品飲筆記：杯中散發紅果與花香，隱約帶出乾土與黏土礦感，紅莓、草莓的鮮甜被香料與一抹煙燻、皮革氣息包裹。口感圓潤但不沉重，酸度明亮，單寧細緻如針尖，整體多層次且餘韻偏鹹香。
酒莊與田地：艾斯卡若地塊坐落於Taylor Pass中段，朝北的斜坡、乾旱無灌溉種植，2001年定植於低活性黏土，晝夜溫差大有利於風味集中。小面積且以地塊特色為主，管理以短截修剪與垂直枝架為主。
釀造手法：人工採收，先以低溫浸皮5天，再靠自然酵母發酵，釀造過程以人工踩皮與整串入桶增加香氣與結構。壓榨後入法國小橡木桶熟成12個月（35%新桶、低烘烤），再在罐中靜置3個月以求自然澄清。
建議醒酒45分鐘，能讓香氣更豐富，單寧與酸度更協調，適合慢慢品味或搭配有層次的菜餚。
Tasting note: Bright red-fruit aromatics meet floral lift and an intriguing earthy undercurrent—strawberry and cherry layered with dried-clay minerality, a seam of baking spice and light smoky and leathery notes. On the palate it is juicy and textural, showing fine, needle-point tannins, lively acidity and a long, savory finish.
Producer & site: Escaroth is a compact, north-facing, dry‑farmed slope in Taylor Pass planted in 2001. The site’s low-vigour clay soils, big diurnal range and exposure provide natural ripeness and tension; the block is planted to Dijon clones and managed with spur pruning and VSP.
Winemaking: Hand-harvested fruit was cold-soaked for five days, fermented spontaneously with native yeasts and hand-plunged; whole clusters were included to add structure and perfume. The wine spent 12 months in low-toast French oak barriques (35% new), then three months in tank for gentle settling.
Ageing & drinking: Drink now through the next decade for primary fruit with developing savoury complexity. Recommended decant 45 minutes to let aromatics open and the tannins soften.
空白畫布酒莊由Matt Thomson與Sophie Parker‑Thomson經營，屬於小批量、重視風土表現的酒莊。團隊偏好低干預釀造，從田間管理到發酵都以呈現地塊個性為目標。艾斯卡若這款酒正好體現他們對細緻橡木運用與土地張力的追求。
Blank Canvas Wines is run by Matt Thomson and Sophie Parker‑Thomson, a small, terroir-focused producer in Marlborough. They emphasize site expression and careful low-intervention techniques, producing small lots that reflect individual vineyard character. The Escaroth release showcases their approach to crafting textured, savory wines with precise oak integration.
Enter your email to get the latest news, promotions & more !
