Calmel & Joseph Les Cuvee Rares Les Arques Minervois 2011

FRR00507A

Vintage

卡莫&喬森成立於1995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-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-魯西榮產區的各家族式酒莊。酒莊創始人之一的勞倫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。
兩位公司創始人,勞倫卡莫與傑洛喬森對朗格多克-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-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。

產區保護條例:
南法 AOP Minervois

產地:
法國

葡萄品種:
Syrah 80% , Grenache 20%

釀造:
葡萄田間由釀酒師直接品嘗後篩選所需葡萄全手工採摘,田間人工首次篩選後窖內全手工篩選再經去梗處理100%原生酵母發酵傳統發酵工藝釀造。1000升小型混凝土酒桶分片田釀造最初為100%西拉發酵(2500公斤葡萄)每天踩皮工藝處理發酵中途加入500公斤采自高地山坡的Grenache。5星期25攝氏度恆溫浸漬發酵

陳年:
橡木桶內蘋果酸-乳酸二次發酵
年產量8個橡木桶
20個月酒橡木桶陳釀(不同年份,不同燒制
2013829日裝瓶後進行窖藏

品酒筆記:
此酒深紫紅色,深色光暈。酒款香氣突出且細膩度極佳。初級酒香以酒釀車厘子的香氣為主。隨之向森林落葉的氣息漸變。緊接著是森林的氣息,雨後的泥土滲著落葉的氣息,伴隨著黑巧克力誘人的香氣。
初入口腔,酒體清新俐落,西拉葡萄的辛香撲鼻而來;後味略帶松露的香氣。 這款酒單甯豐富,厚重卻不乏細膩;回味悠長,礦物感突出。橡木陳釀帶來的香草味道隨著醒酒的節奏而漸行漸遠。這款酒均衡感非常好,口感高雅圓潤,不難判斷 其不凡的陳年能力。飲用前,若條件允許,最好用醒酒器醒酒,以激發其潛能。搭配肉類,含汁水的菜肴以及陳年乳酪效果更佳。

 

Founded in 1995, Calmel & 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.

Appellation:
AOP Minervois, Southern France

Country of Origin:
France

Grape Varieties:

Syrah 80%, Grenache 20%

Vinification:
After selecting the fruit in the vineyard, the boxes were emptied by hand into a destemmer, in order to ferment our 2500 kg of Syrah grapes in a small container. After letting them macerate for a few days we started the alcoholic fermentation and daily punching down. The wine was too hard and lacked complexity, so we decided to add 500 kg of Grenache, selected from the higher slopes; this was introduced midway during the fermentation to give more fruit character and roundness. After five weeks, the press wine was blended with the free run juice after racking, to enhance the tannic structure. After a week of racking to take off the gross lees, we transferred the wine into barrels of different toast and age.

Ageing:
Eight barrels in total. Malolactic fermentation happened in spring 2012. After 20 months of ageing, our wine had acquired the desired complexity. We bottled it on August 29, 2013 and let it finish its ageing in bottle.

Tasting Notes:
An attractive, deep purple-red robe. The nose opens on notes of kirsch cherry, evolving into forest floor and dark chocolate aromas. On the palate this wine is clean and bright, with powerful yet silky tannins. Notes of spicy Syrah and a hint of truffle, and a long finish characterised by a stony, mineral profile (think struck matches and gunflint). The vanilla notes of barrel ageing soften with aeration; the balance and structure suggest that this wine has potential to develop over many years. It will benefit from carafing to reveal all its nuances; match it with meat and dishes cooked in sauce, and aged cheese.

 



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