Description

• Alcohol %: 13.0
• Decant Time: 30 minutes
• Taste: citrus, lemon peel, white peach, toasted brioche, buttery, vanilla, mineral, subtle oak spice, creamy texture, vibrant acidity
• Food Matching: Roast chicken, Turkey, Buttered lobster or rich shellfish, Creamy pasta, Pork with herb sauce, Soft cow's-milk cheeses (Brie, Camembert)
• Grape Variety: Chardonnay : 100.0%,

Tasting note

這款來自金丘的乾白帶有清爽與豐富口感的平衡。香氣先是鮮明的檸檬皮與白色果實，接著飄出烤麵包與細緻香草的氣息。入口圓潤但不膩，白桃與柑橘的果香在口中展開，伴隨礦質感與活潑酸度，尾韻帶有柔和橡木與奶油般的細滑。釀造上著重小批次處理與泥渣陳釀，部分使用新橡木以增添結構但控制得宜，不搶果味。葡萄園位於石灰岩地帶、光照良好且產量受控，讓酒體既有深度也保有優雅的礦感。建議醒酒約30分鐘，搭配烤雞、奶油海鮮或奶香起司最合適，餐桌萬能型選擇。

Bright, terroir-driven white from the Côte d'Or showing a poised balance of freshness and texture. The nose opens with lemon peel, white orchard fruit and delicate white flowers, framed by toasted brioche and a whisper of vanilla. On the palate it is silky and layered — ripe stone fruit and citrus are carried by a chalky mineral spine and lively acidity. Gentle oak and subtle creamy notes add depth without overpowering the natural precision. Elegant, food-friendly and built to drink now with 30 minutes of air or to cellar for a few years. Producer notes: Thomas Boccon focuses on expressing Côte d'Or terroir with restrained élevage and careful selection. Small-batch lots are handled to preserve freshness and detail while adding texture through lees ageing. Winemaking: Grapes are harvested and sorted, gently pressed and fermented primarily in French oak (a portion in new oak), with some élevage on the fine lees and partial malolactic conversion to lend creaminess and roundness. Minimal racking preserves aromatics and minerality. Vineyard: Fruit comes from Côte d'Or parcels with limestone-rich soils and good exposure. Low yields and attentive viticulture promote concentration and clarity, resulting in a wine that marries ripe fruit with stony, saline notes.

Winery

博康酒莊專注於呈現金丘的風土性格，規模不大卻講究細節。從田間管理到入桶陳釀都有嚴格把關：手工採收、精選果實、輕柔壓榨與適度桶陳，讓每批酒既有地域特色也保有優雅與平衡。

Thomas Boccon is a Côte d'Or producer committed to crafting wines that reflect their terroir. Working on a modest scale, the estate combines traditional Burgundian techniques with precise cellar work: selective harvesting, careful pressing, and thoughtful barrel élevage to achieve wines that are both expressive and well-balanced.