2013 Domaine de Chevalier Blanc
2013 Domaine de Chevalier Blanc
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Regular price$1,19000
$1,190.00
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品飲筆記:2013 騎士白展現清爽又有深度的風格,打開杯蓋是檸檬皮、青檸清香與淡淡百里香的草本氣息,接著有白桃、油桃和礦物感慢慢浮現。口感鮮明、酸度活潑,質地帶有一點奶油感但不厚重,尾韻帶鹹味和細緻烤橡木,收得乾淨。 酒莊與田間:騎士酒莊位於格拉夫地區的Léognan,自18世紀有記載,現由波爾多的 Bernard 家族經營,Olivier Bernard 堅持平衡與精緻。葡萄園多為砾石土壤,排水良好,低產量、手工分級採收,張力與礦物性明顯。 釀造重點:小籃手工採摘,分批採收以掌握成熟度,冷沈澱於橡木桶中發酵,使用新橡木比例有限(約35%),以桶中攪動(bâtonnage)增加質感。這款酒既適合早飲也能隨時間慢慢變化,建議開瓶前稍微醒30分鐘,更能釋放香氣與口感層次。
Tasting note: Bright, refined and mineral-driven, this 2013 bottling opens with lemon thyme, lime zest and pear skin, followed by hints of nectarine, lychee and a saline, shell-like mineral character. The palate is crisp and energetic with ripe stone-fruit richness, subtle toasted oak and a lingering, Chablis-like finish. Producer notes: Domaine de Chevalier, a Cru Classé from Léognan, has long been in the hands of the Bernard family and is managed by Olivier Bernard, who pursues balance and precision. The white wine from the estate is regarded among the world’s finest dry whites. Winemaking: Grapes are hand-harvested in small crates and picked in 3–5 waves for optimum ripeness. The must undergoes traditional cold settling directly in barrels and ferments in oak. The wine spends 18 months in barrel (35% new) with regular bâtonnage to build texture and complexity. Vineyard notes: Planted on the gravelly soils of Pessac-Léognan around Léognan, the parcels yield a tension between ripe fruit and stony minerality. Low yields and careful sorting deliver concentrated, age-worthy wines. Serve slightly chilled; a short decant (about 30 minutes) helps lift aromatics and soften oak. Drinks well now but will develop extra nuance with cellaring through the drinking window 2016–2035.
騎士酒莊(Domaine de Chevalier)位於Léognan的格拉夫心臟地帶,為Cru Classé名莊,現由Bernard家族與Olivier Bernard經營。以嚴謹的田間管理與傳統桶中發酵聞名,釀出結構細緻、具陳年潛力的白酒。
Domaine de Chevalier — historic Cru Classé estate in Léognan, owned by the Famille Bernard and managed by Olivier Bernard. Renowned for balanced, age-worthy whites with careful vineyard work and traditional barrel fermentations.