根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

Domaine Bessa Valley Enira 2015

BUR00049A

Vintage


A great match with Hong Kong style char siu barbecue pork. (Photo credit: Mott 32, Time Out Magazine: https://www.timeout.com/hong-kong/restaurants/mott-32 )

Bessa Valley的釀酒師,和2,500年前的當地人一樣,受這個河谷地啟發而開始造酒。命運把他們帶到這個地方,然後利用當地的葡萄出產一年比一年好的葡萄酒。所有工序按最尊重大自然、人物、葡萄樹和果實的方法釀造,他們不用追趕時間,也不會忘掉和諧感覺。

產地:
保加利亞

產區:
Thracian Lowlands

種類:
紅葡萄酒

葡萄品種:
(2015) Merlot 52%, Syrah 26%, Petit Verdot 14%, Cabernet Sauvignon 8%

陳年:
60 % two- years old/40 % three years old French oak

Average yield :
45  hl/ha

品酒筆記
(2014) 有著亮麗的石榴紅色。香氣深刻,複雜而強而有力。猶如香水般的乾果香氣,皮革,煙燻及雲呢拿氣味。獨一無二的味道,加上來自於法國橡木桶陳年,一流的結構,柔順的單寧。此酒非常平衡而餘韻悠長而深刻。

 

 

Enira is the wine made in Bessa Valley

We, the wine-makers from Bessa Valley, are inspired by this place as much as the Bessians were 2500 years ago. Now we are the Bessians! It is our destiny to grow the vines of the Valley and make great wine from their fruit year after year. Everything is done with the greatest respect for the nature, the people, the vines and its fruit. We are not in a hurry. We are not losing the harmony.

Country of Origin:
Bulgaria

Appellation:
Thracian Lowlands

Type:
Red/Rouge (Still)

Grape Varieties:
(2015) Merlot 52%, Syrah 26%, Petit Verdot 14%, Cabernet Sauvignon 8%

Average yield :
45  hl/ha

Winemaking:
First selection is performed on the vineyard and only good full mature grapes are hand-picked, then carefully selected again on sorting tables. The philosophy is to ferment only good quality of grapes. The tanks are filled by gravity without crush the fruit. Cold maceration of whole berries is performed from 5 to 8 days at 12-14 ºC. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ºC during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 8 to 14 days in concrete tanks 10 m³-thermoregulated. Malolactic fermentation continues in tanks, then ageing about 12 months in oak barrels. 

Barrels :
60 % two- years old/40 % three years old French oak

Tasting Notes:
(2015) This wine shows a deep purple colour. The nose explodes with vanilla and menthol aromas, followed by strong blackberry and raspberry nuances. The mouth is starting with a round attack, followed by some structured woody tannins and a red fruits in the middle. This wine is ending with an amazing balance between its 12-month wood ageing and the perfect ripeness of its harvested grapes.