品飲筆記：酒色深紅帶光，香氣複雜而優雅——黑櫻桃、梅子與藍莓的果實感，伴隨紫羅蘭花香、百里香與甘草的草本與香料層次。口感中等偏飽滿，果實濃縮而不厚重，單寧細緻如絲，包覆口腔並帶來少許咀嚼感；酸度支撐整體節奏，使風味流動且收結悠長。 生產與葡萄園：來自本迪戈 Chinaman’s Terrace 的果實，生長於高海拔、排水良好的土地，晝夜溫差大，成熟期長，賦予酒款清爽的酸度與凝聚的果味。 釀造手法：採高比例整串發酵（約58% whole bunch），帶出香料與細膩的草本結構；在法國橡木桶中熟成12個月，約30%新桶，用木香塑造骨架但不搶味。 品飲建議：建議醒酒30–60分鐘，搭配烤鴨、草本羊架、松露燉飯或烤牛排都很合拍。這款酒的口感柔順，同時有力量與優雅交織的層次感，適合喜歡帶香料與草本氣息的紅酒愛好者。
Tasting note: Deep ruby with fragrant, spice-tinged aromatics—black cherry, plum and ripe blueberry sit alongside violets, thyme and a lick of liquorice. The palate is medium–full, concentrated and graceful: ripe dark fruit folds into savoury, herbal notes and an undercurrent of oak spice. Fine-grained, ribbon-like tannins coat the mouth with a silky chew while balanced acidity keeps the wine lively; the finish is long and refined. Producer & vineyard: Bottled by Valli Wines from fruit sourced at the Chinaman’s Terrace block in Bendigo, this bottling channels the cool, high-altitude growing conditions and free-draining soils of Central Otago, giving freshness and concentration in equal measure. Winemaking: Fermentation included a high proportion of whole bunches (c.58%), contributing spicy, stemmy lift and structure. The wine was aged 12 months in French oak barrels, roughly 30% new, which provides subtle spice and support without dominating the fruit. Serving & pairing: Best served slightly below room temperature with a 30–60 minute decant to let aromatics open. Pairs superbly with roast and herb-crusted duck, lamb racks, richer mushroom or truffle dishes, and grilled steaks.
瓦利酒莊（Valli Wines）位於中奧塔哥，本系列重視產地風土與細緻釀造。酒莊重視園區分級與人工管理，常以整串發酵和謹慎的橡木使用來保留果實與土地的原始風貌，成品偏向細緻有層次的風格。
Valli Wines is a Central Otago producer focused on site-driven, expressive wines from the Bendigo subregion. Their approach emphasizes vineyard selection and careful cellar work—hand-managed parcels, selective whole-bunch use and restrained oak to showcase site character and textural finesse.
