Description

• Alcohol %: 13%
• Decant Time: 30 minutes
• Taste: pear, peach, citrus zest, buttery cream, pastry/spice, floral notes, saline minerality, fine acidity, toasted oak, long finish
• Food Matching: Porcini bruschetta, Saffron chicken (Indian), Meat tagine with dried fruits and spices, Porchetta (roast pork), Mushroom risotto or sautéed wild mushrooms, Rich seafood: lobster or butter-poached fish, Creamy pasta with sage or mushrooms, Roasted root vegetables
• Grape Variety: Chardonnay : 100%,

Tasting note

品飲筆記：杯中展現梨子與青桃的果香，礦感帶著一絲海鹽般的清爽，麵包皮與香料氣息點綴其間。口感有溫潤奶油感，但酸度細緻明快，收結長且帶餘韻。 酒莊與生產：摩利亞酒莊位於陽希爾卡頓，採取勃根地風格的細緻釀造哲學，重視產地呈現與平衡。田間著重低產量與整枝管理，確保果實集中且有風土特徵。 釀造工藝：以法國橡木桶發酵並在桶中熟成，搭配部分乳酸發酵與常態攪桶（sur lie），增添奶油質地與層次，同時控制新桶比例以保留果香與礦感。 葡萄園環境：來自涼爽的丘陵地帶，土壤帶有海洋沈積物質與良好排水，晝夜溫差明顯，幫助保留酸度並形成清晰的礦物張力。這樣的田地與氣候造就了酒款的清新與厚度。

Tasting note: Bright orchard and stone fruit—fresh pear and ripe peach—lifted by citrus zest and delicate floral top notes. Bakers’ pastry and gentle baking spice mingle with toasted oak and a saline, mineral streak. The palate shows a creamy, medium-plus texture balanced by fine, lively acidity and a long, savory finish. Producer notes: Crafted by Gran Moraine in the Yamhill‑Carlton District with a Burgundian sensibility, this bottling emphasizes site expression and balance. Fruit comes from cool‑climate Willamette Valley hills where careful canopy management and low yields concentrate flavor. Winemaking notes: Fermented and aged in French oak barrels with a measured use of new oak to add spice and structure. Malolactic conversion and periodic lees stirring build richness and a silky mouthfeel while preserving clarity and minerality. Vineyard notes: Grown on cool, rolling hills of the Yamhill‑Carlton District with marine‑influenced soils and notable diurnal temperature swings. Soils and exposure give focused fruit, mineral tension and the acidity that drives the wine’s poise.

Winery

摩利亞酒莊位於威拉米特谷陽希爾卡頓區，專注冷涼產區的精選果源。釀酒風格偏向勃根地手法：強調產地特性、審慎使用橡木桶、桶中發酵與酒泥陳年，目標是做出兼具層次與清新感的優雅酒款。

Gran Moraine Winery is a Willamette Valley producer working with cool‑climate sites in the Yamhill‑Carlton District. The team favors Burgundian techniques—site-focused fruit sourcing, restrained oak, barrel fermentation and lees ageing—to make elegant, complex wines that balance texture with freshness.