本帖最後由 石獅爺 於 2009-7-30 18:52 編輯
酒款介紹:
ஐღMitolo Jester Cabernet Sauღஐ
Mitolo Wines is a family owned winery, established in 1999 by Frank and Simone Mitolo. Their vision is to create individual, handcrafted premium wines built on passion and an uncompromising commitment to quality. This is what defines Mitolo Wines. Winemaker, Ben Glaetzer became a partner in the business in 2001. Mitolo Wines express purity of varietal flavour, show elegance of structure with soft tannins whilst being rich, powerful and complex.
Mitolo夫婦(Frank與Simone)於1999年創立了Mitolo品牌，憑藉著一股對釀酒品質的嚴格追求與熱誠，期待以純手工釀造方式，打造出願景中的頂級個性化葡萄酒。 Mitolo品牌酒中精髓亦即在此。 到了2001年，更與知名釀酒師Ben Glaetzer商業合作，強化團隊陣容。 Mitolo酒款融合了純淨( PURITY)葡萄香氣，並展現出柔和的單寧與複雜醇厚(POWERFUL)的優雅(ELEGANCE)酒體結構。
Key Facts 重要事記
The Jester wines are upfront in style and approachable for early appreciation, and deliver excellent quality at the price. Jester Cabernet is a ‘baby’ Serpico using 20% Amarone technique of dried Cabernet fruit adding roundness and fullness to the mid palate.
Jester系列風格率直，在初期時，即可品嚐飲用，品質完美，堪稱人間佳釀。Jester Cabernet略具Serpico”雛型”，其中20%的Cabernet，採用純正獨特義大利Amarone手法風乾，為適中的口感，份外增添幾許圓潤與成熟度。
Vineyard 葡萄莊園
The vineyards are located in the Willunga district at the southern end of McLaren Vale. The heavy grey loam soils over sandstone, intermixed with black Biscay clay, combined with a maritime climate, contribute to an even ripening period and the development of rich fruit flavours and ripe tannins. Yield is around 4 tonnes an acre.
葡萄莊園座落於McLaren Vale南端的Willunga區域，其土壤混合了重灰砂壤土和Biscay黑黏土，加上沿海型氣候，使葡萄的成熟發展平穩，並產生出多元化的水果風味與完全圓熟的單寧酸。 每英畝土地葡萄產出量約為4公頓。
Vinification 釀造方法
20% of the grapes were left to dry on the 10kg drying racks for 7 weeks and 3 days in the traditional Amarone manner to concentrate flavour. The fruit for Jester is fermented on skins for 5 to 6 days at a cool temperature to enhance the pure berry fruit. The wine is then pressed and undergoes partial barrel fermentation. A natural malolactic fermentation is completed before the wine is racked.
其中20%的葡萄放置於10公斤重的陰乾架上，待7個星期後自然風乾，再進行3天的傳統Amarone釀酒法，濃縮其風味。再將釀造Jester所用的葡萄，在冷溫下，進行皮內發酵5到6天，藉此提高莓類水果香氣純度。接著壓榨成汁，置於木桶內發酵，待主要發酵完成後，便再進行下一步的天然乳酸發酵。
Maturation 熟成 Aged in 2-4 year old French oak for 9 months.
Cellaring 貯藏
Will age reliably for 5-8 years
Tasting 品嚐
Almost black in colour with a purple hue. A lifted and herbaceous Notes: nose with hints of ripe plums and nutmeg. The wine exhibits fresh rich berry fruits and soft tannins on the palate. The amarone component of the blend (20%) provides mid palate depth and savoury complexity.
酒色趨黑並帶紫色光澤，透露著濃郁的成熟梅子與肉豆蔻芬香。富含莓果類風味，且單寧柔細。混合著20%以amarone果肉風乾手法所釀造出的酒液，加深了口感度與氣味複雜度。
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