Description

• Alcohol %: 13.5%
• Decant Time: 30 minutes
• Taste: white nectarine, orchard fruit, flint, citrus seam, honeyed richness, savory/oak spice, grainy texture, creamy lees, baking spices, tight acidity, long finish
• Food Matching: Manchego, Parmesan, Fried squid with ginger sauce (Ika shougayaki), Yellowtail nigiri, Prawn with garlic & pepper (Koon tod), Monkfish in dark caramel soy (Ca kho), Grilled scallops, Creamy pasta, Roast chicken with herbs
• Grape Variety: Chardonnay : 100%,

Tasting note

這款來自Reed園的年份酒，帶著馬爾堡特有的清晰礦感與豐富口感。田裡的藤株深根於瓦伊霍派溪谷河口，果實在溫暖初夏後經過適度減產而保留了良好酸度。釀造時以整串壓榨，部分混濁的頭汁進入500L法國橡木桶（約40%新桶），以自然酵母發酵並完成乳酸發酵，裝瓶前於細澱泥上靜置數月，未過濾也未澄清。入口滑順帶有果肉感，白桃與蘋果的果香揉合麵包糰、香料和一抹蜜感，礦物與鮮活酸度讓整體保持緊緻與節奏感。推薦在飲用前稍微醒一下，能更顯層次；配海鮮、奶油醬或帶鹹味的起司最對味。輕鬆、具質感、耐喝。

This Reed bottling shows Marlborough’s cooler-climate precision married to generous texture. Ripe orchard and white stone fruits sit alongside flinty, reductive notes and a citrus thread. Fermented and aged in 500L French oak puncheons (≈40% new) with ambient yeasts, it completed natural malolactic fermentation and spent extra months on light lees before bottling without fining or filtration. The palate is textured and savory — grainy, honeyed richness balanced by a vivid, mouthwatering acidity that frames the oak rather than hiding it. Best enjoyed slightly chilled after a short breath to open the layers; pairs beautifully with richer seafood, grilled shellfish and nutty cheeses.

Winery

空白畫布酒莊由Matt Thomson與Sophie Parker-Thomson經營，屬於偏重產地表現與低干預釀法的小型酒莊。作風務實：以整串壓榨、自然酵母發酵、適度法國橡木桶熟成和輕柔在泥陳年，力求保存田地個性與礦物感。酒款不愛過度加工，講求層次與口感的真實呈現，適合喜歡細緻而有紋理風格的飲家。

Blank Canvas Wines is run by Matt Thomson and Sophie Parker-Thomson, a small Marlborough producer focused on site expression and careful, low-intervention winemaking. They seek to let the vineyard speak through minimalist cellar techniques—whole-bunch pressing, ambient yeast ferments, judicious oak and gentle lees ageing—resulting in wines that balance texture, precision and regional minerality.