Chateau d'Yquem
Sauternes 0.375L 2013
| 品名 | AOC Sauternes Premier Grand Cru Classè |
|---|---|
| 酒瓶尺寸 | 0,375 l |
| 酒精度 | 13.5% 按體積 |
| 产区 | 波爾多 (France) |
| 葡萄品种 | 80% Semillon, 20% Sauvignon |
| 陈酿 | After the fermentation the wine is ready to go undergo a very long period of barrel ageing, during which gentle oxidation takes place via the pores in the oak, releasing wonderful aromas and flavours. The wine is racked every three months throughout this process. Racking consists of separating the wine from the lees at the bottom of the barrel. The wine finishes ageing in barrel and is bottled in the fourh spring after the vintage. |
| 其他年份： | 2019 , 2016 , 2021 , 2022 |
獎項
-
2013
95/100
《品醇客》(Decanter) 是一本葡萄酒與生活方式雜誌，每月在全球約90個國家出版。雜誌內容涵蓋行業新聞、經典指南以及針對葡萄酒與烈酒的專業建議。
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2013
99/100
詹姆斯·薩克林 (James Suckling) 是美國極具影響力的葡萄酒評論家和記者，曾在《葡萄酒觀察家》(Wine Spectator) 任職30年。他於2010年離職並創立了自己的網站和指南 (JamesSuckling.com)。他專注於義大利和波爾多葡萄酒的研究。
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2013
97/100
由罗伯特·帕克编撰的国际葡萄酒指南，罗伯特世界上最有经验和值得信赖的品酒师。
詳細資訊
香水
味道
服務於：
10 - 12 °C
長壽：
超過25年
- 創業年份: 1593
- 釀酒師: Sandrine Garbay, Lurton, Dubourdieu
- 公頃: 103
| 名称 | Chateau d'Yquem Sauternes 0.375L 2013 |
|---|---|
| 类型 | 白葡萄酒 葡萄貴腐甜 甜 半芳香族 |
| 葡萄酒名称 | Sauternes AOC |
| 年份 | 2013 |
| 容量 | 0,375 l |
| 酒精度 | 13.5% 按體積 |
| 葡萄品种 | 80% Semillon, 20% Sauvignon |
| 国家 | France |
| 产地 | 波爾多 |
| 供应商 | Chateau d'Yquem |
| 故事 | The only one Premier Grand Cru Sauternes from the 1855. |
| 产地 | Sauternes |
| 气候 | The region has an oceanic climate tempered by its distance from the Atlantic. |
| 土壤成分 | Layers of clay, sand, and gravel are piled atop one another like plates of varying size amd thickness. The topography consists of gentle slopes, called croupes in French. |
| 每公顷产量 | 9 hl/ha |
| 收获 | Grapes have been harvested the same way at Chateau d'Yquem for centuries. At vintage time, the chateau's work force increases by 140 piclers, divided into four groups. The scour the entire vineyard for grapes that are both botrytised and have attained maximum concentration. Harvesting at Yquem calls for picking in several waves. |
| 生产工艺 | As soon as they are picked, the grapes are quickly trasported to the cellar, where they are pressed several times. This is essential to extract highly-concentrated juice. Different lots of grape must are blended every evening and then put into new barrels. |
| 酿酒工艺 | Alcolic fermentation naturally come to a halt after 3-4 week, leaving about 125 g/l of residual sugar. |
| 陈酿 | After the fermentation the wine is ready to go undergo a very long period of barrel ageing, during which gentle oxidation takes place via the pores in the oak, releasing wonderful aromas and flavours. The wine is racked every three months throughout this process. Racking consists of separating the wine from the lees at the bottom of the barrel. The wine finishes ageing in barrel and is bottled in the fourh spring after the vintage. |