LONG ROW - SAUVIGNON BLANC
朗路 – 長相思干白
GRAPE VARIETIES/葡萄品種:
100% Sauvignon Blanc 長相思
WINE-MAKING/葡萄酒釀造
Picked early to take advantage of the cool season and accentuate the herbaceous aromas of the Sauvignon Blanc, the grapes were macerated for a short period on skins before being gently pressed. Cool fermentation using yeast selected to liberate aromatics produced a lovely crisp fresh wine which has lots of moreish flavour.
利用涼爽季節(jié)提早采摘，凸顯長相思的草本香氣。葡萄帶皮短暫浸泡一段時間后壓榨。為了釋放葡萄香氣，精選酵母進行冷發(fā)酵，使得此款葡萄酒口感清新，香氣令人陶醉。
TASTING NOTES/產(chǎn)品特征
Pale straw with attractive green hues. Herbaceous and tropical characters leap from the glass with some lime and lemon aromas following. Clean crisp清新的 flavours of tropical fruits abound with some light gooseberry /herbaceous notes and a long full clean finish.
麥稈黃透出點點迷人綠色。草本和熱帶氣息濃厚，伴著酸橙和檸檬香氣?？诟懈挥袩釒募儍羟逍拢S富的醋栗和草本氣息，回味完整悠長。
SERVING/飲用建議
Best enjoyed in its youth this vibrant wine is the perfect partner to spicy Asian dishes or grilled fish.
盡早飲用風味更佳。此款活力十足的葡萄酒適合搭配辛香亞洲料理或烤魚。
ORGANIC - MERLOT
純釀 – 美樂干紅
GRAPE VARIETIES/葡萄品種:
Merlot 美樂
WINE-MAKING/葡萄酒釀造
The grapes for this wine were picked at night to make sure that they were as cool as sible. Crushed to modern rotary fermenters the grapes were then allowed to macerate for 2 days before inoculation and fermentation. Pressed off skins 7 days later and allowed to go through the second malolactic fermentation. The wine has then had minimal handling prior to filtration for bottling.
于夜間采摘葡萄保持其冷卻狀態(tài)。把葡萄壓碎放入先進的旋轉(zhuǎn)式發(fā)酵機，發(fā)酵前置于發(fā)酵桶中浸泡2天。浸皮7天后進行二次蘋果乳酸發(fā)酵。裝瓶前只進行輕微過濾處理。
TASTING NOTES/產(chǎn)品特征
Color: Dark purple/red in color.
Aroma: Raspberry and plum characters abound on the nose.
Flavor: A complex palate of dark red fruits is complemented by subtle use of American oak displaying cinnamon and mocha characters.
顏色：深邃的紫紅色色澤。
香氣：濃郁的覆盆子和李子的香氣。
口感：入口有深紅水果的馥郁果味，伴有美國橡木所帶來的肉桂和摩卡的味道。
SERVING/飲用建議
A Pot Roast with Horseradish mashed potatoes.
適合搭配鍋烤山葵和土豆泥。
Dr. ANGOVE
安戈瓦-博士特別紀念干紅
THE STORY
Angove Family Winemakers was founded in 1886 by Dr. William Thomas Angove, an emigrant from Cornwall, England who had moved with his family to a settlement in Australia for medical practice. While he treat his patient, he also making wine most red blends. Was much changed over last 127 years, Angove Family Winemaker become the world famous wine producer.
2012 was a steady ripening year with good winter/spring rains setting up excellent vine canopies. It is the best in decade. So Angove Family Winery decided to make Dr. Angove Special Bland Recipe to commemorate Dr. Angove.
安戈瓦的釀酒歷史起源于1886年，當時威廉托馬斯安戈瓦醫(yī)生從康沃爾郡來到南澳大利亞從醫(yī)。在他幫助病人看病時，他同時釀造葡萄酒。 隨著127年的演變，如今安戈瓦已經(jīng)成為了世界知名的家族酒莊。
2012年是一個穩(wěn)定的年份，溫暖的冬季，多雨的春季和干燥無極端酷熱的夏季為葡萄的生長建立了良好的條件，是10年來很好的年份。 安戈瓦家族酒莊特此推出安戈瓦-博士特別紀念干紅葡萄酒來紀念創(chuàng)始人。
GRAPE VARIETIES/葡萄品種:
50% Shiraz (Barossa)，30% Grenache (Mc Laren)，20% Petit Verdot
50% 西拉, 30% 歌海娜，20% 小維爾多
WINE-MAKING/葡萄酒釀造
Each of the three varieties was picked o
