Description

• Alcohol %: 14%
• Decant Time: 45 minutes
• Taste: black fruit, blackberry, black cherry, black pepper, violet, smoky, spice, medium-plus tannin, silky texture, ripe acidity
• Food Matching: Lamb, Grilled beef, Barbecue, Charcuterie, Aged hard cheeses, Rich meat pasta (ragù)
• Grape Variety: Syrah ,

Tasting note

酒瓶一開就能聞到成熟黑色莓果與胡椒香，還有一絲紫羅蘭和微熏烤的肉香。入口圓潤飽滿，但酸度明亮，單寧細緻且有支撐感，整體既有果實的豐盈也保有清爽的動力，尾韻帶點香料和礦感，回味持久。 生產與釀造：這是 Anne Gros 與 Jean‑Paul Tollot 的合作小作，重視小地塊分選與低干預釀造。葡萄在最佳成熟期採收，採用溫和浸皮與分段發酵來提取風味，陳年以中性桶與不鏽鋼為主，保留新鮮果香與胡椒氣息。 葡萄園環境：來自陽光充足、排水良好的石質土壤小地塊，採取控產與維護土壤活性的方法栽培。小產量、用心照顧的果實造就了這款既易飲又有層次的紅酒，非常適合日常餐桌或朋友聚會時分一杯共享。

Ripe dark-fruited aromas lead the way — blackberry and black cherry join a weaving thread of cracked black pepper, violet florals and faint smoked-meat notes. On the palate the wine shows plush, focused fruit underpinned by lively acidity and fine-grained tannins that give structure without harshness. Medium-plus in body and intensity, it balances opulence with a refreshing energy and a lingering, spicy finish. Producer notes: A collaboration that blends Burgundian attention to detail with southern know-how, the project emphasizes parcel selection and low-intervention work in the cellar. Grapes are harvested at night where needed to preserve freshness and character. Winemaking notes: Fermentation is carried out carefully to extract ripe flavours with gentle maceration and periodic pigeage/punch-downs; maturation uses principally neutral oak and stainless steel to retain primary fruit and peppery spice. Minimal filtration ensures textural presence in the bottle. Vineyard notes: Sourced from selected small parcels with stony, well‑draining soils and good sun exposure. Vines are tended with a focus on balanced yields and soil health, producing concentrated fruit that retains vibrancy and a sense of place.

Winery

安·格羅（Anne Gros）與保羅·托洛特（Jean‑Paul Tollot）以家族傳承與各自專長結合，成立小規模合作計畫。酒莊重視小地塊分選、低干預栽培與尊重土壤的做法；在釀造上採用溫和處理與短中性桶陳以保持果味與香料的清晰度。

Domaine Anne Gros & Jean‑Paul Tollot is a partnership that brings together two family traditions and complementary skillsets: precision and parcel awareness paired with southern winemaking experience. The project focuses on small parcels, low-intervention viticulture and restrained cellar work to highlight freshness, soil expression and varietal spice.