金凯利窖藏梅罗特
 
   
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金凯利窖藏梅罗特

充盈着黑莓和熟透的水果的香甜,回味中有明显的橡木烟熏和太妃糖的味道。

  • 市场价: ¥142
  • 销售价: ¥138
  • 节省: ¥4
购买数量:
  (库存998)

Superb all round
Introducing the Jindalee Circle Collection.

The fruit of Jindalee’s labours, this collection bears the Jindalee brand circle motif – an important symbol in local Aboriginal culture meaning ‘fruit’.

Appropriately, these wines are intensely fruit driven, yet well-rounded, displaying rich, concentrated flavours and aromas.

The Circle Collection is produced from fruit grown on the Littore family estate in the Murray Darling region, and other premium grape growing regions. It is produced at our winery in the Moorabool Valley, near Geelong.

Jindalee wines are estate made and bottled, ensuring exceptional quality and true regional and varietal character. The collection includes Shiraz, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Rosé, Chardonnay and Pinot Grigio.

 

金凯利窖藏系列简介

在金凯利所在地区原生态的文化当中,‘circle’代表着果实的意思。金凯利窖藏系列(circle collection)所崇尚的就是以果实为本

金凯利葡萄酒向来以果味至上,口感圆润而著称,散发着丰富而细腻的果香。

用来酿制窖藏系列的葡萄精选自默累达令产区和其他几个知名的葡萄产区。葡萄酒的酿制工作在我们自己的酒庄中完成,位于毗邻基隆的摩尔宝山谷。

金凯利葡萄酒从酿制到装瓶均在自家的庄园进行是为了确保出品的上乘而且充分体现产区和葡萄本身的特色。我们的窖藏系列含纳了莎瑞斯,颂维翁,梅罗特,长相思,桃红,莎当妮以及皮诺格利德等诸多品种。

 

2007 Merlot 梅罗特

 

Colour: Ruby with purple hue.

色泽:宝石红色泛着紫色光晕。

 

Tasting notes:

The art of fine winemaking was applied in the creation of this remarkably generous yet refined, supple and elegant Merlot.Varietal herbal, tomato leaf characters are supported by riper notes of spicy fruitcake, earthy complexity and an infusion of cinnamon and vanillin French oak.The palate abounds with blackberry and stewed rhubarb fruit flavours with a soft, fine-grained tannic structure, and finishes with a subtle, lingering smoky and toffee oak complexity.

品尝特征:酿酒艺术在这款细腻,饱满而且雅致的梅罗特葡萄酒的酿制过程中得到了完美的展现。草本植物和西红柿枝叶的特色融合了水果蛋糕和土壤的气息,更有法国橡木的肉桂和香草味道交汇其间。充盈着黑莓和熟透的水果的香甜,回味中有明显的橡木烟熏和太妃糖的味道。

 

Winemaker’s notes:

Harvested at optimum ripeness in the cool of the night, the fruit is promptly transported to the winery. De-stemmed and crushed to stainless steel vats, the must is fermented at 22-26°C and pumped over 3 times per day to extract flavour, colour and tannin. On completion of ferment, the wine is pressed off to

tank where it is aged on French oak and undergoes secondary malo-lactic fermentation. Constantly monitored for oak flavour extraction, the wine is racked when fruit to oak flavour balance has been attained.The wine is minimally filtered and then bottled.

酿酒师评语:果实完全成熟后在夜间采摘,然后迅速运往酒园进行压榨输送至不锈钢大桶中。严格控制在22-26度之间进行发酵并且每天倒灌三次是进化果香,色泽和单宁结构的必要条件。发酵完毕后酒液被输送到小桶中进行法国橡木陈年并且进行二次发酵。不时地对橡木口味进行检测,当果味与橡木的味道达到均衡和稳定后进行搅拌。之后稍加过滤就开始装瓶了。

 

Technical notes:

-14% alc  酒精含量:14%

-3.52 pH             - 6.1 g/L TA                -3 g/L Residual sugar
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