Description

• Alcohol %: 13.5%
• Decant Time: 30 minutes
• Taste: creamy, oak spice, vanilla, leesy, stone fruit, citrus zest, saline/mineral, toasty, textured, long finish
• Food Matching: Manchego, Parmesan, Sui gyoza (pork dumplings), Thai egg noodles with king crab (Ba me poo), Pasta with pesto, Ossau-Iraty (sheep milk cheese)
• Grape Variety: Sauvignon Blanc : 100%,

Tasting note

這款酒帶有明亮的柑橘皮與白桃香氣，口感豐滿帶奶油感，細緻的酵泥風味與烤橡木香交織出層次。葡萄來自一個三排的小地塊，採乾耕與再生農法栽培，重視土壤健康與免耕管理。釀造時整串輕柔壓榨，只取自由流出果汁入裝了數年法國老桶，採用野生酵母自然發酵、全固體發酵並進行自然乳酸發酵，14個月陳桶化渣，期間不進行攪桶。結果是一款質地豐厚、礦感與香草、烤木香相伴、餘韻悠長的白酒，瓶塞為旋蓋，建議略微醒酒後飲用，與奶酪、海味或香草醬義大利麵皆相得益彰。

This wine opens with a lifted citrus zest and white stone-fruit core, layered with creamy leesy texture and gentle oak spice. Made from a single three-row parcel farmed dry with regenerative care, the fruit was whole-bunch pressed with only free-run juice sent straight to seasoned French oak puncheons. Fermented naturally on full solids with wild yeasts and allowed to undergo natural malolactic conversion, the wine spent 14 months on lees without batonage — producing a rich, tactile mouthfeel and an expansive, saline-tinged finish. 13.5% ABV, sealed with screwcap. Drink now through the early 2030s; best served lightly chilled with a short decant to open the aromatics.

Winery

空白畫布酒莊由 Matt Thomson 與 Sophie Parker‑Thomson 共同經營，重視小地塊與低干預釀造，追求田地表現與觸感為先的酒款。酒莊偏好整串處理、野生酵母發酵與舊法國橡木桶陳年，透過細緻工序展現複雜性而不喧賓奪主。

Blank Canvas Wines is led by Matt Thomson and Sophie Parker‑Thomson. The team focuses on minimal intervention, site expression and texture-driven wines from small parcels in Marlborough. Experimental but restrained, they favour whole-bunch handling, wild ferments and time in seasoned French oak to build complexity without losing regional identity.