產區 Wine Region: 瑞福利納，新南威爾士 Riverina, New South Wales 葡萄品種 Grape varietal: 100% 貴腐賽美蓉 Botrytised Semillon 評分及獎項 Ratings & Awards: James Halliday 94 金牌 Gold Medal – 國際葡萄酒暨烈酒大賽 International Wine & Spirit Competition 陳年潛力 Cellar: 1-8 年/years (2016-2023) 釀造工藝 Vinifications: 1928年創立之家庭式酒莊，這款貴腐甜白酒是釀酒師向父輩致敬之作，啓發自酒莊30年代的成名佳釀，同樣將貴腐賽美蓉加入橡木桶内進行長達八年的加烈和陳年期後，才灌瓶推出市場。 Black Noble is made from botrytised Semillon that is fortified and aged in old oak… Read More »

產區 Wine Region: 香檳 Champagne AOC 葡萄品種 Grape varietals: 33% 霞多麗 Chardonnay, 34% 黑皮諾 Pinot Noir, 33% 莫尼也皮諾 Pinot Meunier 評分 Ratings: Asian Palate Jeannie Cho Lee 90 Wine Spectator 90 陳年潛力 Cellar: 1-8 年/years (2016-2023) 釀造工藝 Vinifications: 由三種傳統香檳葡萄均衡混釀而成，果實收割自產區30個果園；在酒液裏加入四分之一陳酒進行最後調和，帶來更香醇酒質；擁有結構和力量感的黑皮諾來自產區最上等的果園之一；以傳統人手轉瓶格渣，全部經蘋果乳酸發酵以保持口感平衡。 The Brut Réserve is a blend in equal parts of the three champenois grape varieties: pinot… Read More »

Classified Red Wine of Graves 波爾多嘉芙區法定特級紅酒 產區 Wine Region: 佩薩克-雷奧良 Pessac-Leognan AOC 葡萄品種 Grape varietals: 48% 赤霞珠 Cabernet Sauvignon, 43% 梅洛 Merlot, 9% 品麗珠 Cabernet Franc 評分 Ratings: Robert Parker 92 Gilbert & Gaillard 97 Wine Enthusiast 93 陳年潛力 Cellar: 9-15 年/years (2016-2022) 釀造工藝 Vinifications: 釀酒團隊在該年份只收割莊園最上等的36%果實用來釀造，產量比06年減少約四分之一，以保持最卓越品質。經不銹鋼桶恆溫發酵後，再移至法國橡木桶作18個月蘊藏陳釀，以達最佳和諧感。 With only 36% of the crop making it into… Read More »

產區 Wine Region: 澳洲坦巴倫巴 Tumbarumba, Australia 葡萄品種 Grape varietals: 霞多麗及黑皮諾混釀 A blend of Chardonnay and Pinot Noir 獎項 Awards: 獎盃 Trophy – 2 / 金牌 Gold Medal – 2 最佳氣泡酒 Best Sparkling – Le Concours des Vins du New South Wales 陳年潛力 Cellar: 5-8 年/years (2015-2018) 釀造工藝 Vinification: 珍藏系列全部由單一葡萄園栽培的果實精心釀造，展現新南威爾士產區最獨特的風土個性。旗下出品代表產區最理想的栽培環境、最罕有的優秀品質，瓶身上的獨立編號與年份則代表酒莊最精湛的釀造技藝，所有酒款均擁有長期陳放演化的潛力。 Our Collection Series wines express the… Read More »

產區 Wine Region: 澳洲坦巴倫巴 Tumbarumba, Australia 葡萄品種 Grape varietal: 100% 灰皮諾 Pinot Gris 獎項 Awards: 金牌兩枚 Won 2 Gold Medals 布里斯班美酒展最佳灰皮諾 Best Pinot Gris Brisbane Wine Show 陳年潛力 Cellar: 1-5 年/years (2015-2019) 釀造工藝 Vinification: 經典系列各款美酒均採用新南威爾士產區最優質的品種釀造而成。釀酒團隊的精心栽培賦予該系列佳釀標誌性的清爽度及和諧感，年輕時已可飲用，亦適合陳放數年等待風味演化與驚喜。 Classic Series wines champion the most suitable grape varieties from the finest New South Wales wine regions. Careful nurturing by… Read More »

產區 Wine Region: 澳洲獵人谷 Hunter Valley, Australia 葡萄品種 Grape varietal: 100% 瓊瑤漿 Gewurztraminer 陳年潛力 Cellar: 1-5 年/years (2015-2019) 釀造工藝 Vinification: 經典系列各款美酒均採用新南威爾士產區最優質的品種釀造而成。釀酒團隊的精心栽培賦予該系列佳釀標誌性的清爽度及和諧感，年輕時已可飲用，亦適合陳放數年等待風味演化與驚喜。 Classic Series wines champion the most suitable grape varieties from the finest New South Wales wine regions. Careful nurturing by our winemakers provides the wine with a background signature that is always based on… Read More »

Château Lynch-Bages 2011 靚次伯酒莊 酒莊 Winery: Château Lynch-Bages Fifth Growth – Grand Cru Classé 1855 波爾多列級酒莊 (5級莊) 產區 Wine Region: Pauillac AOC 葡萄品種 Grape varieties: 72 % Cabernet Sauvignon, 20 % Merlot, 6 % Cabernet Franc, 2 % Petit Verdot 陳年潛力 Cellar: 5-29 years (2016-2040) 酒度 Alcohol: 13.5% 評分 Ratings: Tim Atkin 95 James Suckling… Read More »

Crus Bourgeois Exceptionnels Region: Haut Medoc AOC Grape varietals: 60% Cabernet Sauvignon, 26% Merlot, 25% Cabernet Franc Cellar: 10-30 years (2015-2035) Ratings: Robert Parker 93+ Stephen Tanzer 92 Vinifications: The grapes are hand picked and then fermented in a combination of stainless steel and concrete tanks. The wines are matured in oak barriques (70-90% new)… Read More »

Fifth Growth – Grand Cru Classé 1855 Region: Pauillac AOC Grape varietals: 62% Cabernet Sauvignon, 33% Merlot, 3% Cabernet Franc, 2% Petit-Verdot Cellar: 12-44 years (2018-2050) Ratings: Robert Parker 95+ Stephen Tanzer 94 Vinifications: Maceration generally lasts for more than four weeks, but varies according to grape variety, vineyard plot, and the age of the… Read More »

Chateau Pichon Lalande 2006 碧尚女爵酒莊 Second Growth – Grand Cru Classé 1855 Region: Pauillac AOC Grape varietals: 64% Cabernet Sauvignon, 36% Merlot Cellar: 10-24 years (2016-2030) Ratings: Gilbert & Gaillard 97 Vinifications: Grapes are harvested and sorted by hand, and then macerated for 20-30 days, and fermented at 28-32 °C in temperature controlled stainless steel… Read More »