BUR00038
HK$398.00 HK$580.00
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..."
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
Syrah 100 %
釀造：
第一層次揀選在葡萄園內進行，只有優質而完好的葡萄才由人手摘下，再於篩選桌上再揀選。發酵缸在地心吸力作用下填滿沒有輾壓的葡萄，原顆粒冷浸漬於 14-16ºC進行5至8天，以達成目標的顏色和萃取比例。加入了酵母後便進行酒精發酵，溫度控制於26-28ºC，進行 8-10 天，以達成餘糖3-4g/L。於固定時間進行淋汁萃取，以達至慢速搾取和令酒更平衡。與酒渣一起，在混凝土缸中的熱浸漬進行8至10天，溫度為 28-30ºC，蘋果酸-乳酸二次發酵於溫度操控橡木桶進行，然後於100%新木桶陳年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
We, the wine-makers from Bessa Valley, are inspired by this place as much as the Bessians were 2500 years ago.Now we are the Bessians! It is our destiny to grow the vines of the Valley and make great wine from their fruit year after year. Everything is done with the greatest respect for the nature, the people, the vines and its fruit. We are not in a hurry. We are not losing the harmony.
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
