Clos de Trias Blanc 2010


Clos de Trias 酒莊是一個全新冒險,它於 2007 年收成那幾天誕生。莊主集合三 年資料搜集、加上他在加州共 14 年的釀酒經驗,結合了多元文化和熱情,由五個人的年輕家庭,加上幾個瘋了的投資者,和來自父母和家人的堅定支持。


AOC Ventoux


82% Grenache Blanc, 18% Clairette

大約 10 至 12 小時浸皮,沒有加入酵母,也沒有二氧化硫,不控制發酵溫度。基本發酵長達12個月才完成。首先,部分葡萄汁於700L木桶發酵,然後放置於大缸內。8 個月後,兩批果汁會和酒渣集合一起再進行發酵和陳年。

豐富、有結構的口感,帶點來自Grenache Blanc的蜜蜂蠟質,而Clairette 給予平衡的酸度和礦物的收結。味道是多層次的蠔殼、榲桲和綠杏仁。

A new venture on an ancient homestead, Clos de Trias was born just a few days before harvest 2007. It was the culmination of a 3 year search; 14 vintages of winemaking in California; a marriage mixing cultures and passions; a young family of 5; a few of ‘crazy’ investors; the steadfast support of a winemaker’s parents and family.

AOC Ventoux

Country of Origin:
Bordeaux, France

Grape Varieties:
82% Grenache Blanc, 18% Clairette

Some time on skins (about 10 to 12 hours), no yeast added, normally no SO2, no control of the fermentation temperature. Primary fermentation took 12 months to finish. Initially, some of the juice fermented in a 700L barrel and the rest in tank. After 8 months, the two where combined, with lees, into one tank for the rest of the fermentation and ageing.

Tasting Notes:
Rich, textured mouthfeel with a bit of beeswax fat from the Grenache Blanc and balanced acidity and minerality  on the finish from the Clairette. Complex flavours of oyster shell, quince, and green almond.

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