Item
Craft Farm Lyons Vineyard Syrah 2015 / クラフトファーム リオンズヴィンヤード シラー
濃い赤紫色。ブルーベリーやラズベリー、ダークプラムなどの凝縮した香り。ユリやスミレのようなフローラルさや、スパイス感、オークのニュアンスなどがより一層の複雑味を構成しています。口当たりは非常にシルキーで、しなやかな仕上がり。重量感や濃密さを感じますが、アルコール由来のものでは無く、濃密なジューシーさを表現できる、徹底した収量制限の中で適切な熟度で収穫された葡萄由来のものです。
ホークスベイで最もシラーに最適と考えられるブリッジパ・トライアングルに位置するリオンズヴィンヤード。ここでは希少な北向きのなだらかな斜面にある、0.4haの畑から1200本造られるクラフトファームのシラーです。2種類の土壌で構成されており、共に砂質だが下層が砂利の区画と石灰岩の区画からなります。手詰みで収穫後に30%は全房、残りは除梗して開放発酵層へ。1週間ヴィンヤードに自生する酵母で一次発酵を行います。発酵後の若いワインをプレスして、すぐにマロラクティック発酵と熟成の為に樽に移します。樽は全てフレンチオークを使用し、50%が新樽です。全ての澱と共に14ヶ月間、亜硫酸の添加はせずに熟成させます。ボトリング前に必要最低限の亜硫酸を加え、無濾過無清澄で仕上げました。コルクにより瓶詰めで、熟成による味わいのさらなる変化を楽しんで頂けます。
Anaylsis
Residual Sugar: 1.0g/L
THE CRAFT FARM RANGE OF WINES ARE CLASSIC SINGLE SITE EXPRESSIONS THAT SHOWCASE THE ESSENCE OF VARIETAL AND PLACE.
WINEMAKING
The grapes were hand-picked and de-stemmed into an open top fermenter.
30% of the grapes were left as whole bunches. The grapes soaked for one week prior to fermentation with vineyard yeasts. At the end of fermentation the young wine was pressed off and immediately run to barrel for malo-lactic fermentation and maturation. All barrels were French oak (50% new) and a mixture of sizes. Barrel maturation was for 14 months on gross lees without sulphur.
All barrels were blended together, sulphured and settled prior to bottling in October without fining or filtration.
TASTING NOTES
Mid red with a purple hue. Concentrated blueberry and raspberry dominate with dark plum fruit notes. Floral scents (Asian lily and violet) and spice (five spice) along with a savoury oak nuance provide additional interest. There is also a savoury note coming from the maturation on lees and this manifests itself as a wet stone or mineral-like complexity.
The palate is super silky and supple belying the structure of the wine. Weight and concentration are not built from alcoholic sweetness, rather, low cropping and careful maturation. This Syrah highlights an aromatic and palate weight direction that is perhaps at odds with most expectations.
ホークスベイで最もシラーに最適と考えられるブリッジパ・トライアングルに位置するリオンズヴィンヤード。ここでは希少な北向きのなだらかな斜面にある、0.4haの畑から1200本造られるクラフトファームのシラーです。2種類の土壌で構成されており、共に砂質だが下層が砂利の区画と石灰岩の区画からなります。手詰みで収穫後に30%は全房、残りは除梗して開放発酵層へ。1週間ヴィンヤードに自生する酵母で一次発酵を行います。発酵後の若いワインをプレスして、すぐにマロラクティック発酵と熟成の為に樽に移します。樽は全てフレンチオークを使用し、50%が新樽です。全ての澱と共に14ヶ月間、亜硫酸の添加はせずに熟成させます。ボトリング前に必要最低限の亜硫酸を加え、無濾過無清澄で仕上げました。コルクにより瓶詰めで、熟成による味わいのさらなる変化を楽しんで頂けます。
Anaylsis
Residual Sugar: 1.0g/L
THE CRAFT FARM RANGE OF WINES ARE CLASSIC SINGLE SITE EXPRESSIONS THAT SHOWCASE THE ESSENCE OF VARIETAL AND PLACE.
WINEMAKING
The grapes were hand-picked and de-stemmed into an open top fermenter.
30% of the grapes were left as whole bunches. The grapes soaked for one week prior to fermentation with vineyard yeasts. At the end of fermentation the young wine was pressed off and immediately run to barrel for malo-lactic fermentation and maturation. All barrels were French oak (50% new) and a mixture of sizes. Barrel maturation was for 14 months on gross lees without sulphur.
All barrels were blended together, sulphured and settled prior to bottling in October without fining or filtration.
TASTING NOTES
Mid red with a purple hue. Concentrated blueberry and raspberry dominate with dark plum fruit notes. Floral scents (Asian lily and violet) and spice (five spice) along with a savoury oak nuance provide additional interest. There is also a savoury note coming from the maturation on lees and this manifests itself as a wet stone or mineral-like complexity.
The palate is super silky and supple belying the structure of the wine. Weight and concentration are not built from alcoholic sweetness, rather, low cropping and careful maturation. This Syrah highlights an aromatic and palate weight direction that is perhaps at odds with most expectations.
¥ 5,184
