Description

• Alcohol %: 13.5%
• Decant Time: 45 minutes
• Taste: ripe red and blue fruits, baked strawberries, white pepper, paprika / baking spice, wild rosemary / dried herb, forest floor / earthy, sappy aromatic spice, silky tannins, vibrant acidity, medium-bodied with density
• Food Matching: Peking duck / roast duck, Duck ham with pear and pecorino, Duck Massaman curry (Thai), Beef shabu shabu (with ponzu), Meaty, oily fish (salmon, tuna, mackerel), Iberico or duck jamón
• Grape Variety: Pinot Noir : 100%,

Tasting note

品飲筆記：酒體集中卻不笨重，先是鮮明的紅藍果香，隨之轉為溫潤的林地氣息與香草、樹脂般的香辛。口感活潑有彈性，酸度帶動整體脈絡，單寧細緻絲滑，收結長而有層次。 田地與生產：來自Omaka Valley的一小塊北向坡地（Back Block），2009年種植、植株密度高、土壤為風積粉泥覆蓋黏土壤，已通過BioGro有機認證，採人工採摘與棚式整枝管理。 釀造重點：以原生酵母自然發酵為主，約三分之二保留整串入槽，其餘去梗後上槽發酵，冷藏待發酵啟動後以人工浸帽控制萃取（約15天），再壓入法國小桶完成乳酸發酵並於35%新桶中低烘烤熟成12個月，最後回槽熟成3個月才裝瓶。整體風格既有場址感也兼顧飲用當下的親和力。

Tasting Note: A powerful, single‑site expression with ripe red and blue fruits that glide into an attractive savoury seam of forest‑floor earthiness and sappy aromatic spice. The nose shows white pepper, paprika and baked strawberry notes, while the palate is vibrant and succulent with silky, fine-grained tannins and a clear, long finish. Producer Notes: This debut release from the Settlement parcel in the Omaka Valley emphasises density and structure — a classic representation of the site with impressive pinosity and complexity. Vineyard Notes: Sourced from a small, one‑hectare north‑facing hillside block (“Back Block”), planted in 2009 to high density (3,788 plants/ha) on wind‑blown loess over clay loams. The site is BioGro certified and farmed organically; vine training is cane pruned with VSP. Winemaking Notes: Hand‑harvested fruit; approximately two‑thirds of the clusters were left whole while the remainder was destemmed and crushed over the top in an open tank. Fruit was kept cool until natural fermentation began after four days and was hand‑plunged during a 15‑day ferment. The wine was drained, pressed to barrel to complete native malolactic fermentation, and matured 12 months in French oak barriques (35% new, low toast) followed by three months in tank to settle. Vintage: 2019 delivered exceptionally low yields with small, thick‑skinned berries following a very dry season and tricky flowering — a year that rewarded careful whole‑cluster use to retain balance and pinosity.

Winery

空白畫布酒莊由Matt Thomson與Sophie Parker‑Thomson經營，致力於呈現馬爾堡南谷小而獨特的園地風格。酒莊重視永續與有機栽培，採人工採收、靈活運用整串發酵與去梗，並以低烘烤法國小桶輕柔塑造風味，重點在於呈現土地本身。

Blank Canvas Wines is run by Matt Thomson and Sophie Parker‑Thomson. The winery focuses on small, site‑specific parcels from Marlborough’s Southern Valleys with attention to sustainable and organic practices. The team practices careful hand‑harvest, a mix of whole‑cluster and destemmed ferments, and restrained use of low‑toast French oak to reflect site character rather than heavy winemaking.