2004年克勞倫斯山西拉干紅葡萄

pH值：3.41Sulphur Dioxide - Free: 24mg/LSulphur Dioxide - Total: 91mg/LVolatile Acidity: 0.57g/LTitratable Acid: 6.11g/LSorbic Acid: <10mg/LClarence Hill vineyard with rich "terra rossa" McLaren Vale type soil was the first vineyard planted by the Curtis family in 1973. The Curtis amily have been winemakers since 1471 where Paolo Curtis purchased some Papal lands near Cassino, in middle Italy which are still held by the family today. Clarence Hill is a further extension of that history and a testament of "old country" family values and traditions being mutured in a new and exciting wine growing land.A slightly cooler vintage has produced intense berry fruit flavour, and through barrel maturation, elegant oak tones. The berry falling away to a soft and clean finish. The palate will gain further complexity as the wine ages in the bottle.Enjoy in moderation with flavoursome meat dishes or strong cheeses.Will cellar up to 7 years.VINTAGE CONDITIONS: 2004 growing season experienced bursts of warm and cool weather, coupled with excellent winter rainfall. This has produced a long ripening period. The vintage weather has been perfect for producing excellent intensely flavoured fruit.FRUIT: Estate grown and sourced from the Clarence Hill Vineyard of McLaren Vale type "terra rossa" soil. Harvested in the cool of the day to enhance the intense grape flavours and crushed immediately after harvest.WINEMAKING: Controlled temperature of 20-25 degrees Celsius fermentation on skins until almost dry, the cap wet and submerged by regular pumping over, drained and pressed. Maturation in new medium toast American Oak "hogsheads" to integrate the flavours.COLOUR: bright crimson with purple hues.NOSE: a mixture of chocolate and ripe plums with blackberry and licorice spice.PALATE: medium to full bodied dry red with fruit flavours of mulberries and cherries. the sweet flavours are balanced by ripe tannins and underlying layers of subtle oak which lead to a lingering finish of chocolate and spice.POTENTIAL: drink now to 4-7 yearsALCOHOL: 14.5%WINESTATE MAGAZINE SEPT/OCT 2006 ISSUEWINESTATE MAGAZINE BEST WINE OF 2006 ISSUETOP 50 AND BRONZE MEDAL: VISYBOARD SHIRAZ CHALLENGE 2006BRONZE MEDAL: ROYAL MELBOURNE WINE SHOW 2006BRONZE MEDAL: COMMONWEALTH BANK McLAREN VALE WINE SHOW 2006BRONZE MEDAL: ROYAL ADELAIDE WINE SHOW 2007BRONZE MEDAL: BRISBANE FINE WINE FESTIVAL 2007年份: 2004 產(chǎn)地: 麥考倫谷 100%品種: 西拉 100% 灌瓶: 2006 年3 月年份描述:2004 年葡萄成長(zhǎng)的季節(jié)，是在時(shí)暖時(shí)涼，伴隨著幾場(chǎng)冬雨的氣候下度過(guò)的，經(jīng)歷了一段比較長(zhǎng)的成熟期。這樣年份的氣候醖釀出了如此口感獨(dú)特的果實(shí)。果實(shí):莊園種植，所有果實(shí)採(cǎi)摘于麥考倫谷紅土特點(diǎn)的克勞倫斯山葡萄園。在一天中最涼爽的時(shí)候收割果實(shí)以確保果實(shí)能夠獲得最好的氣味，並且在收割完后直接送去壓榨。釀酒:嚴(yán)格將葡萄發(fā)酵溫度控制在二十到二十五度之間，直到表面基本干躁。然後通過(guò)分離機(jī)、過(guò)濾機(jī)、壓力機(jī)將葡萄汁和固態(tài)五分離開(kāi)。在新的美國(guó)橡木桶 (HOGSHEADS) 中繼續(xù)成熟十八個(gè)月，等其達(dá)到最佳飲用氣味、口感。色澤:深紫紅色氣味:綜合巧克力、成熟李子，帶有黑莓和甘草特點(diǎn)的獨(dú)特氣味。口感:中到飽滿(mǎn)的乾紅葡萄酒舊體，帶有桑椹和櫻桃水果的香味。這種美妙的香味口感源自於果實(shí)中成熟單寧和橡木桶內(nèi)壁葡萄酒殘留晶體的中和。產(chǎn)生巧克力，甘草和胡椒的氣味。搭配食物:適合搭配烤肉、乳酪等食物一起享用。釀酒師贈(zèng)言:一個(gè)典型麥考倫谷最好西拉的代表作，濃郁的氣味，完美的深度口感。一個(gè)讓人懂得什麼是最好的西拉的機(jī)會(huì)。潛力:現(xiàn)在飲用，或存放十年。酒精度:14.5%注：此款葡萄酒可以另配單枝、雙支木質(zhì)特別禮盒裝。