Champagne Regis Poissinet Terre d'Irizee Extra Brut

這款Extra Brut來自一位專注細節的小型香檳酒莊，打開便有清脆的青蘋果與烤蘋果香，伴隨柑橘皮與微微的粉紅葡萄柚氣息。聞得到烘烤麵包皮與核果的香脆，還有一抹甘草與鹹杏仁，層次豐富但不沈重。口感上是典型的極乾型：酸度鮮明、礦感明顯，細緻氣泡帶來活力與貼舌的質地，中段逐步堆疊張力，收尾清爽而持久。釀造方面採用傳統法、低糖化（1.7 g/L），大部分不鏽鋼發酵，少量在舊法國橡木桶中熟成，長時間瓶中與澱粉接觸以增添口感。葡萄園坐落於帶有白堊與礫石的涼爽地塊，重視土壤表現與平衡成熟，使香檳呈現鮮明的礦質感與可口的鹹鮮。很適合搭配海鮮、半熟蛋與風味明快的冷盤。

A lively Extra Brut from a small Champagne house, Terre d'Irizee shows a crystalline core of green and baked apple, citrus zest and a faint pink grapefruit note. The bouquet is layered with toasted bread crust, walnut and a whisper of licorice and salted almond. On the palate it is bone-dry, driven by crisp, stony acidity and a fine, persistent mousse; mid-palate tension builds into a focused, zesty finish. Producer notes: traditional method, low dosage (1.7 g/L), disgorged in 2019/2022 for different batches, base years include mid-2010s. Winemaking: primary fermentation mainly in stainless steel with a small proportion aged in seasoned barriques, extended lees contact for texture and complexity. Vineyard: parcels selected from cool, chalky sites in Champagne, farmed for balance and ripeness to preserve freshness. A terrific choice for shellfish and salty, textured dishes.

Specification

• Alcohol %: 12.5%
• Decant Time: 0 minutes (serve well chilled; if desired open 15–30 minutes prior)
• Taste: green apple, baked apple, citrus zest, pink grapefruit, toasty bread crust, walnut, salty almond, licorice, minerality, fine mousse, bone-dry, zesty finish
• Food Matching: Shellfish (crab, lobster), Slow-cooked egg / soft egg yolk starters, Ox tongue with celeriac, Crispy fried chicken with vegetables, Mature ash-rind cheeses (eg. Bosworth Ash)
• Grape Variety: Pinot Meunier : 84%, Chardonnay : 16%,

Winery

瑞吉斯泊西內是香檳區的小酒莊型生產者，重視田間細作與土壤表現。葡萄園多位於白堊、礫石地帶，採低干預栽培，酒窖以傳統法釀造，主力用不鏽鋼發酵並以少量舊桶提升口感，長時間瓶中陳年讓口感更圓潤、層次更分明。低糖化處理讓酒款保有鮮明酸度與礦質感。

Champagne Regis Poissinet is a grower-producer in Champagne committed to traditional-method quality. The house works small, carefully selected vineyard parcels on chalky soil and favors long lees ageing and gentle handling in cellar. Winemaking blends modern stainless steel vinification with a touch of used barrique to lend texture; low dosage keeps the wines crisp and site-expressive.