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    酒款
    618鉅惠

    WillaKenzie Estate Terres Basses Pinot Noir, Willamette Valley, USA
    巍峨特瑞絲巴斯黑皮諾干紅葡萄酒
    點擊次數(shù):4850

    酒款年份
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    酒款類型:
    紅葡萄酒
    酒莊:
    巍峨酒莊
    產(chǎn)區(qū):
    美國 USA > 俄勒岡州 Oregon
    釀酒葡萄:
    黑皮諾  
    酒款年份:
    2009年
    酒款綜述OVERVIEW
    關于“巍峨特瑞絲巴斯黑皮諾干紅葡萄酒(WillaKenzie Estate Terres Basses Pinot Noir, Willamette Valley, USA) ”的酒款綜述
    這款酒品質卓越,曾多次獲得90分以上的評分。這款酒酒液呈寶石紅色,帶有巧克力、李子和黑醋栗的香氣,口感醇厚,余味持久。
    權威評分SCORE
    關于“巍峨特瑞絲巴斯黑皮諾干紅葡萄酒(WillaKenzie Estate Terres Basses Pinot Noir, Willamette Valley, USA)”的評分
    酒款年份
    評分者
    分數(shù)
    評分時間
    2009年
    Robert Parker Team 由羅伯特?帕克(Robert Parker)創(chuàng)立于1978年,首創(chuàng)100分制,通過《葡萄酒倡導家》雜志為核心進行發(fā)布,WA、RP、eRP均指同一評分。
    帕克團隊
    90
     
    As its name indicates, from lower (and more clay-rich) sections of WillaKenzie’s Yamhill property, planted with two Dijon clones, their 2009 Pinot Noir Terres Basses displays peat-like smokiness and black pepper pungency allied to dark berry confiture, and with an overlay of toast, macaroon and vanilla that I could personally do without (though the barrels are only half new, as with several sibling cuvees). This finishes with broad (borderline bulky), caressing, sweetly fruited satisfaction, persistently smoky and peppery, if without much primary juiciness or salivary enticement. Former high-tech exec Bernard Lacroute acquired his dramatically sprawling 420 acres east of Yamhill in 1991; named it for the unique local marine sedimentary soil type; and began planting vines that would eventually reach 105 acres (two-thirds of them Pinot Noir), supplemented in 2000 by 25 prime acres five miles distant in the Dundee Hills that feature the Willamette’s other major soil type suited to viticulture, the basalt-based Jory, for which Lacroute duly named his second vineyard. Trained in organic chemistry, Auvergne-born winemaker and now co-owner Thibaud Mandet arrived at WillaKenzie in 2000 by way of stints in Champagne, Corsica, and Texas. Michael Rogers took over five years ago but was assistant vineyard manager for some years previous. This is one of those sure-footed, long-standing Willamette Valley wine growing teams whose consistency is admirable but doesn’t preclude an open and experimental attitude. Pinot is (thus far) always destemmed here, and there is a chamber in which, as Mandet puts it “we can get the cold, dry north wind of Burgundy” – famous for saving many a vintage – “at the flip of a switch.” Lacroute and Mandet feel strongly that acidification is not only undesirable but should never be necessary if the soil has been properly cared-for; enough canopy left to protect against possible over-exposure (“we learned from ‘03 and ‘06,” says Lacroute); and provided one picks at the right moment. Chaptalization, too, is eschewed, but musts are sometimes concentrated with an on-site vacuum evaporator. Having learned that, I was surprised when Mandet said he was totally adverse to adding water, “but then,” he added, “perhaps it’s because I’m French. In extreme circumstances, I would rather de-alc.” Fermentation is by inoculation, but the team here has high hopes for a culture of yeasts derived from their oldest vineyard, which was isolated and propagated for them in 2010, and which has already been subjected to an analysis that demonstrated both its efficacy and the hitherto unknown identity of two of its four strains. Fermentation in tanks and wooden uprights segregates parcels and clonal blocks because, as Lacroute puts it (without sarcasm), “In fifty years, we’re going to find out which vines work best where.” Punch-downs are mechanical but sparingly-applied, supplemented by occasional pump-overs and with limited post-fermentative maceration. Pinots are released only after a year or more after bottling, which normally takes place at 14-17 months and without filtration. (All WillaKenzie wines, by the way, are labeled with only the Willamette Valley appellation.) Tel. (503) 662-3280
    本酒款酒莊資料ABOUT WINERY
    巍峨酒莊(Willakenzie Estate)
    巍峨酒莊(Willakenzie Estate) 巍峨酒莊(Willakenzie Estate)是一個家族經(jīng)營的精品酒莊,位于俄勒岡州威拉米特谷(Willamette Valley)的中心。該酒莊對皮諾(Pinot)葡萄酒的釀造有著極大的熱情,釀造的酒品包括黑皮諾(Pinot Noir)、白皮諾(Pinot Blanc)、灰皮諾(Pinot Gris)以及少量的莫尼耶皮諾(Pinot Meunier)、佳美(Gamay Noir)和霞多麗(C… 【詳情】
    本酒款釀酒葡萄資料ABOUT GRAPE
    黑皮諾(Pinot Noir)
    黑皮諾(Pinot Noir) 典型香氣:覆盆子、櫻桃、紫羅蘭、甘草等起源: 黑皮諾(Pinot Noir)很可能原產(chǎn)自法國東北部,并在歐洲廣泛種植。在羅馬統(tǒng)治時代之前,高盧人就在勃艮第(Burgundy)地區(qū)種植黑皮諾,黑皮諾在該地區(qū)表現(xiàn)最好,也最為世人稱道。截至1995年科學家共培育出近800個黑皮諾克隆系。 品種特征和生長條件:… 【詳情】
    本酒款產(chǎn)區(qū)資料ABOUT REGION
    俄勒岡州(Oregon) 俄勒岡州位于美國西北海岸,西鄰太平洋,北接華盛頓州,東鄰愛德荷州,南鄰加利福尼亞州和內華達州。該州葡萄酒的歷史相對較短,不過現(xiàn)在它已經(jīng)成為美國最優(yōu)秀的葡萄酒產(chǎn)區(qū)之一,是一個具有濃郁地方風味和特別釀造技術的葡萄酒產(chǎn)區(qū)。  該州的葡萄園主要位于海岸山脈(Coast Range)和瀑布山(… 【詳情】
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