Jeanne Gaillard Viognier 2013

FRW00072

 關於 Jeanne Gaillard

當Jeanne還是孩童時,有一天她被懲罰要到葡萄園工作。這次經驗引發了她對葡萄酒的熱情,後來她於Beaune修讀銷售和葡萄種植,再於法國及 外地工作。她分別獲布根地一酒村,和美國加州一所酒莊聘用。2008年當她24歲時,她於 Crozes-Hermitage 買入5公頃土地,和在 Collines Rhodaniennes 買入8公頃土地。

面積:
0.4公頃

區域:
Ternay (Rhône) and Marsaz (Drôme)

產地:
法國

葡萄品種:
100% Viognier

土壤:
由位於Ternay面向西南的斜坡和Drôme的平原。帶酸的土壤主要由可以吸收熱力的大石塊組成,對葡萄的成熟有貢獻。這些年輕葡萄樹能保留它們的礦物特質,同時表達到豐富白花、桃子和杏脯的香氣和味道。

釀造:
部分由人手收成,部分則由機器收成。健康和成熟得恰到好處的葡萄會被揀出。酒精發酵於木桶內進行,溫度操控於15 至 18°C。蘋果酸-乳酸二次發酵於木桶內進行。葡萄以和產區保護條例中訂明的方法釀製:一定要於木桶發酵和一定要在低溫(最低16°C和最高18°C)。 避免了所有氧化的可能,讓Viognier能盡情發揮其特性。

陳年:
於Allier和Nevers的橡木桶7至8個月,10%新木桶。每星期酒渣攪拌一次,那些酒渣是在陳年時頻密攪拌。這技術能引發由風土影響,Viognier本身自然和豐腴的特質

品酒筆記:
豐腴、芳香、新鮮。


 

About Jeanne Gaillard

One day when she was a child, Jeanne was punished and as a result, was obliged to go work in the vineyard. This experience triggered a passion for wine! Later on, she would end up studying Sales, as well as Winegrowing in Beaune, and gain work experience in France and abroad. She was first employed by an estate in Burgundy and then by a winery in California. In 2008, when she was 24 years old, she acquired 5 hectares within the Crozes-Hermitage growing area and 8 hectares within the Collines Rhodaniennes production zone.

Surface area:
0.4 hectare

Districts:
Ternay (Rhône) and Marsaz (Drôme)

Country of Origin:
France

Grape varieties:
100% Viognier

Soils:
Made from slopes facing south-west in Ternay and the plains of the Drôme. The acid soil is made up of big round pebbles that absorb heat thereby contributing to the good maturity of the berries. These young vines

maintain their mineral qualities all the while expressing a rich aromatic palate of white flowers and of fruit (peach and apricot).

Winemaking:
Partly handpicked and partly machine harvested. Sorting of the healthy and the well-ripened grapes. Alcoholic fermentation in barrels with temperature control between 15 and 18°C. Malolactic fermentation in barrels. The grapes are vinified using the same techniques as appellation wines: the must ferments in barrels at a low temperature (between 16°C minimum and 18°C maximum). Any risk of oxidation is avoided to allow the Viognier grapes to fully express themselves.

Ageing:
7 to 8 months in fine oak from Allier and Nevers. 10 % new oak. Lee stirring once a week. The lees are conserved during maturing and frequently stirred. This technique develops the natural fleshy and unctuous characteristics of Viognier associated with this terroir.

Tasting Notes:
Unctuous, aromatic and fresh.



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