Description

• Alcohol %: 14.2%
• Decant Time: 15 minutes
• Taste: white peach, green apple, citrus zest, fresh racy acidity, silky texture, flinty/mineral, concrete-fermented, neutral oak influence, elegant, fruit-driven
• Food Matching: Green salads and asparagus with mousseline sauce, Light seafood and shellfish, Pork belly with romesco and fennel, Pork cassoulet, Ossau-Iraty and other semi-firm sheep cheeses
• Grape Variety: Sauvignon Blanc ,

Tasting note

品飲筆記：2023 年款散發白桃與青蘋果的清新果香，柑橘皮的微妙苦香帶動活潑酸度，口感意外地細緻且帶絲滑感，尾韻有礦質感收束。 酒莊介紹：一見鍾情酒莊由 John Schwartz 擁有，釀酒師 Kent Jarman 操刀，專注小批量生產與原生風土表現，追求酒款的純淨與平衡。 釀造工藝：採用悉心處理的果實，於混凝土蛋罐低溫發酵以保留香氣與質地，後段入中性橡木桶輕熟成並與酒泥接觸增添滑順口感，但不以新桶風味為主。 葡萄園與風土：取自納帕谷具晨霧與晚間降溫的園址，土壤排水良好、產量控制適中，造就高酸度及明亮果味，成就一款適合搭配輕食與海鮮的清新白酒。

Tasting note: Bright and elegant, this 2023 shows white peach and crisp green apple at the forefront, rounded by citrus zest and a flinty mineral thread. The palate is silky yet racy, offering lively acidity framed by gentle, neutral-oak warmth. Producer notes: Crafted by Coup de Foudre under owner John Schwartz and winemaker Kent Jarman, the wine is produced in small lots with an emphasis on purity and site expression. The team aims for balance between freshness and texture. Winemaking notes: Fruit is handled with care, fermented in concrete eggs to preserve primary aromatics and texture, and finished briefly in neutral oak barrels for subtle weight without overt oak character. Lees contact adds creaminess while avoiding heavy new-barrel signatures. Vineyard notes: Sourced from selected sites in Napa Valley where cool nights and morning fog preserve acidity and aromatic lift. Well-drained soils and modest yields concentrate flavors while allowing a bright, food-friendly profile.

Winery

一見鍾情酒莊為納帕小型精品酒莊，擁有者 John Schwartz 與釀酒師 Kent Jarman 以小批量與園址分選為核心。酒莊偏好保守的釀造手法：混凝土蛋發酵與中性橡木熟成，強調風土與清晰的口感表現。

Coup de Foudre Winery is a boutique Napa producer led by owner John Schwartz and winemaker Kent Jarman. Focused on small-lot wines that reflect site character, the team uses careful vineyard selection and restrained cellar techniques—concrete fermentation and neutral oak élevage—to craft expressive, food-friendly wines.