2020 Blank Canvas 'Una Volta' Pinot Noir

一支把中央奧塔哥冷冽礦質感與紅果甜酸拉在一起的酒，現在喝就很討喜，放幾年更有層次。

【為什麼選它？】
1) 產地說話：Renaissance 田的砂礫與片岩土壤，讓果味有脈絡感，入口不空洞。-> 每口都能感到地方性。
2) 手作工序：一半整串入槽、冷浸後靠野生酵母慢發酵，全部手工下帽、輕柔處理。-> 口感有線條也有細膩。
3) 橡木輔助：法國小桶熟成（35%新桶），最後輕過桶、裝瓶不過濾。-> 木質感支撐但不搶戲。

【侍酒師私房筆記】
先聞到櫻桃、紅莓和一絲橙皮，往下是乾草藥和石頭感。入口絲綢般的質地，單寧圓潤不刮口，酸度帶動整體節奏，餘韻帶香草和淡淡礦物。年輕時醒個45分鐘最討好。

【田地與釀造】
田裡是loess、礫石、片岩和石英的混合，密植、VSP 立架與藤索修剪，正轉為有機栽培。採收後夜運到酒廠，部分整串入槽、低干預野生發酵，法國小桶陳年並以螺旋蓋封瓶。

【場景化配餐指南】
香港週末家宴、燒臘拼盤、油炸鰻魚或香料較重的印尼咖哩都能被牽引出層次。想要朋友驚豔？開三瓶放一個小時再上桌。

【降維打擊對比】
與市面大牌比起來，這酒以地塊特色與手作細節取勝：同等價位下能喝到更明確的礦質和發酵層次，CP 值很高。

Soul Hook: A Central Otago red that balances bright red fruit and stony minerality with polished oak—approachable now, built to age.

Why this wine? 1) Vineyard-driven: hand-harvested fruit from mineral-rich glacial soils gives precise, terroir-led flavour -> clarity and freshness in every glass. 2) Thoughtful winemaking: 50% whole-cluster, wild ferment after a cool cold-soak and gentle hand-plunging -> layered texture and savoury complexity. 3) Oak finesse: matured in French barriques (35% new) and bottled without filtration -> real oak support without clobbering the fruit.

Winemaker notes: Picked from the Renaissance block, fruit travelled overnight to the winery for immediate gentle handling. After ~5 days cold-soak wild fermentation began, and the wine was hand-plunged on skins. It matured in French oak (35% new) and was cellared prior to bottling under screwcap. Low sulphites and minimal intervention showcase site and vintage.

Vineyard notes: Soils of loess, gravels, schist and quartz; high-density plantings, VSP training and cane pruning. Managed organically and harvested low-yield parcels to concentrate flavour.

Sommelier's note: Red-fruited core—cherry, raspberry and ripe plum—frames a cool mineral backbone and touches of orange peel and dried herb. Texture is satin-smooth, tannins are rounded and supportive, finish lingers with fine oak spice. Serve slightly chilled after a 45-minute decant if opened young.

Occasions & pairings: Evening roast at home, Cantonese roast duck dinner, fusion tapas, or a relaxed weekend BBQ. Works beautifully with soy-glazed meats and fragrant curries.

Competitive edge: Punches above its price point—distinctive site character and meticulous low-intervention winemaking give you complexity often found at higher price bands.

Specification

• Alcohol %: 13%
• Decant Time: 45 minutes
• Taste: cherry, raspberry, plum, strawberry, orange peel, dried herb, mineral, vanilla, silky tannins, creamy texture
• Food Matching: Chinese roast duck, Eel fillet, deep-fried, Duck ham with pear and pecorino, Beef rendang
• Grape Variety: Pinot Noir : 100%,

Winery

Blank Canvas 由 Matt Thomson 與 Sophie Parker-Thomson 經營，走小批量、重現地性路線。釀法偏低干預，果實被細心夜運、輕柔處理，目標是讓田地本身的聲音被喝到而不是被釀造技巧掩蓋。

Blank Canvas Wines is run by Matt Thomson and Sophie Parker-Thomson. Small-lot, place-focused winemaking with low-intervention practices; fruit often moved carefully to their Marlborough winery for gentle handling, aiming to showcase Central Otago site character rather than heavy manipulation.