- 百年歷史名園與超過半百老藤的精華佳釀 -

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Crozes-Hermitage Domaine de Thalabert

儘管近年來Paul Jaboulet Aîné已經易主經營,不再是由原本的Jaboulet家族所擁有,但豐富珍貴的葡萄園資產加上累積近一百八十年的釀酒經驗,在煥然一新的面孔中,同時也展現了高品質水準,讓Paul Jaboulet Aîné繼續稱霸隆河,是產區中最頂尖的酒廠之一。

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Domaine de Thalabert葡萄園位於北隆河的最大產區- Crozes-Hermitage中,這片葡葡園是Paul Jaboulet Aîné從1834年建廠以來就一直擁有的歷史名園。約40公頃的面積中,遍佈冰河時期所沖積遺留下來的鵝卵石,排水性良好,同時可以在白天吸收太陽的熱能,夜間再行釋放出來,達到良好的調溫作用。園中種植當地最重要的Syrah品種,精心種植照顧,平均樹齡高達五十年以上。維持低產量,嚴格挑選出來的葡萄才能進行發酵,依照傳統方式發酵完成後放入木桶,移置入Paul Jaboulet Aîné最負盛名的VINEUM地下老酒窖中陳年培醞12個月而成。

星澈酒品獻上出類拔萃的Paul Jaboulet Crozes-Hermitage Domaine de Thalabert 2015,同時獻上Paul Jaboulet最頂尖的旗艦酒款- Hermitage La Chapelle 2015,2015是北隆河近十年來最佳的年份之一(RP年份評鑑為97分),Paul Jaboulet的兩款代表性酒款更是釀得十分優異,不但是這個年份中最傑出的酒款,品質甚至可以媲美更可能2009和2010年份!特別回饋的超值預購價,敬請參考並把握良機。

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2015 Crozes-Hermitage Domaine de Thalabert RP93-95 預購現金價***.-

The 2015 reds from the Northern Rhône are truly spectacular and this vintage rivals or surpasses the 2010s and 2009s. Brought up in a mix of tronconique tanks and Burgundy barrels (20% being new), the 2015 Crozes Hermitage Domaine de Thalabert is a big, serious, full-bodied effort that’s reminiscent of a slightly softer version of the 2010. Scorched earth, black fruits, cassis, black olive and a hint of graphite all emerge from this sensational Crozes Hermitage. You’ll need to forget bottles for 4-5 years, but it will have over two decades of longevity.                                   by Jeb Dunnuck, Wine Advocate #228 Dec 2016

2015 Hermitage La Chapelle RP97-100 預購現金價****.-

Paul Jaboulet “Hermitage La Chapelle小教堂紅酒,以十三世紀建立、在1911年由Jaboulet家族所購入的Saint-Christophe小教堂為名,Saint-Christophe小教堂位在艾米達吉(Hermitage)山頂,俯瞰著隆河畔這一片最有名的陡峭葡萄園。Hermitage La Chapelle小教堂紅酒是隆河地區最頂尖的Syrah品種佳釀,超高的品質折服了眾多酒迷最挑剔的味蕾,曾多次被專業媒體與酒評專家選為世界上最偉大的葡萄酒,而196119781990更是完美般地接近神話,被Robert Parker評為100分,是世上最頂尖的傳奇佳釀。

A wine that might surpass the 2009 and 2010 is the 2015 Hermitage La Chapelle, which has more than a passing resemblance to the 1990. This inky black/blue-colored Hermitage offers an off-the-charts array of blackberries, blueberries, crushed rocks, wood smoke and charred meats. Thick, unctuous, full-bodied and incredibly layered, with sweet tannin, it's a tour de force that’s going to have three to four decades of longevity.               

                                                  by Jeb Dunnuck, Wine Advocate #228 Dec 2016

RP: Robert Parker’s Wine Advocate

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