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    酒款
    2024年份波爾多期酒

    Adelsheim Vineyard Ribbon Springs Vineyard Pinot Noir, Ribbon Ridge, USA
    愛(ài)德森匯泉園黑皮諾干紅葡萄酒
    點(diǎn)擊次數(shù):5533

    酒款年份
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    酒款類型:
    紅葡萄酒
    酒莊:
    愛(ài)德森酒莊
    產(chǎn)區(qū):
    美國(guó) USA > 俄勒岡州 Oregon
    釀酒葡萄:
    黑皮諾  
    酒款年份:
    2010年
    酒款綜述OVERVIEW
    關(guān)于“愛(ài)德森匯泉園黑皮諾干紅葡萄酒(Adelsheim Vineyard Ribbon Springs Vineyard Pinot Noir, Ribbon Ridge, USA) ”的酒款綜述
    該款酒出自愛(ài)德森酒莊,由黑皮諾葡萄釀造。該酒酒體中等,口感凝練,單寧柔順,帶有黑莓和香料的味道,回味悠長(zhǎng)。該酒常獲得各專業(yè)評(píng)分機(jī)構(gòu)87分以上的評(píng)分,品質(zhì)優(yōu)秀。
    權(quán)威評(píng)分SCORE
    關(guān)于“愛(ài)德森匯泉園黑皮諾干紅葡萄酒(Adelsheim Vineyard Ribbon Springs Vineyard Pinot Noir, Ribbon Ridge, USA)”的評(píng)分
    酒款年份
    評(píng)分者
    分?jǐn)?shù)
    評(píng)分時(shí)間
    2014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(guò)《葡萄酒倡導(dǎo)家》雜志為核心進(jìn)行發(fā)布,WA、RP、eRP均指同一評(píng)分。
    帕克團(tuán)隊(duì)
    92+
     
    The 2014 Pinot Noir Ribbon Springs Vineyard has a pale ruby color and nose of red currants, pomegranate and potpourri with underlying dusty earth and garrigue hints. Medium-bodied with a great structure of fine-grained tannins and lively acid, it has intense red berry and earth flavor layers, finishing long with some mineral hints.
    2013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(guò)《葡萄酒倡導(dǎo)家》雜志為核心進(jìn)行發(fā)布,WA、RP、eRP均指同一評(píng)分。
    帕克團(tuán)隊(duì)
    87
     
    The 2013 Pinot Noir Ribbon Springs Vineyard, matured for ten months in 30% new French oak, has a slightly smudged bouquet of blackberry and raspberry fruit with just a slight tinniness coming through with aeration. The palate is crisp on the entry, light tannin here, quite "airy" though not ephemeral in any way, segueing into a bright citrus-tinged finish that is just missing a little persistence. Still, this will drink nicely over the next 5-7 years.
    2012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(guò)《葡萄酒倡導(dǎo)家》雜志為核心進(jìn)行發(fā)布,WA、RP、eRP均指同一評(píng)分。
    帕克團(tuán)隊(duì)
    90
     
    The 2012 Ribbon Springs Vineyard Pinot Noir comes from estate fruit on sedimentary soils and sees 29% new oak. It has a perfumed bouquet with boysenberry and raspberry fruit, all well defined with touches of orange blossom. The palate is quite structured on the entry, although it is not masculine, rather solid and perhaps you could say "big boned." It is fresh and nicely poised with a touch of bitter cherry toward the finish. I would afford this a couple of years in bottle to allow those tannins to soften.
    2011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(guò)《葡萄酒倡導(dǎo)家》雜志為核心進(jìn)行發(fā)布,WA、RP、eRP均指同一評(píng)分。
    帕克團(tuán)隊(duì)
    91
     
    Black tea and smokiness segue into fine-grained tannins in the tartly berry-flavored Adelsheim 2011 Pinot Noir Ribbon Springs Vineyard. “Earlier in my career, I could not have made a wine like this,” Page confesses. “I would have been afraid of the seed tannins here and I would have made a tutti-frutti, lighter bodied wine.” That trust involves what I have come to hypothesize is a critical aspect to taming Ribbon Ridge tannin, namely post-fermentative skin contact – “just two to three days,” opines Paige, “but it’s a critical two or three.” Juicy, red berries and pomegranate are accented with smoky black tea and piquant fruit pit on a firm but fine-grained palate, leading to a finish of mouthwatering savor, seed-crunching invigoration, and impressive sheer length. Incidentally, like the corresponding Bryan Creek bottling and unlike other Adelsheim Pinots, this is dominated by vines of Pommard selection. I would plan to follow it through at least 2018. Adelsheim winemaker David Paige maintains, “I instantly became a better winemaker when I finally let go of worrying about why it is that grapes from one site taste so different from those harvested elsewhere and focused instead on making the best wine out of them.” The occasion for his remark was a comparison of adjacent Quarter Mile Lane and Bryan Creek Vineyards, which were planted from the same Adelsheim mother block on soils and with exposures identical as nearly as their proprietor and his team let alone yours truly can tell. “Sure, we handle the fruit a bit differently now,” notes Paige, “but that’s in response to the differences we observe right off the vine.” Paige insists, though, that he is anything but a recipe winemaker even relative to a given vineyard or block. “I drive some of the people who work with me crazy I do so much tasting in the cellar, because what I suggest we do with this particular fermentor based on how it’s tasting today might be 180 degrees removed from what I thought we were going to want to do a day or two ago. But now I have more data.” (For a capsule history of this estate and details on its nowadays extensive vineyards, consult my issue 202 report.) Tel. (503) 538-3652
    2010年
    Wine Advocate 由羅伯特?帕克(Robert Parker)創(chuàng)立于1978年,首創(chuàng)100分制,通過(guò)《葡萄酒倡導(dǎo)家》雜志為核心進(jìn)行發(fā)布,WA、RP、eRP均指同一評(píng)分。
    帕克團(tuán)隊(duì)
    89
    WA, #202Aug 2012
    Red raspberry and tart dried cherry and cranberry are tinged with piquancy and crunch of pit and seed in the invigorating if slightly rambunctiously tart and tannic Adelsheim 2010 Pinot Noir Ribbon Springs Vineyard. A suggestion of salted meat juices serves for welcome savor in a finish of undeniable vibrancy and grip, if also considerable bitterness. There is a handsome leanness not to mention energy here that bodes well for at least the better part of a decade’s aging. Paige notes that Ribbon Springs is their warmest, driest and first-picked site. Oregon pioneer David Adelsheim – who planted his original vineyard on Quarter Mile Lane in the Chehalem foothills north of Newberg in 1972 – hired Davis-trained David Paige in 2001, and the latter has been winemaker here since. Extensive new facilities were added to the 1993 Calkins Lane winery in 2008 to better accommodate what – thanks to an expansion of vineyards beginning in 1989, facilitated and accelerated by a partnership with Lynn and Jack Loackera begun in 1994 – has grown to 190 acres representing 11 different vineyard sites farmed by the Adelsheim team across the northern fringe of the Willamette Valley. (There are often nearly 200 different fermentations going on here in a vintage.) Fruit farmed by others – which constitutes at most 25% of total production – tends to be taken from sites that Adelsheim and Paige consider especially exciting and that complement their own vineyards geographically and stylistically, such as that from Temperance Hill or Zenith, both in the relatively distant and distinctly different Eola-Amity Hills. Pinot is nearly always destemmed; typically receives 4-6 days cold soak; is usually inoculated; occupies mostly small fermentors with cautious extraction via punch-down and occasionally pulse-air; with the young wine pressed before or after complete dryness depending on lot, and settled to remove all but the finest residue of lees before going to barrels, of which seldom more than 25% are new, and from which the wine is removed for bottling after only 9-10 months. Paige opines that “If you don’t got for much extraction or a lot of new oak character, we find the wines come around and make plenty of sense by the summer.” Chaptalization his been relatively infrequent in recent years, Paige suggests, and then only in small increments; whether to acidify is judged lot by lot “but we’ve done it somewhere in pretty much every vintage. We do get high natural acidity, but a lot of it is malic, especially in years like 2010.” At their best, understatement, firm structure, and brightness have, in my experience, counted among the virtues of Adelsheim wines, but I have to say that I would have welcomed a bit more emphatic and supple performance than that delivered by the majority of those I tasted on the occasion of my June visit, especially considering their prices. Adelsheim’s numerous single-vineyard Pinots are rendered in less (sometimes much less) than 300-case volumes and most are sold directly from the winery.Tel. (503) 538-3652
    本酒款酒莊資料ABOUT WINERY
    愛(ài)德森酒莊(Adelsheim)
    愛(ài)德森酒莊(Adelsheim) 愛(ài)德森酒莊(Adelsheim)是美國(guó)俄勒岡州(Oregon)最卓越的酒莊之一,位于美國(guó)俄勒岡州產(chǎn)區(qū)。其11個(gè)葡萄園大部分位于俄勒岡州威拉梅特谷北部(Oregon's Northern Willamette Valley)目前備受推崇的葡萄種植區(qū)——切哈萊姆山脈。   愛(ài)德森酒莊歷史最早可追溯至1971年,由大衛(wèi)•愛(ài)德森(David Ad… 【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(guó)東北部,并在歐洲廣泛種植。在羅馬統(tǒng)治時(shí)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(xué)家共培育出近800個(gè)黑皮諾克隆系。 品種特征和生長(zhǎng)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(guó)西北海岸,西鄰太平洋,北接華盛頓州,東鄰愛(ài)德荷州,南鄰加利福尼亞州和內(nèi)華達(dá)州。該州葡萄酒的歷史相對(duì)較短,不過(guò)現(xiàn)在它已經(jīng)成為美國(guó)最優(yōu)秀的葡萄酒產(chǎn)區(qū)之一,是一個(gè)具有濃郁地方風(fēng)味和特別釀造技術(shù)的葡萄酒產(chǎn)區(qū)?! ≡撝莸钠咸褕@主要位于海岸山脈(Coast Range)和瀑布山(… 【詳情】
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