Description

• Alcohol %: 12.5%
• Decant Time: 15 minutes
• Taste: fine mousse, brioché, citrus peel, green apple, stone fruit, toasted almond, chalky minerality, saline, crisp acidity, persistent finish
• Food Matching: oysters, caviar, smoked salmon, sushi and sashimi, soft cheeses (Brie, Camembert), lightly fried tempura, roast chicken with lemon, creamy mushroom dishes
• Grape Variety: Chardonnay , Pinot Noir , Pinot Meunier ,

Tasting note

這支年份特級香檳呈現清新又有層次的口感。先是明亮的柑橘皮與青蘋果香氣，接著帶出溫暖的烘烤麵包與杏仁香，氣泡細緻綿密，入口立即感受到活潑的酸度與緊緻礦質感。酒體有良好厚度，但仍保留優雅的張力，收結細長且回味帶鹹鮮感。酒莊背景：由小型家族酒莊經營，專注於特級園的精耕細作，採取低產量與務實的田間管理以保留果實純淨度。釀造手法：各園分批釀造，長時間在酵母泥上熟成以取得酵香與綿密口感，出瓶前以慎重的方式澄清與裝瓶，保留新鮮度與層次。葡萄園環境：坐落在富含白堊與礫質的特級園，土壤帶來清晰礦感與良好酸度。建議飲用溫度低涼，開瓶後靜置約10–20分鐘可讓香氣更開放。非常適合搭配生蠔、魚子醬或帶奶油感的海鮮料理。

A poised vintage Grand Cru from Delavenne that marries lively energy with early bottle complexity. On the nose, lifted notes of lemon peel, green apple and white flowers give way to warm brioche, toasted almond and subtle pastry spice. The palate is driven by a fine, persistent mousse and razor-sharp acidity that frames succulent stone fruit and saline minerality, finishing long with a still-fresh tension. Producer notes: crafted by a small family grower-producer rooted in Grand Cru sites, this vintage reflects low-yield, careful canopy management and extended lees aging to build texture and depth. Winemaking notes: parcels are vinified with precise temperature control and left on lees for an extended period to develop autolytic complexity; disgorged to preserve freshness. Vineyard notes: sourced from top Grand Cru plots with chalky soils that lend vibrancy and minerality; sustainable, low-intervention viticulture helps concentrate flavors. Serve well-chilled; a brief 10–20 minute rest open in the glass can help the aromatics bloom. Excellent as an aperitif or with refined seafood and creamy dishes.

Winery

德拉文是以家族經營的小型酒莊，專注於特級園的果實表現。田間重視修剪與控產，盡量以務實低干預方式管理葡萄園，保留果實本味。釀造上分園釀造，長時間在酵母泥上熟成以增加口感厚度與烘焙香，最終強調新鮮度與產地風格的平衡。

Delavenne is presented here as a family-run grower-producer focused on top Grand Cru vineyards. The house emphasizes careful vineyard work, low yields and hands-on cellar practices to express site character. Fruit is vinified parcel-by-parcel and aged on lees to build texture and autolytic complexity, aiming for a balance of freshness and depth.