Cantillon Kriek (375 ml)

康笛龍的櫻桃蘭比克酸爽且直接，先是櫻桃果香躍出，帶著些許乾果與泥土的野性氣息。酒液呈深紅，冒著細緻泡沫，口感輕盈帶氣且乾爽，明亮的酸度推動出櫻桃的鮮明果味，餘韻微鹹、回味持久不甜膩。酒廠簡介：來自布魯塞爾的家族小釀坊，堅持自然自發發酵與橡木桶長期陳年。釀造過程採用開放式冷卻盤、與成熟蘭比克基酒混合後加入有機櫻桃再瓶中二次發酵，瓶內熟成帶出層次感。果料來源於有機果園，産地與成熟度影響了酒款的結構與風味。建議冰鎮後倒入杯中靜置約十五分鐘，讓香氣完全舒展。

Bright, rustic and vividly tart: Cantillon’s Kriek starts with an arresting perfume of ripe and slightly dried cherry layered over subtle earthy and barnyard notes from spontaneous fermentation. In the glass it shows a deep ruby hue with lively mousse; the palate is dry, intensely cherry-driven and lactic, edged by a pronounced, refreshing acidity that keeps the wine-beer light on its feet. The mouthfeel is effervescent yet focused, finishing long and saline-tinged rather than sweet. Producer notes: Brouwerij Cantillon, a family-run Brussels lambic house, uses traditional spontaneous fermentation and long barrel ageing to build complexity. Winemaking notes: this Kriek is produced by blending mature lambic with organic cherries and allowing refermentation in bottle, following Cantillon’s old-world method—open coolships, oak ageing, and bottle conditioning. Vineyard / orchard notes: fruits are from organic orchards selected for ripeness and aromatic intensity; the terroir influence shows through in the wine’s earthy, dried-fruit undertones. Serve well-chilled in a stemmed glass and decant briefly to integrate the aromatics.

Specification

• Alcohol %: 6%
• Decant Time: 15 minutes
• Taste: tart cherry, sour, funky / barnyard, red fruit, dry, lactic acidity, earthy, effervescent, long finish, dried fruit hints
• Food Matching: dark chocolate, blue cheese / aged gouda, roasted pork, charcuterie, cherry desserts (tarts, clafoutis), spicy Asian dishes (Thai, Sichuan), grilled game birds
• Grape Variety: not_applicable ,

Winery

康笛龍（Brouwerij Cantillon）是布魯塞爾經典的家族釀坊，長年堅持傳統蘭比克釀造法：在開放冷卻盤進行自然發酵、以老橡木桶長時間陳年、並以精細調配與瓶中二次發酵完成酒款。釀坊重視小批量、手作與有機原料，讓每瓶酒都保有野性酵母、果香與老窖風味。

Brouwerij Cantillon is an iconic, family-operated lambic brewery in Brussels known for keeping traditional methods alive: spontaneous fermentation in open coolships, extended ageing in old oak barrels and meticulous blending. Cantillon focuses on bottled refermentation and small-batch production, creating intensely flavored, terroir-driven lambics that express wild yeast character, fruity complexity and cellar funk.