婷芭克世家品鉴记录

文:陆江 | 葡萄酒在线

2017年11月30日下午参加了ASC精品酒业在瑜舍京雅堂举办的阿尔萨斯标杆酒庄婷芭克世家Trimbach品酒会。酒庄负责讲解的是酒庄第12代传人Jean Trimbach,他负责酒庄推广运营。还有同为12代传人的哥哥Pierre Trimbach负责酿酒。

酒庄起始于1626年,家族从瑞士Trimbach村迁到阿尔萨斯。现在家族第13代,Jean的儿子Julien在Louis jadot egon muller salenteim等名庄工作过,Jean的侄女Anne也和Jean一起工作推广酒庄。

阿尔萨斯主要是石灰石,而德国莫塞尔比较多slate。这里一年降雨500毫米,和南非Stellenbosch相似。有着丰富的土壤类型,Jean提到有800种土壤,而勃艮第只有60种。整个酒庄是家族拥有,葡萄园总面积52公顷,是阿尔萨斯的大户。现在酿酒用到不锈钢桶和大的旧木桶cask,不用小桶barrique。有300万瓶窖藏。

Jean对雷司令会有很大偏好,当然Trimbach的clos ste hune干型雷司令经常被认为是阿尔萨斯最好的雷司令干白。

品鉴记录 By 陆江

Trimbach pinot blanc 2015
80%pinot auxxerois和20%pinot blanc
柚子,一丝白花,中等酒体,酸度活跃,简单,清新,微苦,回味中等。

Trimbach Riesling 2014
2014年份是非常好的年份。
白杏,油脂,青苹果,中等酒体,干净活跃简单,很高酸,口中有矿物感,贯穿前后,生津,回味中等。

Trimbach Gewurztraminer 2014
荔枝,玫瑰,一丝柚子苦,中等酒体,中等酸度,清新活跃,一丝金银花,回味中等,余味中新鲜红玫瑰花瓣气息持久。

Trimbach Pinot Gris Reserve Personelle 2013
菠萝等热带水果,金银花茶,中重酒体,酸度高,有一定集中度,活跃,有不错的结构感,回味长。

Trimbach Riesling Cuvee Frederic Emile 2007
油脂,白桃,柚子,矿物气息,集中,圆润,酸度高,和圆润饱满酒体集成不错,微涩,清新活跃,还很年轻,棱角犹在,回味长。

Trimbach Clos Ste Hune Riesling 2008
1919年是第一个年份。葡萄园是在Gc rosacker特级园内,但他们没标在酒标,以前也就1921年份标过gc,任性!。当地特级园制度是1984年才有。

熟桃杏,矿物,柚子,新鲜青苹果,重酒体,苹果果肉感,集中凝缩,不失活跃,清新,矿物感明显,酸度和酒体还未达成完美集成,有点封闭,很高酸,但在味觉平衡范围内,需要继续发展,很好的整体结构,完整,回味长。

Clos ste hune的1989年是最后一个晚收年份,而且当地贵腐不易所以没有SGN。

普通款的Sgn贵腐,2008年份是最后一个年份。

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万欧兰葡萄酒俱乐部之年度回顾

文:王智慧 | 葡萄酒在线

这么快又是一年啦,
站在2016的尾巴上,
让我们留恋的回头看一看。
这一年一起喝过的酒
or 这一年你曾错过的酒。

一月 • 开岁
怡园精品垂直,Rioja老酒初探

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2016年的新年第一局又是从山西怡园酒庄开始。除珍藏系列,同时出现在品鉴里的还有庄主珍藏、深蓝和2016的庆春酒——今年轮到大女儿德熙Tasya在酒标上抄写诗词:“众里寻他千百度,蓦然回首,那人却在,灯火阑珊处。”

此外本着过年就使劲喝吧的原则,还上了三款不负期待的西班牙老酒助兴,一瓶葡萄酒大师MW李志延2013年品鉴时给过91的 Faustino I GranReserva 1961。以及教主合作的西班牙LAN酒庄单一园起始年份,还有西班牙Rioja的重量级名庄Tondonia reserva1982(这年没出granreserva)。

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▲@老麦应景带来的上好西班牙腿一只

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▲年末抽奖花落两个漂亮女生

三月 • 暮春
标杆教皇新堡,浓情西拉奶酪

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为“你好,三月”朋友圈摄影展增加重量级素材的欢乐之局。隆河谷南部最重要明星产区教皇新堡的标杆,顶级名庄Beaucastel四个年份垂直品鉴1978–1983–1988–2007。其中1978年份复杂平衡,正适饮。1983年份开瓶后状态就很好,此后表现出复杂变化,平衡细致,仍有继续发展的潜力,最受青睐。 1988年份香气初始有些封闭,缓慢进入状态;2007年份果味与桶味平衡,青春无敌。

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▲当天小食,西拉浸泡过的奶酪散发着冰激凌的甜香之气

四月 • 清和
最牛钉子户,特级香贝天

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这一场喝的是最最讨人喜欢的黑皮诺,from 最最迷人的勃艮第香贝天。既是对香贝天两块紧邻的特级园的水平品鉴,又是两个特级园自己不同年份的垂直品鉴——特级园Charmes-Chambertin和Mazoyeres-Chambertin虽然在AOC法律上有相同的区域范围,亲密到很多生产商都会将它们的Mazoyeres 称为Charmes,然而细分之下,风格差异其实颇大。Mazoyeres更强壮直接,Charmes更柔美复杂。

至于酒庄,则是勃艮第著名钉子户DomaineTaupenot-Merme,我们讲过好多次了,硬气的拒绝将自己这一小块儿地出售给LVMH,成全对方勃艮第第9个单一产权的特级葡萄园的梦想。

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值得一提的是这一场趣味拍卖里出现了江老师亲自从葡萄牙背后来的1911年份moscatelde Setubal,colheita,jose maria da fonseca。被一众好事者起哄开了瓶按杯拍卖掉,浓厚的杏干、枣、蜂蜜、烟熏之味,极其出色的集中度,酸度经历百年,依旧表现不错,达成上佳的酸甜平衡,甜美的让人眯起眼睛心都化了。

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五月 • 仲夏
两碗温黄酒,一碟茴香豆

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这一期我们喝的是国粹黄酒,从元红到加饭、善酿、香雪,甜度和复杂度逐级上升。然后
是陈皮焦糖味道,干净清爽的塔牌,还有马德拉和胶水味儿的古越龙山。最后又尝试了陆老师亲手分坛的20年私藏酒,精致圆润。至此我们对黄酒便算是有了个框架的概念。

于是下次碰到自称酒龄长久经验丰富的酒友就可以坐下跟他聊聊:你知道制造绍兴酒必须使用鉴湖水吗?你知道2014著名黄酒品牌古越龙山的水门事件吗?你知道手工原酒和机器制酒的差别在哪里吗?你知道绍兴黄酒是中国第一个地理标志保护产品吗?你知道黄酒的发酵时间为什么比葡萄酒长那么多吗?你知道五年陈、十年陈的时间的确切含义吗?

什么,你都知道?那你吃过陆江老师亲手煮的茴香豆么?两斤豆一颗不剩的盛况我会乱说?

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六月 • 季暑
参悟老年份罗第,膜拜里奥哈之光

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这一月月初,我们喝过的是西班牙的顶级名庄,橡树河畔酒庄(La Rioja Alta S.A)。除了在多家米其林餐厅都有供应的Viña Alberdi,和性价比之王,有小904之称的ViñaArana,以及最能诠释传统里奥哈风格的ViñaArdanza等之外。还幸运的尝到了2001年份的GranReserva904以及1998年份的Gran Reserva 890。其中890则代表着酒庄创立的年份,6年桶陈,12年左右出厂,平均每十年仅出产2-3个年份,每个年份产量仅为15,000支左右,极少在品鉴会中出现,因为卖都不够卖。而我们当时喝到的1998年份,还是Decanter2014年做西班牙精品酒主题时的封面酒。真正的喝到就是赚到。

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这一期还有幸运抽奖,奖品是当天活动酒款中的六款。。。随随便便中一支,本次活动的门票钱就回来了。这次中奖还衍生出了一个潮汕火锅局,当然,那都是后话。

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月末则是法国罗纳河谷的明星产区罗第丘Côte Rôtie的老年份专场。其中包括,深受帕克垂青,被其称为“罗纳最粗犷并具有力量感”的Dervieux-Thaize。常创拍卖纪录,有香槟区最著名的酿酒世家之一Frey家族助阵的嘉伯乐酒庄(Domaine PaulJaboulet Aine)。以及同样在拍卖中总是深受追捧,酒庄三款葡萄酒加一起收到过帕克超过20个满分的吉佳乐世家(Maison Guigal)。酒庄拥有三款新橡木桶酿制,别出心裁,声名远扬的单一园葡萄酒,江湖人称“三La”(朗东园 la Landonne, 慕林园 La Mouline和杜克园 La Turque)之一的La Landonne,以及一款1988年份的Cote Brune etBlonde。这些酒喝一瓶少一瓶,这种活动,做一场就少一场哦,看看你错过了没有~

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七月 • 肇秋
西西里的活火山

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这次我们选择了一个冷门有趣、盲品坑死人不偿命的小众精品酒庄。其实Terre Nere虽然相对年轻,但在诸如贝丹德梭、大红虾、Wine Spectator、Wine Enthusiast等权威媒体的年度评选中,常能看到他家的身影,不仅具备火山区葡萄酒的典型性,且可代表当地最高水准。不过酒庄虽然年轻,葡萄藤可是年代久远,我们当天喝到的酒款,平均树龄在50-60年左右,而压轴酒款更是经历过根瘤蚜虫时代幸存下来的140年老藤,传说中凤毛麟角的存在,年产量仅有2,500-3,000 瓶。

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刚刚从西西里岛回来的陆江老师,除了美酒,还背回来了Etna火山灰土壤和岩浆凝固的石头,以供大家现场观摩研究~

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九月 • 霜序
帕克高分喝喝看

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这是感受澳洲葡萄酒的惊人陈年实力的一期,盲品过程就是个柯南小分队排队自己挖坑往里跳的过程,可略过不做细谈。。。总之无愧于帕克99分的TheRelic平衡完美,Kay Brothers甜美厚重,Zippy’s Block缓缓绽开饱满中有细腻和活跃酸度,蓝眼男孩有惊人的饱满浓郁,以及压轴款的98年FoxCreek Reserve Shiraz,坚硬骨架又刚柔并济,无比给澳洲酒长脸!

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▲感谢@WUYING同学带领我们吃火锅

十月 • 孟冬
人气烈酒Tequila

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种种有关墨西哥的八卦趣闻之后,终于喝到了传说中的PATRON SPIRITS(培恩烈酒),著名特其拉生产商。独一无二的火山石碾磨(Tahona Mill)和滚磨机碾磨(Roller Mill)技术,仅仅5家特其拉生产商在使用的天然松木发酵器,很少有厂家舍得使用的小型手工铜管蒸馏器进行小批量生产,Rochem水槽处理系统。。。总之就是很厉害。我们喝到的100% Agave的Silver、Reposado和Anejo三款,以及两款甜蜜的利口酒,是见证酒量的一场!

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这一期还是陆江老师的直播首秀,可惜时间太短,让我们期待他的第二次~

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十一月 • 龙潜
帝王之酒Barolo

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年底特别回馈场的节奏已敲响,这一期是喝一次能记一辈子的顶级Barolo。两款最经典最顶尖,毫无疑问也是最贵的barolo之一,Bruno Giacosa,且还是Barolo的超级年份2004年份!离开Conterno家族,自立门户,最终成为Barolo一代宗师的Aldo Conterno。被称为Piedmont最后的王者,坚持传统的GiacomoConterno。意大利第二任总统Luigi Einaudi创立的Nei Cannubi。它们现场的出色表现,层层的香气变化让人感叹。

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▲幸福的有蛋糕吃和有肉吃的一局

十二月 • 嘉年

绿蚁新醅酒, 红泥小火炉
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这个月我们最重要的就是养膘,所以自带酒盲品吃喝局组起年末愉快聚一趴。小编的加州北海岸安德森谷的Golden Eye Pinot Noir 2007,小培的Morey St. Denis, Clos des Ormes 2010 Lucien Le Moine获满意票最高。意大利1990年份超托、经典波尔多、勃艮第也有亮相,这期大家都是很善良的啊!习惯了兵不厌诈的盲品场的小伙伴们反而不适应了呢!

这一期还有史玉柱投资波尔多酒庄的三个年份垂直品鉴。期待游戏大神和赵薇女神的合作正式上市后的表现,我们则先喝为快。

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最后,首先感谢这一年所有的赞助商对我们的友情赞助。其中包括山西怡园酒庄、塔牌绍兴酒酿酒集团手工原酒项目部(上海山月贸易有限公司),橡树河畔酒庄(La Rioja Alta S.A),酒之吻国际贸易有限公司,汇泉洋酒以及其他友情赞助过万欧兰的朋友们,爱你们!

也欢迎更多品牌,场地或其它机构在新的一年里与我们合作~

然后感谢葡道北京的场地支持——隶属澳洲Woolworth’s Liquor Group酒业集团旗下,拥有900多家国际酒庄品牌的授权正品。是北京Wineboutique中的佼佼者。

最后的最后,感谢这一年,你也一直都和我们一起玩。
那么明年也一定要继续在一起。

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Interview on Winemaker of Aoyun, the most expensive Chinese Wine

Jiang LU (Maxime LU)

 

Speaking of the most expensive and most international wine now made in China, the first on the list should be Aoyun wine (AOYUN) produced in Yunnan Shangri-La by the world’s top luxury group LVMH. Many other domestic wines claimed to be the same,but we know they are just good at amusing themselves and access to only some special channels, even much more expensive than AOYUN.  While AOYUN is different,it has been tested by the consumers from London to New York fine wine market,approved by many international wine experts and specialists,accepted by the strongest wine merchants including BBR and Live-ex,and finally entered into Chinese market. Nonetheless,we have to admit its price is high(more than 2000RMB,300 euros around),that’s why it arouse so much controversy in domestic and international wine market.`

aoyun6

 

I have been following LVMH Aoyun winery since 2014. LVMH Group has always been a fine wine industry giant, owning such as Chateau Cheval Blanc、Chateau d’Yquem 、Domaine des Lambrays、Krug and many other super top wine brands. This time LVMH also plans to create a luxury boutique wine,which actually could benifit all Chinese wines by enhancing their international reputations。

aoyun9

 

Simple background information about Aoyun
It took LVMH four years to find a perfect vineyard. Finally they chose the site in Shangri-La, near Meili Snow Mountain (6800 meters above sea level), and beside the Mekong River.
The daylight hours in the mountains is only 8-9,less than that is in Bordeaux。It results in a long growing season, giving enough time for phenols,acids and sugars to ripe. The flowering period in Bordeaux is generally 100-120 days, while in Aoyun vineyard it could be up to 140-160 days.

The pruning and managing work is all done by hand。Traffic is a disaster。The vineyard,with a total area of around 28 hectares,2200-2600m above sea levels,is distributed in four villages and divided into 320 little plots(one plot covers an area of 1.3 acres on average)。Every hector requires about 3500 hours of manpower to manage。People who work in the field are mainly local Tibetans who have their own cultures and habits。It’s very difficult to communicate with them。

aoyun5

 

As mentioned earlier, at present the way Aoyun priced its products remains controversial. I wouldn’t judge it, but leave it to the consumers. What I will do is to share with you my experience of a serious Aoyun tasting. Besides, it’s so lucky for me to get a chance to interview Maxence Dulou, the chief winemaker of the winery.

Chief winemaker Maxence Dulou,live in Yunnan and work with the team since 2012,now is in charge of all the viticultural and winemaking work.

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What do you think of other wine regions in China?

I’ve been to Shandong, and Ningxia twice in the past two years, where I had many quality red wines and do feel its big improvement. Nonetheless each of them has their own problems. In Shandong, there is too much rain, the weather is so wet that the grapes cannot achieve desired maturity, but with some green flavor. It would be difficult to develop organic there. While Ningxia is always sunny, the grapes are able to accumulate enough sugar in the harvest season,but lack acidity,and their tannins cannot ripe enough. It is very cold in the winter, so grapes need to be buried to keep warm. But overall it seems fairly comforting.

 

In your opinion,what technologies can be used to make up for the inadequacy caused by the weather?

It is the same to all the regions that if there is a real dizaster, the winemaker could do nothing but learn to be strong. The weather varies considerably from June to August in Yunnan。But when it comes to the harvest season, generally from mid-September to the end of October, everyday is sunny and dry, and the grapes can achieve satisfying maturity.

This kind of cliamte is suitable for the implementation of organic management, so that’s what we do there: use Bordeaux mixture and yak manure only in the vineyard; try to minimize human intervention as possible as we can so that the grapes can gradually adapt themselves to the environment and be able to cope up with all the harsh weathers.

Currently we have only three years cultivation experience and four years operation experience there. We need much more time to master all the micro-climate changes discipline in the production area.

 

Your vineyard is 2000m high above sea level, thus sunlight would be very strong in the summer. Do you have any special vineyard management techniques (framing, pruning, etc.)?

We use VSP model, which keeps the leaves all through the growing season and cuts some in the veraison period. The leaves facing southwest will always be kept to protect grapes from strong sunlight. The climate varies every year, so pruning work must be done depending on conditions. For example, this June is cloudy, which means we don’t need to cut too much. Unlike France, thick clouds will weaken the sunlight but will not block it,nor have any impact on the growth of the grapes. It is because we are in such a high altitude. The clouds are sometimes only 100 meters above our heads(and sometimes even below us). Sunlight can always find a way to penetrate the clouds into the vineyard to ripen the grapes.

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What are the plans for the future development of the winery?
We’ll make new technical attempts such as cultivate more grape varieties, improve the pruning and grass planting work, use Chinese pottery in the fermentation and so on.

 

It is said the Chinese pottery you just mentioned have been used in making 2013 vintage of Aoyun Wine. Does it work well?

We had 40 days maceration(including fermentation), and then moved into second fermentation ( malo-lactic fermentation). 40% new french oak is used at this stage. The rest used old barrels as we normally do. But it is impossible for us to bring in barrels from France due to the inconvenient transportation. Nor could we purchase any old ones from nearby production areas, as different yeast may carry bad bacteria and cause contamination. Thus we chose to use a nuetral container, which could not add any floavor to the wine but will not add any bad effect either. The pottery was by far a satisfying choice. They are brand new,and use to hold local spirits.

 

Does Auyun use manual irrigation?

In California and Australia,the grape roots are bout 50cm long, people use drip irrigation, which means, you give grapes the exact amount what it needs. But drip irrigation will make the surface soil too hard. While in Ao Yun, the grape roots are up to 3 meters, so they can absorb more water from soil and need no irrigation. Natural rainfall is enough for them. In dry winter, we do small range of flood irrigation from time to time. In this way, we can both offer waters to the vine and avoid soil hardening.

 

3 meters’ roots? I thought Ao yun had only young vines? How do you control the quality of the grapes? (By Lu Jiang)

We call five or six years old vines young vines. But vines used to make this bottle are already 15 years old. There are many local farmers who planted grapes in this area far before we purchase the estate. At the first two years, we did a lot of research and finally planted some grapes in the last year (2015). These baby vines need time to produce qualified grapes for wine. However, the wine in front of us is made by grapes from 15 years old vine with 3 meters’ roots. 15 years old vine took half of the area of our current vineyard.

In the past, farmers sell grapes to the winery by weight. So you can imagine, the only thing they care about is yields. After we came, we tell the villagers how to work through an interpreter, stay in complete control of quality and rationalize ourselves. We did a lot work here, for example we introduced rootstock grafting. Fisrt, this can improve grape quality. Second, it can prevent Phylloxera——no signs of it now, but once it occurs,it would be a disaster. We analyze the composition and structure of the soil and chose the most suitable rootstock. If the rootstocks do improve the quality, we’ll replant all the old vines.

 

So actually you have studied the vineyards since long ago?
Yes,we started to plant grapes in 2015,but begun to communicate with local government since 2012,and have been studying the field since 2008,8 years ago.

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Currently how many varieties are planted in the vineyards?
Mainly Cabernet Sauvignon, Cabernet Franc, Merlot,Petit Verdot and some tested verities. Besides that, we planned to try Shira and Malbec, but stays undecided.

Does Domaine Chandon Ningxia purchase from COFCO Corporation Grape Seedling Base too?( By Lu Jiang)

yes!

 

How do you determine the time for Aoyun to come into the market officailly?
Its quality has been repeatedly confirmed that it can meet our strict requirements. Its performance is always stable. It is widely praised by all the international heavyweights in wine industry whom we sent the wine to. They all recognize it as a unique and great Cab, and the best wine in China. At this point, we thought we are ready to bring it to the market.

 

Could you describe Aoyun from your point of view?

It’s the new interpretation of Cabernet Sauvignon. Deep color, with both fresh fruit and ripe fruit characteristics. Freshness and lively acidity is from the unique terroir. Many people would think of Pauillac the first time they smell it,with similar aroma like cigar, tabacco and cedar. While someone find it more like California wines, very fruity, delicious, full-bodied. For me it’s somewhere in between. The tannin is as elegant and structured as I expected. In a word, we don’t want to cater to a growing demand fo strong wines, but a sophisticated and graceful wine, the wine that can represent the sacred mountain and its terroir.

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AOYUN 2013  Tasting note (By Maxime LU)

Intense with ripe black fruit flavors, violets and western spices, revealing a trace of smoke and dark chocolate. Full-bodied and crisp, fruity-forward, with strong and converged tannins and delicate texture. Balanced, in the last part you can feel it slight alcoholic. Tobacco and spices can be found in the long finish, Alc.=15%, Ph=3.55

You can still tell that it’s from new world, but indeed elegant. I must say it’s good. As for the price, you can listen to either LVMH ( because of the high cost, more than Chateau Cheval Blanc and Chateau D’yquem) or some critics(almost as expensive as Chateau Cheval Blanc and Opus one, so unreasonable), or just keep quiet, wait and see how it will behave in the market.

Maxime LU

万欧兰俱乐部系列150活动总结“人气烈酒Tequila品鉴专场”

周日下午,烈酒课之特其拉品鉴课如期开课。变身专业的第一步,首先明确特其拉(Tequila)才是我们熟悉的这种拥有几百年历史的墨西哥烈酒的官方中文名称,已经正式在中国注册。而已经叫顺嘴的龙舌兰(Agave)是用来酿酒的墨西哥本土植物的名称,虽然长的像仙人掌,其实真实身份是石蒜科。

然而小伙伴们最关心的并不是龙舌兰有多少个品种,要多少年才能成熟,用哪个部位来酿酒。。。果然还是,这大菠萝好吃么,能吃么——好的,已经替你们尝过了,不咋好吃,微毒,但是尝尝味儿没事儿。

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第二件要明确的事:特其拉是墨西哥专利,在墨西哥法定范围内出产的特其拉才能叫特其拉,不然只能叫“Mezcal-梅斯卡利”(就有点类似香槟和气泡酒的关系)。2006年,墨西哥龙舌兰景观和古代特其拉酿造设施,被列入联合国家教科文组织世界文化遗产名录——陆江老师告诉我们这个被划为遗产的地方, 龙舌兰核心产区哈里斯科州(Jalisco)有着独特的吃人传统,传统地方美食中就有现在已经改用兽骨为替代原料的“人骨汤”。除此之外,龙舌兰产区环境优美,人们生活水平较高,劫匪相对较少,不少墨西哥的大毒枭们都在这里置业。

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在陆江老师带来墨西哥特其拉协会官方支持的特其拉课程,介绍了Tequila的来源、制作过程、分类和产区的逸闻趣事之后,终于到了见证酒量的时刻。

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龙舌兰酿造蒸馏出的酒本身是透明无色的,经过橡木桶培养后会生出柔顺的金黄色泽,发展为Blanco(Silver/white)(未陈酿),Joven (gold)(年轻类似陈酿),Reposado(陈酿不到一年)与Anejo(陈酿1年到3年),Extra Anejo(3年以上)五个不同品级。原料也分两类:100%Agave,糖源完全是来自韦伯蓝色龙舌兰,只能原产地装瓶;还有51:49,51%糖源来自韦伯蓝色龙舌兰,可以散装外运,异地装瓶。所以共有10个分类。

 

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▲ 劈切Agave(陆江摄于Patron)

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▲ 削好的Agave(陆江摄于Patron)

 

一家生产商怎么做到很厉害呢?成立于1989年,专注于生产Tequila,PATRON SPIRITS的厉害体现在它的专业性和一丝不苟的细节中。

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▲ 发酵中,万欧兰俱乐部陆江老师摄于PATRON酒厂

独一无二的火山石碾磨(Tahona Mill)和滚磨机碾磨(Roller Mill)技术

 

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仅仅5家特其拉生产商在使用的天然松木发酵器

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同样很少有厂家舍得使用的小型手工铜管蒸馏器进行小批量生产

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根据酒的特质量身定制选择不同烘烤、新旧程度的法国、美国或者匈牙利橡木桶进行陈年。

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此外它们采用水槽处理系统Rochem,保证70%用水可以回收利用,堪称环保典范

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我们在本次活动中喝到的是来自著名特其拉生产商PATRON SPIRITS(培恩烈酒)的100% Agave的Silver、Reposado和Anejo三款,以及两款甜蜜的利口酒。这里大力感谢一下PATRON SPIRITS在华代理商汇泉洋酒对此次活动的支持~

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随后的拍卖环节里,我们第一次引入了直播模式,拍卖官兼主播陆江老师显然觉得直播时间过短没有好好发挥,让我们继续期待他下一次的表现~

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最后惯例附上陆江老师的品鉴词以供大家参考:

Patron Silver 培恩银樽特其拉酒
龙舌兰原味主导,纯净,还有少许甘草,青橘子皮气息,入口甘美,清爽轻盈,果味干净,中后段展现出热情火辣,回味中等。

Patron Reposado 培恩金樽特其拉酒
龙舌兰原味主导,还有少量烤坚果和甘草,还有青橘子皮气息。中等酒体,入口微甘,微弱涩感,干净,果味主导和少量桶味结合,中后段热情火辣,回味中长,回味中有柚子皮苦感。纯净中透出些深度和复杂度。这款也是我个人所好。

Patron Anejo 培恩金樽特其拉酒(羊年限量版)
初时有明显香草奶油,烤坚果气息主导,还有逐渐弥漫出龙舌兰原味,果味和桶味交相辉映,入口有微涩感,中重酒体,干净,相较Silver和Reposado明显少了些热情火辣,多了几分柔滑感,口中整体平衡,细腻复杂,回味长。

Patron Citronge Lime Liqueur 培恩青柠味利口酒
浓郁干净甜美,清新的青柠,橙柚气息。
PatronXO CAFÉ 培恩XO咖啡利可酒
浓郁干净甜美,充沛的太妃糖咖啡豆气息。

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