Petaluma Winery潘塔露瑪酒廠--Petaluma Riesling 雷斯琳白酒2010－肯歐Eurowill 葡萄酒專業進口商

The 2010 Petaluma Hanlin Hill Riesling is the product of another lovely, classic Clare vintage. Bright and floral, with lemon blossom and hints of passionfruit, the lemon lime on the palate is backed up by lovely crunchy acidity and minerality.

2010年潘塔露瑪的翰林丘雷斯琳白酒是款典令人喜愛的典型克萊兒山谷的美酒。清澈、花香，帶點檸檬花及熱帶水果味，迷人的酸度及礦石味使得檸檬酸在口中流連不去。

We had a proper old-fashioned Clare autumn and winter in 2009. It was really cold and wet and set up the old Hanlin Hill Vineyard (planted in 1968), for the 2010 vintage. Wonderful soaking rains, beginning with an early season break, filled dams and replenished underground water reserves. Soil moisture was positively luxurious.

The whole growing season leading in to the 2010 vintage was dry. Happily, apart from some unseasonable heat in November, the season was pretty unremarkable. The vineyard received 2094℃days of heat in the growing season, significantly more heat accumulation that the long term average of 1773℃ days.

2009年典型的克萊兒秋冬天，又溼又冷，為2010老翰林丘葡萄園(1968年開始種植)準備，豐沛的雨量，不僅填滿園地溝梗還儲備足夠地下水，使得土壤飽富溼度。　

進入2010年的葡萄成長期時的氣候屬於乾旱型，幸運的是前一年11月有反常的熱浪來襲，在成長期中平均吸收2094度/天的熱度，累積熱度已經超過往常的平均值1773度/天。

As a result of the warm growing season, we again started picking in February (on the 22^nd) and finished hand picking in the first week of March, weeks earlier than in years past. The hand picked Clare fruit was quickly transported to the Petaluma Winery in the Piccadilly Valley and processed immediately. The whole bunches were destemmed, crushed and chilled to less thatn 5℃ and the berries gently pressed in Willmes tank presses. Only free run juice was retained with the pressings being discarded.

The juice was then cold settled at 0℃for ten days, before the partially clarified juice was racked off gross lees. This bright juice was then inoculated with our chosen yeast strain to encourage alcoholic fermentation. Cool fermentation (10~13℃) proceeded over the next eight weeks and at sugar dryness the wine was chilled in place to -2℃, before a gentle filtration and bottling in September 2010.

由於溫暖的成長期，在2月22日開始手摘葡萄並且在3月的第一個星期完成，比往年提早幾個星期。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低於攝氏5度進行冷藏，然後在Willmes缸中榨汁。剛榨出來的果汁低溫0度靜置在不鏽鋼桶中10天，讓它不經過過濾慢慢澄清。澄清後的汁液再倒入發酵專用桶中，並加入潘塔露瑪酒廠挑選的酵母菌來進行低溫(攝氏10~13度)發酵，發酵時程大約8個星期直到糖份減少，發酵完後靜置在低溫攝氏零下2度冷藏，如此可以保留白酒的冷冽純粹果香，直到9月開始過濾裝瓶。

得獎紀錄:

2002: RP-87

2005: JH-94

2006: WS-91/ WE-90 / JH-96

2007：WS-90/ WE-89/JH-94

2008：

●94 Points, Adelaide Advertiser, Tony Love (Australia), 25 Feb 09

"Gorgeous, delicate riesling from Petaluma's Hanlin Hill vineyard which shows all its regional lime juice to begin, then a softer personality in the mouth, jasmine, nashi and honeydew melon, with a great talc and minerals finish. It's impressively long and lastingly complex. Excellent."

●91 Points, Wine Spectator

●2010：獲選Decanter 2011 DWWA 銀牌獎

產地：Clare Valley

克雷兒谷介紹：摘自<葡萄酒全書> 林裕森著 P. 235

克雷兒谷雖是南澳最偏北的葡萄酒產區但由於海拔較高，氣候不至於過熱，加上更接近大陸性氣候，日夜溫差大，晚上溫度非常低，連同區內的石灰質土壤，讓葡萄保有相當高的酸味，常有檸檬、礦石與汽油的香氣，具久存潛力，是澳洲典型的麗絲玲產區。克雷兒谷為一南北狹長的谷底，在南段Watervale 附近多產檸檬果香、口感較柔和的麗絲玲，中段東側的Polish Hill 則以出產強勁多酸、極端耐酒的麗絲玲的聞名。

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