Cloudy Bay Pinot Noir 2013 / 2015

NZR000007

成立於1985年Cloudy Bay 葡萄園位於新西蘭南島北端,坐落在 Marlborough 的 Wairau Valley這獨特和清涼的葡萄酒產區,坐擁海洋氣候,擁有比新西蘭任何地方更長的日照時間Cloudy Bay 的葡萄園位於 Wairau Valley 黃金地段,與5個葡萄種植者已簽訂長期供應協議葡萄園種植的主要品種有 Sauvignon Blanc、Chardonnay 和 Pinot Noir,亦有少量Gewurztraminer、Riesling、Pinot Gris
酒莊的名字 Cloudy Bay 來自 Wairau Valley 東面盡頭的海灣,在 1770 年由
庫克船長在他新西蘭時命名的。

產區:
新西蘭 Marlborough

產地:
新西蘭

葡萄品種:
Pinot Noir

釀造:
所有葡萄經過除梗,再運進小型開頂不鏽鋼缸,冷浸漬數天後,自然存在的酵母令發酵開始,最高溫度為 32 度。發酵蓋會被下壓,以保障輕柔和完整的單寧、顏色和味道萃取。與葡萄皮一起約三星期後,每批酒都會轉送到法國橡木桶,約40%新桶,進行12個月陳年。

品酒筆記:

此2013年分酒帶有吸引人的煙燻李子和黑櫻桃香氣,也有熟香料和皮革。口感軟滑,單寧略帶灰質感覺,帶起整個結構。收結味道豐富,久久不散。


Established in 1985, Cloudy Bay Vineyards is situated in the Wairau Valley in Marlborough at the northern end of New Zealand’s South Island. This unique and cool wine region enjoys a maritime climate with the longest hours of sunshine of any place in New Zealand. Cloudy Bay has estate vineyards located at prime sites within the Wairau Valley, and long-term supply agreements with five Wairau Valley growers. The main varieties grown are Sauvignon Blanc, Chardonnay, and Pinot Noir with lesser quantities of Gewurztraminer, Riesling, and Pinot Gris.

The winery takes its name from the bay at the eastern extremity of the Wairau Valley, which was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770.

Region:
Marlborough, New Zealand

Country of Origin:
New Zealand

Grape Variety:
Pinot Noir

Vinification:
All fruit was de-stemmed into our small open top stainless steel tanks and, after a cold soak of several days, the fermentation commenced with naturally occurring yeast and at a maximum temperature of 32 C. Caps were plunged during fermentation to ensure gentle and complete extraction of tannins, colour and flavours. Following three weeks on skins, each batch was transferred into French oak barrels, approximately 40% new, for 12 months of maturation.

Tasting Notes:

With an inviting, smokey nose of plum and black cherries, this Pinot Noir 2013 has overtones of baking spices and leather. A soft palate entry supplemented by chalky tannins builds structure towards an intense, brooding finish.



Related Items