Description

• Alcohol %: 12.5%
• Decant Time: 45 minutes
• Taste: toasted brioche, dried apricot, dried apple, toffee / caramel, melon, lychee, pineapple, pomelo / citrus, saline / mineral, nutty / peanut, creamy texture, bright acidity, long finish
• Food Matching: Shellfish (crab, lobster, oysters), Smoked eel, Turbot poached with spinach mousse, Chicken satay (peanut sauce), Ossau-Iraty or other aged sheep cheeses, Rich seafood dishes and buttery fish
• Grape Variety: Chardonnay : 100%,

Tasting note

這支2010年份來自德索薩的頂級村莊釀作，香氣帶有溫暖的烤麵包、焦香甜點與乾蘋果、杏乾的果乾香，還有熱帶果皮的清爽尾韻。口感滑順帶有奶油感與細緻氣泡，酸度鮮明但結構平衡，礦物與海鹽感使整體更為清爽有層次。酒廠以有機栽培、田間老藤與傳統手法著稱：部分基酒在木桶發酵並以Solera系統混合，長時間與酒泥接觸，低劑量（Extra Brut）保留了純粹果味與陳年所帶來的烘焙、焦糖風味。整體既適合現在開瓶享用，也有陳年發展的魅力，與海鮮、烤魚或陳年起司都很搭。

A polished vintage Grand Cru from De Sousa, this 2010 millésime opens with layered aromas of toasted brioche, dried apple and apricot, with hints of pineapple, pomelo and gentle toffee. On the palate it balances bright, racy acidity with a creamy, almost tactile mid-palate — a result of long lees ageing, barrel fermentation and a solera component in the base wine. Mineral and saline notes give it Côtes-de-Blancs-like precision while the low Extra Brut dosage keeps the finish clean and persistent. Disgorged in October 2019, this wine shows both immediate appeal and further evolution in bottle.

Winery

德索薩（Champagne De Sousa）為家族經營的香檳酒莊，座落於Côte des Blancs心臟地帶。酒莊重視田間管理與低度干預，採用有機栽培與多片老藤（部分超過65年），並以木桶發酵與Solera基酒混合來增加層次感。長時間與酒泥接觸、低劑量裝瓶，是他們追求礦物感、細緻烘焙香與優雅酸度的關鍵。

Champagne De Sousa is a family-run producer rooted in the Côte des Blancs. Working largely with older vines and organic methods, the house favors a traditional, low-intervention approach: barrel fermentation for selected parcels, a solera reserve for base wines, extended lees ageing and careful low-dosage bottlings. Their style emphasizes terroir-driven precision, minerality and fine toasty complexity.