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“Xavier Vignon is one of the leading oenologists in the Southern Rhone, and you only need to taste his own negociant wines to understand why. Across the board, they show beautifully made profiles, with loads of fruit and texture, superb balance and classic Southern Rhone characters,”
“Xavier’s seeming obsession with minerality in wine has led to him seeking sites that express that feature. He's also experimenting with various different vessels for aging, and even submerging filled barrels within tanks of wine.”
~ Wine Advocate ~
This cuvée is a reflection of Xavier Vignon’s passion for discovery. It is the fruit of his in depth knowledge of Châteauneuf-du-Pape and the interesting encounters he has shared over the 25 years with other winemakers from the appellation.
This vintage was an opportunity not to be missed. It would be impossible now to find the same levels of acidity (equivalent to those in a white wine, higher even!) which give this wine its outstanding potential for bottle age.
This batch was grown in a single domaine and has been aged in concrete vats, in the very same place, for almost 50 years! It has since been carefully re-crafted by Xavier Vignon in order to bring out the best of its complexity and finesse.
A hommage to the world of wine as it used to be!
This is primarily Grenache Noir complemented by Cinsault as well as some white varietals, as was the tradition in the era (Grenache blanc and Clairette).
Rating: 18+ Points Bettane + Desseauve
Tasting Note: "One of the most astonishing wines that we could ever taste today. This batch of Chateauneuf has remained in its original state with no oxygen contact and in complete inertia since the 1996 vintage! It displays such incredible youth yet also a deep and unctuous structure, intense aromatic profile and velvety smooth tannins underpinned by excellent acidity that brings freshness to the spicy finish"
Xavier Vignon 位於法國教皇新堡（Chateauneuf de Pape）產區，由 Xavier Vignon 創建。Xavier 是隆河區著名的釀酒師，在過去15年間擔任許多頂尖知名南隆河酒莊的釀酒顧問。他擅長挑選和混釀不同產區葡萄，還能凸顯產地特性與特色，早已是名聞暇爾的超級大腕。應全球的酒商之請，終於在2002創立自己的酒莊。酒莊紅酒採用的 Grenache 來自90年的老藤， Mourvedre 為75年，釀酒時，果皮碎皮後首先經過低溫浸漬，然後發酵3-4週，這一過程結束後，Syrah 和 Mourvedre 的新酒會放入新桶使用比例為1/3的橡木桶中陳釀，而 Grenache 則在陳年的木桶中成熟，裝瓶前不經過濾。