“ If forced to drink only one wine from Montalcino, I might very well choose
Diego Molinari’s sumptuous Brunello.” Wine Advoacte
如果被迫只能喝一款 Montalcino，我認為最佳的選擇是 Diego Molinari 精彩絕倫的
Cerbaiona Brunello di Montalcino。
這簡直像神話一般，這款酒就是 Montalcino 裡的經典傳奇。
Quinta Do Mouro 摩洛酒莊
Quinta do Mouro 是一家家族經營的小酒莊，坐落在 Alentejo 最好的葡萄產區 Estremoz 村莊裡；30年前莊主 Louro 買下了這個有悠久歷史的酒莊，直到今日 Quinta do Mouro 已是 Alentejo 裡最好的酒莊，酒莊用自然的栽培方法，已經非常接近有機種植，雖然位於炎熱的產區裡也不採用灌溉的方式種植，
Bodegas Pedro Regalado 雷加拉多酒莊
Embocadero
San Pedro Regalado 是一家創立於 1958年的合作社型的酒莊，位於 Ribera del Duero 的北部一處稱為 La Aguilea 的小鎮附近，兩旁都是松樹林的山丘中間。
起初種植的葡萄全交給別人釀酒，直到 Cesar Mate 1997年加入酒莊後才改變，當時 Cesar Mate 只是一位剛唸完釀酒學的小釀酒師，但是今日已榮昇酒莊的總經理。
葡萄園裡遍佈 70-100年的老樹藤，尤其是 Tempranillo 就種植於這片小山坡上，完全由人工摘取，精確的反應製酒的程序。酒莊有兩處葡萄園，一個稱為 ‘Embocadero’ and ‘Canta Perdices.’ Embocadero 是 ” 河流的嘴 “ 的意思，因為當地河流旁可停靠一種小船。
酒莊最近幾年投資了 30萬歐元，更新了現代化的釀酒設備及新的地下酒窖，更擴大了葡萄園至150公頃，從此釀的酒不僅忠實的反應當地的土壤氣候，更注入當地的人文氣息，釀出了更精確平實的酒款，這是一款釀酒師特別製作的酒款，精挑細選最佳的葡萄，並在全新的橡木桶中儲存 14個月，難怪這超值的酒款，馬上獲得 Robert Parker 92分的超高分數，真是令人驚嘆。
2009 Bodegas Pedro Regalado Embocadero
Robert Parker – 92分
The 2009 Embocadero spent 14 months in new French oak. Wood smoke, mineral, spice box, incense, and blackberry inform the nose of this dense, plush effort. Give it another 2-3 years of bottle age and drink it from 2014 to 2024.
這瓶2009 Embocadero 在全新的法國橡木桶中存放了14個月，木桶煙燻味，礦物質、香料盒、焚香味和黑苺味道等美好的香氣，來自這瓶奢華且結構扎實的酒體。
Appellation: Ribera del Duero
Composition: Tempranillo
Soil: clay, limestone, and round stones
Elevation: 2700 feet
Vineyard practice: sustainable farming
Vine Age: 46 years old
Yield: 0.8 tons per acre
Harvest Dates: first two weeks of October
Fermentation: 24 days in small stainless steel tanks with
temperature control and natural yeast
Aging: 14 months in new French Allier and Troncais oak barrels
and 6 months in the bottle
pH: 3.73
Residual Sugar: 1.7 grams per liter
Alcohol: 14 %
UPC: 7 50428 21407 6
Wine Ratings -- This Vintage:
92 Points – Wine Advocate
90 Points – Wine & Spirits
Wine Ratings -- Earlier Vintages:
2008: 91 Points – Wine Advocate
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bruce sanderson decanted
More Barolo: Azelia and Domenico Clerico
A highly anticipated visit to the maker of Wine Spectator's 2011 No. 8 Wine of the Year
Posted: Nov 29, 2011 10:45am ET
Azelia was founded in 1920, a branch of the Scavino family that today is run by fourth-generation vintner Luigi Scavino and his son Lorenzo. Half of the 37-acre vineyard surface is devoted to Barolo, with an average annual production of 6,250 cases.
The estate is small enough for the family to operate with the help of some part-time workers. It is named after a wild flower from the region, but there is also a vineyard near the winery with called Azelia.
The style of wines at Azelia emphasizes fresh fruit with the underlying elements of terroir. For example, its Dolcetto is refined and elegant, while the Barolos, most from Serralunga, exhibit more structure, with the exception of the charming and graceful Bricco Fiasco.
The Dolcetto, Barbera and Nebbiolo Langhe are fermented in rotofermentors and aged in stainless steel. The Barbera is aged in one-year-old barrels for 14 to 16 months once the malolactic has finished. Maceration depends on the vintage, but generally is 20 to 25 days for the Barolos and 10 days for the Dolcetto.
After five to six days of settling, the Nebbiolo destined for Barolo is aged in large, 25- and 30-hectoliter casks of Austrian and Slavonian oak, with the exception of the Barolos Bricco Fiasco and San Rocco. These go into barrique, 20 percent new and 80 percent one year old. "We don't use more than 20 percent new oak so we don't cover the Nebbiolo perfume," explained Lorenzo.
The Dolcetto d'Alba Bricco dell'Oriolo comes from high-elevation vineyards in Montelupo Albese, near Diano d'Alba, with sandy soils and a south-facing exposure. The vines are 40 years old. The 2010 is a fresh, peppery, raspberry-flavored red, with a vibrant, firm frame.
Azelia's Barbera d'Alba Vigneto Punta comes from 60- to 65-year-old vines planted in a southwest-facing hilltop in Castigilione. It exudes floral, black currant and licorice aromas, with cherry and licorice flavors matched to a creamy, rich texture.
The Barolo 2007 hails from six vineyards in Serralunga (70 percent) and Castiglione (30 percent). Perfumed, with fruit and spice notes, it's firm, rich and dense, with chocolate, cherry and plum flavors. Mineral accents grace the finish. The Barolo Bricco Fiasco represents the historical site of the family, first bottled separately in the 1978 vintage. Its fragrant floral, cherry and raspberry aromas and flavors are pure, aligned to an elegant profile, with charm and a long finish. The vines there are 65 years old.
The Barolo Margheria shows a chunky, dense profile, a fruity mix of cherry and strawberry with a savory finish. Scavino purchased this parcel in 2002; the vines are now 40 to 45 years old. Barolo San Rocco, also from Serralunga, was purchased 10 years earlier. An austere version, it offers spice and bittersweet chocolate notes with muscle and assertive tannins.
Scavino bought vines in Bricco Voghera in 2000. This is the source of the Barolo Riserva Voghera Brea 2004, made only in the best years. From vines more than 75 years old, it features a complex nose of eucalyptus, cherry, tobacco, spice and chocolate. A core of sweet fruit is augmented by savory mineral elements.
From Azelia it was on to the eponymous Domenico Clerico, a visit I was anticipating since we chose his Barolo Ciabot Mentin Ginestra 2006 as the No. 8 wine in this year's Wine Spectator Top 100.
Clerico, with a total of 52 acres of vineyards, is just putting the finishing touches on a new state-of-the-art winery that is designed to make wine from the bottom level up. It's an environmentally sensitive building with plenty of room for fermentation, wood aging and storage. The 2008 Barolos Ciabot Mentin and Pajana and 2007 Aeroplan Servaj were bottled there in July.
Clerico's Dolcetto Langhe Visadi 2010, fermented and aged in stainless steel, includes grapes from vineyards in Dogliani, thus the Langhe appellation. It's pure and full of macerated cherry, fresh and supple with a lingering finish. The Barbera d'Alba Trevigne 2009 exudes a meaty, dense profile with dark plum and blackberry flavors. It spends 14 months in barrique, 50 percent new and 50 percent one year old.
Capisme-e 2010, the estate's Langhe Nebbiolo, like the Dolcetto, sees no oak aging. In its second vintage, the grapes come from the San Pietro vineyard in Monforte, whose 30-year-old vines formerly went into Clerico's Langhe Rosso Arte blend of Nebbiolo (90 percent) and Barbera (10 percent). It offers cherry, licorice and tobacco notes, with soft but still supportive tannins.
Clerico export manager Luciano Racca and cellar master Gianmatteo "Jimmy" Raineri presented several vintages of Barolos. From Pajana, a vineyard in the Ginestra cru with 35-year-old vines, the 2010 Barolo is packed with flesh and fruit; the 2009 is ripe, with mint and floral aromas; the 2008 still suffers from its bottling in July, yet reveals purity and balance in a sleek, linear way. The 2007 evokes spice and dried cherry flavors on a firm, refined frame. It should be approachable soon. It was aged two years in barriques, 80 percent new and 20 percent one year old.
The Ciabot Mentin undergoes the same wood aging. It's a more powerful Barolo than Pajana, with the 2010, '09 and '07 showing lovely ripe fruit, licorice and tobacco flavors. The 2008 is the most elegant of the four vintages. All show fine potential.
Aeroplan Servaj is a new project for Clerico, coming from a 4-acre leased parcel in the Badarina cru of Serralunga. The name means "wild airplane," a nickname Clerico's father coined for the free-spirited young Domenico. It is aged six months longer than Ciabot Mentin or Pajana, also in 80 percent new barriques and 20 percent second use.
Domenico Clerico's new Barolo, Aeroplan Servaj, comes in a collection of six colorful labels.
The inaugural 2006 Aeroplan Servaj offers the textbook cherry, licorice and tobacco flavors of Barolo, but this is very tannic right now, slightly rustic and dry on the finish. I preferred the 2007 Aeroplan Servaj, bottled at the end of July, for its iron and mineral aromas and savory eucalyptus and tobacco flavors. It too is firm yet long and expressive. A barrel sample of the 2010 revealed an impressive combination of richness and structure, ripe fruit and mineral notes.
Percristina, Clerico's "riserva" in terms of aging but not in name, sees five years total, three in 100 percent new barriques and two in tank before bottling. The 2004 Percristina is stunning, exhibiting sweet licorice, cherry and floral aromas married to a rich, supple profile. The tannins are refined, with complexity and a long, mineral aftertaste. The "old clone" vines, some planted in 1947, come from the Mosconi cru in Monforte d'Alba, with a south-southeast exposure.
The 2008 vintage was more difficult, the humid weather requiring more spraying than the previous two years. The favorable summer weather allowed the grapes to ripen fully and the harvest was more typical, with picking in early- to mid-October for the Nebbiolo destined to become Barolo.
"We are big fans of '08," said Racca. "The vintage is very direct, not so impressive, but direct. It's something we like."
"It's a vintage without the expression and power of '07," added Raineri. "It was a different vintage from the beginning. The flowering was uneven, so there was a natural green harvest. In the end, this was a good thing."
These are big, rich wines, ripe and packed with fruit and dense tannins. The maceration times have increased since Clerico first began using rotofermentors, up to 30 days for the Barolos, with barriques the barrel size of choice for aging.
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Clef du vin
寶 獅 牌 醒酒鑰匙 葡萄酒的神仙棒
法國品牌 Peugeot 一向以精製出品頂級優質酒具見稱，有鑒於市場上的葡萄酒往往在未成熟時便被飲用而大感可惜：一方面葡萄酒的潛力並未盡情發揮，另一方面品酒者未能享用到最佳狀態的葡萄酒；因此，Peugeot 與化學家暨釀酒家Laurenzo Zanon，聯同獲得多個國際獎項的侍酒師 Franck Thomas，花了10年的時間一起研製出令葡萄酒盡其陳化潛能的「Clef du Vin 醒酒鑰匙」，並榮獲法國巴黎 Lepine 國際發明比賽的銀牌獎。
醒酒鑰匙的神奇作用
葡葡酒在瓶中陳年時，需要經歷一個自然的氧化過程。隨著酒的成熟，將慢慢達到一個平衡點，這時便是品酒的最佳時期 (尖峰期)，然後便開始下降，失去原有的品質。酒鑰匙能通過特製金屬加速葡葡酒的氧化過程。作為催化劑，它不會往酒內加入任何物質，也不會過期，所以終生有效。
酒鑰匙並沒有完全取代葡萄酒的自然陳化過程，它只是作用於酒的某些成分：芳香 (酯、酮、醛等) 和味覺 (丹寧和酸性物質)，然後加速葡萄酒香味的發展，緩和葡萄酒的口感。柔化紅酒中的丹寧，加速酒的成熟度。降低白酒的酸性，釋放酒中的果香。對於所有類型的葡萄酒都有效果，包括紅酒、白酒、粉紅酒、甜酒、汽泡酒等等。
酒鑰匙的使用方法
將酒鑰匙上的圓點浸入葡萄酒中，圓點與每100ml酒量接觸每一秒就等於陳化了一年的效果。1秒 = 1年的陳化；3秒 = 3年的陳化；10秒 = 10年的陳化；如此類推。如果酒只在接觸數秒或立即就失去原有的品質，就意味著該酒只有有限的或幾乎沒有陳年能力，需立刻飲用。
本公司代理品牌榮獲2012年義大利紅龍蝦雜誌 評為3個酒杯最佳酒款
2012 Tre Bicchieri ("Three Glasses")
PIEDMONT
Barbaresco Vigneto Brich Ronchi Riserva 2006 - Rocca Albino
Barolo Brunate 2007 - Marengo Mario
Barolo Ginestra Casa Maté 2007 - Grasso Elio
Barolo Ginestra Riserva 2005 - Conterno Paolo
TUSCANY
Scrio 2008 – Le Macchiole
Carmignano Riserva 2008 – Piaggia
Barbaresco Vigneto Brich Ronchi Riserva 2006 - Rocca Albino
Barolo Brunate 2007 - Marengo Mario
Barolo Ginestra Casa Maté 2007 - Grasso Elio
本公司代理的4家酒莊榮獲 Wine Spectator 2011
年度百大排行榜
百大第8名
2006 Domenico Clerico Barolo Ciabot Mentin Ginestra
$5,500.
Ginestra 出產的 Barolo 名為“Ciabot Mentin Ginestra”，因為之前這塊土地的擁有者是一對兄妹 Mentin 和 Fiore，而 ciabot 則是皮埃蒙特方言“房屋”的意思。
Wine Spectator – 96分
A rich Barolo, dense and powerful, boasting black cherry, plum and licorice notes. There's also a hint of eucalyptus as this crosses the palate, ending with a wall of tannins and leading to a long, mineral finish. A brooding giant. Best from 2014 through 2035. 1,500 cases made. –BS
Robert Parker – 97 分
The 2006 Barolo Ciabot Mentin Ginestra bursts onto the palate with gorgeous, well-delineated aromas and flavors. This is an especially chiseled, finely sculpted, yet exotic Barolo endowed with extraordinary complexity and mouth-filling intensity in its ripe dark plums, mint, violets, sweet spices, soy, tar and minerals. In 2006, the Ciabot combines elegance and power to a degree that is exceedingly rare. It is another superb and truly special Barolo from Domenico Clerico. Anticipated maturity: 2016-2031. (Feb 2010)
2006 Barolo Ciabot Mentin Ginestra 華麗的香氣和味道在口中爆炸開來，輪廓清晰而分明，精巧華麗。黑苺、薄菏，紫羅蘭、甘甜香料、醬油、甘油和礦物質等味道讓這瓶Barolo 特別的複雜和滿口生香。尤其是2006年份的Ciabot 兼具優雅和力道已到了登峰造極的程度，這是 Domenico Clerico 另一個優秀且特別的傑作。
百大第24名
2006 La Serena Brunello di Montalcino $3,400.
Wine Spectator – 97分
Beautifully perfumed, this red features rose, peony, black currant, tar and licorice aromas and flavors. This is ripe and dense, with well-integrated tannins and acidity that funnel the fruit and savory notes into a long aftertaste. Complex and intense. Best from 2013 through 2026. 1,600 cases made. –BS Score 97 – Wine Spectator. Highly Recommended
優美芳香的散發出，紅玫瑰、牡丹、黑加崙、焦油和乾草等複雜多變的香氣，酒體醇美緊實，扎實的單寧和怡人的酸度完美的融合在一起，口中明顯感受到香醇的果味和悠長的餘韻，整體是如此複雜且熱情。適飲期 : 2013-2026 1600箱稀少的產量 最高度的推薦酒款
榮獲 Wine Spectator 評定為2006年份 全部 Brnelli di Montalcino 酒款的第一名
百大第44名
2007 Moccagatta Barbaresco Bric Balin $3,000.
Wine Spectator – 94 分
Superfresh and focused, delivering pure flavors of, blackberry, black currant, violet, mineral and a hint of tar. This is all backed by refined tannins and bright acidity, a structure that should allow this to develop over the next 20 years. Best from 2014 through 2030. 1,916 cases made. Score 94 – Wine Spectator.
非常的鮮明又集中，有著黑莓、黑加侖、紫羅蘭、礦物的風味和些許的焦油味。優雅的單寧與活潑的酸度成為能繼續陳年上二十年的最大支柱。適飲期：2014-2030.
Robert Parker – 93 分
The 2007 Barbaresco Bric Balin is simply gorgeous. This is a decidedly fat, generous Bric Balin endowed with layers of red fruit, cinnamon, cloves and crushed flowers. The oak is very nicely balanced. In 2007 the Bric Balin possesses an unusual amount of depth and textural richness. The tannins are also a bit backward, suggesting the wine needs another 2-3 years to fully open up. This is an impressive effort from Moccagatta. Anticipated maturity: 2015-2027.
2007 Barbaresco Bric Balin就是如此的華麗，明顯的圓潤又濃厚，有紅色水果、肉桂、丁香和碎花的香味，經過橡木桶之後顯現很好的平衡，有異乎尋常的深度和豐富的層次。單寧尚有些生澀，需要再 2-3 年才會柔順，這是 Moccagatta 令人印象深刻的佳作。
適飲期：2015-2027.
百大第62名
2008 Quinta do Crasto Douro Reserva Old Vines $2,200.
Wine Spectator -- 93 分
A solid core of savory spice and leaf notes provides a supple overlay to the flavors of dried berry and smoke. The deft finish lingers, with touches of cream and vanilla as well as plenty of cocoa powder notes. Very elegant and suave. Drink now through 2017. 1,700 cases imported. –KM
Robert Parker -- 92 分
The 2008 RESERVA “OLD VINES” is an old vines field blend (70 years) aged in a mixture of French (85%) and American (15%) oak for 16 months. This traditional favorite delivers again this year. Initially quite disjointed, showing its oak far too much, it eventually proves it has the structure and complexity to become something else in the cellar, becoming surprisingly graceful and elegant, with a crisp, rather austere demeanor after 90 minutes of air. It is particularly tight and closed at the moment. Its power and overall balance suggests it will show better in a few years. The longer I had it open, the more I liked it, and it showed nicely the next day as well, crisp and focused, beautifully structured, velvety in texture. Much to my surprise, after an hour or so on Day 2—it was better still, a very good sign. At the moment, I confess a preference for the ’07 though. As with a lot of ‘08s, some cellar time may help, and it may not always be as obvious what is going on with the wines early on. There were 105,000 bottles produced, plus some halves and large format bottles. Drink 2012-2023.
這瓶酒是來自於70年的荖藤，在橡木桶中16個月，在90分鐘的醒酒後呈現出驚人的優雅度和細緻度，酒體結構嚴謹扎實，越喝越好喝，尤其到了第二天更是呈現出驚人的活力和集中度，天鵝絨般的滑順口感，完美的結構。
義大利酒 (3)
