Description

• Alcohol %: 13%
• Decant Time: 45 minutes
• Taste: lemon zest, green apple, wet stone / flint, sea-spray saline, honeyed notes, toasted almond, petrol (developed), creamy mid-palate, long mineral finish
• Food Matching: Oysters and raw shellfish, Crab and lobster, Asparagus with poached egg, Lightly spiced prawns (Kung Pao style), Baked Camembert or soft washed-rind cheeses, Smoked fish and sushi
• Grape Variety: Chardonnay : 100%,

Tasting note

來自Grenouilles特級園的2012年份，酒體雖成熟卻仍保有活力。聞起來有檸檬皮、青蘋果和濕石頭般的礦物氣息，隨後浮現蜂蜜與烤杏仁的細緻風味。口感上中等偏厚，帶有柔滑的中段質地，但高明亮的酸度帶動整體結構，尾韻帶著海鹽感與悠長礦物味。酒莊以小規模家族經營著稱，葡萄園座落在含石灰與海相沉積的Kimmeridgian土壤，採手工採收、輕柔壓榨、低溫發酵並在中性容器與細膩的澱粉接觸中熟成，保留了田地的鮮明個性。建議微微醒30–60分鐘，能讓陳年層次更完整地展開。輕鬆配海鮮或奶香柔和的起司都很合拍。

A refined Grand Cru from the Grenouilles slope, this 2012 shows years of bottle development while retaining vivid mineral energy. The nose opens with lemon zest, green apple and a distinct wet-stone flintiness, followed by honeyed and toasted-almond hints that speak to gentle ageing. On the palate the wine is medium-plus in weight with a creamy mid-palate framed by bright, driving acidity and a saline, sea-spray finish that lingers. Winemaking favors careful handling—whole-bunch press, cool fermentations and ageing in neutral vessels with subtle lees contact—to preserve clarity of terroir from the Kimmeridgian limestone soils. Best served slightly chilled and given a short airing to reveal the layered tertiary notes.

Winery

丹尼爾‧狄菲酒莊為家族小莊，重視老藤與田間細膩的工作。酒莊多就位於陡峭的Kimmeridgian石灰地帶，產出的酒常帶著明顯的礦物與泥土感。釀造上採低干預作法：手工採收、輕柔壓榨、低溫發酵與適度的澱粉接觸，極少使用新木，只為忠實呈現每塊田地的個性。

Domaine Daniel-Etienne Defaix is a small, family-run Chablis estate focusing on old-vine parcels and precise vineyard work. Their sites on steep Kimmeridgian slopes yield wines that emphasize mineral terrain and clarity. Winemaking is restrained and terroir-driven—low-intervention fermentations, careful lees management and limited new wood—aimed at expressing each vineyard’s personality.