2023 Blank Canvas Reed Chardonnay

這支來自 Reed 園的小單元帶著鮮明果香：白桃、青蘋果與帶皮柑橘的清爽微酸，隨後浮現煙燻與烘烤香草的溫暖層次。入口是順滑的奶油感，細緻的萊斯（酒泥）與海鹽感帶出礦質張力，口腔質地飽滿但不沈重。酒莊與 Reed 夫婦（Pete 與 Anne）長期栽種這片園地，位於 Waihopai 谷口、俯瞰 braided Wairau 河，老根系使得風土表現深沉。釀造上採溫柔整串壓榨，混濁的自由流汁進入 500L 法國橡木桶（約 40% 新桶），以自然酵母發酵並完成乳酸發酵，之後在淺酒泥上熟成數月，未過濾未澄清即裝瓶。整體風格兼具礦感與橡木香的平衡，開瓶建議稍微醒半小時，適合搭配海鮮、帶有亞洲風味的料理或硬質起司。語氣輕鬆卻不失細緻，值得慢慢品味。

Bright and inviting on the nose, this single‑site wine shows stone fruit and orchard apple, layered with grapefruit peel, a hint of smoke and toasted vanilla. The palate is satin‑creamy with saline, mineral tension and a fine lees‑driven texture that gives weight without heaviness. Made from a dedicated Reed Vineyard parcel at the mouth of the Waihopai Valley, vines rooted above the braided Wairau River send deep minerality into the fruit. The juice was gently whole‑bunch pressed; the cloudy free‑run went to French oak 500L puncheons (about 40% new) and fermented with ambient yeasts, completing natural malolactic fermentation. After careful racking it spent several months on light lees and was bottled without fining or filtration under screwcap. A seriously textured, oaked white with bright acidity and persistent length—best enjoyed after a short decant and pairs beautifully with seafood, richer Asian dishes and hard cheeses. Drinking window: 2025–2033.

Specification

• Alcohol %: 13.5%
• Decant Time: 30 minutes
• Taste: stone fruit, peach, apple, grapefruit peel, smoke, toasted vanilla, matchstick, saline, mineral, baking spice, satin-cream mouthfeel, lees texture, oak spice
• Food Matching: Manchego and Parmesan, Fried squid with ginger sauce (Japanese), Yellowtail nigiri, Prawn with garlic and pepper (Thai), Monkfish cooked in dark caramel soy sauce with mushrooms (Vietnamese)
• Grape Variety: Chardonnay : 100%,

Winery

空白畫布酒莊由 Matt Thomson 與 Sophie Parker‑Thomson 經營，專注在小批單一園風土的真實呈現。團隊與像 Pete 與 Anne Reed 這樣長期耕作的栽植者緊密合作，釀酒風格尊重果實，採用整串溫柔壓榨、自然酵母發酵與適度法國橡木桶熟成，重視質感與風土而非過度加工。

Blank Canvas Wines is run by Matt Thomson and Sophie Parker‑Thomson, a small Marlborough operation focused on single‑site expression and respectful, low‑intervention winemaking. They work closely with dedicated growers like Pete and Anne Reed to highlight vineyard character, favouring whole‑bunch pressing, ambient yeast ferments and judicious use of French oak to add texture rather than dominate.