2022 M. Chapoutier Saint Joseph Les Granits Blanc

來自沙普提亞花崗石園的 2022 白酒，外觀金黃，前段是清晰的礦物氣息，花香如金銀花與百合輕輕跳出，接著有蜂蜜、蠟質與細緻香料感。入口圓潤飽滿，舌面帶有奶油般的泥澱粉感與杏仁皮的微苦，酸度支撐整體，使酒款既有重量感也保有清新。釀造上採整串壓榨、低溫澄清，部份在不鏽鋼發酵、另一部分在 600L 大木桶中完成，之後在酒泥上 8–10 個月並定期攪拌，最後合桶裝瓶。葡萄來自南部陡峭的花崗岩老藤園，土壤給了酒明顯的礦質與結構。建議醒酒約 45 分鐘，搭配烤雞、燉菜或成熟硬質起司特別合拍。語氣輕鬆地說，這是一支既能即飲也適合窖藏的白酒，口感層次豐富、回味悠長。

This Saint-Joseph Blanc 'Les Granits' from M. Chapoutier shows a golden-yellow robe and a focused, mineral-driven bouquet with floral notes of honeysuckle and lily, layered with beeswax, honey and a hint of warm spice. The palate is richly textured yet well balanced: a creamy lees influence and gentle oak support a core of ripe stone-fruit and almond notes, finishing with persistent saline-mineral length and a subtle spicy thread. Winemaking uses whole-bunch pressing, cold settling, then fermentation split between stainless vats and large 600-litre oak foudres; ageing on the lees for 8–10 months with regular bâtonnage adds weight and complexity before blending and bottling. The fruit is sourced from very steep, old-vine plantings on granite slopes in the south of Tournon — a site that brings pronounced minerality and structure. Drink now through the next decade-plus; decanting for about 45 minutes will open aromatics and soften the texture.

Specification

• Alcohol %: 13 - 14.6%
• Decant Time: 45 minutes (up to 1 hour)
• Taste: mineral, honeysuckle, lily, honeyed, wax, gentle spice, yellow stone fruit, almond/almond skin, creamy leesy texture, long finish
• Food Matching: Roast chicken or turkey, Moroccan-style tagine (butternut squash, chickpeas, ras el hanout), Veal rump with parsnip purée and fresh broad beans, Aged Gouda, Mimolette, Seafood in creamy sauces
• Grape Variety: Marsanne : 100%,

Winery

沙普提亞由 Michel 與 Marc Chapoutier 掌舵，是北隆河重要的酒莊之一。酒莊重視產地風土，挑選陡峭山坡上的老藤園地，人工採收並精選果實。這款花崗石園白酒採整串壓榨、部分入大木桶發酵、並在酒泥上攪拌熟成，目的是把葡萄園的礦質感與結構帶進酒裡，同時保留清新與細緻口感。

M. Chapoutier is a leading producer in the northern Rhône, run by Michel and Marc Chapoutier. The estate works with iconic parcels on steep slopes and selects old-vine material for its top bottlings. For this cuvée the team emphasizes terroir expression: careful hand-harvest, whole-cluster pressing and a split fermentation strategy followed by extended lees ageing to build texture while preserving freshness.