Description

• Alcohol %: 14.5%
• Decant Time: 60-90 minutes
• Taste: petrichor, iron, earth, dark tobacco, marjoram, candied orange peel, dark berries, cassis, plum, spice, salty minerality, dark chocolate, velvety tannins, firm finish
• Food Matching: Beef and Venison, Grain fed sirloin, Carnitas (Mexican pulled pork), Salmon teriyaki, Mimolette and aged cheeses
• Grape Variety: Cabernet Sauvignon : 90%, Cabernet Franc : 6%, Petit Verdot : 4%,

Tasting note

這支Napanook 2018 性格鮮明，果香熱烈又帶著礦質與泥土感。香氣有雨後的土壤、鐵質氣息與些許深沉的煙草、藥草與蜜橘皮香。入口中等偏厚但集中，果實甜度與香料交織，帶出微苦巧克力與鹹感礦物，使整體更清新有層次。單寧細緻卻有力量，收束緊實，餘韻持久。酒莊以Napanook單一園為源，該年生長季偏晚、開花與成熟拉長，採收期為十月初到中旬，產量有限。釀造上採取極簡但精緻的手法：人工叢果挑選、光學挑粒、溫柔泵浸以及每三個月以esquive人工換桶，強調田地的純淨與個性。適合搭配紅肉、風乾或熟成乳酪，也能在醒酒後更顯風味。

Napanook 2018 presents a bold, vibrant profile with exuberant dark fruit framed by savory, mineral-driven notes. Aromas of petrichor, iron and damp earth open to layers of dark tobacco, marjoram and a hint of candied orange peel. On the palate it is medium-bodied yet concentrated — juicy core fruit, spice and subtle dark chocolate weaving through a salty mineral streak. The structure is firm and finely grippy, with a vibrant, persistent finish. Made exclusively from the Napanook estate, the 2018 season was late and cool, producing slow-ripening fruit harvested October 1–15 after careful sorting. Winemaking is deliberately minimalist: thorough hand cluster sorting, optical berry selection, gentle pump-overs to extract aroma and color, and regular hand racking barrel-to-barrel using the esquive. Estate-bottled and built for both immediate appeal and medium-term cellaring (drinking window c.2022–2036).

Winery

多明納斯酒莊（Dominus Estate）由Christian Moueix掌舵，以少量高品質的莊園酒聞名。Napanook 葡萄園以細緻的田間管理著稱：注重果實成熟度、低耗水與控制產量，所有果實皆於莊內處理並裝瓶。釀造方面走極簡路線，但工序非常講究——人工叢果挑選、光學挑粒、溫柔萃取與定期人工換桶（esquive），讓田地特質得以真實呈現。

Dominus Estate, under the ownership of Christian Moueix, is celebrated for estate-bottled wines that express the purity and complexity of their single-vineyard terroir. Napanook is farmed with meticulous attention in the vineyard and vinified with a minimalist, detail-focused approach: hand sorting of clusters, optical berry sorting, gentle extraction techniques and hand racking barrel-to-barrel every three months using the traditional esquive. Limited production emphasizes quality and site expression.