BUR00038
HK$398.00 HK$480.00
這瓶限量2010年開始認真地讓你見識見識，超過10年保加利亞Syrah澎湃的威力！
Only 22 Barrels produced per year in 1.8 Ha vineyard. (Aprox: 2500 bottles)
產量極低，葡萄園只有1.8公頃，每年只釀製22桶。(約2500支)
感謝酒友支持，2022年11月獲得 WineNow 酒經雜誌極好評價
"好飲到瞳孔劇震 … 不經意成為本年度最大驚喜之一！... 這低調名星酒在全球應該都存貨不多，如果見到，budget又允許，建議可買..."
由法國名莊莊主 Stephan Von Neipperg 伯爵創立（旗下包括 Saint-Émilion 的 Château Canon la Gaffelière 「加菲貓」等），Bessa Valley 位於保加利亞 Rhodope 山谷，風土媲美 Saint-Emilion。葡萄以人手採收、法國橡木桶陳年，釀造出結構嚴謹、性價比極高的 Bordeaux Blend。
酒莊榮獲 Golden Cellar of Bulgaria，並登陸英國 Harrods 等高級百貨，獲國際認同。
Bessa Valley 的釀酒師，延續 2,500 年前當地人的靈感，受河谷風土啟發而造酒。他們尊重大自然、人物、葡萄樹與果實，不追趕時間，只追求和諧與真實，讓葡萄酒一年比一年更好。
產地：
保加利亞
產區：
Thracian Lowlands
種類：
紅葡萄酒
葡萄品種：
100% Syrah
酒精度：
14.5%
容量：
750毫升
釀造：
葡萄經過嚴格揀選與人手採收，發酵過程以低溫冷浸漬控制顏色與萃取，酒精發酵則在 26-28ºC 進行，確保平衡與結構。完成乳酸發酵後，葡萄酒在 100% 新法國橡木桶中陳年 18 個月。
品酒筆記：
香氣帶有烘烤麵包、石塊、木和香料，深遂黑果香，無縫飽滿的酒體，單寧緊緻有結構，收結順滑和持久，有令人不斷想追著飲的衝動。
Enira is the wine made in Bessa Valley
Founded by Count Stephan Von Neipperg, owner of renowned French estates such as Château Canon la Gaffelière, Bessa Valley lies in Bulgaria’s Rhodope Mountains, boasting a terroir that rivals Saint-Émilion. Grapes are hand‑harvested and aged in French oak barrels to craft Bordeaux blends of structure and value.
Awarded the Golden Cellar of Bulgaria, the estate is internationally recognized, with presence in prestigious retailers including Harrods.
Inspired by this valley as much as the Bessians were 2,500 years ago, the winemakers of Bessa Valley see themselves as the new Bessians. Destiny has brought them to grow the vines of the Valley and craft great wines from their fruit, year after year. Everything is carried out with the greatest respect for nature, the people, the vines, and their fruit. There is no hurry, and the harmony is never lost.
Country of Origin:
Bulgaria
Appellation:
Thracian Lowlands
Type:
Red/Rouge (Still)
Grape Variety:
Syrah 100 %
Vinification:
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 14 - 16ºC to achieve desire color 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 or pigeage are done in order to conduct slowly extraction from grapes substances and achieve balance in wine.The hot maceration 28- 30ºC with marcs followed from 8 to 10 days in concrete tanks 10 m?-thermoregulated. Malolactic fermentation continues in oak barrels, then ageing at least 18 months in oak barrels.
Tasting Notes:
Nose: toasted bread, basalt, woody, deep dark fruit and spicy
Mouth: Full-bodied and textural
Tannins: Structured
Aftertaste: Smooth and lengthy finish
