Description

• Alcohol %: 13.5%
• Decant Time: 30 minutes
• Taste: buttery, lemon zest, ripe pear, stone fruit, vanilla oak, toasted almond, creamy texture, mineral/volcanic
• Food Matching: lobster / crab, roasted chicken, creamy pasta (e.g., mushroom or alfredo), grilled salmon, scallops or shellfish, soft cheeses (Brie, Camembert)
• Grape Variety: Chardonnay : 100%,

Tasting note

品嚐筆記：先是明亮的檸檬皮與白肉梨、白桃香氣，入口柔滑帶有奶油感，尾段有微妙的烤杏仁與香草橡木香，礦物感清晰，酸度俐落，整體平衡且餘韻溫和延展。 酒莊風貌：長和翡翠以小批量、重視果實品質聞名，採低產量栽培與細緻的葉面管理，目標是保留果香同時維持自然酸度與風土特徵。 釀造手法：人工採收並經部分桶內發酵、瓶前於細層澱粉上陳放以增加結構與奶油感。新桶用量克制，適度乳酸發酵讓口感更為圓潤，但仍保有清爽的酸度與礦質輪廓。 葡萄園環境：葡萄園生長於排水良好、含火山礦物的石質土壤，晝夜溫差幫助保存香氣與酸度，產量控制嚴格，果粒成熟集中，呈現獨特的礦物與層次感。這款酒喝起來貼近土地，口感舒服，適合慢慢品味。

Tasting note: Bright, inviting aromatics of lemon zest, ripe pear and white stone fruit lead into a creamy mid-palate layered with gentle vanilla and toasted almond from subtle oak ageing. A fine mineral thread — a nod to the ‘lava’ terroir — keeps the palate focused, delivering a medium-plus body with a polished, lingering finish. Producer notes: Bottled under the Fei Tswei label, this is a boutique release that celebrates vineyard character. The producer focuses on low-yield farming and careful canopy management to ensure ripe fruit with balanced acidity. Winemaking notes: Hand-harvested fruit was partially barrel-fermented and aged on fine lees to build texture. Winemaking employed a restrained use of new oak and a touch of malolactic conversion to contribute creaminess without masking freshness. The result is a dry white with integrated oak and lively minerality. Vineyard notes: Planted on stony, well-drained soils with volcanic influence, the vineyards benefit from cool nights that preserve aromatic lift and acidity. Low yields and meticulous sorting yield concentrated flavors and a distinct mineral backbone.

Winery

長和翡翠（Fei Tswei）是一個偏重風土與小批次釀造的品牌。園區重視人工採收與低產管理，釀造上偏向克制的橡木與澱粉層陳放，追求果香和土地感並重的平衡風格。

Fei Tswei (label) — a small-batch producer focused on expressing site character through careful viticulture and restrained oak. Emphasis on hand-harvest, low yields and lees ageing to achieve textural complexity while preserving freshness.