{"title":"Biodynamic Wines","description":"","products":[{"product_id":"escoda-sanahuja-les-paradetes","title":"Escoda Sanahuja \"Les Paradetes\" 2007 (RP:91) \/ 2014","description":"\u003cp\u003e以有機、生物動力方式農耕，農田可持續發展並且節省能源，完全探用綠化肥料，減少對環境污染，所以馬、牛和家禽會盡牠們所能滿足有機需求。主人及釀酒師Joan Escoda和葡萄園直接合作，以保持該處物產天然及可持續發展，他貢獻了他大部分時間使用生物動力農耕，土壤的特質也反映了在酒中。沒有使用化學肥料、殺蟲劑等，以保留酒質最原本特色。沒有使用二氧化硫，所以即使飲用份量超越某一程度時，不會令人頭痛或宿醉。\u003cbr\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eGarnacha、Mazuelo、Sumoll tinto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e只用天然酵母發酵，沒有商業酵母或其他產品加快和促進酒精發酵，部分顧客會覺得這些酒壽命較長。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e這是一支充滿地中海性格的酒，有森林水果配合橡木香氣，是有性格和潛質的酒。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEl Bulli侍酒師Ferran Centelles:\u003c\/strong\u003e\u003cbr\u003e「此酒的單寧衝擊而有厚度，然後是圓潤，但新鮮。我喜歡它因為夠複雜也反映了風土，有點金屬感覺，帶些少薄荷。收結時的單寧即時流走，再以花束味道結束。美味、強勁、清爽、乾脆而有氣量…」\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRobert Parker's rating: 91 points\u003cbr\u003e\u003c\/strong\u003e2007 年的 Les Paradete 有著清晰的香氣，帶有櫻桃、茴香、松露和乾香草的味道。口感清新、充滿活力。由清爽的單寧交織而成，給人一種非常清新活潑的感覺。帶有紅櫻桃和野草莓的味道，回味中帶有灌木叢。這款酒可以帶您在八月溫暖的夜晚直達地中海……\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eOrganic, Biodynamic, Sustainable farming, The farm is highly sustainable and energy saving, the use of green manures to reduce waste that's harmful to the environment. Animal such as horses, cows and poultry running around and \"doing their bit\" to meet his organic compost needs' in house. Joan Escoda (The owner and winemaker) works directly on the vineyard to keep it as natural and sustainable as possible, he has devoted a significant part of time to use biodynamic farming, which tends to show some unique characteristics from the soil. No chemical fertilizers, herbicides, pesticides, fungicides or genetically modified organisms are used. Unfined and Unfiltered to preserve the natural characteristics of the wine. Not Using sulfur dioxide (SO2) which may cause headaches, migraines and hangovers to some consumers when exceed a certain level.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eGarnacha, Mazuelo, Sumoll tinto\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eOnly fermented from natural yeast, so no commercial yeast or any other product to speed or encourage the alcoholic fermentation. Some consumers found out that the wine's life span will last longer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Tasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt's a fresh wine with Mediterranean character; highlighted with the forest fruits aroma over integrated oaky aromas. A wine with personality and aging potential.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFerran Centelles, Sommelier of \"El Bulli\":\u003c\/strong\u003e \u003cbr\u003e\u003cspan\u003e\"This wine meet us with a frontal and a succulent tannin, becomes round and voluminous but so fresh. I liked because show yours nasal's complexity and after that appears the terroir, a bit of metallic ...mentholated. Got a sliping tannin with an fantastic ending bouquet. Delicious, strong, clear, fast and aerial...\" \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eRobert Parker's rating: 91 points\u003cbr\u003e\u003c\/strong\u003eThe 2007 Les Paradetes has a well-defined nose with baked cherry, fennel, truffle and dried herbs. The palate is fresh and vibrant on the entry. It is woven with crisp tannins and comes across as very fresh and lively with red cherries and wild strawberry. It has a crisp, tannic, brittle finish with garrigue on the aftertaste. This is a wine that takes you straight to the Mediterranean on a balmy August evening...\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2007","offer_id":8657473044572,"sku":"ESR000085","price":298.0,"currency_code":"HKD","in_stock":true},{"title":"2014","offer_id":769415663,"sku":"ESR00178","price":310.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/057522.jpg?v=1565756998"},{"product_id":"escoda-sanahuja-la-llopetera-2012","title":"Escoda Sanahuja \"La Llopetera\" 2012","description":"\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e以有機、生物動力方式農耕，農田可持續發展並且節省能源，完全探用綠化肥料，減少對環境污染，所以馬、牛和家禽會盡牠們所能滿足有機需求。主人及釀酒師 Joan Escoda和葡萄園直接合作，以保持該處物產天然及可持續發展，他貢獻了他大部分時間使用生物動力農耕，土壤的特質也反映了在酒中。沒有使用化學肥料、 殺蟲劑等，以保留酒質最原本特色。沒有使用二氧化硫，所以即使飲用份量超越某一程度時，不會令人頭痛或宿醉。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e這是一支充滿葡萄品種特質的酒，有礦物味，伴以搶眼的紅果及木桶支持；清爽和優雅，它有陳年能力改善它質素和優雅。\u003c\/p\u003e\n\u003cp\u003eRP: 89 (2009 VINTAGE)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOrganic, Biodynamic, Sustainable farming, The farm is highly sustainable and energy saving, the use of green manures to reduce waste that's harmful to the environment. Animal such as horses, cows and poultry running around and \"doing their bit\" to meet his organic compost needs' in house. Joan Escoda (The owner and winemaker) works directly on the vineyard to keep it as natural and sustainable as possible, he has devoted a significant part of time to use biodynamic farming, which tends to show some unique characteristics from the soil. No chemical fertilizers, herbicides, pesticides, fungicides or genetically modified organisms are used. Unfined and Unfiltered to preserve the natural characteristics of the wine. Not Using sulfur dioxide (SO2) which may cause headaches, migraines and hangovers to some consumers when exceed a certain level.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eIt's a wine with varietal character, mineral, highlighted with fine notes of red fruits over lightly woody background; fresh and elegant. It will age slowly improving in character and elegance. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eRP: 89 (Vintage 2009)\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":769416915,"sku":"ESR00112","price":298.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/wines_581_big_copyright_cuvee3000.jpg?v=1565756803"},{"product_id":"escoda-sanahuja-nas-del-gegant","title":"Escoda Sanahuja \"Nas del gegant\" 2011 \/ 2016","description":"\u003cp\u003eConca de Barberà\u003cspan\u003e是一個位於西班牙東北面鮮為人知的產酒區，於Catalan的中心區域，四面被著名產酒區域包圍，在北面有Costers del Segre\u003cspan\u003e\u003c\/span\u003e、南面有Tarragona、東面有Penedès而西面有Montsant。Conca在Catalan解作盆地，正好形容該處地勢，即是由Francoli及Anguera河組成的河谷，周圍就是連綿山脈。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eCabernet Franc、Carinena、Garnacha、Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e在Catalonia的Conca de Babera以專業技術釀製，是一支有活力、紅色、帶黑果味的酒，其後幾年相信會發展得更好。可以即時飲用以享受它的新鮮，如果由它繼續發展，則會更加細致。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eConca de Barberà\u003cspan\u003e is a small, little-known wine region in \u003c\/span\u003eCatalonia\u003cspan\u003e, north-eastern Spain. Located right at the heart of Catalan wine country, it is surrounded on all sides by other wine regions: \u003c\/span\u003eCosters del Segre\u003cspan\u003e to the north, \u003c\/span\u003eTarragona\u003cspan\u003e to the south, \u003c\/span\u003ePenedès\u003cspan\u003e to the east and \u003c\/span\u003eMontsant\u003cspan\u003e to the west. The word \u003c\/span\u003e\u003cem\u003econca\u003c\/em\u003e\u003cspan\u003e is Catalan for 'basin', and aptly describes the geography here. The basin in question is that formed by the combined valleys of the Francolí and Anguera rivers, above which rise various low-lying mountain ranges.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eCabernet Franc, Carinena, Garnacha, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eExpertly vinified natural wine from Conca de Barbera in Catalonia. This is a vibrant, creamy red with fantastic dark fruit flavours which should develop nicely over the next few years. You can drink it now for freshness or wait and see what subtle nuances will develop over time.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2011","offer_id":8657464983644,"sku":"ESR000083","price":218.0,"currency_code":"HKD","in_stock":true},{"title":"2016","offer_id":779698779,"sku":"ESR00177","price":230.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/wines_1603_big_copyright_cuvee3000.jpg?v=1565756739"},{"product_id":"escoda-sanahuja-els-bassotets-2011","title":"Escoda Sanahuja \"Els Bassotets\" 2011","description":"\u003cp\u003e\u003cspan class=\"hps\"\u003e這是一支由生物動力方式栽種葡萄而釀製的自然葡萄酒，並且徹底尊重葡萄酒本身的性格，不會進行任何過濾或淨化，並採用葡萄園的自然酵母，而且我們不用加入二氧化硫。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"hps\"\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"hps\"\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e白葡萄酒\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"hps\"\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eChenin Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"hps\"\u003e品酒筆記：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e這是一支清爽而充滿果香的酒。口感則是綿滑、順口，亦有不錯的酸度可供陳年。 \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"hps\"\u003eThis is a natural wine from biodynamic farming, their\u003cspan\u003e work philosophy in the wine making process is to respect the wine to the maximum, without submitting it to any type of filtered or clarified, and making the fermentations with natural yeasts from the vineyard. Thanks to it, they can make wines almost without sulphur.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"hps\"\u003e\u003cspan\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"hps\"\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eWhite\/Blanc (Still)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"hps\"\u003eGrape Variety:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eChenin Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"hps\"\u003eTasting Notes:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"hps\" style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003eIt is a\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e \u003c\/span\u003e\u003cspan class=\"hps\" style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003elight wine\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e \u003c\/span\u003e\u003cspan class=\"hps\" style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003ethat displays\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e \u003c\/span\u003e\u003cspan class=\"hps\" style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003efruity aromas\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e. \u003c\/span\u003e\u003cspan class=\"hps\" style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003eThe palate is\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e creamy\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e, sweeping,\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e \u003c\/span\u003e\u003cspan class=\"hps\" style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003ewith an acidity that\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e \u003c\/span\u003e\u003cspan class=\"hps\" style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003eallows \u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e\u003c\/span\u003e\u003cspan class=\"hps\" style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003esome development\u003c\/span\u003e\u003cspan style=\"font-size: 1rem; letter-spacing: initial; line-height: 1.42857rem; text-transform: initial;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":779701063,"sku":"ESW000025","price":218.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/wines_469_big_copyright_cuvee3000.jpg?v=1565756656"},{"product_id":"escoda-sanahuja-els-bassots","title":"Escoda Sanahuja \"Els Bassots\" 2015 \/ 2016","description":"\u003cp style=\"text-align: left;\" class=\"textIcons\"\u003e曾被2023年世界最佳品酒師排名第三的Reeze Choi選用及讚賞的El Bassots. 典堂級自然酒教主兼莊主Joan Ramon Escoda 近年已將重心放到其餐廳生意Tossal Gros，把自然酒和美食推到另一個層次。因貨量大幅減少，他的自然酒在國際市場上已更罕有，我們仍有些珍貴存貨留給知音人。\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"textIcons\"\u003eEls Bassots是Bodega Escoda-Sanahuja的D.O. Conca de Barberà， Escoda-Sanahuja於1997年開始有機耕種，並於2003年轉為生化動力農業。於2007年開始，他們停止加入二氧化硫(SO2)。酒莊屬於Grupo de Trabajo Biodinámico del Mediterráneo (Mediterranean Biodynamic Agriculture Group) 及PVN (Productores de Vinos Naturales, Natural Wine Producers)，所有酒都是百分之一百天然，依據生物動力法來製造。\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"textIcons\"\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e西班牙\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"textIcons\"\u003e\u003cspan\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e白葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"textIcons\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eChenin Blanc\u003c\/p\u003e\n\u003cp class=\"textIcons\"\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e於法國木桶陳年4個月\u003c\/p\u003e\n\u003cp class=\"textIcons\"\u003e\u003cstrong\u003e品酒筆記：\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"textIcons\"\u003e\u003cstrong\u003e(2011)\u003cbr\u003e\u003c\/strong\u003e因為沒有過濾，所以是非常深的金黃色，香氣十分集中、複雜、細致。成熟的白果、黃果、柑橘，也有點酒渣和甜香料，全由木桶香氣包圍。口感絲滑，酸度深沉，帶木香的收結長而有力，亦有不少果味和礦物味。\u003c\/p\u003e\n\u003cp class=\"textIcons\"\u003eEls Bassots is a D.O. Conca de Barberà white wine by Bodega Escoda-Sanahuja. Escoda-Sanahuja switched to organic farming in 1997, and in 2003 they moved on to biodynamic agriculture. Starting in 2007, they stopped adding sulphites to their wine. The winery belongs to the Grupo de Trabajo Biodinámico del Mediterráneo (Mediterranean Biodynamic Agriculture Group) and the PVN (Productores de Vinos Naturales, Natural Wine Producers). All their wines are 100 percent natural, produced according to biodynamic farming techniques. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e(2015)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2015\u003c\/span\u003e的酒色較為明亮，清新，在金黃色中又帶點稻草黃色。有著如乾果，陳皮般的香氣，也有柑橘類植物的香氣。中度酒體，入口微甜，帶清新果香，也有涼快感覺，並有溫和酸度作平衡。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eThe 2015 vintage is very bright, clean, straw-yellow colour with some golden tinges and greyish glints. Enticing aromas of dried fruits and dried flowers. Intense, focused and linear. Tense acidity, mild tannins, some bitter and citrus notions and long, complex finish with some remembrances of dry fruit, flowers and dry earth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e店長Comments:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e這瓶以生物動力法釀造嘅orange wine，裝瓶後7年，味道依然驚喜！一倒出黎第一杯有陳皮，乾花，乾果嘅香氣，Chenin Blanc竟然找到呢種味道，已經令人驚喜！Breathe一陣再斟第二杯，竟然比第一杯更Fresh，出現芒果乾，菠蘿乾同蜜蠟嘅果香，令人聯想到濃厚誘人嘅甜酒，但入口又有開胃嘅酸度，仲搵到八仙果嘅味道！\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eStaff Comments:\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis biodynamic orange wine still surprised us after 7 years, just like its siblings El Bassots from the same winery. The aroma of the glass reminded us of the sun-dried tangerine peels and dried flower, which is a nice surprise to be found in Chenin Blanc. After letting the wine breathe for a while, it’s even fresher with the fruitiness of dried mangoes, dried pineapples and beeswax, similar to the aromas commonly found in dessert wines. Interestingly, following the appetizing acidity on the palate, the finish had a hint of licorice and menthol!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"textIcons\"\u003e \u003c\/p\u003e\n\u003cp class=\"textIcons\"\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eSpain\u003c\/p\u003e\n\u003cp class=\"textIcons\"\u003e\u003cstrong\u003eSoil:\u003c\/strong\u003e\u003cbr\u003eClay, Limestone\u003c\/p\u003e\n\u003cp class=\"textIcons\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eWhite\/Blanc (Still)\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e\u003cbr\u003eChenin Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaceration:\u003c\/strong\u003e\u003cbr\u003e10 Days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003eAged for four month in French oak barrels. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYear Planted:\u003c\/strong\u003e\u003cbr\u003e1998-2000\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYeast:\u003c\/strong\u003e\u003cbr\u003eNatural Yeast\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eIntense, golden veiled yellow, owing to the wine’s lack of filtration. A high intensity, complex and nuanced nose. White and yellow ripe fruit notes, citric notes, lees and sweet spices, all engulfed by a slight touch of wood. \u003cstrong\u003e\u003c\/strong\u003eRich on the palate with a silky smooth texture. Great, deep, aromatic acidity. A good, long and persistent finish with hints of wood. Plenty of fruit and mineral notes.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2016","offer_id":8653481934940,"sku":"ESW00087","price":310.0,"currency_code":"HKD","in_stock":true},{"title":"2015","offer_id":779701283,"sku":"ESW00086","price":310.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/wines_1268_big_copyright_cuvee3000.jpg?v=1565752510"},{"product_id":"clos-de-trias-vieilles-vignes-2007","title":"Clos de Trias Vieilles Vignes 2007 (質量可媲美 RAYAS)","description":"\u003ch3\u003eVielles Vignes 2007 “one of the top 10 Grenaches in the world 2010” by Jancis Robinson.\u003c\/h3\u003e\n\u003cp\u003e酒莊最重要的天賦條件是葡萄樹的年紀，平均都有40年，其中有幾批更是65+年，它們主要是Grenache但也有一點Syrah。\u003c\/p\u003e\n\u003cp\u003e在2007年，這幾批葡萄被分開了，人手採摘（和莊內其他主要葡萄一樣）的6批幾乎全是Grenache於兩個小缸內發酵，第一缸的25%是保留了梗，包括 L’Aube和Champ Paga。保留枝梗是古老技術，如果運用得準確，會為酒帶來很好的複雜度和結構。這批葡萄和皮一起發酵42天。\u003c\/p\u003e\n\u003cp\u003e另一缸會被100%除梗，而這批發酵會包括非常小量來自Les Grand Terres的老Syrah，而Grenache則來自Les Grand Terres和Le Jas。連皮浸漬時間總計47天。\u003c\/p\u003e\n\u003cp\u003e大部分陳年於普通大缸內，30%的酒會於600L和700L的小法國木桶陳年8個月。為甚麼是8個月？因為那些都是新木桶，即使慢速氧化需用木桶（因為木桶有小氣孔所以葡萄酒可以呼吸），但釀酒師不喜歡有力量的味道，尤其來自新木桶的，所以8個月時間已給予慢速氧化足夠時間，以作提升葡萄酒的質感，而只有非常小量來自木桶的辛辣感覺。8個月後，主要批次的酒再於大缸內陳年，然後於2010年6月裝瓶。\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/k_4_Xku4URk\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/ventouxmap_600x600.jpg?v=1608039241\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClos de Trias winery is at location 2 (Northern part of Ventoux besides Chateauneuf-du-Pape)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產品保護條例：\u003cbr\u003e\u003c\/strong\u003e南隆河 A.O.C. Ventoux\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e96% Grenache Noir , 4% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e樹齡：\u003cbr\u003e\u003c\/strong\u003e60至75+年\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e新鮮而是壓搾了的覆盆子，加上帶礦物味的黑加侖子和藍莓香氣。有活力和深奧的，且有發展潛力的煙燻。低酸度、低單寧，豐富，似砵酒的黑櫻桃，帶精煉的覆盆子味道。帶礦物味而平衡的酸度。令人驚歎的深度，多層次而長久的木香和香料收結。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eOne of the key “gifts” of our domaine is the age of the vines. On average, they are 40+ years old. In addition, a few parcels that are 65+ years old were also used. These are mostly old-vine Grenache but a bit of Syrah too. \u003cbr\u003eIn 2007, these parcels were set apart: hand-harvested (like all the grapes in the same winery) 6 parcels of nearly just Grenache was fermented in two smaller tanks. With the first tank, 25% stems are retained. The parcels included L’Aube and Champ Paga. Retaining stems is an ancient technique, when executed precisely, adds tremendous complexity and a structure. This fermentation was left “on skins” for 42 days.\u003cbr\u003eThe second tank, 100% destemmed and this fermentation included the tiny bit of old-vine Syrah from Les Grand Terres and Grenache also from Les Grand Terres and Le Jas. The total maceration (time on skins) was 47 days.\u003cbr\u003eThe élevage, or ageing, was mostly in “normal” tanks. 30% of the wine was aged in 600 \u0026amp; 700 litre French oak barrels for about 8 months. Why 8 months? These were new barrels and though slow “oxidation” of the wine aged in barrels (wood is porous and therefore “breathes”) the wine maker did not like the powerful flavours imparted especially by new oak barrels. So 8 months allowed for the benefits of the slow oxidation (benefits like expanding the “texture” of the wine) but just a tiny bit of spicy notes from the barrels. After the 8 months, the master blend further aged the wine in tank until bottling in June, 2010.\u003c\/p\u003e\n\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003e\n\u003cp\u003eAOC Ventoux, southern Rhone\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e96% Grenache Noir , 4% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge of Vines:\u003cbr\u003e\u003c\/strong\u003e60 to +75 years old\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003eA beguiling nose of pure, crushed raspberry and minerals with hints of blackcurrant and blueberry. Succulent and deep with a developing smokiness. Low acidity, low tannins. Rich, port-like black cherry along with pithy raspberry fruit. Lightly mineral with a wonderful balancing acidity. Stunning depth, multi-layered with a long wood spiced finish.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":779813367,"sku":"FRR00525","price":400.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/vieilles-vignes_97aa259f-8b96-49f7-a681-9ccfdb78e3bd.png?v=1567759814"},{"product_id":"clos-de-trias-vieilles-vignes-version-2-0-2007","title":"Clos de Trias Vieilles Vignes Version 2.0 2007 (RP: 93) (質量可媲美 RAYAS，陳年更達72個月)","description":"\u003cp\u003e這是和本來的’07 Vieilles Vignes是同一批酒，但放進了600L木桶陳年了足足65個月，而在2013年8月裝瓶。\u003c\/p\u003e\n\u003cp\u003e釀酒師回收了3桶600L的2007 Vieilles Vignes，不少人說不應該把Grenache放進木桶陳年，也不應延長陳年，絕不可以。他們說：「酒變乾涸然後死掉！」釀酒師也想找出真相，結果酒真的死了……一會兒……\u003c\/p\u003e\n\u003cp\u003e在極長時間陳年後，酒真的顯得死掉了，但它會回來，只要有耐性，而這就是實驗的基本。所以2007年的Vieilles Vignes放進了600L木桶陳年了65個月，此酒在第二年至第四年半期間的確死了，乾涸了和極度木桶味。但這始終是實驗，於2012年晚春的試飲品評中發現，酒開始變化！質感、口味、甜果實開始重新顯現！更驚喜的是，新的複雜度來臨了……是礦物感覺！只是一點耐性，釀酒師就決定把第二個版本的 2007 Vieilles Vignes 再於2013年8月裝瓶。這個實驗實在超越了期望！\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/k_4_Xku4URk\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/ventouxmap_600x600.jpg?v=1608039241\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClos de Trias winery is at location 2 (Northern part of Ventoux besides Chateauneuf-du-Pape)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產品保護條例：\u003cbr\u003e\u003c\/strong\u003e南隆河 A.O.C. Ventoux\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e96% Grenache Noir , 4% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e成熟、嫵媚和性感，擁有烤肉、灌木、香草和丁香的櫻桃，酒體飽滿而豐富有深度，沒有稜角，餘韻實在像一齣電影鉅獻。雖然體積巨大和極豐富，它也有值得留意的細致度，也很優雅。值得繼續發掘，它也會繼續帶給飲用者歡樂直至2019年。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eRipe, voluptuous and sexy, with notions of roasted meats, garrigue, spice and liqourice-laced berry fruit, this beauty hits the palate with full-bodied richness and depth, no hard edges and blockbuster length on the finish. Despite the overall size and richness here, it stays remarkably well defined, if not elegant. It’s worth seeking out and should continue to dish out ample pleasure through 2019.\u003cbr\u003eThis is the exact same base wine as the “normal” ’07 Vieilles Vignes but aged stunningly 65 months in 600L barrels, and bottled in August 2013.\u003c\/p\u003e\n\u003cp\u003eThe wine maker held back three 600L barrels of the 2007 Vieilles Vignes. In various conversations with local vignerons, he was told that ageing Grenache in barrels was not advisable and extended ageing, not possible. “The wine would dry up and die!”, they said, and he needed to find out himself. It is true! The wine does die! ...for a while...\u003c\/p\u003e\n\u003cp\u003eIn the complexity of the elevage (ageing), the wine will appear to die but then come back, with patience. This was the base of the experiment. So, The 2007 Vieilles Vignes has been aged in 600L barrels for 65 months, The wine was “dead” from about the second year through more than four and a half years; dried up and terribly oaky. But this was an experiment after all, after that, in the tasting of the wine in late Spring of 2012, the wine was starting to transform! The texture, mouthfeel, sweet fruit was beginning to reappear! And better yet, new complexities arrived...minerality! A bit more patience and wine maker decided to bottle this second version of the 2007 Vieilles Vignes in August 2013. This experiment actually exceeds expectations!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eAOC Ventoux, southern Rhone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e96% Grenache Noir , 4% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003eRipe, voluptuous and sexy, with notions of roasted meats, garrigue, spice and licorice-laced berry fruit, this beauty hits the palate with full-bodied richness and depth, no hard edges and blockbuster length on the finish. Despite the overall size and richness here, it stays remarkably well defined, if not elegant. It’s worth seeking out and should continue to dish out ample pleasure through 2019.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":779813987,"sku":"FRR00526","price":500.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/vieilles-vignes.png?v=1734060127"},{"product_id":"clos-de-trias-pied-porcher-2007","title":"Clos de Trias Pied Porcher 2007","description":"\u003cp\u003eClos de Trias 是一個於古老大宅的全新冒險，它於 2007 年收成幾天誕生。它是集 3 年資料搜集、加上於加州共 14 年的釀酒經驗，是多元文化和熱情的結合，有由 5 個人組成的年輕家庭，幾個瘋了的投資者，加上來自釀酒師父母和家人的堅定支持。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e這是一支很罕有的酒，因為所有田都是向北，所以要在十分優質的年分，葡萄皮、糖分和莖枝一同成熟，下一個年分的Pied Porcher會是2010。\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/k_4_Xku4URk\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/ventouxmap_600x600.jpg?v=1608039241\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClos de Trias winery is at location 2 (Northern part of Ventoux besides Chateauneuf-du-Pape)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e南隆河 A.O.C. Ventoux\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e100% Grenache Noir\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e樹齡：\u003c\/strong\u003e\u003cbr\u003e始於1955年\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e於2010年裝瓶，這是一支非常特別的酒，因為它能反映微風土和技巧。這個單一葡萄園地域面向北， 海拔大約500米，大部分是於50年代種植的Grenache。整個與梗一同發酵過程約27天，然後換桶至700L木桶，於那裡陳年10個月，再換到普通 大缸陳年22個半月，然後裝瓶。\u003c\/p\u003e\n\u003cstrong\u003e品酒筆記：\u003c\/strong\u003e\n\u003cp\u003e十分可人的李子和黑果香氣，帶點煙燻肉類、香料和少許丁香、咖啡和煙燻。乾、低酸度和單寧。酒體飽滿，令人喜愛的軟滑，微辣的紅果、黑加侖子和櫻桃味充滿口腔，另外帶點香草，也有一點似砵酒的黑櫻桃味道。收結長而平衡，有不錯的礦物質、煙燻和木桶味道。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA new venture on an ancient homestead, Clos de Trias was born just a few days before harvest 2007. It was the culmination of a 3 year search; 14 vintages of winemaking in California; a marriage mixing cultures and passions; a young family of 5; a few of ‘crazy’ investors; the steadfast support of a winemaker’s parents and family.\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis will be a rare wine for many reasons. The parcel faces north so it is only in the “best” years that the skins, sugars, and stems will ripen together. The next Pied Porcher will be 2010.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eA.O.C. Ventoux, southern Rhone\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge of Vine:\u003cbr\u003e\u003c\/strong\u003eFrom 1955\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e\u003cbr\u003e100% Grenache Noir \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eBottled June 2010, a very special wine, This wine represents both a micro-terroir and a technique. A single vineyard site that faces north climbing up to almost 500 metres of (mostly) Grenache planted in the mid-’50’s. \u003c\/p\u003e\n\u003cp\u003eThe total fermentation with stems was about 27 days. Racked and pressed into 700L barrels aged there for 10 months, then racked to a “normal” tank aging for another 22 and a half months before bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eA lovely, deep and plumy nose of soft black fruit, smoked meat and spice with a touch of liquorice, coffee and smoke. Dry, low acidity, low tannins. Full bodied and mouth-filling with a lovely softness of spicy red\/ blackcurrant\/ berry. Lightly herbal with a concentrated port-like black cherry note. Again beautifully balanced with a good minerality. Very long with a smoky, wood spiced finish.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":779818559,"sku":"FRR00527","price":630.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/pied-porcher.png?v=1567759966"}],"url":"https:\/\/sens.com.hk\/zh\/collections\/biodynamic-wines\/southern-france.oembed","provider":"SENS","version":"1.0","type":"link"}