{"title":"The Yang Energy Collection","description":null,"products":[{"product_id":"castell-dencus-quest","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Quest 2016 (RP:94)","description":"\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eRobert Parker: 94\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eTim Atkin: 94\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eHudin: 92\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eJames Suckling: 91\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eJancis Robinson: 17+\u003c\/h6\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 位於西班牙加泰隆尼亞比利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。 2001 年，他在海拔 1,000 米的 Talarn 村展開釀酒計劃，並意外發現附近修道院仍保留僧侶曾用以釀酒的 12 世紀石窖。Bobet 因而復原古老工法，讓葡萄在石窖自然發酵，再於不銹鋼或橡木桶中陳年。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e多年來，他不斷追求完美，釀出令飲家驚嘆的作品，更憑著工程背景，與以地熱能源驅動酒莊，實踐環保理念。熱愛哲學與冥想的他，常以梵文或葡萄園地名為酒款命名，展現其簡單卻深刻的信念：以風土與真誠釀出最純粹的美酒。\u003c\/span\u003e他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和過度萃取。 我們追求優雅和微妙，但又不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，但實際操作上卻需要在葡萄種植和釀造過程等細節上花上無比的心思和管理能力，幕後亦有著熟練的團隊協助，才可以在不可預料的天氣下仍能釀出喝一口便令人感動的酒。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近來世界舞台上最令人振奮的西班牙酒莊。而 Raul Bobet 亦是有份 Ferrer Bobet 酒莊的莊主之一，在那裡他與葡萄酒發燒友 Sergi Ferrer-Salat 合作，展現出另一高山 Priorat 的獨特風味。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eQuest\u003c\/strong\u003e 是 Raul Bobet 的又一力作。 他堅持釀造一款能展現風土與深度的波爾多混釀，透過不斷追問「為什麼」，讓自己更接近事物的本質與真理。這是一款源於自我挑戰的作品\u003cstrong\u003e。\u003c\/strong\u003e石窖發酵，原生酵母，地心吸力引流，層次變化多端，具深度，口感非常融和。\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙-加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eBordeaux blend - \u003c\/span\u003eCabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003c\/strong\u003e人手收割，以 10kg 的小盒盛載，所有葡萄皆是來自酒莊之內。此酒由不同器皿發酵，包括石窖、木桶。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e(\u003cem\u003eRobert Parker's rating: 94 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e2016 年的 Quest 是 Cabernet Sauvignon、Cabernet Franc 及 Petit Verdot 的混釀。在 12 世紀的石窖中用野生酵母發酵，然後在新橡木桶中長期陳釀24 個月，在大木桶 (foudre) 中陳年5個月，再加上瓶中陳年 12 個月。它和諧、平衡、乾淨，混合了芳香的香草、莓果的味道，以及胡椒和香料的風味。口感中等至飽滿，單寧細膩，酸度極佳，充滿活力，餘韻悠長。裝了 8,200 瓶和 120大瓶。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus is among Spain’s most visionary estates, founded by Raul Bobet, former head winemaker at Torres. In 2001, seeking wines less affected by climate change, Bobet discovered the remote village of Talarn, 1,000 meters high in the Pyrenees subzone of Costers del Segre.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe altitude brings sharp day‑night temperature shifts, giving the wines purity, freshness, and elegance. What sets Castell d'Encus apart is its revival of ancient methods: 12th‑century hand‑carved stone lagars, once used by monks, now restored for natural fermentation. Today, most wines begin in these historic vats before aging in stainless steel or oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBobet’s approach is deeply philosophical and sustainable. The wines are crafted with minimal intervention—no chemicals, low sulfur—and the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and site‑driven ethos.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eQuest \u003c\/strong\u003estands out as a Bordeaux blend that embodies Bobet’s spirit of exploration—an ongoing challenge to question, to seek essence, and to move closer to truth through wine. It delivers remarkable complexity, layered nuance, and profound harmony on the palate. \u003cbr\u003e\u003cbr\u003eBobet’s work at Castell d'Encus is complemented by his role at Ferrer Bobet in Priorat, a joint venture with entrepreneur and wine lover Sergi Ferrer‑Salat, where he continues to explore the potential of mountain viticulture\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eBordeaux blend - \u003c\/span\u003eCabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e13.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eManual harvest in small 10 kg cases and grapes coming exclusively from the property. The wine has been fermented in different materials (rock fermenters, Wood barrels). 100% of the wine went under malolactic fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe 2016 Quest, a blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot, fermented entirely in their 12th century stone lagares with indigenous yeasts followed by a long élevage of 24 months in new barrique and five months in foudre plus 12 more months in bottle. This is anything except rustic: it's harmonious, balanced and clean, with a mixture of aromatic herbs and berries with a peppery and spicy touch. The palate is medium to full-bodied with very fine tannins and great acidity that provides for a vibrant mouthfeel and a long, tasty finish. 8,200 bottles and 120 magnums.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2016 (RP:94)","offer_id":12383945162801,"sku":"ESR0197","price":430.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-06-03T113846.432.png?v=1717385918"},{"product_id":"ximenez-spinola-exceptional-harvest","title":"Ximenez-Spinola Exceptional Harvest 2014","description":"\u003cp\u003eXimenez-Spinola 是在西班牙唯一，也是全世界唯一專門以 Pedro Ximenez 葡萄釀酒的酒莊。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e西班牙 Jerez de la Frontera\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e白葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003ePedro Ximenez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收成，採用比平常遲21天的收割時間，葡萄特別成熟。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e陳年：\u003cbr\u003e\u003c\/strong\u003e與酒渣一同陳年，並輕柔攪拌，於美國橡木桶陳年4個月。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e深金黃色，清澈明亮。香氣強烈，非一般的白酒，帶有無花果、葡萄乾、李子、烏梅等，極具亞洲個性，中段襯以白花、蜂蜜、香草等。入口甘甜並襯著優雅的酸度，也可感覺到就像些微海水的礦物風味，茉莉花香收結。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eXimenez-Spinola is the only cellar in Spain and in the world specialises in grapes from the variety 'Pedro Ximenez'.\u003c\/p\u003e\n\u003cp\u003eSince 1729, this viticultures family had cleared three ingredients to make their sweet wines. They are 'time, patience and self-criticism'. Being the most important one the self criticism spirit which makes an oenologist capable to waste litres and litres of wine when he is not satisfied.\u003c\/p\u003e\n\u003cp\u003eThanks to this selective process, this company began to distil the wines that did not get the highest standard of quality and Ximenez-Spinola started its double identity as a producer of wines and spirits. Since then, that philosphy has been passed from generation to generation to lead on Jose Antonio Zarzana, follower of a modest company in quantity but big in quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDenomination:\u003cbr\u003e\u003c\/strong\u003eJerez de la Frontera, Spain\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\u003eWhite\/Blanc (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePedro Ximenez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eHarvested by hand. Made with grapes that are picked overripe after 21 days on the vine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAgeing:\u003cbr\u003e\u003c\/strong\u003eThen the wine is aged on its lees, with light batonnage, in used American oak barrels over a four-month period.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003eIntense golden colour, clean and bright, with an appealing density which is unusual in a white wine. On the nose, intense, figs, raisins and plums, with the aromas of fermentation and bakery. In the mouth, light and intense with natural acidity.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":16681157891,"sku":"ESW00071","price":350.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/excep_harvest-1.jpg?v=1563252626"},{"product_id":"castell-d-encus-quest-2018","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Quest 2018 (RP:94)","description":"\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eRobert Parker: 94\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eTim Atkin: 94\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eHudin: 92\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eJames Suckling: 91\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eJancis Robinson: 17+\u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 位於西班牙加泰隆尼亞比利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。 2001 年，他在海拔 1,000 米的 Talarn 村展開釀酒計劃，並意外發現附近修道院仍保留僧侶曾用以釀酒的 12 世紀石窖。Bobet 因而復原古老工法，讓葡萄在石窖自然發酵，再於不銹鋼或橡木桶中陳年。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e多年來，他不斷追求完美，釀出令飲家驚嘆的作品，更憑著工程背景，與以地熱能源驅動酒莊，實踐環保理念。熱愛哲學與冥想的他，常以梵文或葡萄園地名為酒款命名，展現其簡單卻深刻的信念：以風土與真誠釀出最純粹的美酒。\u003c\/span\u003e他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和過度萃取。 我們追求優雅和微妙，但又不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，但實際操作上卻需要在葡萄種植和釀造過程等細節上花上無比的心思和管理能力，幕後亦有著熟練的團隊協助，才可以在不可預料的天氣下仍能釀出喝一口便令人感動的酒。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近來世界舞台上最令人振奮的西班牙酒莊。而 Raul Bobet 亦是有份 Ferrer Bobet 酒莊的莊主之一，在那裡他與葡萄酒發燒友 Sergi Ferrer-Salat 合作，展現出另一高山 Priorat 的獨特風味。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eQuest\u003c\/strong\u003e 是 Raul Bobet 的又一力作。 他堅持釀造一款能展現風土與深度的波爾多混釀，透過不斷追問「為什麼」，讓自己更接近事物的本質與真理。這是一款源於自我挑戰的作品\u003cstrong\u003e。\u003c\/strong\u003e石窖發酵，原生酵母，地心吸力引流，層次變化多端，具深度，口感非常融和。\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙-加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eBordeaux blend - \u003c\/span\u003eCabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e14%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e在 12 世紀的石窖中發酵，然後在全新的法國橡木桶中進行蘋果酸乳酸發酵及陳年 18 個月。\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\" alt=\"\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e品酒筆記：\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/b\u003e2018 年的 Quest 是一款帶有草本和胡椒味的波爾多紅酒。它複雜、濃郁、多汁，單寧圓潤，入口帶有強烈的胡椒味。 酒精度14%，PH值3.5，具有良好的清新度和酸度。它年輕活潑，應該在瓶中演化得很好。限量生產10,500瓶及200瓶大瓶裝。\u003cb\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus is among Spain’s most visionary estates, founded by Raul Bobet, former head winemaker at Torres. In 2001, seeking wines less affected by climate change, Bobet discovered the remote village of Talarn, 1,000 meters high in the Pyrenees subzone of Costers del Segre.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe altitude brings sharp day‑night temperature shifts, giving the wines purity, freshness, and elegance. What sets Castell d'Encus apart is its revival of ancient methods: 12th‑century hand‑carved stone lagars, once used by monks, now restored for natural fermentation. Today, most wines begin in these historic vats before aging in stainless steel or oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBobet’s approach is deeply philosophical and sustainable. The wines are crafted with minimal intervention—no chemicals, low sulfur—and the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and site‑driven ethos.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eQuest \u003c\/strong\u003estands out as a Bordeaux blend that embodies Bobet’s spirit of exploration—an ongoing challenge to question, to seek essence, and to move closer to truth through wine. It delivers remarkable complexity, layered nuance, and profound harmony on the palate. \u003cbr\u003e\u003cbr\u003eBobet’s work at Castell d'Encus is complemented by his role at Ferrer Bobet in Priorat, a joint venture with entrepreneur and wine lover Sergi Ferrer‑Salat, where he continues to explore the potential of mountain viticulture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eBordeaux blend - \u003c\/span\u003eCabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e14%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eFermented in 12th-century stone lagars, followed by malolactic and 18 months of aging in brand-new French barriques. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003eAn herbal and peppery red Bordeaux blend, the 2018 Quest is \u003cspan\u003ecomplex, intense and juicy, with round tannins and very peppery sensations on the palate. It has 14% alcohol and a pH of 3.5, with good freshness and acidity. It's still young and lively and should evolve nicely in bottle. 10,500 bottles and 200 magnums produced.\u003c\/span\u003e\u003cstrong\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":43774422810880,"sku":"ESR302","price":430.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/6.png?v=1685934051"},{"product_id":"ximenez-spinola-lenta-2022","title":"Ximenez-Spinola Fermentacion Lenta 2022","description":"\u003ch6\u003e\n\u003cem\u003e\u003cstrong\u003e\"Nobody believed that such a dry wine could be made with Pedro Ximénez grapes.\u003cbr\u003e Nobody thought that perhaps it would be one of the most expressive white wines that could be tasted.\"\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e- José Antonio Zarzana - Viticulturist\u003c\/h6\u003e\n\u003cp\u003eXimenez-Spinola 是西班牙唯一，也是全世界唯一專門以 Pedro Ximenez 葡萄釀酒的酒莊。甚至獲得了西班牙當局的認可，授予Pedro Ximénez Varietal Denomination of Own Accreditation，以品種名稱獲得認證。\u003cbr\u003e自 1729 年以來，這個葡萄種植家族一直以3個原則釀酒，它們是「時間、耐心和自我批評」。從那時起，這理念代代相傳，現在由來到Jose Antonio Zarzana的手上，發展出一家規模不大但非常高質的酒莊。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003e西班牙Jerez de la Frontera\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e白葡萄酒\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003ePedro Ximenez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e遲21天以人手採收，葡萄特別成熟。輕柔地壓榨，每噸新鮮葡萄只出產少於600 公升的葡萄汁。\u003cbr\u003e葡萄汁液與果皮一起放入300公升的橡木桶，然後每天在桶內添加 30 公升，因此稱為慢速發酵，讓酵母每天能夠吸收所有糖分，轉化成乾白葡萄酒。浸渣陳年6個月，達至複雜的結構。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e顏色\u003c\/strong\u003e：深濃的金色，旋轉酒杯時反映出綠色的虹彩和甘油味。\u003cbr\u003e\u003cstrong\u003e香氣\u003c\/strong\u003e：以法國橡木為標記，帶有提子乾和西梅乾的果香，所有元素和諧融合。\u003cbr\u003e\u003cstrong\u003e味道\u003c\/strong\u003e：儘管酒精含量為 14%，但酒精感像不存在似的，令人驚訝。從酸度到帶有木味和熟果的餘味，味道持久而飽滿。\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eXimenez-Spinola is the only cellar in Spain and in the world specializes in grapes from the variety 'Pedro Ximenez', which \u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\" data-mce-fragment=\"1\"\u003eobtaining the recognition of the Spanish authorities with the concession of the “Pedro Ximénez Varietal Denomination of Own Accreditation”.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1729, this viticulture family had cleared three ingredients to make their wines. They are 'time, patience and self-criticism'. \u003cspan data-mce-fragment=\"1\"\u003eSince then, that philosophy has been passed from generation to generation to lead on Jose Antonio Zarzana, follower of a modest company in quantity but big in quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eToday, they own 16 hectares of vine, grown organically (albeit without official certificates). As Ximénez-Spínola dries most of its grapes in the sun (a system called Soleo), they lose around 70% of the weight of the grapes along the way and obtain a mere 200 litres of must from one ton of grapes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDenomination:\u003cbr\u003e\u003c\/strong\u003eJerez de la Frontera, Spain\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\u003eWhite\/Blanc (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePedro Ximenez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eHarvested by hand. Made with grapes that are picked overripe after 21 days on the vine. \u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eSoft pressing, with yields per ton of fresh grape less than 600 liters of freshly pressed must.\u003c\/span\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-justify para-style-body\"\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eThen it is introduced with its skins into 300-liter Oak barrels, adding 30 liters every day to each barrel-hence it is called Slow Fermentation -- so that the yeasts finish with all the sugars daily and leave the it came totally dry. Aged on lees for six months reaching a very complex structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003eColor\u003c\/strong\u003e: i\u003cspan data-mce-fragment=\"1\"\u003entense gold color with greenish iridescence and glyceric notes when the glass is rotated.\u003cbr\u003e\u003cstrong\u003eAroma\u003c\/strong\u003e:  it is marked by French Oak that is attenuated with notes of raisins and dried plums. There are no stridency, but harmony of all the elements.\u003cbr\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e: the non-existent alcoholic sensation is surprising despite its 14%. From the point of acidity to the aftertaste of wood and ripe fruit, they are persistent and full of fullness.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":43923690619136,"sku":"ESW107","price":420.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/3634eac9-dd84-4e6d-92c3-129f7c85e0c0.png?v=1695962261"},{"product_id":"immich-batterieberg-cai2022","title":"Weingut Immich-Batterieberg \"C.A.I.\" Riesling Kabinett Trocken 2022 (RP: 92)","description":"\u003ch6\u003e純素葡萄酒\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003eImmich-Batterieberg 是 Mosel 最具歷史的酒莊之一，自 1425 年由 Immich 家族創立及掌舵直至 1989 年，2009 年由才華洋溢的釀酒師 Gernot Kollmann 及夥伴接手復興。\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eKollmann 擅長釀造出色的 dry 和 off-dry Riesling。堅持減少人為干預，不加糖，不濃縮，不去酸，僅在裝瓶前添加少量硫。喝來結構嚴謹，酸度平衡且極具生命力。\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eC.A.I. \u003c\/strong\u003e的名字來自 \u003cstrong\u003e“C\u003c\/strong\u003earl \u003cstrong\u003eA\u003c\/strong\u003eugust \u003cstrong\u003eI\u003c\/strong\u003emmich” ，他是酒莊的創辦人及命名者。這款  C.A.I. 不甜、細膩、優雅，充滿活力和張力，來自蘊含板岩石土壤的葡萄園。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e德國Mosel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e\u003cbr\u003eRiesling\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e10.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cimg\u003e\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e野生酵母發酵。盡量減少人為干預，在不鏽鋼缸中釀造。\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 92 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e2022 年的 \"C.A.I.\" Riesling Kabinett Trocken 於 10 月 25 日完成採收。具有清澈而非常濃郁的核果香氣和花香，其柔軟的成熟度和集中力，幾乎讓人想起產區 Pfalz的 Riesling。\u003cbr\u003e口感非常優雅和精緻，感覺純淨、輕盈、剔透，具有鹹感。這款來自 Mosel 的 Riesling 質感清瘦，但非常濃郁和芳香。葡萄來自數個葡萄園，包括 Dhroner Hofberg、向東而清涼的 Burg，不過大部份都來自 Enkirch。2023 年 6 月只裝了3,083 箱，酒精含量 10.5%，餘糖每公升 3.4 克。扭蓋設計。\u003c\/p\u003e\n\u003chr\u003e\n\u003ch6\u003e\u003cspan\u003eVegan Wine\u003cbr\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eImmich-Batterieberg is one of the most historic estates in the Mosel. Founded and helmed by the Immich family since 1425 (until 1989), it was revived in 2009 by the talented winemaker Gernot Kollmann and his partners.\u003cbr\u003e\u003cbr\u003eKollmann crafts outstanding dry and off-dry Rieslings with minimal intervention—no sugar, concentration, de-acidification, or chemical fining, only a touch of sulfur before bottling. The wines are precise, vibrant, and show impressive aging potential.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eC.A.I. \u003c\/strong\u003estands for “\u003cstrong\u003eC\u003c\/strong\u003earl \u003cstrong\u003eA\u003c\/strong\u003eugust \u003cstrong\u003eI\u003c\/strong\u003emmich\", the founder and name-giver of the winery. It is dry, fine and invigorating, with a lot of finesse and tension, coming from mineral slate sites.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eOrigin:\u003cbr\u003e\u003c\/strong\u003eMosel, Germany\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite\/Blanc (Still)\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003eRiesling\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e10.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eSpontaneous fermentation. It is vinified in a non-invasive way, exclusively in steel tanks.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 92 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003ePicked from the first until the last day of the harvest on October 25, Immich's 2022 Riesling Kabinett Trocken CAI opens with a clear and very intense stone fruit and blossom aroma that is almost reminiscent of Pfalz Rieslings due to its supple ripeness and fleshy concentration. Very elegant and refined on the palate, this is a pure, light, crystalline and saline, rather lean but seriously intense and aromatic Mosel Riesling made with fruit sourced from several vineyards between Dhroner Hofberg and the coolish, east-facing sites of Burg, though the main part comes certainly from Enkirch. 3,083 cases were filled in June 2023; 10.5% stated alcohol (and 3.4 grams per liter of residual sugar). Screw cap.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":45067015323904,"sku":"GYW0073","price":235.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-04-29T112049.530.png?v=1714360880"},{"product_id":"immichbatterieberg-cai","title":"Weingut Immich-Batterieberg \"C.A.I.\" Riesling Trocken 2023 (RP: 91, JS:92)","description":"\u003ch6\u003e純素葡萄酒\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003eImmich-Batterieberg 是 Mosel 最具歷史的酒莊之一，自 1425 年由 Immich 家族創立及掌舵，直至 1989 年。2009 年由才華洋溢的釀酒師 Gernot Kollmann 及夥伴接手復興。\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eKollmann 擅長釀造出色的 dry 和 off-dry Riesling。堅持減少人為干預，不加糖，不濃縮，不去酸，僅在裝瓶前添加少量硫。喝來結構嚴謹，酸度平衡且極具生命力。\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eC.A.I. \u003c\/strong\u003e的名字來自 “\u003cstrong\u003eC\u003c\/strong\u003earl \u003cstrong\u003eA\u003c\/strong\u003eugust \u003cstrong\u003eI\u003c\/strong\u003emmich” ，他是酒莊的創辦人及命名者。這款  C.A.I. 不甜、細膩、優雅，充滿活力和張力，來自蘊含板岩石土壤的葡萄園。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e德國 Mosel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e\u003cbr\u003eRiesling\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e野生酵母發酵。盡量減少人為干預，在不鏽鋼缸中釀造。\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e11%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 91 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e呈金黃色的 2023 年 CAI Riesling，在香氣上展現出相當深邃與飽滿的層次，散發出完熟、濃郁而優雅的果香，並伴隨燧石與板岩草本氣息。入口緊緻、充滿活力且格外優雅，是一款濃厚、鮮明、多汁又帶鹹感的乾型 Riesling，擁有足夠的酒體與濃度，完美平衡每公升 1.8 克的殘糖。這是一款令人印象深刻的酒莊酒，於 2024 年 7 月底裝瓶，酒精濃度標示為 11%，採用螺旋蓋封瓶。\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003e\u003cem\u003e(James Suckling's rating: 92 points)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e儘管這可能是入門酒款，但它擁有一種德國其他地方難以尋覓的金黃秋日圓潤感。我特別喜歡 Mirabelle 黃梅與煙燻香氣之間的交織，以及中等酒體那份內斂的奶油感與細緻礦物感。雖然是明確的乾型酒，但尾韻平衡優美，令人回味無窮。\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch6\u003e\u003cspan\u003eVegan Wine\u003cbr\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eImmich-Batterieberg is one of the most historic estates in the Mosel. Founded and helmed by the Immich family since 1425 (until 1989), it was revived in 2009 by the talented winemaker Gernot Kollmann and his partners.\u003cbr\u003e\u003cbr\u003eKollmann crafts outstanding dry and off-dry Rieslings with minimal intervention—no sugar, concentration, de-acidification, or chemical fining, only a touch of sulfur before bottling. The wines are precise, vibrant, and show impressive aging potential.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eC.A.I. \u003c\/strong\u003estands for “\u003cstrong\u003eC\u003c\/strong\u003earl \u003cstrong\u003eA\u003c\/strong\u003eugust \u003cstrong\u003eI\u003c\/strong\u003emmich\", the founder and name-giver of the winery. It is dry, fine and invigorating, with a lot of finesse and tension, coming from mineral slate sites.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eCountry of origin:\u003cbr\u003e\u003c\/strong\u003eMosel, Germany\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite\/Blanc (Still)\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eRiesling\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eSpontaneous fermentation. It is vinified in a non-invasive way, exclusively in steel tanks.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e11%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 91 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eThe golden-yellow colored 2023 CAI Riesling is quite deep and substantial on the nose that indicates perfectly ripe, intense and elegant fruit with flinty and herbal slate notes. Nervy, vital and remarkably elegant on the palate, this is a dense, intense and juicy as well as savory dry Riesling with enough substance and concentration to balance the 1.8 grams per liter of residual sugar perfectly well. This is an impressive estate wine that was bottled at the end of July 2024 with 11% stated alcohol and a screw-cap closure. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e(James Suckling's rating: 92 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003eThis may be an entry-level wine, but it has a wonderful golden autumnal mellowness that’s like nothing else in Germany. I love the interplay of Mirabelle plum and smoke aromas with the restrained creaminess and delicate minerality on the medium-bodied palate. Emphatically dry but beautifully balanced finish. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":47110202720512,"sku":"GYW0077","price":235.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2025-10-16T124249.104.png?v=1760589948"}],"url":"https:\/\/sens.com.hk\/zh\/collections\/yang-energy\/pedro-ximenez.oembed","provider":"SENS","version":"1.0","type":"link"}