Description

• Alcohol %: 13.5%
• Decant Time: 45 minutes
• Taste: red cherry, raspberry, herbaceous, green pepper, black pepper, smoky minerality, volcanic soil, medium acidity, silky tannins, savory finish
• Food Matching: roast lamb with herbs, grilled beef short ribs, mushroom risotto, aged cheddar or gouda, tomato-based pasta, charred vegetables
• Grape Variety: Cabernet Franc : 100%,

Tasting note

這款酒帶有火山土壤的礦質感與明亮果香，先是櫻桃與覆盆子氣息，接著出現香草與黑胡椒的微辣調性。口感中段酸度清爽，單寧細緻圓潤，體質偏中等到中上，結尾帶有鹹香與礦物回甘。酒莊採小批次手工採摘與分批發酵，使用適度的新舊橡木桶熟成，使香氣層次更豐富但不過度遮蓋果味。田間多為坡地、火山岩土壤，日夜溫差讓果實保有鮮明酸度與香氣，整體適合醒約40–60分鐘後品飲，與炭烤肉類或蘑菇燉飯非常搭配。

A youthful, volcanic-expression red showing bright red fruit and a savory herbal lift. Aromas of cherry and raspberry sit alongside crushed herbs, green pepper and a graphite-smoky minerality. On the palate it is medium-plus in intensity: lively acidity frames ripe red fruit, with fine-grained tannins and a streak of flinty mineral through the mid-palate. Gentle oak provides spice and structure without dominating, leading to a persistent, savory finish. Best served slightly chilled for a red (around 15–17°C) and given a short decant to open up the aromatics.

Winery

酒莊屬於小型家族式經營，重視田間管理與產地特色。葡萄園多為坡地與火山岩土壤，採低產量栽培並以人工採收為主。小批分區發酵、以原生酵母或低干預手法保留風土風味，之後在法國橡木桶中陳年以增加香辛與結構感。整體採可持續耕作，讓每一瓶更能反映田地性格。

A small, artisan-minded estate focusing on site expression from volcanic soils. The producer works in low-yield blocks, harvesting by hand and favouring gentle extraction in the cellar. Fermentations are managed in small lots, with maturation in a mix of seasoned and some new French oak to add spice and structure while retaining fruit purity. Sustainable, low-intervention practices in the vineyard aim to showcase terroir-driven minerality.