肯歐Eurowill 葡萄酒專業進口商

得獎紀錄:

1999: WS-91

2001: RP-86

2004:WS-94

2009:獲選Decanter 2011 DWWA 銅牌獎

產地：Piccadilly Valley皮卡蒂莉山谷區

Petaluma harvests fruit from seven “distinguished site” vineyards in the Piccadilly Valley sub-region of the Adelaide Hills. These vineyards are now 25 years old and are all on north and east facing slopes at between 400 and 500 metres above sea level. The Piccadilly Valley has the coolest and most Burgundy like climate of South Australia with free draining, aerobic red soils over Cambrian shales. The Petaluma “distinguished site” vineyards are closely spaced with vertical canopies and are fastidiously managed with shoot and fruit thinning to achieve very modest crop levels of around 5 to 7 tonnes/hectare.
潘塔露瑪酒廠的葡萄來自阿得雷德丘區域中的皮卡蒂莉山谷的七大卓越葡萄園，葡萄園位於阿得雷德市北部跟東部海拔400~500公呎高的斜坡上，且都有25年以上歷史。皮卡蒂莉山谷的氣候跟法國博根地非常類似，擁有南澳充沛的雨量，高含氧紅土覆蓋在寒武岩上。潘塔露瑪所擁有的卓越葡萄園經由嚴格的管理，平均每公頃有5~7公噸的最佳產量。

The 2007 growing season was extremely dry, even in the Piccadilly Valley, and in fact was 68% drier than average. The season was also significantly warmer; the vineyards receiving 1336°C days of heat versus the long term average of 1176°C days. The vines received 60mm of rain between the 19th and 22nd of February. This allowed the vines to finish off the ripening process, and we hand picked the fruit from the 14th of March, three weeks earlier than average. The hand picked whole bunches were then transported to the Petaluma winery in Piccadilly before processing. Most of the individual vineyard batches were de-stemmed, crushed and chilled before gentle pressing in tank presses. The partially clarified juices were then inoculated with Petaluma.s chosen yeast strains and gravity fed to French oak barriques. The 2007 juices were fermented in 2/3 new and 1/3 one use barrels from the forest of Vosges. At sugar dryness the barrels were inoculated with Petaluma.s chosen malo-lactic bacteria, topped and the malo-lactic fermentation proceeded in oak. A portion representing 12% of the final blend was transferred out of barrel into tank and given a sulphur dioxide dose to prevent the malo-lactic fermentation. This portion was then held cold in tank until the final blend was put together. The portion in barrel was stirred once a week to keep the yeast lees in suspension, helping mouth feel of the wine.  After a total of nine months in oak, the individual vineyard components were emptied to tank and the blend decided on. The final blend was given a light milk fining before gentle filtration to bottle in March 2008.
2007年的氣候非常地乾燥，皮卡蒂莉山谷比往年平均值還要乾燥68%，溫度上也比往年高，累積熱度更是高出許多。在2月19~22日得到60毫厘的雨量後，葡萄停止成熟，所以比往年平均提早3個星期，在3月14日開始用手工採收葡萄。手工採收下來的葡萄立即運送到皮卡蒂莉山谷的潘塔露瑪酒廠，整串葡萄園完全去莖(梗)後小心翼翼地壓碎並在桶中榨汁前低溫冷藏。澄清後的汁液再倒入2/3全新跟1/3舊法國酒桶中，並加入潘塔露瑪酒廠挑選的酵母菌來進行發酵。另為了減少糖份，加入挑選過的乳酸菌同時在橡木桶發酵，為了預防乳酸菌發酵時產生過多的二氧化硫，先從橡木桶拿出大約12%原液放入另一個釀酒槽低溫靜置直到跟其他酒液混合。為了口感，每星期搖晃1次，讓漂浮的酵母菌雜質沉澱。放入橡木桶中9個月，釀酒師再決定混合比例來生產出最完美的葡萄酒，直到2008年3月開始過濾裝瓶。

The 2007 Petaluma Chardonnay is a full, rich, refined, fruit driven wine. White peach and ripe nectarine aromas and flavours are complemented by soft, gently smoky bacon nuances from the barrel fermentation. The 2007 Petaluma Chardonnay has a lovely long acid backbone and will age very gracefully in bottle.
2007潘塔露瑪夏多娜白酒酒體飽滿、細膩高雅、是款果香味濃郁的白酒，交互呈現白水蜜桃及油桃的香氣，隱約還帶有酒桶的煙燻培根味。酸度強勁，裝瓶後可以適當陳年保存。