クイーンズタウンで角打ち、その6。
これは日本でも売っているProphet's Rockの上級白。
お値段だけあって美味しい。
なぜ日本で流通しているNZワインは最新Vt.より2年くらい遅れているのか…
ワイナリーのホームページより。
This Chardonnay is a collaboration between Prophet’s Rock winemaker Paul Pujol and esteemed French winemaker François Millet from Chambolle-Musigny, Burgundy. Former winemaker at Comte George de Vogüé for 35 vintages, François continues to make wine in Burgundy with his family under ‘François Millet et Fils’ and with us in New Zealand.
The grapes were sourced from the small one hectare Chardonnay block on our Kopuwai Delta vineyard, located in the Pisa sub-region of Central Otago. This site has a mix of glacial and alluvial soil. Meticulous viticulture and the site’s low-elevation help to ensure full ripeness and concentration. Cellaring will reward collectors over the next 10+ years from vintage.
Only 23 barrels were made.
A strong focus on viticulture is the foundation of the winemaking approach. Yields are consistently managed to 25-30hl/ha or approximately 3.5-4ton/ha.
The handpicked fruit is whole-bunch pressed and fermented in barrel using only indigenous ‘wild’ yeast. The wine then spends 17 months in barrel (16% new) and undergoes indigenous malolactic fermentation. The wine is bottled unfiltered under Diam cork.
Decant for full expression in its youth and cellar with confidence for 10+ years from vintage.
写真はクイーンズタウンのスーパー。
オタゴワインの充実っぷりが素晴らしい。
この棚全種類ください(^q^)
クイーンズタウンで角打ち、その6。 これは日本でも売っているProphet's Rockの上級白。 お値段だけあって美味しい。 なぜ日本で流通しているNZワインは最新Vt.より2年くらい遅れているのか… ワイナリーのホームページより。 This Chardonnay is a collaboration between Prophet’s Rock winemaker Paul Pujol and esteemed French winemaker François Millet from Chambolle-Musigny, Burgundy. Former winemaker at Comte George de Vogüé for 35 vintages, François continues to make wine in Burgundy with his family under ‘François Millet et Fils’ and with us in New Zealand. The grapes were sourced from the small one hectare Chardonnay block on our Kopuwai Delta vineyard, located in the Pisa sub-region of Central Otago. This site has a mix of glacial and alluvial soil. Meticulous viticulture and the site’s low-elevation help to ensure full ripeness and concentration. Cellaring will reward collectors over the next 10+ years from vintage. Only 23 barrels were made. A strong focus on viticulture is the foundation of the winemaking approach. Yields are consistently managed to 25-30hl/ha or approximately 3.5-4ton/ha. The handpicked fruit is whole-bunch pressed and fermented in barrel using only indigenous ‘wild’ yeast. The wine then spends 17 months in barrel (16% new) and undergoes indigenous malolactic fermentation. The wine is bottled unfiltered under Diam cork. Decant for full expression in its youth and cellar with confidence for 10+ years from vintage. 写真はクイーンズタウンのスーパー。 オタゴワインの充実っぷりが素晴らしい。 この棚全種類ください(^q^)
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