he continues to explore the potential of mountain viticulture\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eBordeaux blend - \u003c\/span\u003eCabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e13.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eManual harvest in small 10 kg cases and grapes coming exclusively from the property. The wine has been fermented in different materials (rock fermenters, Wood barrels). 100% of the wine went under malolactic fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe 2016 Quest, a blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot, fermented entirely in their 12th century stone lagares with indigenous yeasts followed by a long élevage of 24 months in new barrique and five months in foudre plus 12 more months in bottle. This is anything except rustic: it's harmonious, balanced and clean, with a mixture of aromatic herbs and berries with a peppery and spicy touch. The palate is medium to full-bodied with very fine tannins and great acidity that provides for a vibrant mouthfeel and a long, tasty finish. 8,200 bottles and 120 magnums.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2016 (RP:94)","offer_id":12383945162801,"sku":"ESR0197","price":430.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-06-03T113846.432.png?v=1717385918"},{"product_id":"clos-du-serres-lhumeur-vagabonde-2012","title":"Clos du Serres L'humeur Vagabonde 2012 (RP: 91)","description":"\u003cp\u003eTERRASSES DU LARZAC（拉札克梯田）是農友選出來的優秀產區，她靠近美麗的聖吉揚萊代塞爾村莊（ST-GUILHEM-LE-DESERT）， 這個位於寬敞朗格多克山坡面的產區， 遲早也應該會被法定為獨一無二的產區。她擁有非常多樣化的土質，高陳年潛力的會在崎嶇山地，例如ST-JEAN-DE-LA-BLAQUIERE（聖讓德拉-布拉基埃），另外複雜的有高地PAS DE L'ESCALETTE一帶擁有石灰土，一直延伸到LODEVE（洛代夫）以北。不能錯過的有LAC DU SALAGOU充滿紅色的火山土壤和 JONQUIERE 的冰川礫石，還有著名的冰川土壤ARIANE（阿尼亞訥）區。地質的多樣性可令風土感覺更突出，令拉札克區更精彩迷人。酒的風格和多變的土壤一樣，濃厚密集，充滿\u003cspan\u003e戲劇性，\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e絕非等閒之輩\u003c\/span\u003e\u003cspan\u003e。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e這裡近百年的Carignan樹的產量很低，因為它們於乾旱的ruffes土壤生長。所有工作也是由人手完成，因為拖拉機不能在田野間通過，自古以來翻土都是靠馬匹拉動。以自然分解了的糞土作肥料，去除多餘枝節，嚴格控制收成。限量生產3,000瓶。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e南法 AOC Languedoc Terrassea du Larzac, Languedoc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e98 年 Carignan 70%, Syrah 15%, Grenache 15%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e於混凝土缸內\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e深紫色，帶少許胡椒香氣，覆盆子、野生黑莓、紅醋栗和可可豆，生動和絲滑的單寧。吸引的酸度，是一款有力量、優雅、有級數的酒，為專業品酒人士而設，也適合特別場合。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e配餐：\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e與汁煮肉類，例如咖喱羊肉、番茄牛面頰。需兩小時醒酒，並於攝氏17度侍酒享用。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTERRASSES DU LARZAC is an outstanding production region, it is located very close to a beautiful village called ST-GUILHEM-LE-DESERT where this Languedoc hill slope region would someday be named as another AOC. There are a variety of soils, rugged hillside are lands of ageing potentials such as ST-JEAN-DE-LA-BLAQUIERE。Other plots of land with complexity are highland plateau like PAS DE L'ESCALETTE which has limestone soils stretching to north of LODEVE. Red volcanic soils of LAC DU SALAGOU, glacial gravel of JONQUIERE and the renowned glacier soil of ARIANE are not to be missed. The diversity of soil contributes to terroir image of the wines, this is the reason why LARZAC is interesting. The wines are as diversified as the soils, amazingly dramatic and unusual.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe hundred year old carignan vines have a low yield since they grow on ruffes, the arid red soil typical of this area. All work is by hand, as tractors can not pass between the rows of vines, since they were planted when ploughs were pulled by horses. Treated with composted lees and manure, crushed unwanted shoots, thorough spur removal, hard pruned. Strictly controlled yields. Limited production of 3,000 bottles.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: \u003cbr\u003e\u003c\/strong\u003eAOC Languedoc Terrassea du Larzac, Languedoc, Southern France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRed\/Rouge (Still)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e98 year old Carignan 70%, Syrah 15%, Grenache 15%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction:\u003cbr\u003e\u003c\/strong\u003eThe hundred year old carignan vines have a low yield since they grow on ruffes, the arid red soil typical of this area. All work is by hand, as tractors can not pass between the rows of vines, since they were planted when ploughs were pulled by horses.  Treated with composted lees and manure, crushed unwanted shoots, thorough spur removal, hard pruned.  Strictly controlled yields. Limited production of 3,000 bottles.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003eI\u003cspan\u003en vats\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting Note:\u003c\/strong\u003e \u003cbr\u003eDeep purple in colour, a slightly peppery nose enhanced with red berries (bilberries, wild blackberries, redcurrants) and cocoa beans, lively yet silky tannins in the mouth, this wine is seriously mouth-watering.  \u003c\/span\u003e\u003cspan\u003eA wine for connoisseurs and special occasions... A powerful, elegant wine, with classy roots, full of character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFood Pairing:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eServe with meats in sauces, such curried lamb, beef cheeks with tomatoes.  Essential to decant for at least 2 hours, serve at 17 degrees C.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":769396979,"sku":"FRR00513","price":280.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2026-01-02T164959.030.png?v=1767343920"},{"product_id":"huellas-by-franck-massard","title":"Huellas by Franck Massard 2011 \/ 2012 (RP:91)","description":"\u003cp\u003e\u003cspan\u003eHuellas是由Pobeleda和Porrera村的果實釀製而成。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2004 年，為了明白對剛從朋友購入的Priorat小葡萄園造出來的酒質素如何，同時此產區已經十分有名，並有齊全的風格和質素。因為這只是個微型計劃，只釀造500瓶，所以命名為「Huellas」解作手指模，與他的手工藝互相呼應。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003eDOCa 普里奥拉托，\u003cspan\u003e西班牙\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e\n\u003cp\u003e\u003cspan\u003e60% \u003cstrong\u003e\u003c\/strong\u003eCarinena, 40% Garnacha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e於低產量葡萄園人手收成。葡萄會被放於冷房間內一天，促進葡萄皮和汁液低溫浸漬，輕柔動作以獲取珍貴香氣。發酵被控制於低溫中進行。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e20%於新法國400L木桶，80%於兩至三年的舊小木桶，陳年12個月\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e亞洲香料、\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e煙薰、\u003c\/span\u003e\u003cspan\u003e礦物、\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e黑桃、\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e黑\u003c\/span\u003e\u003cspan\u003e李子香氣，是典型Priorat的活潑高調。此\u003c\/span\u003e\u003cspan\u003e酒有\u003c\/span\u003e\u003cspan\u003e很多\u003c\/span\u003e\u003cspan\u003e甜\u003c\/span\u003e\u003cspan\u003e果實味道，\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e優秀的酒體，\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e加上悠長而純淨餘韻，所以\u003c\/span\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003cspan class=\"\"\u003e這酒於\u003c\/span\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003cspan class=\"\"\u003e2013至2021年達到最佳狀態\u003c\/span\u003e\u003cspan class=\"\"\u003e。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHuellas is made with the fruit sourced from around the villages of Pobeleda and Porrera.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2004, to fulfil the thirst for understanding wine purchased with a long time friend and a small vineyard in the Priorat. The region was already reputed but with a huge spectrum of styles and qualities. As it  was a tiny Project starting with 500 bottles we called it “Huellas” meaning fingerprints echoing the hand-craft labour involved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eDOCa Priorat, Spain\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e60% \u003cstrong\u003e\u003c\/strong\u003eCarinena, 40% Garnacha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThe grapes are hand-picked from our low-yielding vineyard. Grapes are placed in a cold room for a day to handle them at cooler temperature thus enabling a natural cold maceration of the skin and  the juice extracting  gently some precious aromas. The fermentation takes place under controlled temperature.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaturation:\u003cbr\u003e\u003c\/strong\u003e12 months in 20% new French oak of 400L capacity and 80% in 2nd and 3rd year old barriques.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHuellas is composed of Carinena, Garnacha from Priorat, with the balance Cabernet Sauvignon and Syrah with the fruit sourced from around the villages of Pobeleda and Porrera. Bouquet of Asian spices, smoke, mineral, black cherry, and black plum leading to a high-toned, racy style of Priorat. The wine has plenty of sweet fruit, excellent volume, and a lengthy, pure finish. It will be at its best from 2013 to 2021.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2011","offer_id":31619778609201,"sku":"ESR000097","price":360.0,"currency_code":"HKD","in_stock":true},{"title":"2012 (RP:91)","offer_id":31619778641969,"sku":"ESR00135","price":355.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/02_HUELLAS-193x751.png?v=1569554182"},{"product_id":"humilitat-by-franck-massard-2015","title":"Humilitat by Franck Massard 2015","description":"\u003cp\u003e\u003cspan\u003eHumilitat來自Priorat，此酒充分展現產區的風土、礦物特質，同時一直被忽視的新鮮感覺。為此，我們選擇了在斜坡上的葡萄梯田，那裡的葡萄可以稍為避開酷熱太陽，但也有足夠光線保護葡萄能成熟。\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003c\/strong\u003e \u003cbr\u003e西班牙 DOQ Priorat\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e \u003cbr\u003e60% Garnacha, 40% Carinena \u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003c\/strong\u003e \u003cbr\u003e葡萄以人手採用 10kg 木箱收成，冷卻至 6ºC 讓低溫浸漬能夠進行幾天。發酵於 24ºC-26ºC 進行，萃取方法結合淋汁和下壓。 \u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003c\/strong\u003e \u003cbr\u003e\u003cspan\u003eHumilitat充分展現Priorat的精華，沒有木桶陳年及輕柔搾取。它的灌木叢和深色桑子等都是那裡最典型風味，但質感仍然仔細，丹寧柔和，餘韻綿長。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHumilitat is a wine from the Priorat featuring its best expression of terroir, minerality and preserve its freshness which often is missing in this region. For this, we have selected vineyards on steep terraces sheltered from the scorching sun yet sufficiently exposed to reach optimal maturity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDenomination:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eDOQ Priorat, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eGrape varieties:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e60% Garnacha and 40% Carinena\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe  berries  are  collected  in  crates  of  10kg  capacity.  Cool  down  to  6ºC  to allow  a cold  maceration  for several days. Fermentation  takes  place  at 24ºC-26ºC  and  extraction  method  is  applied  by  a combination  of  pumping over and punching-down.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e(60% garnacha and 40% syrah, aged in stainless steel and oak): Glass-staining ruby. Pungent aromas of dark berries, cherry skin and Indian spices, with a sexy potpourri quality that gains strength with air. Juicy, penetrating cherry and black raspberry flavors are complicated by zesty acidity and pick up a cola nuance on the back half. Finishes with supple tannins, very good clarity and a lingering floral note.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":12700916163,"sku":"ESR00187","price":208.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/03_HUMILITAT-193x751.png?v=1576046503"},{"product_id":"escoda-sanahuja-les-paradetes","title":"Escoda Sanahuja \"Les Paradetes\" 2007 (RP:91) \/ 2014","description":"\u003cp\u003e以有機、生物動力方式農耕，農田可持續發展並且節省能源，完全探用綠化肥料，減少對環境污染，所以馬、牛和家禽會盡牠們所能滿足有機需求。主人及釀酒師Joan Escoda和葡萄園直接合作，以保持該處物產天然及可持續發展，他貢獻了他大部分時間使用生物動力農耕，土壤的特質也反映了在酒中。沒有使用化學肥料、殺蟲劑等，以保留酒質最原本特色。沒有使用二氧化硫，所以即使飲用份量超越某一程度時，不會令人頭痛或宿醉。\u003cbr\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eGarnacha、Mazuelo、Sumoll tinto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e只用天然酵母發酵，沒有商業酵母或其他產品加快和促進酒精發酵，部分顧客會覺得這些酒壽命較長。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e這是一支充滿地中海性格的酒，有森林水果配合橡木香氣，是有性格和潛質的酒。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEl Bulli侍酒師Ferran Centelles:\u003c\/strong\u003e\u003cbr\u003e「此酒的單寧衝擊而有厚度，然後是圓潤，但新鮮。我喜歡它因為夠複雜也反映了風土，有點金屬感覺，帶些少薄荷。收結時的單寧即時流走，再以花束味道結束。美味、強勁、清爽、乾脆而有氣量…」\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRobert Parker's rating: 91 points\u003cbr\u003e\u003c\/strong\u003e2007 年的 Les Paradete 有著清晰的香氣，帶有櫻桃、茴香、松露和乾香草的味道。口感清新、充滿活力。由清爽的單寧交織而成，給人一種非常清新活潑的感覺。帶有紅櫻桃和野草莓的味道，回味中帶有灌木叢。這款酒可以帶您在八月溫暖的夜晚直達地中海……\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eOrganic, Biodynamic, Sustainable farming, The farm is highly sustainable and energy saving, the use of green manures to reduce waste that's harmful to the environment. Animal such as horses, cows and poultry running around and \"doing their bit\" to meet his organic compost needs' in house. Joan Escoda (The owner and winemaker) works directly on the vineyard to keep it as natural and sustainable as possible, he has devoted a significant part of time to use biodynamic farming, which tends to show some unique characteristics from the soil. No chemical fertilizers, herbicides, pesticides, fungicides or genetically modified organisms are used. Unfined and Unfiltered to preserve the natural characteristics of the wine. Not Using sulfur dioxide (SO2) which may cause headaches, migraines and hangovers to some consumers when exceed a certain level.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eGarnacha, Mazuelo, Sumoll tinto\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eOnly fermented from natural yeast, so no commercial yeast or any other product to speed or encourage the alcoholic fermentation. Some consumers found out that the wine's life span will last longer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Tasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt's a fresh wine with Mediterranean character; highlighted with the forest fruits aroma over integrated oaky aromas. A wine with personality and aging potential.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFerran Centelles, Sommelier of \"El Bulli\":\u003c\/strong\u003e \u003cbr\u003e\u003cspan\u003e\"This wine meet us with a frontal and a succulent tannin, becomes round and voluminous but so fresh. I liked because show yours nasal's complexity and after that appears the terroir, a bit of metallic ...mentholated. Got a sliping tannin with an fantastic ending bouquet. Delicious, strong, clear, fast and aerial...\" \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eRobert Parker's rating: 91 points\u003cbr\u003e\u003c\/strong\u003eThe 2007 Les Paradetes has a well-defined nose with baked cherry, fennel, truffle and dried herbs. The palate is fresh and vibrant on the entry. It is woven with crisp tannins and comes across as very fresh and lively with red cherries and wild strawberry. It has a crisp, tannic, brittle finish with garrigue on the aftertaste. This is a wine that takes you straight to the Mediterranean on a balmy August evening...\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2007","offer_id":8657473044572,"sku":"ESR000085","price":298.0,"currency_code":"HKD","in_stock":true},{"title":"2014","offer_id":769415663,"sku":"ESR00178","price":310.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/057522.jpg?v=1565756998"},{"product_id":"escoda-sanahuja-la-llopetera-2012","title":"Escoda Sanahuja \"La Llopetera\" 2012","description":"\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e以有機、生物動力方式農耕，農田可持續發展並且節省能源，完全探用綠化肥料，減少對環境污染，所以馬、牛和家禽會盡牠們所能滿足有機需求。主人及釀酒師 Joan Escoda和葡萄園直接合作，以保持該處物產天然及可持續發展，他貢獻了他大部分時間使用生物動力農耕，土壤的特質也反映了在酒中。沒有使用化學肥料、 殺蟲劑等，以保留酒質最原本特色。沒有使用二氧化硫，所以即使飲用份量超越某一程度時，不會令人頭痛或宿醉。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e這是一支充滿葡萄品種特質的酒，有礦物味，伴以搶眼的紅果及木桶支持；清爽和優雅，它有陳年能力改善它質素和優雅。\u003c\/p\u003e\n\u003cp\u003eRP: 89 (2009 VINTAGE)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOrganic, Biodynamic, Sustainable farming, The farm is highly sustainable and energy saving, the use of green manures to reduce waste that's harmful to the environment. Animal such as horses, cows and poultry running around and \"doing their bit\" to meet his organic compost needs' in house. Joan Escoda (The owner and winemaker) works directly on the vineyard to keep it as natural and sustainable as possible, he has devoted a significant part of time to use biodynamic farming, which tends to show some unique characteristics from the soil. No chemical fertilizers, herbicides, pesticides, fungicides or genetically modified organisms are used. Unfined and Unfiltered to preserve the natural characteristics of the wine. Not Using sulfur dioxide (SO2) which may cause headaches, migraines and hangovers to some consumers when exceed a certain level.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eIt's a wine with varietal character, mineral, highlighted with fine notes of red fruits over lightly woody background; fresh and elegant. It will age slowly improving in character and elegance. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eRP: 89 (Vintage 2009)\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":769416915,"sku":"ESR00112","price":298.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/wines_581_big_copyright_cuvee3000.jpg?v=1565756803"},{"product_id":"tulloch-hector-of-glen-elgin-shiraz","title":"Tulloch 'Limited Release' Hector of Glen Elgin Shiraz 2006 (JH: 95) \/ 2010 (JH: 92) \/ 2013","description":"\u003cp\u003e\u003cspan\u003eHector Limited Release Shiraz 是酒莊的旗艦酒，只有特別優質的年份才在 Hunter Valley 的最富歷史的葡萄園中揀選最優質的，來推出極少數量的葡萄酒。The Hector 是最能表現 Hunter Valley 優雅風格 Shiraz 的葡萄酒。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區：\u003cbr\u003e\u003c\/strong\u003e澳洲 Hunter Valley\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eShiraz\u003c\/p\u003e\n\u003cdiv class=\"product-variety\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan id=\"ContentPlaceHolderDefault_labelColour\" class=\"bold\"\u003e品酒筆記：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e深沉李子顏色。突出的黑加侖子、車厘子、乾香草等香氣，配以杉木和摩卡。味道帶有由香氣帶進的黑莓，單寧如絨布般，加上幼細的橡木香料香味。\u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e配餐：\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e紅肉或芝士\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHector Limited Release Shiraz is the winery's flagship red wine. Made only in exceptional vintages in minute quantities from premium Hunter Valley fruit, sourced from some of the area's most historical vineyards. The Hector is a typical expression of the famed elegant Hunter Valley Shiraz style. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-variety\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan id=\"ContentPlaceHolderDefault_labelGrapeVariety\" class=\"bold\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eRegion:\u003cbr\u003e\u003c\/strong\u003eHunter Valley, Australia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"bold\"\u003eType:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"bold\"\u003eRed\/Rouge (Still)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan id=\"ContentPlaceHolderDefault_labelGrapeVariety\" class=\"bold\"\u003eGrape Variety:\u003c\/span\u003e \u003cbr\u003e\u003c\/strong\u003eShiraz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan id=\"ContentPlaceHolderDefault_labelColour\" class=\"bold\"\u003eTasting Notes:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eDeep plum colour. \u003cspan\u003eOn nose, lifted blackcurrants, cherries and dried herbs with cedar and mocca oak. \u003c\/span\u003e\u003cspan\u003eOn palate, black berry fruits carry from the nose to the palate layered with velvet tannins and delicate spicy oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFood Matching:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eA good match to red meat or a cheese course.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2006 (James Halliday: 95)","offer_id":770485307,"sku":"AUR000143","price":638.0,"currency_code":"HKD","in_stock":true},{"title":"2010 (James Halliday: 92)","offer_id":9784904195,"sku":"AUR00160","price":580.0,"currency_code":"HKD","in_stock":true},{"title":"2013","offer_id":12325411815516,"sku":"AUR00171","price":580.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/Tulloch-Hector-of-Glen-Elgin-Shiraz-670x725.png?v=1564711024"},{"product_id":"tulloch-pokolbin-private-bin-shiraz","title":"Tulloch 'Heritage Range' Pokolbin Dry Red Private Bin Shiraz 2007 (JH: 94) \/ 2009 (JH: 95) \/ 2011 (JH: 94) \/ 2013 (JH: 96)","description":"\u003cp\u003e\u003cspan\u003e這款酒致敬了酒莊在 1952 年首發、於 1956 年的皇家悉尼葡萄酒節奪雙冠軍、並在 50-60 年代風靡澳洲的傳奇「Pokolbin Dry Red」風格 —— 不走澳洲巴羅莎（Barossa）那種厚重濃郁的路線，而是強調中等酒體、細緻酸度、柔和單寧，以及極強的陳年潛力。\u003cbr\u003e\u003cbr\u003e澳洲傳奇酒評家 James Halliday 及其團隊於《Wine Companion》，對 Tulloch 這款復刻歷史、極具代表性的 \u003cb data-path-to-node=\"0\" data-index-in-node=\"90\"\u003e'Heritage Range' Pokolbin Dry Red Private Bin Shiraz\u003c\/b\u003e 給予極高的評價。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e澳洲 Hunter Valley\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eShiraz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e窖藏能力：\u003cbr\u003e\u003c\/strong\u003e15-20 年以上\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e14% (2007), 13.5% (2009), 13.5% (2011), 12.5% (2013)\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e這是一款典型的獵人谷 Shiraz，中等酒體，避開了炎熱產區的厚重果醬感。香氣帶有紅莓、黑櫻桃與泥土氣息，並點綴皮革與柔和橡木。口感平衡活潑，酸度鮮明，單寧柔順。整體乾淨雅緻，餘韻悠長，具備良好陳年潛力。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-path-to-node=\"2,0\"\u003eThis wine pays tribute to the legendary \"Pokolbin Dry Red,\" first released in 1952 and winner of two championships at the 1956 Royal Sydney Wine Show before taking Australia by storm in the 1950s and 60s. Diverging from the heavy, opulent style of Barossa, it champions a medium body, fine acidity, supple tannins, and remarkable aging potential.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2,1\"\u003eLegendary Australian wine critic James Halliday and his \u003ci data-index-in-node=\"56\" data-path-to-node=\"2,1\"\u003eWine Companion\u003c\/i\u003e team have lauded this masterfully revived heritage bottling, awarding it outstanding scores across multiple vintages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eHunter Valley, Australia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003eShiraz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCellaring:\u003cbr\u003e\u003c\/strong\u003e15-20 years or more\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e\u003cbr\u003e14% (2007), 13.5% (2009), 13.5% (2011), 12.5% (2013)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVolume:\u003c\/strong\u003e\u003cbr\u003e750mL\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eA classic Hunter Valley Shiraz with medium body, avoiding the heavy jamminess of warmer regions. Aromas of red berries, dark cherries, and earthy tones, accented by leather and subtle oak. The palate is balanced and lively, with fresh acidity and supple tannins. Clean, elegant, and savory, it finishes long and shows strong cellaring potential.\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2007 (James Halliday: 94)","offer_id":770487863,"sku":"AUR000142","price":480.0,"currency_code":"HKD","in_stock":true},{"title":"2009 (James Halliday: 95)","offer_id":13615308374065,"sku":"AUR000146","price":528.0,"currency_code":"HKD","in_stock":true},{"title":"2011 (James Halliday: 94)","offer_id":13615308406833,"sku":"AUR00159","price":480.0,"currency_code":"HKD","in_stock":true},{"title":"2013 (James Halliday: 96)","offer_id":9785283075,"sku":"AUR00162","price":480.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/Tulloch-Pokolbin-Dry-Red-Shiraz-Commemoritive--670x725.png?v=1564711328"},{"product_id":"bergerie-de-lhortus-red","title":"Bergerie de l'Hortus Red 2016","description":"\u003cp\u003eBergerie de l’Hortus Red 是 Domaine de l’Hortus 的副線系列，來自較年輕的葡萄園，以 Syrah、Mourvèdre 和 Grenache 混釀。與旗艦作 Grande Cuvée 相比，它展現更清新易飲的風格。\u003cbr\u003e\u003cbr\u003e葡萄主要種植於山麓，土壤含有石灰岩元素，由於葡萄對乾旱較為敏感，釀造過程在酒窖中需要特別細心照料。不過，浸漬與陳年的時間相對較短，呈現出另一種較輕盈、果味鮮明的風格。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003eCoteaux du Languedoc AC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國 Languedoc-Roussillon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e風土：\u003c\/strong\u003e\u003cbr\u003e田地位於山腳。棕色土壤源自白堊紀的石灰岩。斜坡斜度由 10% 至 30%，海拔為 150 至 200 米。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e60% Syrah, 20% Mourvèdre, 20% Grenache\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e收成：\u003c\/strong\u003e\u003cbr\u003e每公頃 4,000 至 7,150 棵樹生產 30 至 45hl\/Ha\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003c\/strong\u003e\u003cbr\u003e葡萄會被除枝後壓搾。按葡萄品質和成熟程度發酵 10 至 30 日不等。\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003c\/strong\u003e\u003cbr\u003eGrenache 和 Syrah 於混凝土缸陳年 12 個月，而 Mourvèdre 則於兩次桶陳年。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003c\/strong\u003e\u003cbr\u003e紅果香集中鮮活，伴隨胡椒與花香。口感果味聚焦，酸度均衡，單寧圓潤，餘韻持久。結構和諧，風格清新親和。\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eBergerie de l’Hortus Red is the second label of Domaine de l’Hortus, crafted from Syrah, Mourvèdre, and Grenache grown in the estate’s younger vineyards. This wonderful blend of classic grape varieties reflects their unique personality while offering, compared to the flagship Grande Cuvée, a fresher and more approachable style. \u003cbr\u003e \u003cbr\u003eThe vines thrive at the foothills on limestone-rich soils, where their sensitivity to drought calls for meticulous care in the cellar. With a gentler maceration and shorter aging, the wine emerges with a vibrant, fruit‑driven character and a graceful expression of the estate’s terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eCoteaux du Languedoc AC \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eLanguedoc-Roussillon, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTerroir:\u003c\/strong\u003e\u003cbr\u003eLand parcels low in foothills. Brown soil formed from limestone scree dating from the Cretaceous period. Hill slopes varying from 10 to 30% at altitudes from 150 – 200 metres.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e\u003cbr\u003e60% Syrah, 20% Mourvèdre, 20% Grenache.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYields:\u003c\/strong\u003e\u003cbr\u003e30 to 45 hl\/ha for land parcels with a density of between 4000 to 7150 plants per hectare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e\u003cbr\u003eHarvested grapes are de-stemmed and crushed. 10 – 30 days in vats depending on the grapes and their maturity.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMaturing:\u003c\/strong\u003e\u003cbr\u003eIn vats for 12 months for Grenache and Syrah grapes. The Mourvèdre is matured in 2-wine oak casks.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003eA concentrated burst of red fruit, lifted by pepper and floral notes. Focused and harmonious on the palate, with smooth tannins, balanced acidity, and a lingering finish. The structure is elegant and fresh, presenting a vibrant and approachable expression.\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":772853043,"sku":"FRR00695","price":230.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/bd7ff754-66b2-4779-9514-0c171852f6b5.png?v=1773824922"},{"product_id":"clos-de-trias-2009","title":"Clos de Trias Rouge 2009 (RP:92)","description":"\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/k_4_Xku4URk\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e品後感覺：香氣清晰，帶和諧的花香感，紅果圓潤有肉，收結甘甜純美。\u003c\/p\u003e\n\u003cp\u003eClos de Trias 酒莊是一個全新冒險，它於 2007 年收成那幾天誕生。\u003c\/p\u003e\n\u003cp\u003e葡萄酒需要平衡、優雅和新鮮，換句話說即是要容易入口，要在果味、酸度和單寧幾者之間達至完美平衡。這Clos de Trias令釀酒師感到十分幸運，此酒帶有熟李子、野黑莓和黑橄欖香氣，當年那涼快晚上為酒帶來了絲滑的單寧和酸度，它一定和地中海菜式最合襯。與其他以Grenache為主的葡萄酒相近，最適宜以攝氏17-18度享用。\u003c\/p\u003e\n\u003cp\u003e此酒以傳統技術釀造，成熟程度以葡萄味道決定。葡萄於清涼的早上以人手採摘，運回酒莊後再以人手揀選。揀選桌與除梗機連接，然後葡萄便會掉進發酵缸。那裡不會有人工加入的酵母、酵素、很少甚至沒有二氧化硫，也沒有溫度控制。很自然地在酵母培養出來前，冷浸漬2至5天。浸漬時間按每個缸情況而定，可以短至9天，也可以長至50天。每天也會進行最少五次試飲，是需要極多心力的過程，然後再按結果來決定pump over、drain \u0026amp; return，而浸漬長短就完全取決於這些品評\u003cspan\u003e，換句話說，是全手工製作\u003c\/span\u003e。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/ventouxmap_600x600.jpg?v=1608039241\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClos de Trias winery is at location 2 (Northern part of Ventoux besides Chateauneuf-du-Pape)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產品保護條例：\u003cbr\u003e\u003c\/strong\u003e南隆河 A.O.C. Ventoux\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e80% Grenache Noir , 10% Syrah, 8% Carignan , 2% Cinsault\u003c\/p\u003e\n\u003cp class=\"Body_Bullet\"\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e主要（75%）於大缸內，並有頻密換桶以加強透氣，25%於600L及700L木桶陳年短時間。（平常木桶是225L）\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e香草盒、櫻桃和甘草香氣帶引到其飽滿和鮮明酒體，漂亮新鮮而且集中。味道帶有強勁果香，十分出色的味覺深度和成熟單寧。 （92分\/The Wine Advocate）\u003c\/p\u003e\n\u003cp\u003eBottled June 2010, a very special wine, This wine represents both a micro-terroir and a technique. A single vineyard site that faces north climbing up to almost 500 metres of (mostly) Grenache planted in the mid-’50’s. \u003cbr\u003eThe total fermentation with stems was about 27 days. Racked and pressed into 700L barrels aged there for 10 months, then racked to a “normal” tank aging for another 22 and a half months before bottling.\u003c\/p\u003e\n\u003cp class=\"paragraph_style\"\u003eWine needs to be balanced, elegant, and \u003cspan class=\"style_2\"\u003erefreshing\u003c\/span\u003e. In other words, easy to drink. A “perfect” balance between the fruit, acid, and tannins. The wine maker was lucky enough to start this journey with a wonderful vintage. This wine represents the perfect ripening with ripe plum, wild blackberries, and black olive flavors and the cool nights with structured, silky tannins and acid. Perfect with Mediterranean dishes. Serve (as with all Grenache based wines) at 17\/18 degrees C (~65 degrees F)\u003c\/p\u003e\n\u003cp class=\"paragraph_style\"\u003eOld-fashion techniques are applied.  If we dared, we might say the soul is dovetailed to the wine. Ripeness is determined by flavour instead of getting the analysis done before the grapes have been picked. The grapes (from nearly 40+ parcels) are hand-picked in the morning coolness only, transported back to the winery where the grapes hand sorted.The sorting table leads to the destemmer, which is not always utilized, and after that the grapes fall directly into the fermentation tank. There they find no added yeasts, no enzymes, little or no SO2, and no temperature control. The “cold-soak” or lag is usually 2 to 5 days before the native yeasts kick in. Maceration (time on skins) depends on each individual tank and can be as little are 9 days and as many as 50. Tasting is done through fermentation tanks at least 5 times a day and make decisions on pump-overs, drain \u0026amp; returns, and total maceration based solely on those frequent tastings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA.O.C. Ventoux, southern Rhone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRed\/Rouge (Still)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Grape Varieties:\u003cbr\u003e\u003c\/strong\u003e80% Grenache Noir , 10% Syrah, 8% Carignan , 2% Cinsault \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"Body_Bullet\"\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003eMostly (75%) in tank with frequent aerative rackings in the first year. 25% ages for a while in 600 and 700L barrels (the normal barrel is 225L).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTasting Notes:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eIt offers spectacular notes of spice-box, kirsch and licorice that flow to a full-bodied, decadently textured red that says beautifully fresh and focused. Possessing fantastic fruit, excellent mid-palate depth and ripe tannin. (\u003cstrong\u003e92 Pts – The Wine Advocate)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":772949743,"sku":"FRR00524","price":300.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/closdetriaswine.jpg?v=1608040055"},{"product_id":"escoda-sanahuja-nas-del-gegant","title":"Escoda Sanahuja \"Nas del gegant\" 2011 \/ 2016","description":"\u003cp\u003eConca de Barberà\u003cspan\u003e是一個位於西班牙東北面鮮為人知的產酒區，於Catalan的中心區域，四面被著名產酒區域包圍，在北面有Costers del Segre\u003cspan\u003e\u003c\/span\u003e、南面有Tarragona、東面有Penedès而西面有Montsant。Conca在Catalan解作盆地，正好形容該處地勢，即是由Francoli及Anguera河組成的河谷，周圍就是連綿山脈。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eCabernet Franc、Carinena、Garnacha、Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e在Catalonia的Conca de Babera以專業技術釀製，是一支有活力、紅色、帶黑果味的酒，其後幾年相信會發展得更好。可以即時飲用以享受它的新鮮，如果由它繼續發展，則會更加細致。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eConca de Barberà\u003cspan\u003e is a small, little-known wine region in \u003c\/span\u003eCatalonia\u003cspan\u003e, north-eastern Spain. Located right at the heart of Catalan wine country, it is surrounded on all sides by other wine regions: \u003c\/span\u003eCosters del Segre\u003cspan\u003e to the north, \u003c\/span\u003eTarragona\u003cspan\u003e to the south, \u003c\/span\u003ePenedès\u003cspan\u003e to the east and \u003c\/span\u003eMontsant\u003cspan\u003e to the west. The word \u003c\/span\u003e\u003cem\u003econca\u003c\/em\u003e\u003cspan\u003e is Catalan for 'basin', and aptly describes the geography here. The basin in question is that formed by the combined valleys of the Francolí and Anguera rivers, above which rise various low-lying mountain ranges.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eCabernet Franc, Carinena, Garnacha, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eExpertly vinified natural wine from Conca de Barbera in Catalonia. This is a vibrant, creamy red with fantastic dark fruit flavours which should develop nicely over the next few years. You can drink it now for freshness or wait and see what subtle nuances will develop over time.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2011","offer_id":8657464983644,"sku":"ESR000083","price":218.0,"currency_code":"HKD","in_stock":true},{"title":"2016","offer_id":779698779,"sku":"ESR00177","price":230.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/wines_1603_big_copyright_cuvee3000.jpg?v=1565756739"},{"product_id":"chateau-moulin-dulysse-2010-haut-medoc","title":"Château Le Moulin d'Ulysse 2010","description":"\u003cp\u003e\u003cspan\u003e波爾多 Chateau La Tour Carnet 和 Chateau Pape Clement 的擁有者Bernard Magrez主宰這個出色的葡萄酒。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChateau le Moulin d'Ulysse 位於 Listrac-Medoc城中，於 Moulis 和 Saint Julien之間，Listrac 是 Medoc 的6個產區保護條例之一，被喻為 Medoc 的天台，因為它於海拔43米的地方。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e葡萄園平均分布於10公頃的地方，並受它惠於鄰近古羅馬大路 Levada 之便，繼承以往留下的建築和農業。\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e因為該處的粘土和石灰岩及石塊土壤，所以能生產鮮艷亮麗、複誰和吸引人的葡萄酒。它展現所有高質素波爾多紅酒的特質，高檔、幼細、豐富和深度。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003c\/strong\u003e\u003cbr\u003e波爾多 AOC Haut Medoc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地:\u003cbr\u003e\u003c\/strong\u003e法國波爾多\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e \u003c\/span\u003e \u003cbr\u003e\u003cspan\u003e68% Merlot, 20% Cabernet Sauvignon,12% Petit Verdot\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e樹齡：\u003c\/strong\u003e \u003c\/span\u003e \u003cbr\u003e\u003cspan\u003e30 年\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e土壤：\u003c\/strong\u003e \u003cbr\u003e\u003cspan\u003e 粘土和石灰岩及石塊土壤\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e \u003cspan\u003e經嚴選後的葡萄收成後，少量地於不鏽鋼缸內的傳統釀造\u003c\/span\u003e \u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003c\/strong\u003e\u003cbr\u003e於1\/3新的法國木桶陳年18個月\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003c\/strong\u003e \u003cbr\u003e這瓶2010年的美酒盡現其檔次和仔細，有很深層次的黑果和紅果香氣，味道中段出現士多啤梨和杉木。它融化的你味蕾，也有融和度極佳的單寧，伴以悠長、新鮮和味道十足的收結。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe extraordinary wine by famous Bernard Magrez who owns Chateau La Tour Carnet, Chateau Pape Clement in Bordeaux in France. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChateau Moulin d'Ulysse is located in the city of Listrac-Medoc in between Moulis and Saint Julien, Listrac is one of the six appellations in the Medoc, referred to as \"the roof of Medoc\" as it climbs to 43 metres above sea level. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe vineyard spreads on a ten hectare benefiting from a privileged location nearby the ancient Roman road - 'Levada' conducive to habitation and agriculture from the past. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThanks to the Clay and limestone and Pyrenean gravels, it produces bright coloured, complex and attractive wine. 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Michel Arnaud has been in charge at the property since 1983, when he took over from his father Aimé Arnaud. The fields for Chateauneuf are varying even if they are situated near each other: Slopes or terrasses covered with big stones or with lime stones, some plots are with clay and other plots more sandy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eAOC Chateauneuf du Pape, southern Rhone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e60% Grenache, 10% Syrah, 10% Mourvedre, 10% Cinsault , 10% Counoise\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge of Vine:\u003cbr\u003e\u003c\/strong\u003e85 - 105 years\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCellar Capacity:\u003cbr\u003e\u003c\/strong\u003e10-12 years\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eBright ruby. Ripe red fruits, herbs and fresh flowers on the highly perfumed nose. Lively and precise, with excellent depth and power to its raspberry and cherry flavors. 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On palate, good structure, strong, tough but gentle tannins. Warm and persistent ending.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2005","offer_id":779712787,"sku":"ITR000056","price":450.0,"currency_code":"HKD","in_stock":true},{"title":"2008","offer_id":16210438291505,"sku":"ITR000147","price":450.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/29_barbaresco-ricu.png?v=1557471346"},{"product_id":"montaribaldi-barbaresco-sori-montaribaldi","title":"Montaribaldi Barbaresco \"Sori Montaribaldi\" 2008 \/ 2009","description":"\u003cp\u003eFirst planted in 1966, from a grower to producer. Montaribaldi is a family owned estate from the heart of Barbaresco region. This is 100% Nebbiolo from the white soil of Langa hills with prefecture sun exposure. 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Then, they are put in a horizontal thermo-conditioned vinificator with rotating blades, where the alcoholic fermentation takes place. Alcoholic fermentation lasts at least one week at a temperature of 28-32°C. After racking and pouring, the wine remains in contact with its lees (temperature of  20-22 °C) for at least two months while it completes the malo-lactic fermentation.\u003cbr\u003eNow the wine is ready to start the ageing in oak barrels.  Both new and once-used barriques (225 L) are used. 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Montaribaldi is a family owned estate from the heart of Barbaresco region.\u003c\/p\u003e\n\u003cp\u003eThe Barbaresco DOCG Palazzina is a red wine, aged 20 months in oak barrels, produced with Nebbiolo grapes coming from the DOCG (Denominazione di Origine Controllata e Garantita) area of Barbaresco. The Barbaresco DOCG Palazzina is an important, long-lived, elegant wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDenomination:\u003cbr\u003e\u003c\/strong\u003eBarbaresco DOCG, Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eItaly\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003eNebbiolo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eOnce in the winery, grapes are destemmed and crushed. Then, they are put in stainless steel thermo-conditioned tanks where the alcoholic fermentation takes place. Alcoholic fermentation lasts at least one week at a temperature of 28-30°C.After racking and pouring, the wine remains in contact with its lees (temperature of  20-22 °C) for at least two months while it completes the malo-lactic fermentation.\u003c\/p\u003e\n\u003cp\u003eNow the wine is ready to start the ageing in oak barrels.  Both once-used barriques (225 L) and oak barrels (2,500-3,000l) are used.  Ageing lasts 20 months. Eventually, after  almost 2 years from the harvest, the Barbaresco DOCG Palazzina is bottled and, after at least 4 months of storage in our cellar, it is ready to be marketed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eColour:\u003c\/strong\u003e\u003cspan\u003e Ruby-red with garnet-red tints\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eScent in perfume:\u003c\/strong\u003e\u003cspan\u003e Great and rich as only the nebbiolo vine can express. The viola and the rose blend well with the scents of plum, cocoa, tobacco, wood fruit and cinnamon\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e\u003cspan\u003e Austere tannins of big power fill the mouth, nevertheless without causing bitter sensations or setting teeth on edge. On the contrary, the tannin, together with alcohol, gives sweet and velvet sensations. 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Montaribaldi is a family owned estate from the heart of Barbaresco region.\u003c\/p\u003e\n\u003cp\u003eThanks to the perfect exposure of the “BORZONI” vineyard and to the typical white soil of the Langa hills, the wines obtained are very elegant and extraordinarily long-living.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDenomination:\u003cbr\u003e\u003c\/b\u003eBarolo DOCG, Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eItaly\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eType:\u003cbr\u003e\u003c\/b\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eGrape Variety:\u003cbr\u003e\u003c\/b\u003e100% Nebbiolo Planted in 1980.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e\u003cbr\u003eOnce in the winery, grapes are destemmed and crushed. Then, they are put in stainless steel thermo-conditioned tanks where the alcoholic fermentation takes place. Alcoholic fermentation lasts at least one week at a temperature of  28-30 °C.\u003cbr\u003eAfter racking and pouring, the wine remains in contact with its lees (temperature of 20- 22 °C) for at least two months while it completes the malo-lactic fermentation.\u003cbr\u003eNow the wine is ready to start the ageing in oak barrels.  Both new and once-used barriques (225 L) are used.  It lasts 24 months. \u003cbr\u003eEventually, after more than 2 years from the harvest, the Barolo DOCG Borzoni is bottled and, after at least 4 months of storage in our cellar, it is ready to be marketed.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTasting Notes:\u003cbr\u003e\u003c\/b\u003eColour: Ruby-red with garnet-red tints\u003cbr\u003eScent in perfume: Great and rich as only the nebbiolo vine can express. Spices and flowers scent with the scents of plum, tobacco, wood fruit and black pepper\u003cbr\u003eFlavour:\u003cspan\u003e Austere tannins of big power fill the mouth, nevertheless without causing bitter sensations. On the contrary, the tannin, together with alcohol, gives strong and velvet sensations. The ending is long with sensations reminding jam.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2006","offer_id":31619796500529,"sku":"ITR000103","price":398.0,"currency_code":"HKD","in_stock":true},{"title":"2002","offer_id":31619796467761,"sku":"ITR000050","price":370.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/42_barolo-borzoni.png?v=1557471497"},{"product_id":"clos-de-trias-vieilles-vignes-2007","title":"Clos de Trias Vieilles Vignes 2007 (質量可媲美 RAYAS)","description":"\u003ch3\u003eVielles Vignes 2007 “one of the top 10 Grenaches in the world 2010” by Jancis Robinson.\u003c\/h3\u003e\n\u003cp\u003e酒莊最重要的天賦條件是葡萄樹的年紀，平均都有40年，其中有幾批更是65+年，它們主要是Grenache但也有一點Syrah。\u003c\/p\u003e\n\u003cp\u003e在2007年，這幾批葡萄被分開了，人手採摘（和莊內其他主要葡萄一樣）的6批幾乎全是Grenache於兩個小缸內發酵，第一缸的25%是保留了梗，包括 L’Aube和Champ Paga。保留枝梗是古老技術，如果運用得準確，會為酒帶來很好的複雜度和結構。這批葡萄和皮一起發酵42天。\u003c\/p\u003e\n\u003cp\u003e另一缸會被100%除梗，而這批發酵會包括非常小量來自Les Grand Terres的老Syrah，而Grenache則來自Les Grand Terres和Le Jas。連皮浸漬時間總計47天。\u003c\/p\u003e\n\u003cp\u003e大部分陳年於普通大缸內，30%的酒會於600L和700L的小法國木桶陳年8個月。為甚麼是8個月？因為那些都是新木桶，即使慢速氧化需用木桶（因為木桶有小氣孔所以葡萄酒可以呼吸），但釀酒師不喜歡有力量的味道，尤其來自新木桶的，所以8個月時間已給予慢速氧化足夠時間，以作提升葡萄酒的質感，而只有非常小量來自木桶的辛辣感覺。8個月後，主要批次的酒再於大缸內陳年，然後於2010年6月裝瓶。\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/k_4_Xku4URk\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/ventouxmap_600x600.jpg?v=1608039241\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClos de Trias winery is at location 2 (Northern part of Ventoux besides Chateauneuf-du-Pape)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產品保護條例：\u003cbr\u003e\u003c\/strong\u003e南隆河 A.O.C. Ventoux\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e96% Grenache Noir , 4% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e樹齡：\u003cbr\u003e\u003c\/strong\u003e60至75+年\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e新鮮而是壓搾了的覆盆子，加上帶礦物味的黑加侖子和藍莓香氣。有活力和深奧的，且有發展潛力的煙燻。低酸度、低單寧，豐富，似砵酒的黑櫻桃，帶精煉的覆盆子味道。帶礦物味而平衡的酸度。令人驚歎的深度，多層次而長久的木香和香料收結。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eOne of the key “gifts” of our domaine is the age of the vines. On average, they are 40+ years old. In addition, a few parcels that are 65+ years old were also used. These are mostly old-vine Grenache but a bit of Syrah too. \u003cbr\u003eIn 2007, these parcels were set apart: hand-harvested (like all the grapes in the same winery) 6 parcels of nearly just Grenache was fermented in two smaller tanks. With the first tank, 25% stems are retained. The parcels included L’Aube and Champ Paga. Retaining stems is an ancient technique, when executed precisely, adds tremendous complexity and a structure. This fermentation was left “on skins” for 42 days.\u003cbr\u003eThe second tank, 100% destemmed and this fermentation included the tiny bit of old-vine Syrah from Les Grand Terres and Grenache also from Les Grand Terres and Le Jas. The total maceration (time on skins) was 47 days.\u003cbr\u003eThe élevage, or ageing, was mostly in “normal” tanks. 30% of the wine was aged in 600 \u0026amp; 700 litre French oak barrels for about 8 months. Why 8 months? These were new barrels and though slow “oxidation” of the wine aged in barrels (wood is porous and therefore “breathes”) the wine maker did not like the powerful flavours imparted especially by new oak barrels. So 8 months allowed for the benefits of the slow oxidation (benefits like expanding the “texture” of the wine) but just a tiny bit of spicy notes from the barrels. After the 8 months, the master blend further aged the wine in tank until bottling in June, 2010.\u003c\/p\u003e\n\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003e\n\u003cp\u003eAOC Ventoux, southern Rhone\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e96% Grenache Noir , 4% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge of Vines:\u003cbr\u003e\u003c\/strong\u003e60 to +75 years old\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003eA beguiling nose of pure, crushed raspberry and minerals with hints of blackcurrant and blueberry. Succulent and deep with a developing smokiness. Low acidity, low tannins. Rich, port-like black cherry along with pithy raspberry fruit. Lightly mineral with a wonderful balancing acidity. Stunning depth, multi-layered with a long wood spiced finish.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":779813367,"sku":"FRR00525","price":400.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/vieilles-vignes_97aa259f-8b96-49f7-a681-9ccfdb78e3bd.png?v=1567759814"},{"product_id":"clos-de-trias-vieilles-vignes-version-2-0-2007","title":"Clos de Trias Vieilles Vignes Version 2.0 2007 (RP: 93) (質量可媲美 RAYAS，陳年更達72個月)","description":"\u003cp\u003e這是和本來的’07 Vieilles Vignes是同一批酒，但放進了600L木桶陳年了足足65個月，而在2013年8月裝瓶。\u003c\/p\u003e\n\u003cp\u003e釀酒師回收了3桶600L的2007 Vieilles Vignes，不少人說不應該把Grenache放進木桶陳年，也不應延長陳年，絕不可以。他們說：「酒變乾涸然後死掉！」釀酒師也想找出真相，結果酒真的死了……一會兒……\u003c\/p\u003e\n\u003cp\u003e在極長時間陳年後，酒真的顯得死掉了，但它會回來，只要有耐性，而這就是實驗的基本。所以2007年的Vieilles Vignes放進了600L木桶陳年了65個月，此酒在第二年至第四年半期間的確死了，乾涸了和極度木桶味。但這始終是實驗，於2012年晚春的試飲品評中發現，酒開始變化！質感、口味、甜果實開始重新顯現！更驚喜的是，新的複雜度來臨了……是礦物感覺！只是一點耐性，釀酒師就決定把第二個版本的 2007 Vieilles Vignes 再於2013年8月裝瓶。這個實驗實在超越了期望！\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/k_4_Xku4URk\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/ventouxmap_600x600.jpg?v=1608039241\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClos de Trias winery is at location 2 (Northern part of Ventoux besides Chateauneuf-du-Pape)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產品保護條例：\u003cbr\u003e\u003c\/strong\u003e南隆河 A.O.C. Ventoux\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e96% Grenache Noir , 4% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e成熟、嫵媚和性感，擁有烤肉、灌木、香草和丁香的櫻桃，酒體飽滿而豐富有深度，沒有稜角，餘韻實在像一齣電影鉅獻。雖然體積巨大和極豐富，它也有值得留意的細致度，也很優雅。值得繼續發掘，它也會繼續帶給飲用者歡樂直至2019年。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eRipe, voluptuous and sexy, with notions of roasted meats, garrigue, spice and liqourice-laced berry fruit, this beauty hits the palate with full-bodied richness and depth, no hard edges and blockbuster length on the finish. Despite the overall size and richness here, it stays remarkably well defined, if not elegant. It’s worth seeking out and should continue to dish out ample pleasure through 2019.\u003cbr\u003eThis is the exact same base wine as the “normal” ’07 Vieilles Vignes but aged stunningly 65 months in 600L barrels, and bottled in August 2013.\u003c\/p\u003e\n\u003cp\u003eThe wine maker held back three 600L barrels of the 2007 Vieilles Vignes. In various conversations with local vignerons, he was told that ageing Grenache in barrels was not advisable and extended ageing, not possible. “The wine would dry up and die!”, they said, and he needed to find out himself. It is true! The wine does die! ...for a while...\u003c\/p\u003e\n\u003cp\u003eIn the complexity of the elevage (ageing), the wine will appear to die but then come back, with patience. This was the base of the experiment. So, The 2007 Vieilles Vignes has been aged in 600L barrels for 65 months, The wine was “dead” from about the second year through more than four and a half years; dried up and terribly oaky. But this was an experiment after all, after that, in the tasting of the wine in late Spring of 2012, the wine was starting to transform! The texture, mouthfeel, sweet fruit was beginning to reappear! And better yet, new complexities arrived...minerality! A bit more patience and wine maker decided to bottle this second version of the 2007 Vieilles Vignes in August 2013. This experiment actually exceeds expectations!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eAOC Ventoux, southern Rhone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e96% Grenache Noir , 4% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003eRipe, voluptuous and sexy, with notions of roasted meats, garrigue, spice and licorice-laced berry fruit, this beauty hits the palate with full-bodied richness and depth, no hard edges and blockbuster length on the finish. Despite the overall size and richness here, it stays remarkably well defined, if not elegant. It’s worth seeking out and should continue to dish out ample pleasure through 2019.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":779813987,"sku":"FRR00526","price":500.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/vieilles-vignes.png?v=1734060127"},{"product_id":"clos-de-trias-pied-porcher-2007","title":"Clos de Trias Pied Porcher 2007","description":"\u003cp\u003eClos de Trias 是一個於古老大宅的全新冒險，它於 2007 年收成幾天誕生。它是集 3 年資料搜集、加上於加州共 14 年的釀酒經驗，是多元文化和熱情的結合，有由 5 個人組成的年輕家庭，幾個瘋了的投資者，加上來自釀酒師父母和家人的堅定支持。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e這是一支很罕有的酒，因為所有田都是向北，所以要在十分優質的年分，葡萄皮、糖分和莖枝一同成熟，下一個年分的Pied Porcher會是2010。\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/k_4_Xku4URk\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/ventouxmap_600x600.jpg?v=1608039241\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClos de Trias winery is at location 2 (Northern part of Ventoux besides Chateauneuf-du-Pape)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e南隆河 A.O.C. Ventoux\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e100% Grenache Noir\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e樹齡：\u003c\/strong\u003e\u003cbr\u003e始於1955年\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e於2010年裝瓶，這是一支非常特別的酒，因為它能反映微風土和技巧。這個單一葡萄園地域面向北， 海拔大約500米，大部分是於50年代種植的Grenache。整個與梗一同發酵過程約27天，然後換桶至700L木桶，於那裡陳年10個月，再換到普通 大缸陳年22個半月，然後裝瓶。\u003c\/p\u003e\n\u003cstrong\u003e品酒筆記：\u003c\/strong\u003e\n\u003cp\u003e十分可人的李子和黑果香氣，帶點煙燻肉類、香料和少許丁香、咖啡和煙燻。乾、低酸度和單寧。酒體飽滿，令人喜愛的軟滑，微辣的紅果、黑加侖子和櫻桃味充滿口腔，另外帶點香草，也有一點似砵酒的黑櫻桃味道。收結長而平衡，有不錯的礦物質、煙燻和木桶味道。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA new venture on an ancient homestead, Clos de Trias was born just a few days before harvest 2007. It was the culmination of a 3 year search; 14 vintages of winemaking in California; a marriage mixing cultures and passions; a young family of 5; a few of ‘crazy’ investors; the steadfast support of a winemaker’s parents and family.\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis will be a rare wine for many reasons. The parcel faces north so it is only in the “best” years that the skins, sugars, and stems will ripen together. The next Pied Porcher will be 2010.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eA.O.C. Ventoux, southern Rhone\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge of Vine:\u003cbr\u003e\u003c\/strong\u003eFrom 1955\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e\u003cbr\u003e100% Grenache Noir \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eBottled June 2010, a very special wine, This wine represents both a micro-terroir and a technique. A single vineyard site that faces north climbing up to almost 500 metres of (mostly) Grenache planted in the mid-’50’s. \u003c\/p\u003e\n\u003cp\u003eThe total fermentation with stems was about 27 days. Racked and pressed into 700L barrels aged there for 10 months, then racked to a “normal” tank aging for another 22 and a half months before bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eA lovely, deep and plumy nose of soft black fruit, smoked meat and spice with a touch of liquorice, coffee and smoke. Dry, low acidity, low tannins. Full bodied and mouth-filling with a lovely softness of spicy red\/ blackcurrant\/ berry. Lightly herbal with a concentrated port-like black cherry note. Again beautifully balanced with a good minerality. Very long with a smoky, wood spiced finish.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":779818559,"sku":"FRR00527","price":630.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/pied-porcher.png?v=1567759966"},{"product_id":"matarromera-reserva","title":"Matarromera Reserva 2005 \/ 2008 (RP:90)","description":"\u003cp\u003e\u003cspan class=\"dropcap\"\u003eBodegas Matarromera位於Ribera del Duero心臟地帶，那裡的設施大都在Duero Valley北面斜坡上，那裡從高俯望可以見到 Valladolid 的Valbuena de Duero壯麗景色。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMatarromera擁有國際推崇地位，亦獲獎無數，不少人予以肯定。他這裡使用了最先進的釀酒科技，配合不鏽鋼和木桶的發酵技術，Matarromera的產品出產量為650,000公升。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"dropcap\"\u003e來自Ribera一塊塊出色的田, 100% Tempranillo釀製，上市前在法國桶和美國桶都分別陳年了18個月。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"dropcap\"\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e西班牙\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"dropcap\"\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"dropcap\"\u003e葡萄品種：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e100% \u003cspan\u003eTempranillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"dropcap\"\u003e陳年：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e在法國桶和美國桶都分別陳年了18個月\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e味道：\u003cbr\u003e\u003c\/strong\u003e聖誕水果蛋糕、黑果\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e、\u003c\/span\u003e雪松木、香草\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e、層次豐富\u003cmeta charset=\"utf-8\"\u003e、回甘悠長絲滑，成為陳年多年的經典。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"dropcap\"\u003eB\u003c\/span\u003eodegas Matarromera are found right in the heart of the Ribera del Duero. Its facilities are partially buried in the north hillside of the Duero Valley with beautiful views that towers above the whole valley of the municipal district of Valbuena de Duero in Valladolid. \u003c\/p\u003e\n\u003cp\u003eMatarromera is born with clear international successes and keeps on winning most prestigious awards and recognition already enjoyed over its whole business development. \u003c\/p\u003e\n\u003cp\u003eBodegas Matarromera applies a superb technology for best quality winemaking. It also incorporates a temperature-control and stainless steel vats and equipments. Bodegas Matarromera winemaking capacity reaches 650,000 litres.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003eMade 100% with grapes of the Tempranillo variety from one of the finest plots in the Ribera.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003eAged for 18 months French and American oak barrels followed by 18 months in bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eComplex and introverted with some lovely sous-bois and tobacco notes hiding behind the carapace of black fruit. The palate is full-bodied with fine tannins and layers of pure licorice infused sweet black fruit (bilberry and boysenberry) that are kept in check by the acidity. This is a well-made Reserva.\u003cspan\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2005","offer_id":39350331605041,"sku":"ESR000035","price":515.0,"currency_code":"HKD","in_stock":false},{"title":"2008 (RP:90)","offer_id":39350331637809,"sku":"ESR000081","price":515.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/mata_reserva.png?v=1733998697"},{"product_id":"dominio-do-bibei-lalama-2010","title":"西班牙之後花園 - Dominio do Bibei Lalama 2010 (Vinous: 92; Jancis Robinson:16)","description":"\u003cp\u003e\u003cspan\u003e坐落在人跡旱至的優秀Terroir – DO Ribeira Sacra的精品靚莊Dominio do Bibei，優雅細緻度非常高，最適宜配搭優雅中菜。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDominio do Bibei 是位於 Ribeira Sacra D.O 分支產區 Quiroga-Bibei，像所有Ribeira Sacra 分支產區一樣，此地區擁有令人歎為觀止的山脈和河流，但比其他分支產區面積較小和乾旱。 Javier Domínguez 就是這個葡萄園的操作者。\u003cbr\u003e\u003cbr\u003e在那些梯田上種有 Mencía、Garnacha、Brancellao 和 Mouratón，新田地透過開墾和使用上述品種的老樹而設立，其餘白葡萄品種包括 Doña Blanca、Godello 和 Albariño。這些田地擁有不同面向和土壤種類，因為這裡是接觸 Valdeorras 之處，所以山區的土壤包括頁岩、花崗岩和粘土。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e西班牙 DO Ribeira Sacra\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e85% Mencia、7% Garnacha、6% Brancellao 及 2% Mouraton.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e(Vinous rating: 92 points)\u003cbr\u003e\u003c\/strong\u003e明亮的紅寶石色彩。芳香奔放，帶有新鮮的紅果、紫羅蘭、煙燻礦物和胡椒香料的香氣，背景中有血橙的味道。多汁、濃郁，黑莓和苦櫻桃的味道充滿活力。單寧的幼細夥粒感和礦物感，使餘韻更悠長和集中。現在醒酒後喝來活潑，亦有條件陳放十多年。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduced by extremely good quality winery \u003cspan\u003eDominio do Bibei\u003c\/span\u003e located in rarely reached outstainding terrior, elegant and subtle, a very partner with Chinese cuisine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDominio do Bibei is located in the Quiroga-Bibei sub-zone of the Ribeira Sacra D.O. Like all Ribeira Sacra sub-zones, this area is one of spectacular mountain ranges and flowing rivers, but it is drier and harsher than the other sub-zones. Javier Domínguez is the author of this crazy adventure to recapture a once grand vineyard. \u003cbr\u003e\u003cbr\u003ePlanted on these terraces are old vines of Mencía, Garnacha, Brancellao and Mouratón. New plots are being planted using cuttings from these old vines so as to maintain clonal diversity in the vineyard. In addition to the red varietals, there are plantings of white grape varietals such as Doña Blanca, Godello and Albariño (the cuttings of this last grape being from Do Ferreiro). The sites vary greatly based on the orientation of the plots and the soil types. Because this is a transition zone which touches Valdeorras, soils of slate, granite and clay are interspersed among the hillsides.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDenomination:\u003cbr\u003e\u003c\/strong\u003eDO Ribeira Sacra, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e85% Mencia, 7% Garnacha, 6% Brancellao and 2% Mouraton.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e13%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e(Vinous rating: 92 points)\u003cbr\u003e\u003c\/strong\u003eBrilliant ruby. High-pitched aromas of fresh red fruits, violet, smoky minerals and peppery spices, with a hint of blood orange in the background. Juicy, penetrating and concentrated, offering energetic black raspberry and bitter cherry flavors that put on weight with aeration. Shows excellent focus and persistence on the finish, which is firmed by fine-grained tannins and a jolt of dusty minerals. This vivacious wine is delicious now with some decanter time, but has the concentration and balance to age smoothly over the coming decade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusic for Enjoyment:\u003cbr\u003e\u003c\/strong\u003eChopin - Preludes Op.28 No.4 in E-Minor performed by Master Fou Ts'ong\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/al2JfVt-Oc8\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":42467264495872,"sku":"ESR00108","price":360.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/adWW4FExT-SKHN0wdz9TsQ_pb_x600_99e63d98-2ff7-41c9-ac0a-c876c23a96a7.png?v=1561607545"},{"product_id":"dominio-do-bibei-lacima-2010","title":"西班牙之後花園 - Dominio do Bibei Lacima 2010","description":"\u003cp\u003e莊主獨具慧眼選址在Ribeira Sacra釀造Bourguignon style, Lacima如Chambolle-Musigny般優雅有韌力，表現老樹Mencia的功架，2010年經多年的陳年更表現Earthy和礦物感, 絕對是品味和獨一無二的夢幻逸品！\u003c\/p\u003e\n\u003cp\u003eDominio do Bibei 是位於 Ribeira Sacra D.O 分支產區 Quiroga-Bibei，像所有Ribeira Sacra 分支產區一樣，此地區擁有令人歎為觀止的山脈和河流，但比其他分支產區面積較小和乾旱。 Javier Domínguez 就是這個葡萄園的操作者。\u003c\/p\u003e\n\u003cp\u003e在那些梯田上種有 Mencía、Garnacha、Brancellao 和 Mouratón，新田地透過開墾和使用上述品種的老樹而設立，其餘白葡萄品種包括 Doña Blanca、Godello 和 Albariño。這些田地擁有不同面向和土壤種類，因為這裡是接觸 Valdeorras 之處，所以山區的土壤包括頁岩、花崗岩和粘土。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e西班牙 DO Ribeira Sacra\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e100% Mencia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e葡萄由人手用10kg的箱子收成，再在冷凍室儲存24小時。葡萄會按不同品種收成，然後會除枝，再以人手挑選。於清涼氣溫下進行前期發酵4天，再每天在500L木桶內進行循環往上方抽水。浸3星期，再完成乳酸發酵。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e與酒渣20個月，1年於300L法國木桶。沒有淨化。由冬季的天然低溫穩定葡萄酒，再經18個月瓶內陳年。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e精煉的香氣，明亮紅果與鉛筆芯感覺。口感十分幼細、純淨，像鐳射光一樣集中，有空間，清楚的礦物元素。令人十分有信心的酒，有很好的發展。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDominio do Bibei is located in the Quiroga-Bibei sub-zone of the Ribeira Sacra D.O. Like all Ribeira Sacra sub-zones, this area is one of spectacular mountain ranges and flowing rivers, but it is drier and harsher than the other sub-zones. Javier Domínguez is the author of this crazy adventure to recapture a once grand vineyard. \u003c\/p\u003e\n\u003cp\u003ePlanted on these terraces are old vines of Mencía, Garnacha, Brancellao and Mouratón. New plots are being planted using cuttings from these old vines so as to maintain clonal diversity in the vineyard. In addition to the red varietals, there are plantings of white grape varietals such as Doña Blanca, Godello and Albariño (the cuttings of this last grape being from Do Ferreiro). The sites vary greatly based on the orientation of the plots and the soil types. Because this is a transition zone which touches Valdeorras, soils of slate, granite and clay are interspersed among the hillsides.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDenomination:\u003cbr\u003e\u003c\/strong\u003eDO Ribeira Sacra, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e100% Mencia \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHarvest was done by hand using 10 kg cases on 14th of September. In cold storage chamber for 24 hours. The grapes were harvested separately by variety. Bunches were handpicked in the bodega followed by destemming. The grapes were then hand sorted. Cool pre fermentation for 4 days with daily pump over in 500L barrels. Maceration for 3 weeks. Complete malolactic fermentation. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e20 months on its lees. 1st year 300L French oak barrel. No clarification. Stabilized by the natural coldness of winter.  18 months in bottle. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eReally refined nose with a bright red fruit and pencil lead sensation. The palate is so delicate, pure, clean, laser like, aerial and with a clear mineral sensation. It is promising and has a great future. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAwards:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRobert Parker, Wine advocate \u003c\/span\u003e: \u003cspan\u003e95 points \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e(2007 vintage)\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":779861051,"sku":"ESR00107","price":480.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/lacima-1213807-s338.png?v=1561607253"},{"product_id":"clos-du-prieur-terrasses-du-larzac-by-jean-orliac-2011","title":"Clos du Prieur Terrasses du Larzac 2011","description":"\u003cp data-path-to-node=\"9,0\"\u003eClos du Prieur 由 Marie Orliac 於 1999 年創立。Marie 承襲了父親 Jean Orliac（南法 Pic St. Loup 獨立釀酒先驅及 Domaine de l’Hortus 創辦人）的遠見，對 Saint-Jean-de-Buèges 的風土深感著迷。\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1\"\u003e這座荒僻的山村坐落於 Larzac 與 Selle 高山之間，幾乎被世人遺忘。受山風調節，此地的氣候較 Pic St. Loup 更為涼爽，讓葡萄得以緩慢而完美地成熟。Marie 悉心修復了 4.5 公頃分佈於棕色石灰岩梯田上的 Grenache 與 Syrah 老藤，並翻新了荒廢近百年的酒窖。酒莊堅持使用天然酵母，並按品種特性進行陳釀：Grenache 於混凝土罐中保留純淨果味，Syrah 則在橡木桶中孕育深度。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eAOP Terrasses du Larzac\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國 \u003cspan\u003eLanguedoc (之前稱為\u003c\/span\u003eCoteaux du Languedoc)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄園面積：\u003cbr\u003e\u003c\/strong\u003e7 公頃\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e土壤：\u003cbr\u003e\u003c\/strong\u003e來自白堊紀的啡土。10% - 20% 斜坡。葡萄園位於海拔 150米 至 200米。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e60% Grenache, 30% Syrah, 10% Carignan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e以傳統方法釀造，即人手採摘、腳踩葡萄、簡約的酒窖設備。這能讓高濃度的酒可以在法國橡木桶中陳年 18 至 24 個月，一半新桶，一半一年桶。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e濃郁香氣包括灌木叢、乾香草、黑果、石灰石和甜味。口感圓潤和帶辛辣，展現 Grenache 性格。比 Grande Cuvee Domaine de l’Hortus Red 更直接的酒，但也有乾和精準的收結。\u003c\/p\u003e\n\u003chr\u003e\n\u003cp data-path-to-node=\"3,0\"\u003eClos du Prieur was established in 1999 by Marie Orliac, daughter of Jean Orliac — the pioneering independent grower of Pic St. Loup and founder of Domaine de l’Hortus.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3,1\"\u003eMarie was captivated by the terroir of Saint-Jean-de-Buèges, a secluded mountain village nestled between the Larzac and Selle peaks that had been nearly forgotten by the world. Influenced by mountain winds, the climate here is cooler than in Pic St. Loup, allowing the grapes to reach a slow and perfect ripeness. Marie restored 4.5 hectares of old-vine Grenache and Syrah planted on brown limestone terraces, while also renovating a cellar that had lain abandoned for nearly a century. Today, the estate uses natural yeasts and ages each variety according to its character: Grenache in concrete tanks to preserve its pure fruit, and Syrah in oak barrels to develop its depth.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eRegion:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eAOP Terrasses du Larzac\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eLanguedoc (formerly \u003c\/span\u003eCoteaux du Languedoc), France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyard area:\u003cbr\u003e\u003c\/strong\u003e7 hectares\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eSoil:\u003cbr\u003e\u003c\/strong\u003eBrown soils formed on scree from the Cretaceous. Slope of 10 to 20% incline. Vineyard located from 150m to 200m high.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varieties:\u003cbr\u003e\u003c\/strong\u003e60% Grenache, 30% Syrah, 10% Carignan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eVinified in a traditional way: hand picking, treading with the feet, minimum simplified cellar equipment. The high concentration of the wines allows a long ageing in French oak, between 18 and 24 months, half in new barrels and half in one-year old barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eVery aromatic nose of guarrigue, dried herbs, black fruits, chalk and sweetness coming out. Round and spicy on the palate, pure expression of the Grenache grape. A bigger, “in the face” wine than the Grande Cuvee Domaine de l’Hortus red, yet with a dry and much precised finish. \u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2011","offer_id":779865735,"sku":"FRR00529","price":300.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/ClosduPrieurCoteauxduLanguedoc.jpg?v=1734060608"},{"product_id":"pierre-gaillard-saint-joseph-rouge-clos-de-cuminaille-2012-aop-saint-joseph","title":"Pierre Gaillard Saint Joseph \"Clos de Cuminaille\" 2012 (RP:90)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/pierregaillard_grande.jpg?2402\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e關於Pierre Gaillard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e自12歲起，他就在居所附近的田野騎馬翻土。他在 Beaume 修葡萄種植和葡萄酒釀造學，畢業後再於 Montepellier 獲得釀造文憑。他是個 Cote Rotie 高級村落的葡萄田管理者。1981年，他購入了在 Malleval 的 Clos de Cuminailles，1987年，他在中世紀城鎮 Malleval 的上城區開設了自己的生意。於2002 年，他於 Banyuls-sur-Mer 創立了自己的村落Madelo。他於2007，他在Faugères創立了Cottebrune。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e產區保護條例：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e北隆河 AOP Saint Joseph\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e法國\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e區域：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eChavanay (Loire)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e100% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e土壤：\u003cbr\u003e\u003c\/strong\u003e有高度而向東的花崗岩土壤。\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eClos de Cuminaille的第一處斜坡在1981年清除，細致而以沙為主的土壤，提供上佳的排水，所以讓 Syrah 能徹底發揮其性格，所以酒莊以一瓶酒來展示對此風土的尊重。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產量：\u003cbr\u003e\u003c\/strong\u003e35 hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收成和篩選最健康和成熟得最好的葡萄。全部經過除梗。發酵前經過低溫浸漬，\u003cspan\u003e35°C的酒精發酵，再以30°C進行發酵後浸漬。蘋果酸-乳酸發酵於木桶內。發酵液體面層每天會被壓碎三次，再抽取及泵回最少每天一次。這些技術都是為了保存最好的單寧份量和香氣份子。而蘋果酸-乳酸發酵於木桶進行，讓酒更豐富集中。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e於來自\u003cspan\u003e Allier和\u003c\/span\u003e\u003cspan\u003eNevers的\u003c\/span\u003e高級木桶陳年18個月，有40%是新木桶，每4個月加氧。有木桶陳年18至20個月，讓香氣盡情表達風土。這邊山坡面向東面，同時也受北面和南面的影響。這狀況能讓出產的葡萄酒擁有上佳的陳年潛力，也有足夠的新鮮度。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003ePierre Gaillard的酒全部擁有經典、新鮮和集中的感覺，想找強勁質感和果味的，也許要往別處找。\u003c\/p\u003e\n\u003cp\u003e這瓶酒新鮮和有實力，帶著礦物的新鮮爽脆黑果、黑胡椒和花香。中度酒體，明亮酸度和良好質感，經過短期窖藏應該會發展得更好，在未來十年也能享受。適飲期：2013-2023\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Pierre Gaillard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen he was 12 years old, he was caught plowing a nearby parcel with a horse. He studied Viticulture and Enology in Beaune, and obtained a Graduate Diploma in Winemaking from Montpellier. Vineyard Manager for a highly-regarded estate in Côte-Rôtie. In 1981, he bought his first parcel of land, Clos de Cuminailles in Malleval. In 1987, he established his business in the upper part of the medieval town of Malleval. In 2002, he created the estate of Madeloc in Banyuls-sur-Mer. In 2007, he created the estate of Cottebrune in Faugères.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eAOP Saint Joseph, northern Rhone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDistricts:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eChavanay (Loire)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRed\/Rouge (Still)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrape Variety:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e100% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSoils:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eAltered granite facing east. The first hillside of \u003c\/span\u003e\u003cspan\u003eClos de Cuminaille \u003c\/span\u003e\u003cspan\u003ewas \u003c\/span\u003e\u003cspan\u003ecleared and planted in 1981. With its fine \u003c\/span\u003e\u003cspan\u003egranite sandy slopes offering good drainage,\u003c\/span\u003e\u003cspan\u003ethis estate currently offers an exceptional \u003c\/span\u003e\u003cspan\u003eenvironment allowing the Syrah grape \u003c\/span\u003e\u003cspan\u003evariety to fully express itself. As a result we \u003c\/span\u003e\u003cspan\u003ehave decided to pay tribute to this terroir by \u003c\/span\u003e\u003cspan\u003ecreating a single wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eYield:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e35 hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWinemaking:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eHand picked harvest, sorting of the most \u003c\/span\u003e\u003cspan\u003ehealthy and well-ripened grapes.\u003c\/span\u003e\u003cspan\u003eTotal destemming. Cold maceration \u003c\/span\u003e\u003cspan\u003ebefore fermentation, alcoholic \u003c\/span\u003e\u003cspan\u003efermentation at 35°C.\u003c\/span\u003e\u003cspan\u003eMaceration at 30°C after fermentation.\u003c\/span\u003e\u003cspan\u003eMalolactic fermentation in barrels.\u003c\/span\u003e\u003cspan\u003eThe fermenting must is cap-punched three \u003c\/span\u003e\u003cspan\u003etimes a day and pumped over at least \u003c\/span\u003e\u003cspan\u003eonce a day. These techniques ensure the \u003c\/span\u003e\u003cspan\u003egood extraction of tannins and aromatic \u003c\/span\u003e\u003cspan\u003esubstances. The malolactic fermentation is \u003c\/span\u003e\u003cspan\u003ecarried out in oak barrels. As a result the \u003c\/span\u003e\u003cspan\u003ewine is rich and concentrated.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAgeing:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e18 months in fine oak from Allier \u003c\/span\u003e\u003cspan\u003eand Nevers. \u003c\/span\u003e\u003cspan\u003eBarrels: 40 % new oak with \u003c\/span\u003e\u003cspan\u003eoxygenation every 4 months.\u003c\/span\u003e\u003cspan\u003eThe expression of the terroir is guaranteed by \u003c\/span\u003e\u003cspan\u003ethe oak ageing which allows the aromas to \u003c\/span\u003e\u003cspan\u003eexpressive themselves for 18 to 20 months.\u003c\/span\u003e\u003cspan\u003eThe slopes of this hillside face east and are \u003c\/span\u003e\u003cspan\u003eat once under the influence of the north and \u003c\/span\u003e\u003cspan\u003ethe south. This situation has produced a wine \u003c\/span\u003e\u003cspan\u003ewith great ageing potential, but also very \u003c\/span\u003e\u003cspan\u003egood freshness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTasting Notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFresh and strong. \u003c\/span\u003e\u003cspan\u003eMade from the granite slopes of an ancient winemaking estate \u003c\/span\u003e\u003cspan\u003edating back to the Roman era.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine Advocate:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith outstanding potential, the 2012 Saint Joseph Clos de Cuminaille, which spent 16-18 months in 30% new oak, offers mineral-laced notes of crunchy black fruit, pepper and hints of flowers. Medium-bodied, with bright acidity and good texture, it will be better with short term cellaring and drink nicely for around a decade. \u003cspan\u003eDrink: 2013-2023\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eThis was a large lineup by producer Pierre Gaillard. The wines all have a classic, fresh and focused feel, and certainly, those looking for big textures and loads of fruit should look elsewhere. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":780982855,"sku":"FRR00535","price":280.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/pierregaillard_closcuminaille_stjoseph.png?v=1619751897"},{"product_id":"jeanne-gaillard-saint-joseph-rouge-la-releve-2012-aop-saint-joseph","title":"Jeanne Gaillard Saint Joseph \"La Releve\" 2012","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/jeannegaillard_grande.jpg?2403\" height=\"303\" width=\"456\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e關於 Jeanne Gaillard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e當Jeanne還是孩童時，有一天她被懲罰要到葡萄園工作。這次經驗引發了她對葡萄酒的熱情，後來她於Beaune修讀銷售和葡萄種植，再於法國及外地工作。她分別獲布根地一酒村，和美國加州一所酒莊聘用。2008年當她24歲時，她於 Crozes-Hermitage 買入5公頃土地，和在\u003cspan\u003e Collines Rhodaniennes\u003c\/span\u003e 買入8公頃土地。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e面積：\u003cbr\u003e\u003c\/strong\u003e一公頃\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e地區：\u003cbr\u003e\u003c\/strong\u003eChavanay and Malleval (Loire)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e100% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e土壤：\u003cbr\u003e\u003c\/strong\u003e花崗岩\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產量：\u003cbr\u003e\u003c\/strong\u003e40hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e葡萄來自三片地，以傳統方法種植，這些葡萄園經過細心照料，現在保持極佳狀態。\u003c\/p\u003e\n\u003cp\u003e以人手收成。於發酵前經過四至五天的低溫浸漬。攝氏三十度酒精發酵，發酵後的浸漬則在攝氏三十五度。木桶內蘋果酸-乳酸二次發酵。此酒的萃取比例很高，所以風土特質和礦物感覺十分明顯。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e陳年：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e於新橡木桶陳年，每桶只用了一或兩次。與優雅的橡木一起輕柔的熟成，最能尊重葡萄酒本身性格。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e品酒筆記：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e年輕女孩用老樹釀酒。葡萄由超過三十年的老樹採摘，製造出果香和香料感並重的酒。\u003c\/p\u003e\n\u003cp\u003e深沉紅寶石\/紫色，之後是巨大和甜美的黑加侖子、覆盆子、甘草、松露、墨水和檀香。這中度至飽滿酒體的酒可以由2009年起窖藏10年。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Jeanne Gaillard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne day when she was a child, Jeanne was punished and as a result, was obliged to go work in the vineyard. This experience triggered a passion for wine.\u003c\/span\u003e\u003cspan\u003e Later on, she would end up studying Sales, as well as Winegrowing in Beaune, and gain work experience in France and abroad. She was first employed by an estate in Burgundy and then by a winery in California. In 2008, when she was 24 years old, she acquired 5 hectares within the Crozes-Hermitage growing area and 8 hectares within the Collines Rhodaniennes production zone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSurface area:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e1 hectare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDistricts:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eChavanay and Malleval (Loire)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrape Variety:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e100% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSoils:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eGranite\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eYield:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e40 hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e \u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe grapes come from three parcels listed \u003c\/span\u003e\u003cspan\u003ein a wine retreat. Traditionally grown, these \u003c\/span\u003e\u003cspan\u003evines have been meticulously cared and are \u003c\/span\u003e\u003cspan\u003enow in very good condition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cspan\u003eHand picked harvest\u003c\/span\u003e. \u003cspan\u003eCold maceration prior to fermentation \u003c\/span\u003e\u003cspan\u003efor 4 to 5 days.\u003c\/span\u003e\u003cspan\u003eAlcoholic fermentation at 30°C.\u003c\/span\u003e\u003cspan\u003eMaceration after fermentation at 35°C. \u003c\/span\u003e\u003cspan\u003eMalolactic fermentation in barrels.\u003c\/span\u003e\u003cspan\u003eDesigned for ageing, this wine was highly \u003c\/span\u003e\u003cspan\u003eextracted, thereby revealing the terroir’s rich \u003c\/span\u003e\u003cspan\u003equalities and mineral characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAgeing:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eAgeing in new oak and one barrel used \u003c\/span\u003e\u003cspan\u003eonce or twice before.\u003c\/span\u003e\u003cspan\u003eGentle maturing with elegant oak, thereby \u003c\/span\u003e\u003cspan\u003erespecting the wine’s true character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTasting Notes:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eOld vines vinified by a young girl. \u003c\/span\u003e\u003cspan\u003eGrapes derived from over 30-year old vines, producing fruity \u003c\/span\u003e\u003cspan\u003eand very spicy wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine Advocate:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe finest of this trio is the 2009 St.-Joseph La Releve. Its dense ruby\/purple colour is followed by a big, sweet kiss of black currants, raspberries, licorice, truffle, pen ink and incense. Enjoy this medium to full-bodied, luscious 2009 over the next decade. Drink 2011-2021\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":780983955,"sku":"FRR00537","price":280.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/jeangaillard_lareleve_stjoseph.png?v=1407762194"},{"product_id":"madeloc-collioure-rouge-serral-2011-aop-collioure","title":"Madeloc Collioure \"Serral\" 2011 (by Pierre Gaillard)","description":"\u003cp\u003eCollioure 村落位於接近西班牙邊境，是在Pyrenees的山腳。那裡無論氣候和葡萄酒，也因為鄰近地中海而受影響，葡萄樹卻種於向地中海的斜坡，所以葡萄酒受惠於全年吹著的海風，使葡萄酒新鮮，亦富活力。\u003c\/p\u003e\n\u003ch5\u003e(Decanter Steven Spurrier's recommendations 2011)\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e法國\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e風土：\u003cbr\u003e\u003c\/strong\u003e頁岩土壤，位於較高海拔，溫度也較低，所以是最適合乾葡萄酒。在這個風土的頁岩為葡萄酒提供了礦物質性格，優雅和力量。高密度的種植（6000棵\/公頃）讓樹根生長至地底深處找尋有限水源。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e80 % Grenache Noir, 15 % Mourvèdre, 5 % Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收成。於大缸發酵。葡萄酒於大缸中發酵前，先經過低溫浸漬，然後是熱發酵。這幾個階段能輕柔地取得香氣、味道、顏色和順滑一點的單寧。陳年過程最好在大缸內進行，是為了令酒更加怡人和果香豐富。它可以保留Grenache Noir的紅果香氣。而使用木桶陳年，就可以給予Syrah、Mourvèdre和Grenache結構，也可以增加餘韻和酒體。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e於大缸陳年18個月(70%)，也有於木桶的 (30%)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產量：\u003cbr\u003e\u003c\/strong\u003e17hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e深沉顏色，有強勁紅果、甘草和雲尼拿香氣。成熟了的Grenache提供無花果味道收結，Mourvèdre 為此酒的煙燻味道包圍住，單寧融入味道之中。易喝之選。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe village of Collioure is located close to the Spanish border in the foothills of the Pyrenees. The climate and wines are much influenced by its proximity to the Mediterranean. With vines planted on the rolling slopes falling down into the Mediterranean Sea, the wine benefits from cooling year-round breezes producing a fresh and vibrant wine.\u003c\/p\u003e\n\u003ch5\u003e(Decanter Steven Spurrier's recommendations 2011)\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e80 % Grenache Noir, 15 % Mourvèdre, 5 % Syrah\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTerroir\u003c\/strong\u003e:\u003cbr\u003eThe parcels, situated at an altitude where the temperature is cooler, are perfect for dry wines. The schist soil offers mineral characteristics, elegance and strength to the wines of this terroir. The high density of the rootstock per hectare (6000 rootstock\/ha) allows the vines grow roots deep down underground where they find limited water supplies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e\u003cbr\u003eHand-picked harvest. Fermentation in vats. The wines are fermented in vats with a cold maceration beforehand and a hot fermentation afterwards. These various stages gently extract of aromas, colors and silkier tannins. The maturing is essentially carried out in vats, in view of obtaining a pleasant and fruity wine. It conserves the red berry aromas of the Grenache Noir. The use of oak barrel ageing offers structure to the Syrah, the Mourvèdre and the best batches of Grenache, by also adding length and fat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003eMaturing for 18 months in vats (70 %) and in barrels (30 %)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Yield:\u003cbr\u003e\u003c\/strong\u003e17 hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes\u003c\/strong\u003e:\u003cbr\u003eDark colour with intense aromas of luscious red berries, of liquorice and of vanilla. Melted tannins on the palate. The ripened Grenache offers fig notes on the finish and the Mourvèdre coasts the wine with pleasant smoky notes. Easy to drink.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":780985331,"sku":"FRR00538","price":200.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/297a6c1c-3e91-4195-8cd7-6e9d7514e06f.png?v=1762768407"},{"product_id":"madeloc-collioure-rouge-magenca-2007-aop-collioure","title":"Madeloc Collioure \"Magenca\" 2007 (by Pierre Gaillard)","description":"\u003cp\u003eCollioure 村落位於接近西班牙邊境，是在Pyrenees的山腳。那裡無論氣候和葡萄酒，也因為鄰近地中海而受影響，葡萄樹卻種於向地中海的斜坡，所以葡萄酒受惠於全年吹著的海風，使葡萄酒新鮮，亦富活力。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e風土\u003c\/strong\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e：\u003cbr\u003e\u003c\/span\u003e這批和Carignan一起種植的Grenache ，已經差不多一百年。位於較高海拔，溫度也較低，所以是最適合乾葡萄酒。在這個風土的頁岩為葡萄酒提供了礦物質性格，優雅和力量。高密度的種植（6000棵\/公頃）讓樹根生長至地底深處找尋有限水源。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e60% Grenache noir, 20% Mourvèdre, 20% Carignan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收成。每種葡萄都分開收成和釀造，讓葡萄達至最佳的成熟程度，及發揮最佳的風土多元性。在熟成期完結後，葡萄酒會經過品評來決定如何才是最佳混成，才成為最佳質素的產品。葡萄酒於大缸中發酵前，先經過低溫浸漬，然後是熱發酵。這幾個階段能輕柔地取得香氣、味道、顏色和像絲絨般的單寧。蘋果酸-乳酸二次發酵於木桶進行，這樣單寧會變得更像絲絨般，也確保木桶和葡萄酒之間有更好溝通。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e於木桶陳年18個月（30%新木桶）\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產量：\u003cbr\u003e\u003c\/strong\u003e7500瓶\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e回應了Collioure傳統，使用收窄線條的發酵缸，此酒柔滑順口，風格優雅，感覺到單寧存在，但已融合在酒中。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe village of Collioure is located close to the Spanish border in the foothills of the Pyrenees. The climate and wines are much influenced by its proximity to the Mediterranean. With vines planted on the rolling slopes falling down into the Mediterranean Sea, the wine benefits from cooling year-round breezes producing a fresh and vibrant wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTerroir:\u003cbr\u003e\u003c\/strong\u003eThe parcels of Grenache, complanted with Carignan are almost a hundred year-old. Situated at an altitude where the temperature is cooler, they are perfect for dry wines. The schist soil offers mineral characteristics, elegance and strength to the wines of this terroir. The high density of the rootstock per hectare (6000 rootstock\/ha) allows the vines grow roots deep down underground where they find limited water supplies.\u003c\/p\u003e\n\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e\u003cbr\u003e\n\u003cp\u003e60 % Grenache noir, 20 % Mourvèdre, 20 % Carignan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003cbr\u003e\u003c\/strong\u003eHand picked harvest. Each grape variety and each parcel is harvested and vinified separately in view of obtaining the best phenolic ripeness and achieving the full expression of the terroir’s diversity. After the maturing period, the wines are tasted to determine the best blend, resulting in a premium product. The wines are fermented in vats with a cold maceration beforehand and a hot fermentation afterwards. These various stages delicately extract aromas, colors and silkier tannins.The malo-lactic fermentations take place in barrels to obtain velvety tannins and to ensure a better exchange between the oak and the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaturation:\u003cbr\u003e\u003c\/strong\u003eMaturing for 18 months in barrels (30% new oak).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction:\u003cbr\u003e\u003c\/strong\u003e7500 bottles\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003cbr\u003e\u003c\/strong\u003eIt consist of Grenache and Carignan that are over 100 year old. Respecting the traditional style of Collioure and with its delicate farming in tapered tanks, Magenca has woody and forest notes accompanied with medium concentration of dark fruits and spices also kept the elegance and style. Please let it breath in bottle for 20-30 minutes before serving for best result.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":780985439,"sku":"FRR00539","price":250.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/madeloc_magenca_rouge.png?v=1734066469"},{"product_id":"madeloc-collioure-rouge-crestall-2008-aop-collioure","title":"Madeloc Collioure Cuvee \"Crestall\" 2008 (by Pierre Gaillard)","description":"\u003cp\u003eCollioure 村落位於接近西班牙邊境，是在Pyrenees的山腳。那裡無論氣候和葡萄酒，也因為鄰近地中海而受影響，葡萄樹卻種於向地中海的斜坡，所以葡萄酒受惠於全年吹著的海風，使葡萄酒新鮮，亦富活力。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e法國\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e風土：\u003cbr\u003e\u003c\/strong\u003e這片土地位於一定高度，所以最適合乾葡萄酒，可讓葡萄受惠於日和夜的溫度條件。這片以頁岩為主的土壤提供了新鮮和優雅感覺，同時該處極之普照的陽光，也為生於這風土上的葡萄酒提供力量。種於這個地方的樹藤密度較高，（6,000\/公頃），讓樹根可以生長到深處，尋找十分有限的水源。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSyrah, Mourvèdre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收成，每種葡萄和每片地方都是分開收成和釀造的，以保存最高質素的酚醛成熟度，也讓它徹底發揮該處風土多元化。於陳年時期完結後，葡萄酒會經過品評來決定最好的調合，成就頂級產品。葡萄酒於大缸內發酵，先是低溫浸漬，然後是高溫發酵。這些不同階段能輕柔地抽取香氣、顏色和柔滑的單寧。蘋果酸-乳酸二次發酵於木桶內進行，來取得如絲絨的單寧，和達到木桶和葡萄酒之間更佳溝通。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e於木桶陳年18個月（100%新木桶）\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產量：\u003cbr\u003e\u003c\/strong\u003e2,500瓶\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e典型、深黑色，發展出複雜的烤焗香氣，和黑車厘子、雲呢拿及香料味道。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe village of Collioure is located close to the Spanish border in the foothills of the Pyrenees. The climate and wines are much influenced by its proximity to the Mediterranean. With vines planted on the rolling slopes falling down into the Mediterranean Sea, the wine benefits from cooling year-round breezes producing a fresh and vibrant wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTerroir\u003cbr\u003e\u003c\/strong\u003eThe parcels, generally situated at an altitude, are ideal for dry wines, allowing them to benefit day and night from generous thermal conditions. The schist-laden soil offers freshness and elegance, whereas the very sunny climate offers strength to the wines of this terroir. The rootstock’s high density per hectare (6 000 rootstock\/ha) allows the vines develop deep roots capturing the limited underground water supply.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eSyrah, Mourvèdre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e:\u003cbr\u003eHandpicked harvest. Each grape variety and each parcel is harvested and vinified separately in view of obtaining the best phenolic ripeness and of achieving the full expression of the terroir’s diversity. After the maturing period, the wines are tasted to determine the best blend, resulting in a premium product. The wines are fermented in vats with a cold maceration beforehand and a hot fermentation afterwards. These various stages delicately extract aromas, colours and silkier tannins. The malo-lactic fermentations take place in barrels to obtain velvety tannins and to achieve a better exchange between the oak and the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaturing\u003c\/strong\u003e:\u003cbr\u003eMaturing for 18 months in vats (100% new oak)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction:\u003cbr\u003e\u003c\/strong\u003e2500 bottles\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes\u003c\/strong\u003e\u003cbr\u003eA typical, a dark black colour, developing complex roasted aromas, as well as black berry, vanilla and spicy notes.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":780985499,"sku":"FRR00540","price":280.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/madeloc_crestall_rouge.png?v=1407762387"},{"product_id":"paisajes-y-vinedos-valsalado-2010","title":"Paisajes y Vinedos Valsalado 2010","description":"\u003ch2\u003eaisajes y Vinedos \u003cstrong\u003e(\u003c\/strong\u003e\u003cstrong\u003e葡萄園的風景系列\u003cspan\u003e)\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003e釀造葡萄酒有時不一定要擁有葡萄園、酒廠與酒窖，擁有熱情與天賦，便能產生無與倫比的葡萄酒美景。　\u003c\/p\u003e\n\u003cp\u003e1998年，西班牙最富傳奇色彩的名釀酒師米格爾‧安赫(Miguel Angel de Gregorio)與巴塞隆納最佳葡萄酒專賣店Vila Viniteca決定在利奧哈區(Rioja)攜手進行一個特別的葡萄酒計畫，稱為葡萄園裡的風景(Paisajes y Vinedos)，透過米格爾對於產區的了解，每年嚴選利奧哈區不同的單一葡萄園，藉由其優異的釀酒技術，呈現每個葡萄園中無與倫比的景致。\u003c\/p\u003e\n\u003cp\u003e派撒赫\u003cspan\u003e (Paisajes)\u003c\/span\u003e的西班牙原義為”風景”，希望能展現出園區獨一無二的面貌，米格爾的釀酒哲學是藉由土壤不同的特性與潛質，生產出獨特且無法被模仿的 精采佳釀。由於法訂產區的規範，派撒赫的酒款僅能標示利奧哈\u003cspan\u003e(Rioja)\u003c\/span\u003e，而酒款直接以各葡萄園區的編號來命名，目前編號從\u003cspan\u003e1\u003c\/span\u003e到\u003cspan\u003e9\u003c\/span\u003e號，部份酒款並非年年 釀造，而是選擇最佳年份才生產。派撒赫的酒款風格與釀酒理念已受到各地的注目與好評，著名酒評家羅伯‧派克(Robert Parker)屢屢給予\u003cspan\u003e93\u003c\/span\u003e分的高評價，同時也是連續\u003cspan\u003e5\u003c\/span\u003e年榮獲世界最佳餐廳首選的西班牙三星餐廳\u003cspan\u003eEl Bulli\u003c\/span\u003e酒單上的指定用酒，每款酒年產量不超過\u003cspan\u003e5000\u003c\/span\u003e瓶，是全球葡萄酒迷競相選購的夢幻逸品，也是西班牙利奧哈最不能忽略的美景。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003eDOC Rioja\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e西班牙\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e40% Tempranillo, 40% Garnacha, 10% Mazuelo,10% Graciano\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e木桶利用：\u003cbr\u003e\u003c\/strong\u003e100% 新法國Allier木桶\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e12個月\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e樹齡：\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e55年\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e產量：\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e4385支\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e黑櫻桃色\u003c\/span\u003e\u003cspan\u003e，\u003c\/span\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003cspan\u003e全面\u003c\/span\u003e\u003cspan\u003e的香氣，複雜\u003c\/span\u003e\u003cspan\u003e和誘人\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e，帶\u003c\/span\u003e\u003cspan\u003e辛辣、\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e黑\u003c\/span\u003e\u003cspan class=\"\"\u003e果、\u003c\/span\u003e\u003cspan\u003e烤麵包\u003c\/span\u003e\u003cspan\u003e，\u003c\/span\u003e\u003cspan\u003e皮革和\u003c\/span\u003e\u003cspan class=\"\"\u003e普羅旺斯\u003c\/span\u003e\u003cspan\u003e香草\u003c\/span\u003e\u003cspan\u003e。\u003c\/span\u003e\u003cspan class=\"\"\u003e黑\u003c\/span\u003e\u003cspan\u003e果突出，豐滿酒體，\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e堅固、平整\u003c\/span\u003e\u003cspan\u003e的丹\u003c\/span\u003e\u003cspan\u003e寧，\u003c\/span\u003e\u003cspan class=\"\"\u003e結合完美的\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e橡木味和\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e香料，\u003c\/span\u003e\u003cspan class=\"\"\u003e足夠的\u003c\/span\u003e\u003cspan class=\"\"\u003e酸度提供了\u003c\/span\u003e\u003cspan\u003e新鮮感和悠長餘韻\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e。\u003c\/span\u003e\u003cspan\u003e這款酒\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan class=\"\"\u003e在未來數\u003c\/span\u003e\u003cspan class=\"\"\u003e年演變更好，但現在喝也同樣優良，可配\u003c\/span\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003cspan\u003e肉類菜餚\u003c\/span\u003e\u003cspan\u003e。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis one, Paisajes V is from a single vineyard (called Valsalado) of mixed grapes which was already owned by the De Gregorio family. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe think this “single parcel” wine is a knockout! Our first wine from Rioja and exactly the type of small, boutique project wine we are looking for. The nose is just gorgeous and the wine tastes beautifully fresh and rewarding and it was a clear winner in a blind tasting we did with other top wines from the region. With just 4000 bottles available, we have a very limited quantity. Get a few bottles quick!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAppellation\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e:\u003cbr\u003e\u003c\/strong\u003eDOC Rioja\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varities\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e40% Tempranillo, 40% Garnacha, 10% Mazuelo,10% Graciano\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eUse of Oak:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e100% new French Allier oak\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e12 months\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAge of Vines:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e55 years\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProduction:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e4385 bottles\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eDark cherry in colour, the nose is incredibly full, complex and enticing with rich, spicy notes, wild black fruits, toast, leather and Provencal herbs. The mouth is full of dark fruits, excellent volume and strong, smooth tannins that combine perfectly with the oak, spices and enough acidity to give great freshness and a lengthy finish. This wine will evolve well over the next few years, but as equally rewarding to drink now with stronger meat dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROBERT PARKER, AUG 2012 – SCORE 92\/100\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“The 2009 Valsalado is a blend of 40% Tempranillo, 40% Garnacha, 10% Graciano and 10% Mazuelo from a 1.3-hectare vineyard outside Lagrono. It has a clean, floral bouquet with lavender infusing the peppery, dark cherry fruit. The palate is medium-bodied with a slight chewy entry. But it is well-balanced with good acidity with a vibrant, feminine finish armed with pure red, earthy fruits. This is well worth seeking out. Drink now-2018.”\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":792871751,"sku":"ESR00120","price":320.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/paisajes-valsalado-536772.jpg?v=1569225848"},{"product_id":"uvas-felices-la-mujer-canon","title":"Uvas Felices La Mujer Cañón 2011","description":"\u003cp\u003e來自西班牙馬德里，一款十分不可以多得的葡萄酒。\u003cspan\u003e由Comando G.製作，G就是Grenache之意思，Comando G.替很多老Grenache重生，成功把葡萄的表現捕捉在製作的葡萄酒中。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙Madrid\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e\u003cbr\u003eGarnacha\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003c\/strong\u003e\u003cbr\u003e14.5%\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003c\/strong\u003e\u003cbr\u003e帶有濃郁的紅果如櫻桃和覆盆子香氣，另有樟桂、玫瑰、漿果和地中海香草。味道廣泛，包括脂肪、肉香，再以柔順單寧包裏著。順滑和飽滿酒體，有十分不錯的餘韻。\u003cbr\u003e請用布根地酒杯品嘗。\u003cbr\u003eRP：95 (2012)\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003eA rare gem from Madrid\u003cspan\u003e \u003c\/span\u003eby\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eComando G\u003c\/b\u003e.\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eComando G\u003c\/b\u003e, G for Grenache, has recovered many old Grenache vines in order to try and capture all of its expression in the wines they produce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cbr\u003eMadrid\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e\u003cbr\u003eGarnacha\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol:\u003c\/strong\u003e\u003cbr\u003e14.5%\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003eIt has plenty of red fruits like cherry and raspberry, memories of laurel, roses, berries and Mediterranean herbs. The palate is broad, fat, flesh and a round tannin. Smooth, full-bodied texture and a good ending freshness.\u003cbr\u003ePlease enjoy it with a burgundy wine glass. \u003cbr\u003eRP: 95 (2012)\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":792895563,"sku":"ESR00126","price":480.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/uvas_felices_lamujercanon.png?v=1734063203"},{"product_id":"pascal-marchand-volnay-2011","title":"Pascal Marchand-Tawse Volnay 2011","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/pascal_compact.png?2394\"\u003e\u003c\/p\u003e\n\u003cp\u003e曾在著名酒莊 Domaine Comte Armand 和 Bruno Clair工作，本身是加拿大法國人的 Pascal Marchand 在1983年隻身由蒙特利爾去到布根地開始他的釀酒生涯，當時只有21歲的他跑去 Beaune 唸了一年葡萄種植和釀造學，其間深受啟蒙老師 Henry Jayer 和 Michel Lafarge 啟發。之後在Bruno Clair 工作便與 Domaine Comte Armand 結下了不解之緣，其後酒莊更大膽地讓當時年輕的Pascal擔任酒莊總管，只有 Comte Armand 酒莊自己才知道他有什麼本事可一力承擔整個酒莊的出品，但結果卻沒有令人失望。Pascal 大大提高了當時交給他管理5.3公頃的 Pommard Premier Cru葡萄園 Clos des Epeneaux 的質素，更將酒窖大大整理一番，把不達標準的舊木桶換掉，並重新訂立政策管理葡萄園。\u003c\/p\u003e\n\u003cp\u003e他當年一直致力研究除草劑和殺菌劑對葡萄樹的影響，酒園只作人手除草，並棄用一切會滲透進樹液內的有害的殺菌劑。自 1996 年開始用當時尚新的 Biodynamic 的方法耕種並成功在 1999年令 Comte Armand成為全 Biodynamic 酒園\u003cstrong\u003e\u003c\/strong\u003e。 到現時為止，他擔當新舊世界多個酒莊的顧問，多年來他醉心於研究和釀造來自多幅頂級布根地 Grand Cru 和 Premier Cru 葡萄園的出品，在 2006 年開始推出自己 Pascal Marchand的布根地系列。他的 Pommard Clos des Epeneaux 96 獲 Wine Spectator 選為世界100最佳葡萄酒，Michel Bettane 認為那是全世界 Pinot Noir 葡萄酒的參考。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e法國布爾岡Cote de Beaune\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e葡萄品種：\u003c\/b\u003e \u003cbr\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e100% 整串葡萄發酵，低溫浸漬，酒精發酵初期每天兩次下壓，然後在浸漬期間淋汁以作輕柔萃取。總發酵期為 25 天，小型垂直壓搾機壓搾。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e於來自Jupilles 森林（淺度烘烤）30% 新橡木桶作 19 個月陳年。一次換桶，不經淨化及過濾。所有陳年工序按農曆進行。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e這是一支很漂亮，散發花香的葡萄酒，被十分幼細的單寧包圍。優雅的紅莓味道配合像雨水的礦物，過陳年後變得非常壯麗。\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eFormerly worked at Domaine Comte Armand and Bruno Clair, French Canadian Pascal Marchand arrived Burgundy from Montreal in 1983. Just 21, he went to Beaune to study viticulture and vinification, he was deeply inspired by Henry Jayer and Michel Lafarge. When he was working for Bruno Clair, his became much connected with Domaine Comte Armand, the winery boldly let young Pascal to become the chief winery controller, and Pascal marked his success by boosting the quality of the 5.3Ha Clos de Epeneaux of Pommard Premier Cru, he renewed below standard old oak barrels, and reset rules that manage the vineyard.\u003c\/p\u003e\n\u003cp\u003eHe was enthusiastic in looking into the adverse effects of h\u003cspan lang=\"en\" class=\"short_text\" id=\"result_box\"\u003e\u003cspan class=\"hps\"\u003eerbicides and fungicides, all excessive grass is removed my hands, and stopped the use of fungicides which penetrate into tree liquids. From 1996 he started using new-at-the-time biodynamic agriculture and succeeded in turning Comte Armand into all biodynamic winery. Until now, he is the consultant of many old and new world wineries, while producing excellent wines using grand crus and premier crus from Burgundy. His Pascal Marchand Burgundy collection was released in 2006. \u003c\/span\u003e\u003c\/span\u003eHis Pommard Clos des Epeneaux 96 was designated by The Wine Spectator as the leader among the Top 100 best wines in the world, and Michel Bettane considered it the world reference for Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eCote de Beaune, \u003c\/span\u003eBurgundy, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e100% whole bunches, short cold maceration, two \"pigeage\" a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction. Total vatting time is 25 days. Pneumatic pressing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003e19 months in 30% new oak from the Jupilles forest (lightly toasted). One racking before bottling. No fining, no filtration. All the ageing operations are carried out according to the lunar calendar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eGorgeous, floral Volnay with fine grain tannins. Cherry fruit harmonises with mineral, a refined drinking experience. It is a beautiful to drink now but will age with grace.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":882830427,"sku":"FRR00555","price":440.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/Volnay-2011.png?v=1588736337"},{"product_id":"pascal-marchand-pommard-1er-cru-charmots","title":"Pascal Marchand-Tawse Pommard 1er Cru \"Les Charmots\" 2010 \/ 2011","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/pascal_compact.png?2394\"\u003e\u003c\/p\u003e\n\u003cp\u003e曾在著名酒莊Domaine Comte Armand和Bruno Clair工作，本身是加拿大法國人的Pascal Marchand在1983年隻身由蒙特利爾去到布根地開始他的釀酒生涯，當時只有21歲的他跑去Beaune唸了一年葡萄種植和釀造學，其間深受啟蒙老師Henry Jayer和Michel Lafarge啟發。之後在Bruno Clair工作便與Domaine Comte Armand結下了不解之緣，其後酒莊更大膽地讓當時年輕的Pascal擔任酒莊總管，只有Comte Armand酒莊自己才知道他有什麼本事可一力承擔整個酒莊的出品，但結果卻沒有令人失望。Pascal大大提高了當時交給他管理5.3公頃的 Pommard Premier Cru葡萄園Clos des Epeneaux的質素，更將酒窖大大整理一番，把不達標準的舊木桶換掉，並重新訂立政策管理葡萄園。\u003c\/p\u003e\n\u003cp\u003e他當年一直致力研究除草劑和殺菌劑對葡萄樹的影響，酒園只作人手除草，並棄用一切會滲透進樹液內的有害的殺菌劑。自1996年開始用當時尚新的Biodynamic的方法耕種並成功在1999令Comte Armand成為全Biodynamic酒園\u003cstrong\u003e\u003c\/strong\u003e。 到現時為止，他擔當新舊世界多個酒莊的顧問，多年來他醉心於研究和釀造來自多幅頂級布根地Grand Cru和Premier Cru葡萄園的出品，在2006年開始推出自己Pascal Marchand的布根地系列。他的Pommard Clos des Epeneaux 96獲Wine Spectator選為世界100最佳葡萄酒，Michel Bettane認為那是全世界Pinot Noir葡萄酒的參考。\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e產區保護條例：\u003cbr\u003e\u003c\/b\u003e布爾岡\u003cspan\u003eCote de Beaune,\u003c\/span\u003e AOC Pommard Premier Cru\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e法國布爾岡\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e種類：\u003cbr\u003e\u003c\/b\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e葡萄品種：\u003cbr\u003e\u003c\/b\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e85% 除梗，15% 整束短期冷浸漬，於酒精發酵初期，每天兩次下壓，然後進行淋汁萃取，以得到輕柔搾取。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e22個月，於 60% 來自 Alliers 森林的新木桶，中度烘烤。蘋果酸-乳酸二次發酵後換桶一次。不經澄清和過濾，所有陳年工序根據農曆進行。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e簡單直接的黑果香氣。主動而平易近人，很罕有的年輕Pommard，有很好的平衡和質感。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFormerly worked at Domaine Comte Armand and Bruno Clair, French Canadian Pascal Marchand arrived Burgundy from Montreal in 1983. Just 21, he went to Beaune to study viticulture and vinification, he was deeply inspired by Henry Jayer and Michel Lafarge. When he was working for Bruno Clair, his became much connected with Domaine Comte Armand, the winery boldly let young Pascal to become the chief winery controller, and Pascal marked his success by boosting the quality of the 5.3Ha Clos de Epeneaux of Pommard Premier Cru, he renewed below standard old oak barrels, and reset rules that manage the vineyard.\u003c\/p\u003e\n\u003cp\u003eHe was enthusiastic in looking into the adverse effects of h\u003cspan lang=\"en\" class=\"short_text\" id=\"result_box\"\u003e\u003cspan class=\"hps\"\u003eerbicides and fungicides, all excessive grass is removed my hands, and stopped the use of fungicides which penetrate into tree liquids. From 1996 he started using new-at-the-time biodynamic agriculture and succeeded in turning Comte Armand into all biodynamic winery. Until now, he is the consultant of many old and new world wineries, while producing excellent wines using grand crus and premier crus from Burgundy. His Pascal Marchand Burgundy collection was released in 2006. \u003c\/span\u003e\u003c\/span\u003eHis Pommard Clos des Epeneaux 96 was designated by The Wine Spectator as the leader among the Top 100 best wines in the world, and Michel Bettane considered it the world reference for Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003c\/strong\u003e\u003cspan\u003e \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAOC Pommard Premier Cru, Cote de Beaune, \u003c\/span\u003e\u003cspan\u003eBurgundy\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eBurgundy, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e85% de-stemmed, 15% whole bunches short cold maceration, two \"pigeage\" a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing:\u003c\/strong\u003e\u003cbr\u003e22 months. 60% new, medium toast from Allier forests. One racking after malolactic fermentation. No fining, no filtration. All the ageing operations are carried out according to the lunar calendar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eDirect\u003cstrong\u003e \u003c\/strong\u003eblack fruit aromas. Fruit forward and accessible, a rare young drinking Pommard with good balance and textures.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2011","offer_id":15790963294257,"sku":"FRR00559","price":500.0,"currency_code":"HKD","in_stock":true},{"title":"2010","offer_id":882832871,"sku":"FRR00558","price":500.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/Pommard-1er-Cru-Les-Charmots-2010_2011.png?v=1588735918"},{"product_id":"pascal-marchand-nuits-saint-georges-2011-am-89","title":"Pascal Marchand-Tawse Nuits Saint Georges 2011 (AM:86-89)","description":"\u003cp\u003e曾在著名酒莊 Domaine Comte Armand 和 Bruno Clai 工作，本身是法裔加拿大人的 Pascal Marchand 在 1983 年由蒙特利爾去到布根地開始他的釀酒生涯。當時年僅 21 歲的他赴伯恩學習葡萄栽培與釀造，並深受 Henry Jayer 與 Michel Lafarge 的啟發。在 Bruno Clair 工作期間，他與 Domaine Comte Armand 建立了深厚聯繫，酒莊大膽任命年輕的 Pascal 為首席釀酒主管。他成功提升了 Pommard 一級園 Clos des Epeneaux（5.3 公頃）的品質，更新了不合標準的舊橡木桶，並重新制定葡萄園管理規範。\u003c\/p\u003e\n\u003cp\u003e他當年一直致力研究除草劑和殺菌劑對葡萄樹的影響，酒園只作人手除草，並棄用一切會滲透進樹液內的有害的殺菌劑。自 1996 年開始用當時嶄新的生物動力農法，並成功將 Comte Armand 打造成全面生物動力酒莊。\u003cbr\u003e\u003cbr\u003e至今，他仍擔任多家舊世界與新世界酒莊的顧問，同時以布根地的特級園與一級園釀造出色酒款。在 2006 年開始推出自己Pascal Marchand的布根地系列。他的Pommard Clos des Epeneaux 96獲Wine Spectator選為世界100最佳葡萄酒，Michel Bettane 更視其為 Pinot Noir 的世界典範。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e布爾岡\u003cspan\u003eCote de Nuits, AOC Nuits Saint Georges\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e法國布爾岡\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e葡萄品種：\u003cbr\u003e\u003c\/b\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e85%除梗，15% 整束發酵，7 天冷浸漬，酒精發酵初期每天一次下壓，淋汁萃取以得到輕柔搾取。總發酵日為 22 天，採用垂直壓搾機。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e19 個月於法國橡木桶，30% 新桶，分別來自 Allier、Jupilles 及 Never 森林。在蘋果酸-乳酸二次發酵後進行一次換桶。不澄清和過濾，所有陳年工序按農曆進行。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e細致的木香帶著香料和紫色皮諾果香。這種柔和、圓潤和如絨毛般的中度酒體，帶入平衡、長久和略帶鄉土氣息的收結。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFormerly worked at Domaine Comte Armand and Bruno Clair, French Canadian Pascal Marchand arrived Burgundy from Montreal in 1983. Just 21, he went to Beaune to study viticulture and vinification, he was deeply inspired by Henry Jayer and Michel Lafarge. When he was working for Bruno Clair, his became much connected with Domaine Comte Armand, the winery boldly let young Pascal to become the chief winery controller, and Pascal marked his success by boosting the quality of the 5.3Ha Clos de Epeneaux of Pommard Premier Cru, he renewed below standard old oak barrels, and reset rules that manage the vineyard.\u003c\/p\u003e\n\u003cp\u003eHe was enthusiastic in looking into the adverse effects of h\u003cspan id=\"result_box\" class=\"short_text\" lang=\"en\"\u003e\u003cspan class=\"hps\"\u003eerbicides and fungicides, all excessive grass is removed my hands, and stopped the use of fungicides which penetrate into tree liquids. From 1996 he started using new-at-the-time biodynamic agriculture and succeeded in turning Comte Armand into all biodynamic winery. Until now, he is the consultant of many old and new world wineries, while producing excellent wines using grand crus and premier crus from Burgundy. His Pascal Marchand Burgundy collection was released in 2006. \u003c\/span\u003e\u003c\/span\u003eHis Pommard Clos des Epeneaux 96 was designated by The Wine Spectator as the leader among the Top 100 best wines in the world, and Michel Bettane considered it the world reference for Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eAOC Nuits Saint Georges, Cote de Nuits\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003eBurgundy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eBurgundy, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e85% de-stemmed, 15% whole bunches, seven days of cold maceration, one \"pigeage\" a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction. Total vatting time is 22 days Pressed using pneumatic press.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003e19 months. French oak barrel. 30% new, lightly toasted from Allier, Jupilles and Never forests. One racking before bottling. No fining, no filtration. All the ageing operations are carried out according to the lunar calendar.\u003c\/p\u003e\n\u003cdiv class=\"row-fluid\"\u003e\n\u003cdiv class=\"review-tasting-note  span12\"\u003e\u003cb\u003eTasting Notes:\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"review-tasting-note  span12\"\u003eA discreet touch of wood sets off the spicy and discreetly sauvage aromas of purple pinot fruit. The supple, round and pleasingly velvety middle weight flavours also possess good verve on the balanced, persistent and moderately rustic finish.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":882840063,"sku":"FRR00561","price":440.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/Nuits-Saint-Georges-2011.png?v=1588736291"},{"product_id":"pascal-marchand-nuits-saint-georges-1er-cru-les-perrieres-2011-am-92","title":"Pascal Marchand-Tawse Nuits Saint Georges 1er Cru \"Les Perrieres\" 2011 (AM:90-92)","description":"\u003cp\u003e曾在著名酒莊Domaine Comte Armand和Bruno Clair工作，本身是加拿大法國人的Pascal Marchand在1983年隻身由蒙特利爾去到布根地開始他的釀酒生涯，當時只有21歲的他跑去Beaune唸了一年葡萄種植和釀造學，其間深受啟蒙老 師Henry Jayer和Michel Lafarge啟發。之後在Bruno Clair工作便與Domaine Comte Armand結下了不解之緣，其後酒莊更大膽地讓當時年輕的Pascal擔任酒莊總管，只有Comte Armand酒莊自己才知道他有什麼本事可一力承擔整個酒莊的出品，但結果卻沒有令人失望。Pascal大大提高了當時交給他管理5.3公頃的 Pommard Premier Cru葡萄園Clos des Epeneaux的質素，更將酒窖大大整理一番，把不達標準的舊木桶換掉，並重新訂立政策管理葡萄園。\u003c\/p\u003e\n\u003cp\u003e他當年一直致力研究除草劑和殺菌劑對葡萄樹的影響，酒園只作人手除草，並棄用一切會滲透進樹液內的有害的殺菌劑。自1996年開始用當時尚新的Biodynamic的方法耕種並成功在1999令Comte Armand成為全Biodynamic酒園\u003cstrong\u003e\u003c\/strong\u003e。 到現時為止，他擔當新舊世界多個酒莊的顧問，多年來他醉心於研究和釀造來自多幅頂級布根地Grand Cru和Premier Cru葡萄園的出品，在2006年開始推出自己Pascal Marchand的布根地系列。他的Pommard Clos des Epeneaux 96獲Wine Spectator選為世界100最佳葡萄酒，Michel Bettane認為那是全世界Pinot Noir葡萄酒的參考。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e布爾岡\u003cspan\u003eCote de Nuits, AOC Nuits Saint Georges 1er Cru\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e法國布爾岡\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e10% 整束發酵，其他除梗，5 天冷浸漬，酒精發酵初期每天一次下壓，淋汁萃取以得到輕柔搾取。採用垂直壓搾機。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e18個月於法國橡木桶，20% 來自 Jupilles 森林。在蘋果酸-乳酸二次發酵後進行一次換桶。不澄清和過濾，所有陳年工序按農曆進行。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e可人且純淨的野生紅莓香氣，帶有頂級的複雜度，融合在圓潤的味道中，全部包裹在美味、平衡和活潑的收結內。標記式的礦物味十分吸引，然而不失高級Perrières的幼細。這是一支新鮮而複雜，令人想喝的酒。值得一看。\u003c\/p\u003e\n \n\u003cp\u003eFormerly worked at Domaine Comte Armand and Bruno Clair, French Canadian Pascal Marchand arrived Burgundy from Montreal in 1983. Just 21, he went to Beaune to study viticulture and vinification, he was deeply inspired by Henry Jayer and Michel Lafarge. When he was working for Bruno Clair, his became much connected with Domaine Comte Armand, the winery boldly let young Pascal to become the chief winery controller, and Pascal marked his success by boosting the quality of the 5.3Ha Clos de Epeneaux of Pommard Premier Cru, he renewed below standard old oak barrels, and reset rules that manage the vineyard.\u003c\/p\u003e\n\u003cp\u003eHe was enthusiastic in looking into the adverse effects of h\u003cspan id=\"result_box\" class=\"short_text\" lang=\"en\"\u003e\u003cspan class=\"hps\"\u003eerbicides and fungicides, all excessive grass is removed my hands, and stopped the use of fungicides which penetrate into tree liquids. From 1996 he started using new-at-the-time biodynamic agriculture and succeeded in turning Comte Armand into all biodynamic winery. Until now, he is the consultant of many old and new world wineries, while producing excellent wines using grand crus and premier crus from Burgundy. His Pascal Marchand Burgundy collection was released in 2006. \u003c\/span\u003e\u003c\/span\u003eHis Pommard Clos des Epeneaux 96 was designated by The Wine Spectator as the leader among the Top 100 best wines in the world, and Michel Bettane considered it the world reference for Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eAOC Nuits Saint Georges 1er Cru, Cote de Nuits\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003eBurgundy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eBurgundy, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e10% whole bunch, the rest is de-stemmed, five days of cold maceration, one \"pigeage\" a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction. Pneumatic press is used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003e18 months. French oak barrels, 20% new from Jupilles forest. One racking after malolactic fermentation. No fining, no filtration All the ageing operations are carried out according to the lunar calendar.\u003c\/p\u003e\n\u003cdiv class=\"row-fluid\"\u003e\n\u003cdiv class=\"review-tasting-note  span12\"\u003e\n\u003cb\u003eTasting note:\u003c\/b\u003e \u003c\/div\u003e\n\u003cdiv class=\"review-tasting-note  span12\"\u003eA gorgeous nose of pure essence of wild red berries that offer excellent complexity merge into supple and round flavours that display equally good purity, all wrapped in a delicious, balanced and racy finish. This is really lovely stuff with the hallmark minerality and finesse of a fine Perrières very much on display. This is one of those wines that you just feel like drinking as it's refreshing but solidly complex. Worth a look.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":882841491,"sku":"FRR00562","price":730.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/Nuits-Saint-Georges-1er-Cru-Les-Perrieres-2011.png?v=1588736267"},{"product_id":"pascal-marchand-nuits-saint-georges-1er-cru-damodes","title":"Pascal Marchand-Tawse Nuits Saint Georges 1er Cru \"Les Damodes\" 2008 \/ 2011 (AM:90-93)","description":"\u003cdiv class=\"row-fluid\"\u003e\n\u003cp class=\"review-producer-note  span12\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/pascal_compact.png?2394\"\u003e\u003c\/p\u003e\n\u003cp class=\"review-producer-note  span12\"\u003e曾在著名酒莊Domaine Comte Armand和Bruno Clair工作，本身是加拿大法國人的Pascal Marchand在1983年隻身由蒙特利爾去到布根地開始他的釀酒生涯，當時只有21歲的他跑去Beaune唸了一年葡萄種植和釀造學，其間深受啟蒙老 師Henry Jayer和Michel Lafarge啟發。之後在Bruno Clair工作便與Domaine Comte Armand結下了不解之緣，其後酒莊更大膽地讓當時年輕的Pascal擔任酒莊總管，只有Comte Armand酒莊自己才知道他有什麼本事可一力承擔整個酒莊的出品，但結果卻沒有令人失望。Pascal大大提高了當時交給他管理5.3公頃的 Pommard Premier Cru葡萄園Clos des Epeneaux的質素，更將酒窖大大整理一番，把不達標準的舊木桶換掉，並重新訂立政策管理葡萄園。\u003c\/p\u003e\n\u003cp\u003e他當年一直致力研究除草劑和殺菌劑對葡萄樹的影響，酒園只作人手除草，並棄用一切會滲透進樹液內的有害的殺菌劑。自1996年開始用當時尚新的Biodynamic的方法耕種並成功在1999令Comte Armand成為全Biodynamic酒園\u003cstrong\u003e\u003c\/strong\u003e。 到現時為止，他擔當新舊世界多個酒莊的顧問，多年來他醉心於研究和釀造來自多幅頂級布根地Grand Cru和Premier Cru葡萄園的出品，在2006年開始推出自己Pascal Marchand的布根地系列。他的Pommard Clos des Epeneaux 96獲Wine Spectator選為世界100最佳葡萄酒，Michel Bettane認為那是全世界Pinot Noir葡萄酒的參考。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e布爾岡\u003cspan\u003eCote de Nuits, AOC Nuits Saint Georges 1er Cru\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e法國布爾岡\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e種類：\u003cbr\u003e\u003c\/b\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e葡萄品種：\u003cbr\u003e\u003c\/b\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e整批一同釀造，輕柔壓搾。酒精發酵自然發生，但也快速。每星期一次踩踏，總浸漬為18天。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e65%來自 Allier and Cher 的新木桶。陳年期間進行一次萃取。22個月陳年後裝瓶，沒有進行過濾及淨化。所有陳年工序按農曆進進行。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e(2008 Vintage) 高調而且多面的鮮果香氣；中度酒體，焗製香料、像牽牛花的花香、櫻桃、玉桂味道，酸度中等，單寧不弱但由可人的味道緊緊包圍，悠長的餘韻略帶苦澀，是頂級的葡萄酒。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(2011 Vintage) \u003c\/span\u003e這是一支十分花香而配合礦物、野味骨幹，加上紅加侖子、藍莓香氣和味道，也有不少泥土氣息的影響，口感紮實、容易包住口腔，十分典型的Nuits感覺，也帶清新的葡萄枝味道，但會隨瓶內陳年而漸漸退去。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFormerly worked at Domaine Comte Armand and Bruno Clair, French Canadian Pascal Marchand arrived Burgundy from Montreal in 1983. Just 21, he went to Beaune to study viticulture and vinification, he was deeply inspired by Henry Jayer and Michel Lafarge. When he was working for Bruno Clair, his became much connected with Domaine Comte Armand, the winery boldly let young Pascal to become the chief winery controller, and Pascal marked his success by boosting the quality of the 5.3Ha Clos de Epeneaux of Pommard Premier Cru, he renewed below standard old oak barrels, and reset rules that manage the vineyard.\u003c\/p\u003e\n\u003cp\u003eHe was enthusiastic in looking into the adverse effects of h\u003cspan lang=\"en\" class=\"short_text\" id=\"result_box\"\u003e\u003cspan class=\"hps\"\u003eerbicides and fungicides, all excessive grass is removed my hands, and stopped the use of fungicides which penetrate into tree liquids. From 1996 he started using new-at-the-time biodynamic agriculture and succeeded in turning Comte Armand into all biodynamic winery. Until now, he is the consultant of many old and new world wineries, while producing excellent wines using grand crus and premier crus from Burgundy. His Pascal Marchand Burgundy collection was released in 2006. \u003c\/span\u003e\u003c\/span\u003eHis Pommard Clos des Epeneaux 96 was designated by The Wine Spectator as the leader among the Top 100 best wines in the world, and Michel Bettane considered it the world reference for Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eAOC Nuits Saint Georges 1er Cru, Cote de Nuits\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003eBurgundy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eBurgundy, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eVinification with whole clusters, lightly crush. The alcoholic fermentation starts spontaneously but quick. One pigeage per week. Total maceration is 18 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e:\u003cbr\u003e65% new barrels from Allier and Cher. 1 racking during the ageing. Bottled after 22 months of ageing without any filtration or fining. All the ageing operations are carried out according to the lunar calendar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row-fluid\"\u003e\n\u003cdiv class=\"review-tasting-note  span12\"\u003e\n\u003cb\u003eTasting notes:\u003c\/b\u003e \u003c\/div\u003e\n\u003cdiv class=\"review-tasting-note  span12\"\u003e\u003cspan\u003e(2008 Vintage) A high-toned perfumed to the fruit flavours; baking spice, petunias, cherry, cinnamon. Medium body and acidity, a balanced wine with tannins noticeable on the long finish.Super.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"review-tasting-note  span12\"\u003e(2011 Vintage) This is intensely floral with the typical mineral and game nuances on the red currant and blue berry aromas that are suffused with plenty of earth influence that continues onto the firm, serious and mouth coating flavours. This is very Nuits and has plenty of finishing rigor with moderate austerity as the stems are quite perceptible here though this character usually fades with bottle age.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2008","offer_id":882842883,"sku":"FRR00563","price":760.0,"currency_code":"HKD","in_stock":true},{"title":"2011 (AM:90-93)","offer_id":15791697231921,"sku":"FRR00564","price":800.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/Nuits-Saint-Georges-1er-Cru-Les-Damodes-2008_2011.png?v=1588735861"},{"product_id":"clos-triguedina-the-new-black-wine","title":"Clos Triguedina The New Black Wine 2010 \/ 2011","description":"\u003cp\u003e(全球限量)\u003c\/p\u003e\n\u003cp\u003e黑酒之名傳承於古老的卡奧爾洛特河畔，早在中世紀的歐洲，英國人就開始進口這種獨特的葡萄「黑酒」。釀造過程是先將部分葡萄或葡萄的汁液加熱，再進行常規葡萄酒釀造成為這種「黑酒」。為了能夠使這古老的釀酒方式得到傳承，Jean-Luc Baldes家族率先開創了現代化黑酒釀造工藝，使葡萄酒愛好者能體會穿越時代、上等的「黑酒」。\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e南法 AOP Cahors\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e法國\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e風土地質：\u003c\/strong\u003e\u003cbr\u003e種植在僅有1.3 公頃的擁有最優質土壤、以及最古老的葡萄園中,釀造的的是Cahors法定產區最優質的紅酒。其土質為矽質粘土和鈣質粘土,位於半山麓上的第三梯層葡萄園。 \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e葡萄品種\u003c\/strong\u003e：\u003cbr\u003e100 % Malbec。採用單一 Guyot 型剪枝法。每公頃種植 6,000 株葡萄樹。 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種植方式：\u003cbr\u003e\u003c\/strong\u003e採用傳統葡萄種植方式耕作,及進行蟲害管理，嚴格的修剪控制以保證葡萄植株的數目，和樹間充分空間，實現空氣和陽光的流通。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e採摘方式：\u003cbr\u003e\u003c\/strong\u003e純手工摘收，細心挑選後將葡萄果粒放置在層條框中，並將其運送到溫度適當的烤爐中微熱，使其失水蒸發進而得到成熟集中的葡萄。 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e釀酒桶中傳統式發酵，降溫之後，在橡木桶中進行 18 個月陳年。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e深沉黑色。飽滿酒體，乾果、甘草香氣和味道。層次不錯的酸度和單寧。十分罕有的葡萄酒，並擁有極佳陳年潛力。建議飲用前醒酒。\u003c\/p\u003e\n\u003cp\u003eLimited Release\u003c\/p\u003e\n\u003cp\u003eIts name dates back to the time when the local wine-growers heated some of the grape bunches or the \"musts\" to produce the so-called \"black wines\" of Cahors. In echoing these historic origins, Jean-Luc Baldès wanted to recall that such wines were particularly popular with the English in the Middle Ages.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAppellation:\u003cbr\u003e\u003c\/b\u003eAOP Cahors, Southern France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSoil:\u003c\/b\u003e\u003cbr\u003eGrown on a plot of 1.3 hectare, a selection of the best parts of the oldest and most reputed vineyard in the Appellation region. Silicious clay or clay-and-limestone soil, on the slight slopes of the River Lot's third terraces. \u003cb\u003e\u003cbr\u003e\u003cbr\u003eGrape variety:\u003c\/b\u003e\u003cbr\u003e100% old Malbec vines Severe single Guyot pruning. 6,000 plants per hectare.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIn the vineyard:\u003c\/b\u003e\u003cbr\u003eTraditional growing methods; soil ploughed; supervised control; severe pruning; removal of unwanted new shoots; thinning out of the grape bunches and of the leaves. .\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHarvest:\u003cbr\u003e\u003c\/b\u003eThe grapes are hand-picked, sorted carefully on to trays, and then gently heated to further dessicate the already fully ripe grapes.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVinification:\u003cbr\u003e\u003c\/b\u003eTraditional fermentation in tanks, after a fall in temperature, then matured in oak casks for 18 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eDark black colour. Full body. Dry fruits, candied fruits, liquorice aromas and flavours. Good acidity with noticeable tannin. A very rare wine with tremendous ageing potential. Decanting recommended.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2010","offer_id":1116712007,"sku":"FRR00586","price":1580.0,"currency_code":"HKD","in_stock":true},{"title":"2011","offer_id":1074437459,"sku":"FRR00585","price":1580.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/TS-The-New-Black-Wine.jpg?v=1734062077"},{"product_id":"clos-triguedina-malbec-du-clos","title":"Clos Triguedina Malbec du Clos 2014","description":"\u003cp\u003eJean BALDES是以熱情和創新著稱的釀酒人，在他作為企業的掌舵人期間，莊園不僅在種植面積翻了兩倍，並且在品質上走上了細膩高端的路線。 1976年，他引進不銹鋼發酵缸，引領家族成為高品質瑪律貝克的代表之一，同時積極參與產區形象的提升工作。\u003cbr\u003eJean-Luc BALDES莊主在結束了其在布根地及波爾多Château Coutet等列級莊的釀酒師工作後，於1990年回來接管了酒莊。在他管理下，酒莊達到了一個新層次，如今酒莊擁有65公頃的種植葡萄面積，跨越3個不同海拔的梯層風土眾多系列體現風土特點的產品。 經過不斷投資，Jean-Luc BALDES莊主修建了一個可容納600個法國橡木桶的地下酒窖、葡萄園器械保養站、物流廠庫及葡萄採摘篩選台。在他主導下，單寧細膩、口感豐富成為酒莊的特點。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e法國\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e\u003cbr\u003e100% Malbec\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e傳統發酵15至20天\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精：\u003cbr\u003e\u003c\/strong\u003e13%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e飽滿酒體。肉質豐厚的李子、甘草味道，年輕而新鮮。圓潤收結。\u003cbr\u003e\u003cbr\u003eJean BALDES, a passionate wine-grower and constantly in search of worthwhile innovations, installed the first stainless steel vat for Cahors AOC wines in 1976. He doubled the area of the Triguedina estate and turned in particular towards the production of fine wines.  Jean-Luc BALDES is now in charge of the estate and has taken the wines to the top level in Cahors. In 1999, he installed a modern cellar with 600 French oak barrels. As a creative winegrower, Jean-Luc BALDES has developed a wide range of wines.         \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003e100% Malbec\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eTraditional vatting 15 to 20 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol:\u003cbr\u003e\u003c\/strong\u003e13%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003eFull body. Fleshy plums. Liquorice spice with a youthful fresh palate. Very rounded finish\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2014","offer_id":8697859440732,"sku":"FRR00693","price":150.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/jean-luc-baldes-malbec-du-clos-1254017-s418.jpg?v=1578465123"},{"product_id":"triguedina-la-chapelle-du-clos","title":"Clos Triguedina La Chapelle du Clos 2011","description":"\u003ch4\u003e\u003c\/h4\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eJean-Luc Baldes是以熱情和創新著稱的釀酒人，並且在品質上走上了細膩高端的路線。 1976年，引領家族成為高品質瑪律貝克的代表之一\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e。\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJean-Luc BALDES莊主在結束了其在布根地及波爾多Château Coutet等列級莊的釀酒師工作後，於1990年回來接管了酒莊。在他管理下，酒莊達到了一個新層次，如今酒莊擁有65公頃的種植葡萄面積，跨越3個不 同海拔的梯層風土眾多系列體現風土特點的產品。 經過不斷投資，Jean-Luc BALDES莊主修建了一個可容納600個法國橡木桶的地下酒窖、葡萄園器械保養站、物流廠庫及葡萄採摘篩選台。在他主導下，丹寧細膩、口感豐富成為酒莊 的特點。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e南法 AOP Cahors\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e\u003cbr\u003e80% Malbec, 20%Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精：\u003cbr\u003e\u003c\/strong\u003e13.5%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e厚酒體，香濃的黑果香氣。帶點黑莓和黒車厘子味道，松木，可可，絲滑的口感，圓潤中有中等和平衡的酸度。層次感十足，悠長的收結。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJean BALDES, a passionate wine-grower and constantly in search of worthwhile innovations, installed the first stainless steel vat for Cahors AOC wines in 1976. He doubled the area of the Triguedina estate and turned in particular towards the production of fine wines.  Jean-Luc BALDES is now in charge of the estate and has taken the wines to the top level in Cahors. In 1999, he installed a modern cellar with 600 French oak barrels. As a creative winegrower, Jean-Luc BALDES has developed a wide range of wines.           \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eAOP Cahors, Southern France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003e80% Malbec, 20% Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol:\u003cbr\u003e\u003c\/strong\u003e13.5%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eFull-bodied and rich with enticing dark berries, dark cherries, sandalwood, cocoa, beautiful and silky roundness with balanced mouth-watering acidity. 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The land was inherited by Pierre-Bernard Guisez in 1987. Up to then, all the wine produced had been sold to a single local merchant. P. Guisez and his wife Corinne wanted to become more involved in the vineyards, setting out on a quest for the finest quality. Their wish was to see these exquisite terroirs become jewels in the crown of the Saint-Emilion Grand Cru appellation, a desire that was to be fulfilled in a short time with the help of Michel Rolland. \u003cbr\u003eFrom the 2000 vintage onwards, the Château Faugères and Château Péby Faugères wines have taken a place of distinction among the very best. Robert Parker described the Péby Faugères as one of the \"24 best Bordeaux wines\" and \"legend of the future\". In March 2005, the property was acquired by Silvio Denz - a perfume designer, lover of fine wines, owner of Lalique and of two wine merchants in Zurich, as well as Switzerland's largest wine auctioneers, Les grands Vins Wermuth S.A.'\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003eAppellation:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eAOC Saint Emilion Grand Cru Classe, Bordeaux\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003eCountry of Origin:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eBordeaux, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003e\u003c\/span\u003eGrape variety:\u003cbr\u003e\u003c\/strong\u003e100% Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eVinification:\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"lbNextPage\"\u003e\n\u003cdiv class=\"nextPageCont\" style=\"display: block;\"\u003e\n\u003cp\u003ePartly in full barrel-vinification and partly in wooden conical vats, cold prefermentary maceration, crushing, no filtration, slow vatting over a period of three weeks, malolactic fermentations in barrels. \u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-weight: bold;\"\u003eMaturation:\u003cbr\u003e\u003c\/span\u003e100% in new French oak barrels on fine sediment for 18 months. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eAverage production:\u003cbr\u003e\u003c\/span\u003e12,000 bottles (first wine)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e(2010)\u003cbr\u003eA very limited production cuvee, the 2010 Peby Faugeres is sold in a specially designed bottle from Silvio Denz, who also owns Lalique Crystal. It comes from the oldest portion of the Faugeres vineyard, which is actually more of a completely separate entity under Denz than it was under the previous owners. The 2010 is 100% Merlot and again 15% natural alcohol. The vines were cropped at 20 hectoliters per hectare, but harvested about a week before the harvest finished for the main Faugeres vineyard. Most observers would tend to look at this wine as a modern style, massive, intense St.-Emilion, with an opaque purple color, a floral nose shaded by notes of blueberry liqueur intermixed with black raspberries, vanillin, subtle smoke and barrique smells. It is full-bodied and built for two decades of longevity, but should be reasonably drinkable in 5- 6 years because of the 100% Merlot content. 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The quintessence of harmony between grape and terroir are destined for longevity.\u003c\/p\u003e\n\u003cp\u003eIt is the only single plot cuvée from their Châteauneuf-du-Pape terroir, the origins of “La Bessade” are at the heart of the estate family history. The name comes from Michel’s childhood home called “La Bessade”. Its Grenache Noir vines, anchored in blond sand soil, were always dear to Michel’s grandfather and father and they already vinified this plot of vines apart from the rest. Coming back to this family tradition and in homage to the land of his childhood, Michel created his Cuvée Châteauneuf-du-Pape Rouge “La Bessade” in 2012.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Appellation:\u003cbr\u003e\u003c\/strong\u003eChâteauneuf-du-Pape AOC, Southern Rhône\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTerroir :\u003cbr\u003e\u003c\/strong\u003eSand located in the area of Cabrières, on the place called “La Bessade”, at the north of Châteauneuf-du-Pape AOC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification :\u003cbr\u003e\u003c\/strong\u003eExclusively hand-picked, hand-selected and de-stemmed grapes. 25 to 30 days of fermentation. Aged in vats, and then in the French oak demi-muids (hogshead barrels around double the standard size) from April for 15 months. Bottled after 2 or 3 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety :\u003cbr\u003e\u003c\/strong\u003e100% Grenache Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge of Vine:\u003cbr\u003e\u003c\/strong\u003e100-year-old\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vintage :\u003cbr\u003e\u003c\/strong\u003eWith its historically low yield, 2012 is a vintage with balance at its heart. Fruity, round, creamy, deep and dense, wines born in 2012 are seductive and powerful. A great cellaring vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes :\u003cbr\u003e\u003c\/strong\u003eLovely intense shiny deep crimson robe, with small stone fruit (plum, wild cherry) aromas, and notes of fresh licorice and undergrowth. Great amplitude for this powerful, elegant, racy and fresh palate; lovely structure with really fine and silky tannins. A lovely long-lasting finish with licorice and sweet spice notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJosh Raynolds:\u003cbr\u003e\u003c\/strong\u003eBrilliant ruby. Deeply pitched dark berry and cherry aromas show good clarity and pick up a peppery element with air. Fleshy and broad on the palate, offering gently sweet blackberry and cherry compote flavors and a subtle touch of gaminess. In a supple, seamless, highly approachable style, finishing with outstanding thrust and smooth tannins that sneak up slowly. Vinous: 92 (Drink: 2017 - 2024)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker’s Advice :\u003cbr\u003e\u003c\/strong\u003eWith this wine’s excellent cellaring potential (15 to 20 years), the gourmet should wait 5 years before this wine starts to show off its great complexity. Decant an hour before serving. 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The over a hundred-year-old vines in this vineyard send their roots down into characteristic, very stony brown clay and sand soil. With its quite limited production, our Côtes du Rhône Villages only comes in one colour. Rich in wild Garrigue heathland scents and fruity flavours, this wine brings you power and generosity. A wine with a Provençal accent to share with friends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eAOC Cotes du Rhone, Rhone Valley\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTerroir:\u003cbr\u003e\u003c\/strong\u003eClay sandy soil, stones dominated. 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Small red fruit nose with sweet spice and fresh liquorice notes. Really ample, fleshy and more-ish mouthfeel that stays fresh. The refined tannins come through at the finish, laid over sweet spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker’s Advice :\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA wine that shows great balance, set between gentleness and personality, a perfect sharing wine. 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He doubled the area of the Triguedina estate and turned in particular towards the production of fine wines.  Jean-Luc BALDES is now in charge of the estate and has taken the wines to the top level in Cahors. In 1999, he installed a modern cellar with 600 French oak barrels. As a creative winegrower, Jean-Luc BALDES has developed a wide range of wines.      \u003c\/p\u003e\n\u003cp\u003eIn 96 A.D., the Roman emperor Domitian ordered France's vines to be grubbed up and cereals to be grown instead. In 280 A.D., after the order was annulled by another emperor, Probus, the vine was planted in the Quercy region once again. It was in tribute to him that Jean, the father of Jean-Luc Baldès, created the first cuvée of this top-of-the-range Appellation Cahors wine in 1976.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eAOP Cahors, Southern France\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCountry of Origin:\u003cbr\u003e\u003c\/b\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoil:\u003cbr\u003e\u003c\/strong\u003eSilicious clay and clay-and-limestone, on the slightly sloping third terraces of the River Lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003eMalbec\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHarvest:\u003c\/b\u003e\u003cbr\u003e Grapes picked by hand, with subsequent selection on a sorting table. \u003cbr\u003e\u003cbr\u003e \u003cb\u003eVinification:\u003c\/b\u003e\u003cbr\u003e Separate vinification. The final selection is made through tasting. Total destalking. Fermentation for 20-25 days or more. Final temperature of 30°-32°C, thus preserving the authentic character. Running off under heat prior to maturing for 18 months in new oak barrels from the Allier department selected from the best coopers in France. Each barrel is tasted, so that the best oaky wines are blended. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTasting Notes:\u003c\/b\u003e\u003cbr\u003eIntense and lively nose with flavors of cassis, plum and subtle oaky aroma. Concentrated but very suave palate with splendid fruit and spice flavours. Complex structure with opulent and velvety tannins. Powerful finish.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAwards: \u003cspan\u003eWine Enthusiast 93\/100, La Revue de Vin de France (RVF) 16\/20\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":1217379759,"sku":"FRR00603","price":1280.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/AOP-CAHORS-PROBUS-JL-BALDES-NM.png?v=1588738713"},{"product_id":"chateau-bellevue","title":"Château Bellevue 2003 375ml (RP: 93+) \/ 2005 375ml (RP: 94+) \/ 2006 375 ml (RP: 86)","description":"\u003cp\u003eSt. Emilion 的 Chateau Bellevue 以他們的出色風土聞名，古羅馬人也意識到這一點。如果當你在葡萄園內步行，很易就發現到由古羅馬葡萄種植者留下來的種植痕跡。而Chateau Bellevue 的現代時代始於17世紀，當時由 Fief de Bellevue 擁有並根據傳統以他的名字命名酒莊，在 1930年賣予 de Conink 及 Pradel de Lavaux 兩個家族，現時由\u003cspan data-mce-fragment=\"1\"\u003e Hubert de Bouard擁有\u003c\/span\u003e。\u003c\/p\u003e\n\u003cp\u003e這個波爾多酒莊土壤是由粘土和石灰岩組成，種植了98% Merlot 和 2% Cabernet Franc，平均樹齡為40年。以前酒莊有更多土地種植 Cabernet Franc，但都讓出了給 Merlot，並成為在St. Emilion 區最高 Merlot 種植率之一的酒莊。不過土壤中盡是古羅馬殘留遺跡，又因有法律保護，不能破壞遺跡，令種植變得困難。這情況於波爾多右岸十分常見，讓遊走 Chateau Bellevue 成為有趣的體驗。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e波爾多 AOC St. Emilion Grand Cru\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國波爾多\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e土壤：\u003cbr\u003e\u003c\/strong\u003e粘土和石灰岩\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eMerlot, Cabernet Franc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e葡萄用人手收成，並於四張桌上揀選。在混凝土和橡木桶內發酵，每批葡萄分開發酵。於2009年第一次有 40% 的酒在木桶釀造，蘋果酸-乳酸二次發酵於100% 新桶進行，在100%新法國桶陳年12個月，首6個月與酒渣一起。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003cbr\u003e2003：\u003cbr\u003e\u003c\/strong\u003e2003年份成熟度極佳，具有礦物感，以及利口酒的濃度。黑\u003cspan data-mce-fragment=\"1\"\u003e覆盆子、甜櫻桃酒與黑果的香氣沉穩。酒體飽滿，非常強大，中段鮮明，尾段單寧溫和、悠長而有力。(適飲期: 2011-2025+)\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e2005 :\u003cbr\u003e\u003c\/strong\u003e濃厚的紫色，提供大量的白堊礦物質。帶有李子、藍莓、\u003cspan data-mce-fragment=\"1\"\u003e黑覆盆莓和櫻桃的果香。口感飽滿，有不錯的結構、純度和悠長的餘韻。至少未來20年都會很出色。(適飲期: 2015-2035)\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e2006 :\u003cbr\u003e\u003c\/strong\u003e由94% Merlot與6% Cabernet Franc混釀而成。2006年反映出當地的風土，具有碎石、金屬味，並混合了花香、櫻桃和黑莓的特徵。但它給人男性化的感覺、結構宏大和單寧強硬。\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eChateau Bellevue in St. Emilion is known to have great terroir. The ancient Romans were aware of this. In fact, when walking the vineyards, it’s easy to spot remains of the original plantings left by ancient Roman vintners. The modern era of Chateau Bellevue begins in the 17th century. At that time, the Fief de Bellevue, became the owner. As was the custom of the day, he renamed the Bordeaux vineyard using his name. Chateau Bellevue hands in the 1930’s when it was purchased by the day the de Conink family along with the Pradel de Lavaux family as a joint venture. Now it was owned by \u003cspan data-mce-fragment=\"1\"\u003eHubert de Bouard.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eThe Bordeaux vineyard of Chateau Bellevue, with its clay and limestone soil is planted to 98% Merlot and 2% Cabernet Franc with vines that average 40 years of age. Previously, the estate had a lot more Cabernet Franc planted in the vineyards. But that has been removed in favour of Merlot. Chateau Bellevue maintains one of the highest planting of Merlot in St. Emilion. The ancient Roman ruins found throughout the soil, make it difficult to plant in some areas, as the remains are protected by law and cannot be disturbed. However, this makes it an amazing walk through the vineyards of Chateau Bellevue, as the remains are easy to see scattered about in the Right Bank soil.\u003cbr\u003e\u003cbr\u003eHubert de Bouard refers to the estate as the Petrus of St. Emilion, due to it’s high concentration. Chateau Bellevue is a labour intensive wine to make.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eAOC St. Emilion Grand Cru, Bordeaux\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eBordeaux, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoil:\u003cbr\u003e\u003c\/strong\u003eClay and limestone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eMerlot, Cabernet Franc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eAfter the fruit is hand harvested from the St. Emilion vineyards, the grapes are taken to the reception area and placed on four sorting tables. Vinification of Chateau Bellevue takes place in a combination of cement and oak tanks. Each block is fermented separately.  In 2009, for the first time, 40% of the wine was fermented in barrel.  Malolactic fermentation takes place in 100% new oak. The wine of Chateau Bellevue is aged in 100% new, French oak barrels. Sur lies ageing takes place in barrel for the first six months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cbr\u003e2003 Vintage:\u003cbr\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2003 possesses superb ripeness as well as a stony, mineral liqueur-like intensity, a reticent but promising perfume of black raspberries, sweet kirsch, and blacker fruits, a full-bodied, powerful, concentrated attack and mid-palate, and a blockbuster, long, powerful, moderately tannic finish. (Drink date: 2011-2025+)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2005 Vintage:\u003c\/strong\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt offers plenty of crushed, chalky minerality, notes of plum, blueberry, black raspberry and cherry fruit, a dense purple color, a full-bodied mouthfeel, and fabulous structure, purity and length. It should drink well for at least another 20+ years. (Drink date: 2015-2035)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e2006 Vintage:\u003c\/strong\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eA blend of 94% Merlot and 6% Cabernet Franc.  2006 represents the essence of terroir with its crushed rock\/steely notes intermixed with flower, cherry, and blackberry characteristics.  But it has muscular, structured, forbiddingly tannic.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2003 (375ml)","offer_id":42875011989760,"sku":"FRR000267","price":400.0,"currency_code":"HKD","in_stock":true},{"title":"2005 (375ml)","offer_id":42828627476736,"sku":"FRR000270","price":500.0,"currency_code":"HKD","in_stock":true},{"title":"2006 (375ml)","offer_id":42828628328704,"sku":"FRR000269","price":310.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/bellevue_e4e96efa-2c31-414c-b35a-bd3cf60a137d.png?v=1739760557"}],"url":"https:\/\/sens.com.hk\/collections\/red-wines\/biodynamics.oembed","provider":"SENS","version":"1.0","type":"link"}