2018 Antoine Lienhardt Cote de Nuits Villages Les Plantes aux Bois

品飲筆記：酒體中等偏雅，首開是紅櫻桃與野草莓的清新果香，隨後帶出森林土壤、蘑菇與細緻香料氣息。入口酸度明亮，單寧細緻如絲，整體柔和但有結構，尾段帶點鹹香與泥土餘韻。酒莊與釀造：里納特家族產區位於夜丘，為小型世家酒莊，重視低產量與田間管理，盡量保留產地特性。葡萄人工採收，釀造遵循布根地傳統：溫柔浸皮、控制萃取，於法國橡木桶中熟成，僅以少量新桶輔助結構，讓果味和礦感並存。葡萄園環境：『Les Plantes aux Bois』位於石灰岩與黏土混合土壤，朝向和排水條件賦予酒款優雅的礦質感與持久性。建議醒酒約30–60分鐘，搭配燒鴨、野味、松露或奶香中等的起司最合拍。語氣輕鬆：這瓶很適合想嚐法式日常風格又不失深度的場合，口感有層次、下喉順滑。

Tasting note: A classic village Burgundy showing bright red-fruit aromatics of cherry and wild strawberry layered with forest-floor and mushroom notes. The palate is medium-bodied with fresh, lively acidity, fine-grained, silky tannins and a savory, slightly spicy finish. Producer notes: From Domaine Antoine Lienhardt, a small family estate in the Cote de Nuits region known for careful, low-yield viticulture and an emphasis on expression of site. Winemaking notes: Grapes are harvested by hand and vinified using traditional Burgundian techniques—gentle extraction and maturation in French oak with a modest proportion of new wood to support structure while preserving fruit clarity. Vineyard notes: Sourced from plots named 'Les Plantes aux Bois' on the Cote de Nuits-Villages limestone-clay slopes; exposure and soils give elegant aromatics and a mineral backbone. Serve slightly cool and decant about 30–60 minutes to open up the aromatic range. Food: pairs beautifully with roast duck, game birds, mushroom-based dishes and medium-aged cheeses.

Specification

• Alcohol %: 13%
• Decant Time: 45 minutes
• Taste: red cherry, wild strawberry, forest floor, mushroom, savory spice, silky tannins, earthy, medium body, fresh acidity
• Food Matching: Roast duck, Partridge with mushrooms, Smoked venison, Mushroom dishes, Gruyère and aged semi-hard cheeses, Roasted pork with root vegetables
• Grape Variety: Pinot Noir ,

Winery

里納特酒莊（Domaine Antoine Lienhardt）為夜丘一處小型家族酒莊，注重田間細節與低產管理，目標是呈現產地風土。釀酒沿用布根地傳統作法，醒目的地方是保守使用新橡木，讓土壤和果香成為主角。

Domaine Antoine Lienhardt is a small family domaine in the Cote de Nuits that focuses on low yields and expressing terroir. They work in a traditional Burgundian manner, favouring careful vineyard work and restrained use of new oak so the site characteristics remain clear.