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    酒款
    2024年份波爾多期酒

    Domaine William Fevre Vaillons, Chablis premier Cru, France
    威廉費爾酒莊維佑(夏布利一級園)白葡萄酒
    點擊次數(shù):13771

    酒款類型:
    白葡萄酒
    酒莊:
    威廉·費爾酒莊
    產(chǎn)區(qū):
    法國 France > 夏布利 Chablis
    釀酒葡萄:
    霞多麗 100% 
    酒款年份:
    NV年
    酒款綜述OVERVIEW
    關(guān)于“威廉費爾酒莊維佑(夏布利一級園)白葡萄酒(Domaine William Fevre Vaillons, Chablis premier Cru, France) ”的酒款綜述
    這是一款來自法國勃艮第產(chǎn)區(qū)的白葡萄酒,釀酒葡萄產(chǎn)自夏布利一級園。此酒呈現(xiàn)出透亮的金黃色澤,散發(fā)著碎石、牡蠣殼、白花和桃子的香氣,伴隨著濕石頭和些許煙灰的氣息。此酒風(fēng)味極具復(fù)雜度與層次感,整體架構(gòu)十分和諧,余味悠長。
    權(quán)威評分SCORE
    關(guān)于“威廉費爾酒莊維佑(夏布利一級園)白葡萄酒(Domaine William Fevre Vaillons, Chablis premier Cru, France)”的評分
    酒款年份
    評分者
    分?jǐn)?shù)
    評分時間
    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《葡萄酒倡導(dǎo)家》雜志為核心進(jìn)行發(fā)布,WA、RP、eRP均指同一評分。
    帕克團(tuán)隊
    93
     
    There is quite a bit of tension and acidity on the finish to frame layers of rich, highly expressive fruit in the 2011 Chablis Vaillons. This explosive Chablis captures an attractive middle ground between the cooler and riper styles of the year, with both plenty of detail and depth. Since 2006, this parcel has been farmed biodynamically. Anticipated maturity: 2013+. (Not yet released) Fevre was among the first producers to bring in their 2011s. The 2011 harvest started on August 31st, the earliest on record with the exception of 2003. Winemaker Didier Seguir was quick to add that 2011 was a precocious year, but not as shockingly hot as 2003. Early April and May were very hot, which led to an early flowering, but then temperatures moderated in June. Hail at the end of June and early July affected Fourchaume, Vaulorent, Preuses, Vaudesir and Clos, all on the right bank, where production was down 5-30%, which placed yields at 40-50 hectoliters per hectare as opposed to the 50-60 that were obtained on the left bank, where hail was not an issue. Seguir lightly chaptalized some of the wines, and noted that the acidities came in around 4-4.5%, which he describes as moderate (along the lines of 2000 and 2002) and lower than 2008 and 2010. When the Fevre wines are young, they appear to be very tight and in need of cellaring. At the same time, it is hard for me to suggest holding these wines for more than a few years, as I have personally had a lot of issues with premature oxidation with Fevre wines from my own cellar. To be fair, since 2007 all of the wines have been sealed with the Diamant corks, which are made from a combination of natural and synthetic materials designed to allow for the gradual exchange of oxygen that is so important for wines to age gracefully with more reliability than standard cork. The 2011 Petit Chablis was bottled at the end of April 2012, followed by the Champs Royaux in May and the Chablis (domaine) in early June. All of the other 2011s were still aging on their lees in tank. As has been the custom here for the last few years, Seguir does a fairly short elevage in largely neutral oak that lasts 4-6 months, after which the wines age in tank. Note: the overwhelming majority of the Fevre wines are Domaine Fevre, but there are a few wines in this lineup that are made from purchased fruit. Those wines are identified as (maison) in the wine name. There are two bottlings that are made in both a domaine and maison version, the straight Chablis (I only tasted the domaine bottling) and the Montmains (I tasted both). The 2010 premier crus were bottled after the 2011 vintage, while the grand crus were bottled last December. Importer: Henriot Inc, New York, NY; tel. (212) 605 670
    2010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(dǎo)家》雜志為核心進(jìn)行發(fā)布,WA、RP、eRP均指同一評分。
    帕克團(tuán)隊
    93
     
    The 2010 Chablis Vaillons emerges from the glass with an expressive bouquet redolent of gunpowder, salt and crushed rocks. This is quite rich on the palate, where the fruit tends toward yellow stone fruits. Voluptuous, lush and intense, the Vaillons, nevertheless, retains great minerality and harmony. This is a beautifully complete and well-balanced wine. Anticipated maturity: 2012+. Fevre was among the first producers to bring in their 2011s. The 2011 harvest started on August 31st, the earliest on record with the exception of 2003. Winemaker Didier Seguir was quick to add that 2011 was a precocious year, but not as shockingly hot as 2003. Early April and May were very hot, which led to an early flowering, but then temperatures moderated in June. Hail at the end of June and early July affected Fourchaume, Vaulorent, Preuses, Vaudesir and Clos, all on the right bank, where production was down 5-30%, which placed yields at 40-50 hectoliters per hectare as opposed to the 50-60 that were obtained on the left bank, where hail was not an issue. Seguir lightly chaptalized some of the wines, and noted that the acidities came in around 4-4.5%, which he describes as moderate (along the lines of 2000 and 2002) and lower than 2008 and 2010. When the Fevre wines are young, they appear to be very tight and in need of cellaring. At the same time, it is hard for me to suggest holding these wines for more than a few years, as I have personally had a lot of issues with premature oxidation with Fevre wines from my own cellar. To be fair, since 2007 all of the wines have been sealed with the Diamant corks, which are made from a combination of natural and synthetic materials designed to allow for the gradual exchange of oxygen that is so important for wines to age gracefully with more reliability than standard cork. The 2011 Petit Chablis was bottled at the end of April 2012, followed by the Champs Royaux in May and the Chablis (domaine) in early June. All of the other 2011s were still aging on their lees in tank. As has been the custom here for the last few years, Seguir does a fairly short elevage in largely neutral oak that lasts 4-6 months, after which the wines age in tank. Note: the overwhelming majority of the Fevre wines are Domaine Fevre, but there are a few wines in this lineup that are made from purchased fruit. Those wines are identified as (maison) in the wine name. There are two bottlings that are made in both a domaine and maison version, the straight Chablis (I only tasted the domaine bottling) and the Montmains (I tasted both). The 2010 premier crus were bottled after the 2011 vintage, while the grand crus were bottled last December. Importer: Henriot Inc, New York, NY; tel. (212) 605 670
    2010年
    Burghound 著名葡萄酒網(wǎng)站,由美國著名酒評家艾倫?梅多斯(Allen Meadows)創(chuàng)辦于2000年,其是勃艮第葡萄酒極具權(quán)威的酒評家。
    勃艮第葡萄酒網(wǎng)
    90-93
     
    2010年
    Stephen Tanzer 《國際葡萄酒窖》(International Wine Cellar)雜志的編輯和出版商,也是《福布斯指南》(Forbes)的葡萄酒專欄作家。
    史蒂芬·坦?jié)?
    90-92
     
    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(dǎo)家》雜志為核心進(jìn)行發(fā)布,WA、RP、eRP均指同一評分。
    帕克團(tuán)隊
    93
     
    The 2009 Chablis Vaillons is strikingly beautiful. The aromatics alone are compelling, with layers of crushed rocks, oyster shells, white flowers and peaches that meld seamlessly into the palate. Smoke, ash and wet stones arrive later, adding further complexity, as the wine opens up on the finish. This is a superbly pedigreed wine of exceptional quality. The wine’s balance and overall sense of harmony are remarkable. Along with Vaudesir, Vaillons is among the first parcels to be harvested here, and was the first plot to be converted to biodynamic farming. Anticipated maturity: 2014-2024. This is an impressive set of wines from William Fevre and winemaker Didier Seguier. The 2009 harvest began on September 14. Seguier claims the date of harvest has become increasingly important in recent years relative to the past, as warmer temperatures create a narrower window for optimal picking times. All of the wines at Fevre are partially fermented in oak, ranging from 5-10% for the entry-level wines up to 60-70% for the grand crus. Seguier prefers neutral barrels that are on average five years old. In general the entry-level wines are fermented with commercial yeasts, while the 1er and grand crus are fermented with indigenous yeasts. The wines spend four to six months in oak, and are then racked into steel for the completion of their elevage, which lasts about 15 months. The wines are aged on their lees with no batonnage throughout the entirety of this time. Approximately 80% of the estate’s 50 hectares are farmed biodynamically, including all of the 1er and grand crus. The 2009 and 2010 vintages were not kind to Fevre in terms of production. In 2009, insects with very selective appetites damaged 20+% of the crop, while in 2010 yields were down as much as 50% because of widespread shatter during flowering. As is the case throughout Chablis, the 2009s look to be wines built on fruit that are best-suited for early and mid-term drinking. Unfortunately, I was not able to taste the 2010s, a vintage Seguier describes as more classic, with acidities that are in line with the estate’s 2007s and 2008s. Fevre makes both a Domaine range and a Maison range. I have listed the wines separately for maximum clarity. Importer: Henriot Inc, New York, NY; tel. (212) 605 6706
    本酒款酒莊資料ABOUT WINERY
    威廉·費爾酒莊(Domaine William Fevre)
    威廉·費爾酒莊(Domaine William Fevre) 威廉·費爾酒莊(Domaine William Fevre)是法國勃艮第夏布利(Chablis)產(chǎn)區(qū)的酒莊之一?! 【魄f的創(chuàng)始人威廉·費爾(William Fevre)出生在一個在夏布利地區(qū)已經(jīng)生活250年的家族。1959年,威廉·費爾創(chuàng)立了自己的葡萄酒公司,并推出首款葡萄酒。多年來,威廉一直潛心致力于釀制優(yōu)質(zhì)葡萄酒&mdash… 【詳情】
    本酒款釀酒葡萄資料ABOUT GRAPE
    霞多麗(Chardonnay)
    霞多麗(Chardonnay) 典型香氣:檸檬、西柚、菠蘿、甜瓜、蘋果、梨、杏仁、山楂花、椴花、蜂蜜、新鮮奶油、烤面包、烤杏仁和烤榛子等起源:霞多麗(Chardonnay)原產(chǎn)于法國索恩魯瓦爾?。⊿aone-et-Loire),里昂(Lyon)和第戎(Dijon)之間,主要在金丘(Cote d' Or)、索恩魯瓦爾(Saone-et-Loire)和馬恩(Marne)產(chǎn)區(qū)。該品種在17世… 【詳情】
    本酒款產(chǎn)區(qū)資料ABOUT REGION
    夏布利(Chablis) Chablis(夏布利)位于勃艮第最北部,距離巴黎只有111英里,可以說是勃艮第的“黃金大門”。它是一個釀酒歷史悠久的小鎮(zhèn),是勃艮第北部地區(qū)的葡萄酒業(yè)重地。夏布利是舉世聞名的法定產(chǎn)區(qū),令無數(shù)品酒者和愛酒人士心馳神往。夏布利的土壤為混合小石子的石灰?guī)r和泥灰?guī)r。這些被稱為“Kimmeridgien(… 【詳情】
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