Description

• Alcohol %: 13.5%
• Decant Time: 45 minutes
• Taste: red cherry, raspberry, wild strawberry, floral perfume, violet, kirsch, fresh spice, silky tannins, bright acidity, stony/mineral, elegant finish
• Food Matching: Roast chicken or turkey, Duck confit, Grilled pork with herbs, Mildly spiced Vietnamese beef dishes, Soft cheeses (Brie, Camembert), Mushroom risotto
• Grape Variety: Gamay : 100%,

Tasting note

品飲印象：這款來自弗勒莉的小酒莊作品，先以鮮明的紅果香打開，草莓、櫻桃帶著淡淡紫羅蘭和香料氣息。入口輕盈順滑，酸度清爽帶動整體節奏，單寧細緻如絲，尾韻有礦石感與優雅回甘。 酒莊背景：由克里斯托夫·帕卡萊親手打造，他在本區以尊重田地、低干預釀法聞名，重視舊藤與風土表現。 釀造手法：採手工採收，使用天然酵母發酵，常見部分整串發酵以提升香氣層次；採取溫和浸皮和短期陳年（多用舊橡木或中性容器），讓果香與礦感保留得更完整，硫化物用量也控制得很低。 葡萄園與風土：葡萄園位於弗勒莉經典坡地，花崗岩基底、排水良好，朝向與老藤比例都為酒款注入優雅的香氣與精緻的結構。這是適合即刻飲用也能小幅陳放的日常佳釀。

Tasting Note: Bright, perfumed and elegantly structured, this Fleurie opens with lifted aromas of red cherry, raspberry and wild strawberry, overlaid with violet and subtle kirsch. The palate is silky and succulent, driven by lively acidity, gentle fine-grained tannins and a mineral undercurrent. Medium-bodied and convivial, it offers a poised, persistent finish. Producer Notes: Crafted by Christophe Pacalet, a grower-producer celebrated for low-intervention wines from Beaujolais cru sites. Grapes are sourced from well-sited parcels in Fleurie where old vines and granite-influenced soils give a floral, refined character. Winemaking Notes: Hand-harvested fruit is fermented with indigenous yeasts, often with partial whole-cluster inclusion for lift. Extraction is gentle to preserve perfume; maturation is brief in older oak and neutral vessels to retain freshness and clarity. Sulphur use is minimal and stylistic choices favor expression of site over oak influence. Vineyard Notes: The vineyards sit on the classic slopes of Fleurie with granitic, well-draining soils and favorable aspect. Low yields, careful canopy work and mature vine age contribute concentration and aromatic depth. This bottle typifies the cru’s perfume-driven profile with an approachable, food-friendly frame.

Winery

克里斯托夫·帕卡萊是波若利區小型的種植兼釀造者，以尊重風土、低干預的方式聞名。他與數塊優良園地合作，強調手工採收、使用天然酵母發酵、溫和萃取與少用新橡木，目的是保留果香與產地特色，同時以細心的釀造程序確保品質穩定。

Christophe Pacalet is a small grower-producer based in Beaujolais, recognized for respectful, low-intervention winemaking that emphasizes site expression. Working with parcels across several cru villages, Pacalet favors hand-harvesting, native yeast fermentations, gentle extraction and minimal new oak to preserve freshness and terroir. The estate’s approach blends traditional techniques with careful modern cellar management.