2022 Outpost La Blonde Chardonnay

試飲筆記：先是清新的柑橘皮與成熟的果香躍出，接著帶出細緻的蜜桃與白色果實氣息，尾韻有一點礦質感與溫和的烘烤香。口感偏圓潤，奶油般的質地與滑順的喉韻讓人舒服。

酒莊與生產：這是來自小型前哨酒莊的作品，走低干預、重視產地表現的路線。葡萄以人工採收並嚴格篩選，追求風土與果實平衡。

釀造方式：部分在法國橡木桶中發酵，配合不完全的乳酸發酵與瓶陳前的細膩澱泥陳年，帶出豐富口感但不會蓋過果香。橡木烘烤度適中，提供溫柔的香草與烘烤氣息。

葡萄園環境：葡萄園種在排水良好、日照充足的地塊，並受涼爽海風影響以保留鮮明酸度。酒體顯得平衡而有層次，建議開瓶後靜置約半小時，風味更佳。喝法輕鬆，搭配海鮮或白肉都很合適。

Tasting note: Bright citrus peel and ripe orchard fruit open on the nose, followed by stone-fruit and a whisper of toasted spice. On the palate it shows a creamy, silky texture with gentle weight, balanced acidity and a lingering, mineral-tinged finish.

Producer notes: A small-batch release from a boutique outpost focused on expressive, site-driven wines. Fruit is selected for balance and picked at optimal ripeness to preserve freshness while allowing gentle phenolic development.

Winemaking notes: Fermented in a combination of stainless steel and French oak, with partial malolactic conversion and several months on fine lees to build breadth and texture. Light toasting on barrels provides subtle vanilla and toast without overwhelming the fruit.

Vineyard notes: Sourced from low-yield blocks with good sun exposure and well-drained soils. Proximity to cooling breezes helps retain lively acidity, giving the wine its fresh backbone and mineral thread. Best served slightly chilled after a brief decant to let the aromatics open.

Specification

• Alcohol %: 13.5%
• Decant Time: 30 minutes
• Taste: citrus peel, ripe orchard fruit, stone fruit, buttery texture, vanilla/toasted oak, silky mouthfeel, subtle minerality, medium-plus finish
• Food Matching: Grilled or roasted chicken with herbs, Buttery or cream-based seafood (lobster, scallops), Creamy pasta (alfredo, carbonara), Soft cheeses (Brie, Camembert), Mild Asian dishes (lightly spiced seafood, sushi)
• Grape Variety: Chardonnay : 100%,

Winery

前哨酒莊是一家小規模的精品酒廠，重視產地表現與手工管理。葡萄多以人工採收、嚴格分級，釀造上採取低干預策略：適度使用橡木、長時間澱泥接觸，讓酒體厚實卻保有風土特色。

Outpost is a boutique producer focusing on small-lot, site-expressive wines. The team emphasizes careful vineyard management, hand-harvesting and gentle cellar practices—minimal additions, attentive oak use and extended lees contact to build texture and complexity without mask ing regional character.