{"title":"Pierre Gaillard \u0026 Jeanne Gaillard","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/pierregaillard_grande_large.jpg?6093017664092770369\" alt=\"\" height=\"266\" width=\"400\"\u003e\u003c\/p\u003e\n\u003cp\u003e自12歲起，他就在居所附近的田野騎馬翻土。他在 Beaume 修葡萄種植和葡萄酒釀造學，畢業後再於 Montepellier 獲得釀造文憑。他是個 Cote Rotie 高級村落的葡萄田管理者。1981年，他購入了在 Malleval 的 Clos de Cuminailles，1987年，他在中世紀城鎮 Malleval 的上城區開設了自己的生意。於2002 年，他於 Banyuls-sur-Mer 創立了自己的村落Madelo。他於2007，他在Faugères創立了Cottebrune。\u003cbr\u003e\u003cbr\u003eWhen he was 12 years old, he was caught plowing a nearby parcel with a horse. He studied Viticulture and Enology in Beaune, and obtained a Graduate Diploma in Winemaking from Montpellier. Vineyard Manager for a highly-regarded estate in Côte-Rôtie. In 1981, he bought his first parcel of land, Clos de Cuminailles in Malleval. In 1987, he established his business in the upper part of the medieval town of Malleval. In 2002, he created the estate of Madeloc in Banyuls-sur-Mer. In 2007, he created the estate of Cottebrune in Faugères.\u003c\/p\u003e","products":[{"product_id":"pierre-gaillard-saint-joseph-rouge-clos-de-cuminaille-2012-aop-saint-joseph","title":"Pierre Gaillard Saint Joseph \"Clos de Cuminaille\" 2012 (RP:90)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/pierregaillard_grande.jpg?2402\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e關於Pierre Gaillard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e自12歲起，他就在居所附近的田野騎馬翻土。他在 Beaume 修葡萄種植和葡萄酒釀造學，畢業後再於 Montepellier 獲得釀造文憑。他是個 Cote Rotie 高級村落的葡萄田管理者。1981年，他購入了在 Malleval 的 Clos de Cuminailles，1987年，他在中世紀城鎮 Malleval 的上城區開設了自己的生意。於2002 年，他於 Banyuls-sur-Mer 創立了自己的村落Madelo。他於2007，他在Faugères創立了Cottebrune。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e產區保護條例：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e北隆河 AOP Saint Joseph\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e法國\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e區域：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eChavanay (Loire)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e紅葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e100% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e土壤：\u003cbr\u003e\u003c\/strong\u003e有高度而向東的花崗岩土壤。\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eClos de Cuminaille的第一處斜坡在1981年清除，細致而以沙為主的土壤，提供上佳的排水，所以讓 Syrah 能徹底發揮其性格，所以酒莊以一瓶酒來展示對此風土的尊重。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產量：\u003cbr\u003e\u003c\/strong\u003e35 hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收成和篩選最健康和成熟得最好的葡萄。全部經過除梗。發酵前經過低溫浸漬，\u003cspan\u003e35°C的酒精發酵，再以30°C進行發酵後浸漬。蘋果酸-乳酸發酵於木桶內。發酵液體面層每天會被壓碎三次，再抽取及泵回最少每天一次。這些技術都是為了保存最好的單寧份量和香氣份子。而蘋果酸-乳酸發酵於木桶進行，讓酒更豐富集中。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e於來自\u003cspan\u003e Allier和\u003c\/span\u003e\u003cspan\u003eNevers的\u003c\/span\u003e高級木桶陳年18個月，有40%是新木桶，每4個月加氧。有木桶陳年18至20個月，讓香氣盡情表達風土。這邊山坡面向東面，同時也受北面和南面的影響。這狀況能讓出產的葡萄酒擁有上佳的陳年潛力，也有足夠的新鮮度。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003ePierre Gaillard的酒全部擁有經典、新鮮和集中的感覺，想找強勁質感和果味的，也許要往別處找。\u003c\/p\u003e\n\u003cp\u003e這瓶酒新鮮和有實力，帶著礦物的新鮮爽脆黑果、黑胡椒和花香。中度酒體，明亮酸度和良好質感，經過短期窖藏應該會發展得更好，在未來十年也能享受。適飲期：2013-2023\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Pierre Gaillard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen he was 12 years old, he was caught plowing a nearby parcel with a horse. He studied Viticulture and Enology in Beaune, and obtained a Graduate Diploma in Winemaking from Montpellier. Vineyard Manager for a highly-regarded estate in Côte-Rôtie. In 1981, he bought his first parcel of land, Clos de Cuminailles in Malleval. In 1987, he established his business in the upper part of the medieval town of Malleval. In 2002, he created the estate of Madeloc in Banyuls-sur-Mer. In 2007, he created the estate of Cottebrune in Faugères.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eAOP Saint Joseph, northern Rhone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDistricts:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eChavanay (Loire)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRed\/Rouge (Still)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrape Variety:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e100% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSoils:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eAltered granite facing east. The first hillside of \u003c\/span\u003e\u003cspan\u003eClos de Cuminaille \u003c\/span\u003e\u003cspan\u003ewas \u003c\/span\u003e\u003cspan\u003ecleared and planted in 1981. With its fine \u003c\/span\u003e\u003cspan\u003egranite sandy slopes offering good drainage,\u003c\/span\u003e\u003cspan\u003ethis estate currently offers an exceptional \u003c\/span\u003e\u003cspan\u003eenvironment allowing the Syrah grape \u003c\/span\u003e\u003cspan\u003evariety to fully express itself. As a result we \u003c\/span\u003e\u003cspan\u003ehave decided to pay tribute to this terroir by \u003c\/span\u003e\u003cspan\u003ecreating a single wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eYield:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e35 hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWinemaking:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eHand picked harvest, sorting of the most \u003c\/span\u003e\u003cspan\u003ehealthy and well-ripened grapes.\u003c\/span\u003e\u003cspan\u003eTotal destemming. Cold maceration \u003c\/span\u003e\u003cspan\u003ebefore fermentation, alcoholic \u003c\/span\u003e\u003cspan\u003efermentation at 35°C.\u003c\/span\u003e\u003cspan\u003eMaceration at 30°C after fermentation.\u003c\/span\u003e\u003cspan\u003eMalolactic fermentation in barrels.\u003c\/span\u003e\u003cspan\u003eThe fermenting must is cap-punched three \u003c\/span\u003e\u003cspan\u003etimes a day and pumped over at least \u003c\/span\u003e\u003cspan\u003eonce a day. These techniques ensure the \u003c\/span\u003e\u003cspan\u003egood extraction of tannins and aromatic \u003c\/span\u003e\u003cspan\u003esubstances. The malolactic fermentation is \u003c\/span\u003e\u003cspan\u003ecarried out in oak barrels. As a result the \u003c\/span\u003e\u003cspan\u003ewine is rich and concentrated.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAgeing:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e18 months in fine oak from Allier \u003c\/span\u003e\u003cspan\u003eand Nevers. \u003c\/span\u003e\u003cspan\u003eBarrels: 40 % new oak with \u003c\/span\u003e\u003cspan\u003eoxygenation every 4 months.\u003c\/span\u003e\u003cspan\u003eThe expression of the terroir is guaranteed by \u003c\/span\u003e\u003cspan\u003ethe oak ageing which allows the aromas to \u003c\/span\u003e\u003cspan\u003eexpressive themselves for 18 to 20 months.\u003c\/span\u003e\u003cspan\u003eThe slopes of this hillside face east and are \u003c\/span\u003e\u003cspan\u003eat once under the influence of the north and \u003c\/span\u003e\u003cspan\u003ethe south. This situation has produced a wine \u003c\/span\u003e\u003cspan\u003ewith great ageing potential, but also very \u003c\/span\u003e\u003cspan\u003egood freshness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTasting Notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFresh and strong. \u003c\/span\u003e\u003cspan\u003eMade from the granite slopes of an ancient winemaking estate \u003c\/span\u003e\u003cspan\u003edating back to the Roman era.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine Advocate:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith outstanding potential, the 2012 Saint Joseph Clos de Cuminaille, which spent 16-18 months in 30% new oak, offers mineral-laced notes of crunchy black fruit, pepper and hints of flowers. Medium-bodied, with bright acidity and good texture, it will be better with short term cellaring and drink nicely for around a decade. \u003cspan\u003eDrink: 2013-2023\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eThis was a large lineup by producer Pierre Gaillard. The wines all have a classic, fresh and focused feel, and certainly, those looking for big textures and loads of fruit should look elsewhere. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":780982855,"sku":"FRR00535","price":280.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/pierregaillard_closcuminaille_stjoseph.png?v=1619751897"},{"product_id":"pierregaillard-fleursdautomne-2012","title":"Pierre Gaillard Condrieu Blanc \"Fleurs d'Automne\" 2012 (500ml)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e關於Pierre Gaillard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e自12歲起，他就在居所附近的田野騎馬翻土。他在 Beaume 修葡萄種植和葡萄酒釀造學，畢業後再於 Montepellier 獲得釀造文憑。他是個 Cote Rotie 高級村落的葡萄田管理者。1981年，他購入了在 Malleval 的 Clos de Cuminailles，1987年，他在中世紀城鎮 Malleval 的上城區開設了自己的生意。於2002 年，他於 Banyuls-sur-Mer 創立了自己的村落Madelo。他於2007，他在Faugères.創立了Cottebrune。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e產區保護條例：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e北隆河 AOP Condrieu\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e法國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e甜白酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e葡萄品種：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e100% Viognier\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e容量：\u003cbr\u003e\u003c\/strong\u003e500ml\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e土壤：\u003cbr\u003e\u003c\/strong\u003e花崗岩分解成的幼沙。面向南面的\u003cspan\u003eCôte \u003c\/span\u003e\u003cspan\u003eBellay和Boissey \u003c\/span\u003e，這花崗岩風土能生產豐腴，也能有貴腐菌的Viognier葡萄。理想的秋季條件有利貴腐菌出現，即是日間與晚間的溫度差異，鄰近隆河所以易有晨霧，同時也有日間的陽光。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產量：\u003cbr\u003e\u003c\/strong\u003e10 hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003c\/strong\u003e\u003cbr\u003e四次人手的收成，目的要找出受貴腐菌形響的葡萄。於受控於\u003cspan\u003e15-18°C\u003c\/span\u003e溫度中的木桶發酵。所有貴腐葡萄在10月至12月的都定期每兩星期收成，部分健康葡萄也有用作釀造，來保存這款遲收割葡萄酒中的Viognier葡萄性格。所以，這是一款有仔細混合了遲收割葡萄加上Viognier鮮果味和花香的酒。非常成熟的葡萄提供了足夠酸度，來平衡非常集中的糖分。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e陳年：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e於優質的\u003cspan\u003eAllier \u003c\/span\u003e\u003cspan\u003eand Nevers橡\u003c\/span\u003e木桶陳年6個月。5%新木桶。剩餘糖分200克\/升。酒渣仍被保留作陳年。在定時攪拌下，酒渣也被攪起，所以醇化了Viognier突出和油膩的感覺。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e品酒筆記：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e慷慨和新鮮。陽光在秋季與Viognier接觸，充滿貴腐菌味道，成為這瓶遲收成Condrieu。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Pierre Gaillard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen he was 12 years old, he was caught plowing a nearby parcel with a horse. He studied Viticulture and Enology in Beaune, and obtained a Graduate Diploma in Winemaking from Montpellier. Vineyard Manager for a highly-regarded estate in Côte-Rôtie. In 1981, he bought his first parcel of land, Clos de Cuminailles in Malleval. In 1987, he established his business in the upper part of the medieval town of Malleval. In 2002, he created the estate of Madeloc in Banyuls-sur-Mer. In 2007, he created the estate of Cottebrune in Faugères.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAppellation:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eAOP Condrieu, northern Rhone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eSweet white wine (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrape varieties:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e100% Viognier\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSoils:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eFine sand composed of \u003c\/span\u003e\u003cspan\u003edetrital granite. The granite terraces of the parcels of Côte \u003c\/span\u003e\u003cspan\u003eBellay and Boissey facing directly south offer \u003c\/span\u003e\u003cspan\u003ea terroir producing rich Viognier grapes with \u003c\/span\u003e\u003cspan\u003enoble rot (Botrytis). Ideal autumn conditions \u003c\/span\u003e\u003cspan\u003efavour the development of noble rot: variations in temperature between the day and \u003c\/span\u003e\u003cspan\u003ethe night-time, morning fog due to the \u003c\/span\u003e\u003cspan\u003eclose proximity of the Rhone and afternoon \u003c\/span\u003e\u003cspan\u003esunshine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eYield:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e10 hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVolume:\u003c\/strong\u003e\u003cbr\u003e500ml\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWinemaking:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eFour handpicked harvests, sorting of the \u003c\/span\u003e\u003cspan\u003ebotrytised grapes. \u003c\/span\u003e\u003cspan\u003eAlcoholic fermentation in barrels at a \u003c\/span\u003e\u003cspan\u003econtrolled temperature of 15-18°C. The botrytised grapes are harvested on a \u003c\/span\u003e\u003cspan\u003eregular basis, every fortnight from October \u003c\/span\u003e\u003cspan\u003ethrough to December. Part of the healthy \u003c\/span\u003e\u003cspan\u003egrapes are used in making this late harvest in \u003c\/span\u003e\u003cspan\u003eview of conserving the typical characteristics \u003c\/span\u003e\u003cspan\u003eof the Viognier grape variety. As a result,\u003c\/span\u003e\u003cspan\u003ea subtle mix of botrytised aromas are \u003c\/span\u003e\u003cspan\u003ecombined with the fruity and floral aromas \u003c\/span\u003e\u003cspan\u003eof Viognier. The over ripening of the grapes \u003c\/span\u003e\u003cspan\u003eproduces acidity balancing out their strong \u003c\/span\u003e\u003cspan\u003econcentration in sugar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAgeing:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e6 months in fine oak from Allier \u003c\/span\u003e\u003cspan\u003eand Nevers. \u003c\/span\u003e\u003cspan\u003e5% new oak barrels.\u003c\/span\u003e\u003cspan\u003e200 g\/l of residual sugar.\u003c\/span\u003e\u003cspan\u003eThe lees are preserved during the maturing \u003c\/span\u003e\u003cspan\u003ephase. They are suspended by regular \u003c\/span\u003e\u003cspan\u003estirring, thereby refining the fleshy ad\u003c\/span\u003e\u003cspan\u003eunctuous characteristics of the Viognier from \u003c\/span\u003e\u003cspan\u003ethis terroir. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTasting Notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003cbr\u003eGenerous and fresh. \u003c\/span\u003e\u003cspan\u003eIn autumn, the sun kissed Viognier grapes, full of noble rot, are \u003c\/span\u003e\u003cspan\u003ecarefully sorted in view of producing a late harvest Condrieu.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan\u003eMusic for enjoyment:\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eYves Montand - Les Feuilles Mortes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Xo1C6E7jbPw\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":31465404760113,"sku":"FRW00073","price":480.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/Group1572-1.jpg?v=1619752258"},{"product_id":"jeanne-gaillard-saint-joseph-rouge-la-releve-2012-aop-saint-joseph","title":"Jeanne Gaillard Saint Joseph \"La Releve\" 2012","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/jeannegaillard_grande.jpg?2403\" height=\"303\" width=\"456\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e關於 Jeanne Gaillard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e當Jeanne還是孩童時，有一天她被懲罰要到葡萄園工作。這次經驗引發了她對葡萄酒的熱情，後來她於Beaune修讀銷售和葡萄種植，再於法國及外地工作。她分別獲布根地一酒村，和美國加州一所酒莊聘用。2008年當她24歲時，她於 Crozes-Hermitage 買入5公頃土地，和在\u003cspan\u003e Collines Rhodaniennes\u003c\/span\u003e 買入8公頃土地。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e面積：\u003cbr\u003e\u003c\/strong\u003e一公頃\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e地區：\u003cbr\u003e\u003c\/strong\u003eChavanay and Malleval (Loire)\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% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e土壤：\u003cbr\u003e\u003c\/strong\u003e花崗岩\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產量：\u003cbr\u003e\u003c\/strong\u003e40hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e葡萄來自三片地，以傳統方法種植，這些葡萄園經過細心照料，現在保持極佳狀態。\u003c\/p\u003e\n\u003cp\u003e以人手收成。於發酵前經過四至五天的低溫浸漬。攝氏三十度酒精發酵，發酵後的浸漬則在攝氏三十五度。木桶內蘋果酸-乳酸二次發酵。此酒的萃取比例很高，所以風土特質和礦物感覺十分明顯。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e陳年：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e於新橡木桶陳年，每桶只用了一或兩次。與優雅的橡木一起輕柔的熟成，最能尊重葡萄酒本身性格。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e品酒筆記：\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e年輕女孩用老樹釀酒。葡萄由超過三十年的老樹採摘，製造出果香和香料感並重的酒。\u003c\/p\u003e\n\u003cp\u003e深沉紅寶石\/紫色，之後是巨大和甜美的黑加侖子、覆盆子、甘草、松露、墨水和檀香。這中度至飽滿酒體的酒可以由2009年起窖藏10年。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Jeanne Gaillard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne day when she was a child, Jeanne was punished and as a result, was obliged to go work in the vineyard. This experience triggered a passion for wine.\u003c\/span\u003e\u003cspan\u003e Later on, she would end up studying Sales, as well as Winegrowing in Beaune, and gain work experience in France and abroad. She was first employed by an estate in Burgundy and then by a winery in California. In 2008, when she was 24 years old, she acquired 5 hectares within the Crozes-Hermitage growing area and 8 hectares within the Collines Rhodaniennes production zone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSurface area:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e1 hectare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDistricts:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eChavanay and Malleval (Loire)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cbr\u003eFrance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e\u003cbr\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrape Variety:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e100% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSoils:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eGranite\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eYield:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e40 hl\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e \u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe grapes come from three parcels listed \u003c\/span\u003e\u003cspan\u003ein a wine retreat. Traditionally grown, these \u003c\/span\u003e\u003cspan\u003evines have been meticulously cared and are \u003c\/span\u003e\u003cspan\u003enow in very good condition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cspan\u003eHand picked harvest\u003c\/span\u003e. \u003cspan\u003eCold maceration prior to fermentation \u003c\/span\u003e\u003cspan\u003efor 4 to 5 days.\u003c\/span\u003e\u003cspan\u003eAlcoholic fermentation at 30°C.\u003c\/span\u003e\u003cspan\u003eMaceration after fermentation at 35°C. \u003c\/span\u003e\u003cspan\u003eMalolactic fermentation in barrels.\u003c\/span\u003e\u003cspan\u003eDesigned for ageing, this wine was highly \u003c\/span\u003e\u003cspan\u003eextracted, thereby revealing the terroir’s rich \u003c\/span\u003e\u003cspan\u003equalities and mineral characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAgeing:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eAgeing in new oak and one barrel used \u003c\/span\u003e\u003cspan\u003eonce or twice before.\u003c\/span\u003e\u003cspan\u003eGentle maturing with elegant oak, thereby \u003c\/span\u003e\u003cspan\u003erespecting the wine’s true character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTasting Notes:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eOld vines vinified by a young girl. \u003c\/span\u003e\u003cspan\u003eGrapes derived from over 30-year old vines, producing fruity \u003c\/span\u003e\u003cspan\u003eand very spicy wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine Advocate:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe finest of this trio is the 2009 St.-Joseph La Releve. Its dense ruby\/purple colour is followed by a big, sweet kiss of black currants, raspberries, licorice, truffle, pen ink and incense. Enjoy this medium to full-bodied, luscious 2009 over the next decade. Drink 2011-2021\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":780983955,"sku":"FRR00537","price":280.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/jeangaillard_lareleve_stjoseph.png?v=1407762194"}],"url":"https:\/\/sens.com.hk\/zh\/collections\/pierre-gaillard\/viognier.oembed","provider":"SENS","version":"1.0","type":"link"}