Description

• Alcohol %: 13.5%
• Decant Time: 45 minutes
• Taste: red cherry, red berries, fresh spice, earthy/forest floor, floral lift, minerality, silky tannins, savory finish
• Food Matching: Duck, Roast duck, Game birds, Ribeye steak with Béarnaise, Pizza Calabrese, Gruyère
• Grape Variety: Pinot Noir ,

Tasting note

酒款風格：第一口就是清新的紅果香，像是櫻桃與覆盆子，帶著一抹花香和森林土壤的氣息。口感中段有溫和辛香與礦感支撐，丹寧細緻、滑順，整體節奏優雅，尾韻帶鹹感與香料回甘。 酒莊與釀法：查爾斯范卡內以產地導向為本，重視田塊個性，釀造方式偏向低干預與細緻掌控。採收後以溫和萃取保留鮮度，於法國橡木桶中熟成（新桶使用克制），讓果味與木質香氣達到平衡。 葡萄園與風土：Les Sorbets 位於科特德紐伊石質、含鈣黏土的坡面，排水良好、日夜溫差幫助果實保有酸度與香氣。種植管理以限產提質為目標，讓酒款更聚焦於土地表現。 醒酒建議與搭配：建議醒酒約45分鐘，口感圓潤適中，適合搭配燒鴨、野鳥、帶點油脂的牛排或風乾奶酪，享受果香與礦氣交疊的層次。

Tasting note: Bright red-cherry and raspberry aromas open with a floral lift and subtle forest-floor earthiness. On the palate it shows pure red fruit, gentle spice and a stony mineral thread, supported by fine, silky tannins and an elegantly persistent finish. Producer notes: Charles Van Canneyt is a grower-producer working in Morey-Saint-Denis with a focus on expressing site character. His Les Sorbets from the Premier Cru parcel is made to highlight the vineyard’s nuance rather than overt manipulation, favouring precision and clarity. Winemaking notes: Harvested and vinified with careful extraction to preserve freshness, fermented using indigenous and/or selected yeasts, and matured in French oak with restrained use of new barrels to allow spice and oak to frame rather than dominate the fruit. Vineyard notes: Les Sorbets sits on the Côte de Nuits’ stony, calcareous slopes where good drainage and a cool mesoclimate encourage aromatic lift and saline minerality. Yields are managed to concentrate flavours and promote balance. Serve slightly cool to cellar temperature after a 45-minute decant to let the layers open. Excellent with roast duck, game birds, richer pasta or lightly charred red meats.

Winery

查爾斯范卡內位於莫里聖丹尼，是以田地表現為主的釀酒人。酒莊重視親力親為的葡萄園管理與低干預釀造，致力把每個小地塊的細緻風土呈現在酒杯中。

Charles Van Canneyt is a grower-producer based in Morey-Saint-Denis, known for terroir-driven wines from small parcels. The domaine favours careful vineyard work and restrained cellar techniques to let site expression shine through.