Chateau Tanunda Matthews Road Cabernet Sauvignon 2014


Chateau Tanunda成立於1890年,是澳洲現存最大及最古老的酒窖古堡,目前已被註冊為澳洲文物遺產。Chateau Tanunda不但擁有部分Barossa Valley最早期的葡萄田,同時也是該產區最早的酒莊。但後來由於保養不善,曾一度衰落。直至1998年的一個早上,Chateau Tanunda終於遇見他的伯樂。祖先在19世紀已在南非種植葡萄,熱愛葡萄酒的商人John Geber某天騎單車經過於此,便被宏偉而富有潛力的巴伐利亞式古堡吸引,令他第二天就決定買入這所一直乏人問津的古堡。經過多年時間,John Geber成功把曾經破落不堪的古堡起死回生,重拾昔日光輝。Chateau Tanunda揉合傳統工藝與現代科技,以最少的人工干預釀酒,讓葡萄現它們真正性格,並釀出具獨特風格的手工佳釀。

Chateau Tanunda, established in 1890, is the largest and oldest wine Chateau in Australia. It is also a designated monument in Australia’s Register of State Heritage. The Bavarian-style Chateau is the site of some of the first vines planted in the Barossa as well as the Valley’s first winery. But with the poor maintenance, the chateau fell into decay. Untill one morning in 1998, the chateau finally met its new owner. A wine enthusiast and successful businessman whose ancestors planted grapes in South Africa in 19th Century, John Gaber, who was on his morning bike ride that day, was fascinated with the magnificent Chateau with high potentials of making good wines. On the very next day, he made an immediate decision to buy the Chateau which had been waiting for a potential buyer for a long time. After years of efforts, John successfully revived the once decayed Chateau and let it thrive again. Chateau Tanunda handcrafts their wines by combining traditional method and modern technology, with minimal intervention to allow the true character of grapes to express themselves, making bottles of characteristic wines.


Chateau Tanunda推出的Mathew’s Road Single Vineyard系列,葡萄來自Barossa Valley中的Eden Valley次產區。該地區的葡萄田種植於高海拔,氣候較為清涼。



Cabernet Sauvignon

葡萄經過除梗,但沒有壓碎,連皮放置在發酵槽內7日。其後在攝氏22-24度下發酵12日,每日由人手攪拌兩次。然後再經籃壓法(Basket press)壓榨,以柔和單寧結構,及突出來自於較清涼氣候,黑色水果的典型果香。酒液會放置於法國及美國橡木桶內16個月直至裝瓶。


Fruit for the Mathew’s Road Single Vineyard series comes from Chateau Tanunda’s cool climate, high altitude vineyard at the heart of the Barossa’s Eden Valley sub-region.

Country of Origin:


Grape Varieties:
Cabernet Sauvignon

The grapes were destemmed, but not crushed, and spent seven days on their skins in open fermenters. They were then fermented at 22-24C over 12 days with gentle hand-plunging twice daily. They were then carefully basket-pressed for a softer tannin structure, and more pronounced dark fruit characters typical of its cool climate origins. The wine then spent 16 months maturing in French and American oak prior to bottling.

Tasting Notes:
Juicy and well-appointed with ripe raspberry, blackcurrant, some mint and coconut. Medium to full bodied, juicy red and black berries, just off sweet, toasty oak in the background, some fleshy tannin and pretty decent length.


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