2013 Dominus Estate Napanook

2013 年份的 Napanook 香氣奔放，前段呈現紫羅蘭與深紅果實的香調，底層夾帶可可與微妙辛香。口感中等偏厚，單寧細緻但有形，果酸明亮，整體質地絨滑，尾韻綿長帶巧克力與櫻桃餘味。這個年成春季偏乾、夏季偏暖，使果實濃縮、酒體保持緊緻張力。酒莊採用自家園地直瓶（estate-bottled），從田間管理到入桶皆嚴謹：人工篩選果串、光學挑果、溫和泵浸萃取香氣與色澤，以及每三個月以手工擠除法桶對桶換桶。建議年輕飲用時先醒一小時左右，搭配燒烤牛排、燒烤羔羊或陳年硬質起司最合拍。

This Napanook 2013 opens with vivid aromatics of violet and deep red fruits layered with cocoa and subtle spicy notes. On the palate it is medium-bodied with silky textures, fresh, bright acidity and a velvety finish that lingers with dark cherry and cocoa echoes. The 2013 season was marked by a dry spring and warm summer, concentrating flavors and producing energetic tension in the wine. Estate-grown and bottled exclusively from the Napanook vineyard, the wine benefits from meticulous vineyard work and minimalist cellar handling: careful cluster and berry sorting, gentle pump-overs to extract balanced color and tannin, optical sorting and regular hand racking by esquive. Ready to enjoy now with a short decant (60–90 minutes) yet built to evolve further through the drinking window to 2033.

Specification

• Alcohol %: 14.5 - 15%
• Decant Time: 60-90 minutes
• Taste: violet, cocoa, dark/red fruits, black cherry, silky, velvety finish, fresh acidity, black truffle / mushroom, clove, tobacco
• Food Matching: Grain-fed sirloin / grilled beef, Roast lamb or venison, Braised short ribs, Teriyaki salmon, Mexican carnitas, Aged hard cheeses (Mimolette, aged cheddar)
• Grape Variety: Cabernet Sauvignon : 92%, Petit Verdot : 5%, Cabernet Franc : 3%,

Winery

多明納斯酒莊（Dominus）由 Christian Moueix 領軍，重視產地與工藝。Napanook 完全來自自家同名葡萄園，標示為直屬莊園裝瓶，產量稀少且精細。田間管理細緻，入釀後採取簡約手法：人工與光學篩選果實、溫和泵浸、以及定期手工換桶，目的只有一個──讓田裡的風土與果實個性清楚表現出來。

Dominus Estate is an estate-focused producer led by Christian Moueix that emphasizes site expression and craftsmanship. Napanook is made exclusively from grapes grown in the estate’s Napanook vineyard and carries the estate-bottled designation. Production is small and artisanal; winemaking is deliberately minimalist to showcase vineyard character — rigorous sorting, optical berry selection, gentle extraction techniques and regular hand racking are hallmarks of their cellar work.