Chateau Larcis Ducasse
Saint Emilion Grand Cru 2017
| 品名 | AOC Saint-Emilion Grand Cru |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.5% 按體積 |
| 产区 | 波爾多 (France) |
| 葡萄品种 | 92% Merlot, 8% Cabernet Franc |
| 陈酿 | After this maceration, the wine is run-off into barrels, of which 60% are new. The malolactic fermentation takes place in its own time between November and March. If necessary, we undertake lees-stirring to add richness and fat to the wine.The first racking of the wine takes place after six to nine months, before the summer. After two winters, and eighteen months on its lees, the wine is stabilised and ready to be bottled. |
獎項
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2017
92/100
《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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2017
96/100
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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2017
95/100
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。
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2017
96/100
Vinous 是由世界領先的葡萄酒鑑賞家之一安東尼·蓋洛尼 (Antonio Galloni) 創辦的線上指南。
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2017
93/100
葡萄酒鑑賞家是在互聯網上葡萄酒信息的最有影響力的來源。
詳細資訊
香水
味道
服務於：
18 - 20 °C
長壽：
15 - 25年
醒酒時間：
1小時
- 創業年份: 1777
- 釀酒師: Nicolas Thienpont
- 公頃: 11
| 名称 | Chateau Larcis Ducasse Saint Emilion Grand Cru 2017 |
|---|---|
| 类型 | 紅葡萄酒 醇 |
| 葡萄酒名称 | Saint-Emilion AOC |
| 年份 | 2017 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按體積 |
| 葡萄品种 | 92% Merlot, 8% Cabernet Franc |
| 国家 | France |
| 产地 | 波爾多 |
| 供应商 | Chateau Larcis Ducasse |
| 产地 | Saint Emilion - Bordeaux |
| 土壤成分 | Sand-clay and clay-limestone. |
| 栽培系统 | Every year, there are numerous manual interventions in the vineyard with pruning, de-budding and green harvesting to space out and regularise the production, while leaf-thinning and the removal of lateral buds protect and stabilise the immediate environment of the grapes. Treatments against disease are carefully managed with special regard to the natural balance of the vineyard. |
| 每公顷产量 | 27-34 hl/ha |
| 酿酒工艺 | Using wild yeasts, the alcoholic fermentation starts naturally after between twenty-four and seventy-two hours and the juice of the grapes will ferment over the course of nine to fifteen days. The cap of pomace which forms on the wine will be left to macerate for between three and four weeks during which time pump-overs allow us to gently extract colour, aroma and tannins. |
| 陈酿 | After this maceration, the wine is run-off into barrels, of which 60% are new. The malolactic fermentation takes place in its own time between November and March. If necessary, we undertake lees-stirring to add richness and fat to the wine.The first racking of the wine takes place after six to nine months, before the summer. After two winters, and eighteen months on its lees, the wine is stabilised and ready to be bottled. |