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 2007 1.5L (RP: 86-88)

BUR00035

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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,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:
66% Merlot, 14% Syrah, 14% Petit Verdot, 6% Cabernet Sauvignon

釀造:
葡萄由人手採摘,經精心挑選。整串葡萄在16°C浸漬5-8天,於設有溫度調控的混凝土缸中發酵,然後轉移至橡木桶進行蘋果乳酸發酵,陳釀約16-18個月。

品酒筆記:
(Robert Parker's rating: 85-88 points)
以橡木香開始,結尾因單寧而特別濃郁誘人。味道溫和、細緻、高雅,很難令人不喜歡。接觸空氣後依然芬芳怡人,由始至終都非常吸引。

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

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:
66% Merlot, 14% Syrah, 14% Petit Verdot, 6% Cabernet Sauvignon

Winemaking:
The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16 C. Alcohol fermentation followed by maceration in thermoregulated concrete tanks. Malolactic fermentation continues in oak barrels, then ageing for about 16-18 months in oak barrels.

Tasting notes:
(Robert Parker's rating: 85-88 points)
On opening, the aromatics are oak-derived, and the finish is gripping and intense due to the tannins. The mid-palate remains rather modest, but the wine has an elegant and classy feel, and it is hard to dislike. It remained persistent with aeration and it remained attractive from start to finish.