西班牙侍酒師冠軍 Enric Soler 於 2003 年由祖父得到在 Penedès 的一片小土地後，便拼命研究如何把那裡的 Xarel.lo 提升成為全世界最高水平。同時他亦致力令他的白酒成為 Catalonia 最優質的。在極有天份的釀酒師 Esther Nin 幫助下，葡萄田開始有機及生物動力耕作，2006 年的白酒獲得一致好評，而由 2007 年開始經常被搶購一空。
產地：
西班牙
種類：
白葡萄酒
葡萄品種：
100% Xarel·lo
酒精度：
12.5%
容量：
750毫升
耕作：
100% 有機耕作
品酒筆記：
(Robert Parker's rating: 93 points)
2014 年的 Espenyalluchs 是 2011 年在 0.98 公頃土地上所種植的 Xarello，其土地有豐富的粘土和石質； 遵循生物動力學原理進行有機耕殖。 在第三和第四次發酵使用 300L 的Burgundy酒桶，陳釀 8 個月。 木桶的影響相當輕微，主要的香氣是白花、茴香和大茴，混合得非常和諧。 口感活潑，表現出極佳的能量和乾淨，專注的口味，更有一種潛藏的礦物感，非常令人喜歡。 於 2015 年 5 月入樽出產 1,280 瓶。
After acquiring a small plot of land from his grandfather in 2003, the Spanish champion sommelier Enric Soler endeavored to transform the local Xarel.lo grape to produce the best wine in the world, he also worked hard to make his white wine the best in Catalonia. Under highly talented winemaker Esther Nin’s assistance, organic and biodynamic agriculture is adopted. The 2006 white wines were a huge blast to the market, and from 2007 onwards, their wines are always the most sought after and easily be sold out.
Origin:
Vinya dels Taus
Country of Origin:
Spain
Type:
White/Blanc (Still)
Grape Variety:
100% Xarel· lo
Alcohol Content:
12.5%
Volume:
750mL
Cultivation:
100% organic farming
Tasting Note:
(Robert Parker's rating: 93 points)
The 2014 Espenyalluchs is Xarello from a single 0.98-hectare plot planted in 2011 on a slope that is rich in clay and very stony; it is farmed organically following biodynamic principles. The must fermented in third and fourth use 300-liter Burgundy barrels where the wine matured for eight months. The effect of the barrels is quite light, and the dominant aromas are those of white flowers, fennel and aniseed, all of it intermixed quite harmoniously. The palate is vivacious, showing great energy and clean, focused flavors. There is an underlying minerality here that I like very much. 1,280 bottles were filled in May 2015.
