Description

• Alcohol %: 13.5%
• Decant Time: 45 minutes
• Taste: floral, strawberry, red cherry, raspberry, forest floor, savory, smoky spice, silky tannins, fresh acidity, velvety
• Food Matching: Duck (roast duck), Goose and game birds, Lamb samosa, Beef jungle curry, Pork with wide noodles, Roast or grilled pork, Mushroom dishes / earthy sauces
• Grape Variety: Pinot Noir ,

Tasting note

品飲筆記：杯中先是一股清新的花香，接著跳出紅色果實的鮮脆感──草莓、紅櫻桃與覆盆子，底層帶有森林地表的泥土感與微微煙燻香，整體風格偏向優雅與精緻。口感上圓潤且細緻，單寧光滑如絲，酸度明亮帶動節奏，收尾帶有持久的餘韻。生產與釀造：由酒莊從 Anthem 園中精挑小地塊手採而來，採收後以冷藏運送回酒廠，處理時保留約一半完整果穗、其餘輕輕碾壓；先進行4–5天冷浸，再以自然（野）酵母發酵，主發酵約14天並人工踩皮以提取質地。陳年於法國橡木桶12個月，裝瓶後再熟成13個月才上市。葡萄園環境：園地位於古老的風積粉砂與片麻岩粉塵覆蓋的壤層，上方為碎石與砾石，平均樹齡約19年，採高枝與垂直棚架栽培，有助果實集中與結構均衡。醒酒與配餐建議：建議醒酒約45分鐘，可讓花香與果香更開放；搭配烤鴨、野味或帶香料的亞洲重口味料理如紅咖哩、濃郁豬肉麵都十分合拍。

Tasting note: Bright, lifted floral aromatics open the glass, leading to crunchy red-fruit flavours — ripe strawberry, red cherry and raspberry — layered with savory, sappy nuances of forest floor and subtle smoked game. Texture is satiny with sleek, velveteen tannins and an invigorating acidity that keeps the palate fresh. Producer notes: From a specially selected parcel of the Anthem block, this wine showcases the site’s restraint and energy, delivering elegance and class year after year. Winemaking notes: Hand-picked fruit was refrigerated overnight and fermented with 50% whole clusters after a 4–5 day cold soak; fermentation was spontaneous with hand-plunging over a 14-day primary fermentation. Aged 12 months in French oak barrels and bottle-aged for 13 months before release. Vineyard notes: Soils are older wind-blown silt and schist loess over rocky schist alluvium and gravels; vines average about 19 years old and are trained on high- cordon and VSP, contributing to concentrated, finely textured fruit. Serving & decanting: Best enjoyed after approximately 45 minutes of decanting to let the aromatics open and tannins soften; will also reward cellaring through the drinking window (2025–2036). Food pairing: A natural companion to roast duck, game birds and richer Asian dishes — think roast duck with star anise, pork with wide noodles or spicy jungle curry.

Winery

空白畫布酒莊由 Matt Thomson 與 Sophie Parker-Thomson 經營，專注中央奧塔哥的精選園塊。酒莊採取小批量、重視園地性的作法，釀程偏向自然與低干預，並使用法國橡木桶細緻陳年，以呈現每塊地的獨特風貌。

Blank Canvas Wines is run by Matt Thomson and Sophie Parker-Thomson. The team focuses on small, site-driven parcels from Central Otago and nearby regions, pursuing minimal intervention winemaking and careful oak ageing to express each block’s unique character.