Category: ワイン
古いブッシュヴァインの蔓は深く根を張り、果実により一層の凝縮感、 色合い そしてテクスチャーをもたらします。発酵後、ワインは古樽で10ヶ月間熟成され、骨格、熟したタンニン、ブラックベリーやダークチェリーの風味を引き出しつつ、ニューセオリーらしいフレッシュさを保っています。
このワインは 無清澄、ヴィーガン対応 で、危険なほど飲みやすい仕上がりです。
Ten months in old oak gave this such a nice backbone—ripe tannins that still feel smooth, not grippy. The colour is deep and the texture has real weight to it. Opened one with dinner and finished it before dessert, which says everything.
The bush vines clearly do their job here—the colour is deep and the texture feels almost velvety on the palate. That ten months in old oak rounds everything out nicely, with ripe tannins that make it dangerously easy to finish a bottle.
The old oak influence really shows—those ten months give it a firm structure and ripe tannins that hold up beautifully against a hearty meal. The black fruit concentration from those deep-rooted vines is unmistakable, and the texture feels almost velvety by the last glass.