{"title":"Sherries","description":"","products":[{"product_id":"ximenez-spinola-old-harvest","title":"Ximenez-Spinola Old Harvest Solera 1964 (500ml)","description":"\u003cp\u003eXimenez-Spinola 是在西班牙唯一，也是全世界唯一專門以 Pedro Ximenez 葡萄釀酒的酒莊。\u003c\/p\u003e\n\u003cp\u003e自 1729 年，這個葡萄種植的家族，已通過了釀造成功甜酒的三大要求：時間、耐性和自我批判，而最重要的自我批判精神，是身為釀酒師可以把一升又一升的酒丟掉的重要原因。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e西班牙 Jerez de la Frontera\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\u003cspan\u003e甜酒\u003c\/span\u003e\u003cspan\u003e (Solera)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003ePedro Ximenez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e此混釀些利酒是 1918 (Pedro Ximenez 葡萄乾) 和 1964 (Pedro Ximenez 氧化陳年) 的兩個solera 細心組合而成。\u003c\/p\u003e\n\u003cp\u003eSolera 1918:\u003c\/p\u003e\n\u003cp\u003e由來自約200公升的葡萄，由陽光自然造成的脫水，再於美國橡木桶陳年15年\u003c\/p\u003e\n\u003cp\u003eSolera 1964:\u003c\/p\u003e\n\u003cp\u003e100% Pedro Ximenez 酒進行氧化陳年，白葡萄的演變有如乾白酒，與經典的 Palo Cortado 和 Olorosso 相似。\u003c\/p\u003e\n\u003cp\u003e此兩款酒於入樽前的一年混合。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cspan class=\"\"\u003e深琥珀色\u003c\/span\u003e，乾淨，明亮。像\u003cspan class=\"\"\u003e甘油\u003c\/span\u003e\u003cspan class=\"\"\u003e和\u003c\/span\u003e鋼鐵般有吸引力的密度。有如激烈的\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003cspan class=\"\"\u003e木匠店\u003c\/span\u003e香氣。\u003cspan class=\"\"\u003e在口中\u003c\/span\u003e，酒體豐滿，圓潤，以天然甜味和柔滑回味作平衡。高水平\u003cspan class=\"\"\u003e的\u003c\/span\u003e\u003cspan class=\"\"\u003e酸度，突顯此酒的年齡，\u003c\/span\u003e\u003cspan class=\"\"\u003e激烈\u003c\/span\u003e而不沉重，略帶無花果乾，橡木感覺和順滑的\u003cspan data-mce-fragment=\"1\"\u003e烘烤\u003c\/span\u003e咖啡。\u003c\/p\u003e\n \n\u003cp\u003eXimenez-Spinola is the only cellar in Spain and in the world specialises in grapes from the variety 'Pedro Ximenez'.\u003c\/p\u003e\n\u003cp\u003eSince 1729, this viticultures family had cleared three ingredients to make their sweet wines. They are 'time, patience and self-criticism'. Being the most important one the self criticism spirit which makes an oenologist capable to waste litres and litres of wine when he is not satisfied.\u003c\/p\u003e\n\u003cp\u003eThanks to this selective process, this company began to distil the wines that did not get the highest standard of quality and Ximenez-Spinola started its double identity as a producer of wines and spirits. Since then, that philosphy has been passed from generation to generation to lead on Jose Antonio Zarzana, follower of a modest company in quantity but big in quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDenomination:\u003cbr\u003e\u003c\/strong\u003eJerez de la Frontera, 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\u003eDessert Wine\u003cspan\u003e (Solera)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePedro Ximenez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eThe blend of sherry is the result of a careful combination of the 1918 (Pedro Ximenez from raisins) and 1964 (Pedro Ximenez from oxidative ageing) soleras.\u003c\/p\u003e\n\u003cp\u003eSolera 1918:\u003c\/p\u003e\n\u003cp\u003eNatural dehydration from the 'sun-drying' process and approximately 200 litres of true raisin must. Ageing process of at least 15 years in American oak casks.\u003c\/p\u003e\n\u003cp\u003eSolera 1964:\u003c\/p\u003e\n\u003cp\u003e100% Pedro Ximenez wine with oxidative ageing. White variety which behaves like a dry wine. Similar notes to the classic Palo Cortado and Olorosso.\u003c\/p\u003e\n\u003cp\u003eThe two wines are blended one year before it is bottled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eDark amber, clean, bright. Glyceric and steely with an appealing density. On the nose, intense with aromas of a carpenter's shop. In the mouth, full bodied, rounded and balanced with a smooth aftertaste of natural sweetness. A high level of acidity characteristic of its age, intense without being heavy. Hints of dry figs. Oakiness and smooth high roast coffee.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":39250255183921,"sku":"ESF00005","price":550.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/old_harvest-3.jpg?v=1609674012"},{"product_id":"pedro-ximenez-vintage","title":"Ximenez-Spinola PX Vintage 2015 (375ml)","description":"\u003cp\u003eXimenez-Spinola 是在西班牙唯一，也是全世界唯一專門以 Pedro Ximenez (PX) 葡萄釀酒的酒莊。\u003c\/p\u003e\n\u003cp\u003e自 1729 年，這個葡萄種植的家族，已通過了釀造成功甜酒的三大要求：時間、耐性和自我批判，而最重要的自我批判精神，是身為釀酒師可以把一升又一升的酒丟掉的重要原因。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e西班牙 Jerez de la Frontera\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\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甜酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003ePedro Ximenez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收成，於10公斤廂內儲存以防止變壞。在太陽底下21天，慢速脫水，令果糖集中。於美國橡木桶發酵，再陳年 3 個月。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e深沉琥珀色，清澈明亮，帶有甘酒感覺。香氣有如成熟葡萄、葡萄乾、已發酵李子，但沒有氧化和木材感覺。味道新鮮，如絲絨，融合得宜的酸度，令品嘗的經驗提升，有如\u003cspan lang=\"zh-TW\" class=\"short_text\" id=\"result_box\"\u003e\u003cspan\u003e紅棗、\u003c\/span\u003e\u003cspan\u003e無花果，\u003c\/span\u003e\u003cspan\u003e當然不可缺少的\u003c\/span\u003e\u003cspan\u003e葡萄乾\u003c\/span\u003e\u003cspan\u003e。這是以\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e葡萄乾汁來發酵成葡萄酒的典\u003c\/span\u003e\u003cspan\u003e範。\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eXimenez-Spinola is the only cellar in Spain and in the world specialises in grapes from the variety 'Pedro Ximenez'.\u003c\/p\u003e\n\u003cp\u003eSince 1729, this viticultures family had cleared three ingredients to make their sweet wines. They are 'time, patience and self-criticism'. Being the most important one the self criticism spirit which makes an oenologist capable to waste litres and litres of wine when he is not satisfied.\u003c\/p\u003e\n\u003cp\u003eThanks to this selective process, this company began to distil the wines that did not get the highest standard of quality and Ximenez-Spinola started its double identity as a producer of wines and spirits. Since then, that philosphy has been passed from generation to generation to lead on Jose Antonio Zarzana, follower of a modest company in quantity but big in quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDenomination:\u003cbr\u003e\u003c\/strong\u003eJerez de la Frontera, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eDessert Wine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePedro Ximenez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eHand harvested, stored in 10kg cases to prevent deterioration, The grapes must spend 21 days to expose to the sun, which dehydrates then slowly and gradually, concentrating the wine fructose characteristics of the strain.\u003c\/p\u003e\n\u003cp\u003eFermentation in American oak barrels then maintained 3 months in barrels.\u003c\/p\u003e\n\u003cp class=\"mg-lg\"\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eIntense amber colour, clean and bright , with glyceric notes. On the nose, ripe grape, raisins, prunes with fermentative memories , without oxidation and almost no wood.\u003c\/p\u003e\n\u003cp class=\"mg-lg\"\u003eThe taste is fresh with velvet entry; highly integrated acidity that makes easier the experience of tasting. Dates, figs and, of course, raisins. The paradigm of a fermented raisins juice.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2015","offer_id":41235045262,"sku":"ESD00009","price":360.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/px_vintage-1.jpg?v=1609674001"},{"product_id":"pedro-ximenez-muy-viejo","title":"Ximenez-Spinola PX Muy Viejo Solera 1918","description":"\u003cp\u003e\u003cstrong\u003e“源自我們長輩的傳承…”\u003c\/strong\u003e\u003cbr\u003e自從1918 年，這Solera 終於看見了曙光。 同一家族的四代人都致力於記錄這酒每一滴的陳年過程。 它已超越了一個產品本身，更是一種對連續性的希望。 一份世世代代繼續從父親傳承給兒子的工作。\u003c\/p\u003e\n\u003cp\u003eJosé Antonio Zarzana – 葡萄種植師\u003c\/p\u003e\n\u003ch2 class=\"mg-md tc-dark-gray\"\u003e\u003ci\u003e\u003cspan\u003e“The job of our elders…”\u003c\/span\u003e\u003c\/i\u003e\u003c\/h2\u003e\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cspan\u003e\u003cspan class=\"VIpgJd-yAWNEb-VIpgJd-fmcmS-sn54Q\"\u003eIt was 1918 when this Solera saw the light. Four generations of the same family have worked to keep track of the aging of every drop of this wine. More than a product in itself, it is a desire for continuity. A job inherited from father to son.\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJosé Antonio Zarzana – Viticulturist\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eXimenez-Spinola 是在西班牙唯一，也是全世界唯一專門以 Pedro Ximenez (PX) 葡萄釀酒的酒莊。\u003c\/p\u003e\n\u003cp\u003e自 1729 年，這個葡萄種植的家族，已通過了釀造成功甜酒的三大要求：時間、耐性和自我批判，而最重要的自我批判精神，是身為釀酒師可以把一升又一升的酒丟掉的重要原因。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e西班牙 Jerez de la Frontera\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e西班牙\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e甜酒 (Solera)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003ePedro Ximenez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收成，於10公斤箱內儲存以防止變壞。在太陽底下231天，慢速脫水，令果糖集中。於美國橡木桶陳年最少15年。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e深沉清楚\u003c\/span\u003e\u003cspan\u003e的\u003c\/span\u003e\u003cspan\u003e紅木色\u003c\/span\u003e\u003cspan\u003e。\u003c\/span\u003e\u003cspan\u003e香氣有\u003c\/span\u003e\u003cspan\u003e圓潤\u003c\/span\u003e\u003cspan\u003e和強烈的\u003c\/span\u003e\u003cspan class=\"\"\u003e葡萄乾、烘烤\u003c\/span\u003e\u003cspan\u003e咖啡、\u003c\/span\u003e\u003cspan\u003e黑朱古力\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e。\u003c\/span\u003e\u003cspan\u003e質地順滑，\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e葡萄乾和\u003c\/span\u003e\u003cspan\u003e無花果\u003cmeta charset=\"utf-8\"\u003e乾回甘\u003c\/span\u003e\u003cspan class=\"\"\u003e。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eXimenez-Spinola is the only cellar in Spain and in the world specialises in grapes from the variety 'Pedro Ximenez'.\u003c\/p\u003e\n\u003cp\u003eSince 1729, this viticultures family had cleared three ingredients to make their sweet wines. They are 'time, patience and self-criticism'. Being the most important one the self criticism spirit which makes an oenologist capable to waste litres and litres of wine when he is not satisfied.\u003c\/p\u003e\n\u003cp\u003eThanks to this selective process, this company began to distil the wines that did not get the highest standard of quality and Ximenez-Spinola started its double identity as a producer of wines and spirits. Since then, that philosphy has been passed from generation to generation to lead on Jose Antonio Zarzana, follower of a modest company in quantity but big in quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDenomination:\u003cbr\u003e\u003c\/strong\u003eJerez de la Frontera, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eSpain\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eDessert Wine (Solera)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePedro Ximenez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eHand harvested. Stored in 10kg cases to prevent deterioration, The grapes must spend 231 days to expose to the sun, which dehydrates then slowly and gradually, concentrating the wine fructose characteristics of the strain.\u003c\/p\u003e\n\u003cp\u003eAged at least 15 years in America oak casks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eIntense and clean mahogany colour, hints of iodine. In the glass, the legs reveal high level of fructose and natural glyceric content. On nose, round and intense raisin, notes of high roast coffee and dark chocolate. Smooth texture, dried raisin finish with hints of dried figs.\u003c\/p\u003e\n\u003ch5\u003eMusic Pairing:\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eEdward Elgar: \u003c\/span\u003e\u003cspan\u003eCello Concerto in E Minor, Op. 85: I. Adagio - Moderato \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCellist: Jacqueline du Pré \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eConductor: Daniel Barenboim\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eLondon Philharmonic Orchestra in 1967\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/UUgdbqt2ON0\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":16732306499,"sku":"ESD0013","price":1380.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2026-03-12T093713.974.png?v=1773279587"},{"product_id":"px-cosecha-2018","title":"Ximenez-Spinola PX Cosecha 2018 (500ml) (滴滴金黃)","description":"\u003cp\u003eXimenez-Spinola 是在西班牙唯一，也是全世界唯一專門以 Pedro Ximenez 葡萄釀酒的酒莊。\u003c\/p\u003e\n\u003cp\u003e“帶有法國橡木靈魂的水果精華…”\u003cbr\u003e在採收和壓榨中吸收乾淨成熟的水果香氣精華。隨著葡萄酒的陳釀，這些香氣通常會被取代成高複雜度、較低香氣和較少果味。但在此酒，保留了一切Pedro Ximénez甜酒隨陳年及橡木桶的影響而失去的元素。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙 Jerez de la Frontera\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e西班牙\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e甜酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e100% Pedro Ximénez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e人手收成，小心地放在“camadas”（葡萄藤之間的通道）地面上的食物墊上，在陰涼的時候，果皮可以積累酸度。於陽光暴露下使葡萄慢慢蒸發水分並濃縮天然果糖。每噸新鮮葡萄只能獲得300公斤的葡萄乾，隨後將這些葡萄裝箱運回酒莊。及後壓榨出200升的葡萄汁，使此酒的產量極低，成為酒莊典型的葡萄酒。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e此酒的最大不同之處在於：於沒有封蓋的法國橡木桶中發酵至13%酒精度，之後密封酒桶來減慢酒精轉化，意味著每一瓶都保留了同等的殘留糖份，同時密封有利於保留香氣和水果風味不會被氧化流失。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e建議享用溫度：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e7ºC - 12ºC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e強烈、清晰明亮的金色，保持天然葡萄汁的色調。從不同角度觀察，色調沒有邊緣或明顯差異。具有自然發酵所特有的緩慢掛杯。初段雖不至果乾程度，蜜桃、杏桃和成熟李子的香氣十分突出。梨和青蘋果經旋轉玻璃杯後被喚醒，法國橡木帶出極細微的杏仁味，平衡了其豐富的果味。從頭到尾的平衡口感，沒有帶任何酒精感，在後段可以嚐到葡萄的乾淨及微細分別。餘味悠長、美味、不沉重，極其宜人和富果味。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusic for enjoyment:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAutechre - Further\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/jvqSzRCLvEQ\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eXimenez-Spinola is the only cellar in Spain and in the world specialises in grapes from the variety 'Pedro Ximenez'.\u003c\/p\u003e\n\u003cp\u003e“Fruit essence with a French Oak soul...”\u003cbr\u003eDuring the harvest we breathe in clean and ripe fruit essences in our winepress. Normally, as the wine ages and oxidizes, these aromas give way to others of greater complexity and less olfactory and gustatory fruitiness. But in this wine we have preserved everything that a sweet Pedro Ximénez would have lost with the passage of time and the excessive contribution of Oak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eR\u003c\/strong\u003e\u003cstrong\u003eegion\u003c\/strong\u003e\u003cstrong\u003e:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eJerez de la Frontera, Spain\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eDessert Wine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e100% Pedro Ximénez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eDuring the harvest, the grapes are cut by hand and left carefully lying on the ground on food mats, not in the open field but in the “camadas” (streets between the vines), so that during the hours of shade, the skin can accumulate tartaric acidity. Exposure to the sun slowly and gradually dehydrates each grape, evaporating water and concentrating natural fructose.\u003cbr\u003eOnly 300 kilos of raisins are obtained for each ton of fresh grapes, but then the grapes have to be transported back to the winery in boxes, which is equivalent to the work of a double harvest. Once the grapes arrive at the winery, they are pressed and only 200 litres of must are obtained for each ton of fresh grapes, which ends up giving this wine an extremely low final yield, typical of the sweet wines of this House.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003eThe great difference in the elaboration of this wine is taking the fermentation to 13% of alcohol in French oak barrels with the cap open and slowing down the alcoholic conversion process by covering the barrel without leaving an air chamber, which means that all the wine retains the same residual glucose, and at the same time this hermetic closure favours the preservation of aromas and fruit flavours without the possibility of oxidation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIdeal serving temperature:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e7ºC - 12ºC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cu\u003eVISUAL:\u003c\/u\u003e Intense, clean and bright gold, not rusty or cloudy and maintaining the tones of a natural grape juice. There are no edges or noticeable differences in the tonality of the glass from the different angles of observation of the catavinos. It does have a glyceric tear typical of its natural fermentation.\u003cbr\u003e\u003cu\u003eNOSE:\u003c\/u\u003e In a still glass, the aromas of fleshy fruit stand out: peach, apricot and ripe plum but not raisined yet. When the glass is rotated, the pear and the green apple are awakened, with no more than a slight hint of bitter almond given by the French oak wood, which balances the exuberant profusion of its fruity manifestation.\u003cbr\u003e\u003cu\u003eTASTE:\u003c\/u\u003e Truly balanced from start to finish, with no alcohol perception of any kind and almost tasting the different nuances of the fruit that are enhanced in the back of the palate, which is completely clean thanks to the remarkable acidity achieved with the partial soleo in the “litters”. The aftertaste is long, delicious, not heavy, but extremely pleasant and fruity.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":31205400707121,"sku":"ESD0012","price":320.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/ghostfestival_1.png?v=1757060128"},{"product_id":"px-delicado-2023","title":"Ximenez-Spinola Delicado 2023 (500ml)","description":"\u003cp\u003eXimenez-Spinola 是在西班牙唯一，也是全世界唯一專門以 Pedro Ximenez 葡萄釀酒的酒莊。\u003c\/p\u003e\n\u003cp\u003e“帶有法國橡木靈魂的水果精華…”\u003cbr\u003e在採收時洋溢着成熟葡萄的純淨香氣。通常隨著葡萄酒的陳釀和氧化，這些香氣通常會轉化成複雜度高、較少果香的風味。但這甜酒不會受年月或過多橡木桶的影響，完全保留了Pedro Ximénez的神髓。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙 Jerez de la Frontera\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e西班牙\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e甜酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e100% Pedro Ximénez\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e酒精度：\u003c\/strong\u003e\u003cbr\u003e13%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e人手收成，小心地放在地上的食物墊上。在陰涼的時候，果皮可以積累酸度。於陽光日曬時，可以使葡萄慢慢蒸發水分並濃縮天然果糖。每噸新鮮葡萄只能獲得300公斤的葡萄乾，隨後將這些葡萄裝箱運回酒莊。經壓榨後，只得出200升的葡萄汁，所以此酒產量極低。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e此酒的最大不同之處在於：於沒有封蓋的法國橡木桶中發酵至13%酒精度，之後密封酒桶來減慢酒精轉化。意味著每瓶都保留了同等的殘糖，密封亦有利於保留香氣和水果風味，減慢氧化帶來的影響。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e建議享用溫度：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e7ºC - 12ºC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e強烈、清晰明亮的金色，保持天然葡萄汁的色調。從不同角度觀察，色調沒有邊緣或明顯差異。\u003cbr\u003e具有自然發酵所特有的緩慢掛杯，初段雖不至果乾程度，蜜桃、杏桃和成熟李子的香氣十分突出。梨和青蘋果經轉杯後被喚醒，法國橡木帶出極細微的杏仁味，平衡了其豐富的果味。從頭到尾的平衡口感，沒有帶任何酒精感，在後段可以嚐到葡萄的乾淨及微細分別。餘味悠長、美味、不沉重，極其宜人和富果味。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusic for enjoyment:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAutechre - Further\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/jvqSzRCLvEQ\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eXimenez-Spinola is the only cellar in Spain and in the world specializes in the variety of 'Pedro Ximenez'.\u003c\/p\u003e\n\u003cp\u003e“Fruit essence with a French Oak soul...”\u003cbr\u003eDuring the harvest we breathe in clean and ripe fruit essences in our winepress. Normally, as the wine ages and oxidizes, these aromas give way to others of greater complexity and less olfactory and gustatory fruitiness. But in this wine we have preserved everything that a sweet Pedro Ximénez would have lost with the passage of time and the excessive contribution of Oak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eR\u003c\/strong\u003e\u003cstrong\u003eegion\u003c\/strong\u003e\u003cstrong\u003e:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eJerez de la Frontera, Spain\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eDessert Wine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e100% Pedro Ximénez\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e\u003cbr\u003e13 %\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eDuring the harvest, the grapes are cut by hand and left carefully lying on the ground on food mats, not in the open field but in the “camadas” (streets between the vines), so that during the hours of shade, the skin can accumulate tartaric acidity. Exposure to the sun slowly and gradually dehydrates each grape, evaporating water and concentrating natural fructose.\u003cbr\u003eOnly 300 kilos of raisins are obtained for each ton of fresh grapes, but then the grapes have to be transported back to the winery in boxes, which is equivalent to the work of a double harvest. Once the grapes arrive at the winery, they are pressed and only 200 litres of must are obtained for each ton of fresh grapes, which ends up giving this wine an extremely low final yield, typical of the sweet wines of this House.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003eThe great difference in the elaboration of this wine is taking the fermentation to 13% of alcohol in French oak barrels with the cap open and slowing down the alcoholic conversion process by covering the barrel without leaving an air chamber, which means that all the wine retains the same residual glucose, and at the same time this hermetic closure favours the preservation of aromas and fruit flavours without the possibility of oxidation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIdeal serving temperature:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e7ºC - 12ºC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cu\u003eVISUAL\u003c\/u\u003e: Clean and bright gold, \u003cspan\u003enothing oxidized or cloudy,\u003c\/span\u003e and maintaining the tones of natural grape juice. There are no edges or noticeable differences in tone of the glass from the different angles of the catavino. It does have a glyceric tears typical of its natural fermentation.\u003cbr\u003e\u003cbr\u003e\u003cu\u003eNOSE\u003c\/u\u003e: In a still glass, the aromas of fleshy fruit stand out: peach, apricot and ripe but not raisined plum. When the glass is rotated, the pear and the green apple awakened, with no more than a slight hint of bitter almond given by the French oak wood, which balances the exuberant profusion of its fruity manifestation.\u003cbr\u003e\u003cbr\u003e\u003cu\u003eTASTE\u003c\/u\u003e: Truly balanced from start to finish, with no alcohol perception of any kind and almost tasting the different nuances of the fruit that are enhanced in the back of the palate, which is completely clean thanks to the remarkable acidity achieved with the partial soleo in the “litters”. The aftertaste is long, delicious, not heavy, but extremely pleasant and fruity.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":45325971620096,"sku":"ESD0017","price":320.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/48814784-7c62-4382-93c6-346e4df28168.png?v=1717486324"}],"url":"https:\/\/sens.com.hk\/collections\/sherries\/has-music-video.oembed","provider":"SENS","version":"1.0","type":"link"}