根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

Domaine Bessa Valley Enira Reserva 2010 (RP:91) / 2014

BUR00037

Vintage

在頂尖與具代表性之間取得了完美的平衡,誠意獻上Reserva! 

Bessa Valley的釀酒師,和2,500年前的當地人一樣,受這個河谷地啟發而開始造酒。命運把他們帶到這個地方,然後利用當地的葡萄出產一年比一年好的葡萄酒。所有工序按最尊重大自然、人物、葡萄樹和果實的方法釀造,他們不用追趕時間,也不會忘掉和諧感覺。

產地:
保加利亞

產區:
Thracian Lowlands

種類:
紅葡萄酒

葡萄品種:
2010 vintage: Merlot 55%, Syrah 35%, Petit Verdot 10%

RP:91

感性而優雅,這款完美平衡的 Reserva 擁有和諧的所有元素,同時仍設法展現出對餘韻和揮之不去的香味。 一個小時左右的醒酒後,更多的力量變得明顯。 新鮮而且冾到好處,它至少應該在整個十年也繼續好喝。 它非常迷人,而且價格非常好,再次出現在貝薩谷的優秀陣容中。


2014 vintage: Merlot 36%, Syrah 39%, Cabernet Sauvignon 3%, Petit Verdot 22%

RP:88

Old school organic Way of fertilizing the Syrah plot of the Bessa vineyard

Average yield:
45 hl/ha

釀造:
所有葡萄由人手採摘,然後於揀選桌上篩選。整個顆粒在攝氏16度冷浸漬5至8天。加入精心挑選的酵母後進行酒精發酵,溫度保持攝26至28度,發酵8至10天,以達到 3-4g/l 的餘糖,然後再於10m溫度控制混凝土缸進行5至8天的浸漬。於橡木桶進行蘋果酸-乳酸二次發酵,再陳年16至18個月

橡木桶陳年: 40%法國新桶 50%法國一年桶10%法國兩年桶

品酒筆記:

Vintage 2010 (RP:91):
感覺優雅,這支平衡得極好的Reserva有齊所有達致和諧的要素,同時展現了完美的收結及悠長餘韻。開瓶後一小時,更為強而有力。新鮮而已適合飲用,於未來十年仍然適飲。

Vintage 2014: (RP:88)
香氣極為集中,悠長,當中混和了豐富果實與橡木桶的香氣。入口有力而複雜。絲滑而溫暖,單寧有如木的質感,結構良好,餘韻悠長。

Enira is the wine made in Bessa Valley

“Our wine is for pleasure – we serve it before dinner and during dinner. I’ve chosen Bulgaria because of the magnificent terroir. With Enira we revive the image of the Bulgarian wines worldwide. I can’t find competitive wine internationally like Enira.

Count Stephan von Neipperg (Owner of Ch. Canon la Gaffeliere (Saint-Emilion Premier Grand Cru Classe B), La Mondotte)

 

Country of Origin:
Bulgaria

Region:
Thracian Lowlands

Type:
Red/Rouge (Still)

Varieties:
2010 vintage: Merlot 55%, Syrah 35%, Petit Verdot 10%
2014 vintage: Merlot 36%, Syrah 39%, Cabernet Sauvignon 3%, Petit Verdot 22%

Average yield:
45 hl/ha

Winemaking:
First selection is performed on the vineyard and only good full mature grapes are hand-picked, then carefully selected again on sorting tables. The philosophy is to ferment only good quality of grapes. The tanks are filled by gravity without crush the grapes. Cold maceration of whole berries is performed from 5 to 8 days at 12 – 14ºC to achieve desire colour and fruit extraction. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28ºC during 8-10 days, in order to reach 3-4 g/l residual sugar. The regularly pump over and pigeage are done in order to conduct slowly extraction from grapes substances and achieve balance in wine. The hot maceration 28- 30⁰C with marcs followed from 10 to 15 days in 10 m³ thermoregulated concrete tanks. Malolactic fermentation continues in tanks and oak barrels, then ageing for about 18 months in oak barrels.

Barrels: 40% new oak / 50% one-years old/10% in two years old  French oak medium and medium + toasted

Tasting notes:

Vintage 2010 (RP:91):
Sensual and elegant, this beautifully balanced Reserva has all of its elements in harmony while still managing to demonstrate nice grip on the finish and lingering flavors. More power becomes evident with an hour or so of aeration. Fresh and in a very good place just now, it should continue to drink well throughout the decade, at the least. It is quite the charmer, and the price is very nice, yet again in this fine lineup from Bessa Valley. By a small margin, it is probably my favorite of the Reservas, but admittedly it was pretty close.

Vintage 2014:
Nose is intensive, lasting and engaging with complex combination of fruit nuances and delicate oak. Mouth is powerful and complex. The taste impresses with its velvet softness and warmth. Woody tannins, very well structured. Excellent aftertaste.

Bettane Desseauve Le Grand Tasting Wine Awards 2018 Bronze Medal