The 2010 Knappstein "Three" is a blend of traditional Clare Valley varieties, Gewürztraminer and Riesling with a newcomer to the region Pinot Gris. The inspiration for this wine has come from Alsace in France where they have blended these three varieties for centuries. This unique blend is a heady aromatic mix of lychee, tropical fruits and rose petals. The palate has wonderful lemon and lime flavours with a hint of spice and muscat. The texture of the Pinot Gris adds complexity to the spine of the Riesling and the opulence of the Gewürztraminer.
三合白酒混合傳統克萊爾山谷的品種，格烏玆塔米那及雷斯琳再加入新進品種灰比諾。這個妙想是來自法國的阿爾薩斯，他們混釀三合白酒已經超過1世紀。此款獨特的混釀酒有令人陶醉的荔枝、熱帶水果及玫瑰花瓣的香氣，入喉後感受到美好的檸檬及萊姆酸度，微微的辛香及麝香葡萄味。灰比諾的結構加強了雷斯琳的酒體也豐富了格烏玆塔米那的特性。
AWARDS
● 89 Points, Australian Gourmet Traveller Wine Magazine, Nick Bulleid MW (Australia), 01 Mar 11
● 2010年份: 獲選Decanter 2011 DWWA 銅牌獎
VINTAGE
The 2010 vintage was another benevolent one for the Clare Valley. A wet spring ensured our old dry grown vineyards. The Region experienced a very warm November which affected some varieties flowering but generally we enjoyed warm days and mild nights without significant temperature spikes. Our vineyards due to this excellent canopy and vine health revelled in these conditions with even, steady ripening and a hassle free harvest period. This smooth, slightly early harvest has produced fine wines exhibiting intense regional and varietal characteristics. Intense lifted floral and fruit aromas and crystalline purity are the hallmarks of this wonderful growing season.
2010年的氣候對克萊爾山谷可說是美好的，潮濕的春季溫潤了久旱的葡萄園。11月溫暖的白天及溫和的夜晚影響葡萄的開花，這些恰好的因素大大提昇花香及果香，繼而生產出具有多變特性的葡萄酒，給了擁有這美好生長季節的証明!
VINEYARD
The Gewürztraminer fruit for this wine was sourced from high-altitude old vine Clare vineyards which allow the Gewürztraminer to maintain its acid structure and the length of flavour during its steady ripening.
格烏玆塔米那來自於克萊爾葡萄園高海拔的老藤，在葡萄催熟期仍然保有酸度的結構及延長風味。
WINEMAKING
The wine was made with great attention to detail and sensitivity to capture the purest expression of flavours from the vineyard. The juice was cold settled prior to fermentation, then fermented with neutral yeasts at cool temperatures (12-15C) to maintain pure fruit clarity and expression. The ferments lasted between 14-18 days, after which the wine was cold stabilised prior to final blending and filtering.
為了獲取最純的酒香，在釀酒細節非常注意並且小心翼翼。鮮榨出來的果汁在發酵前先冷卻靜置，放入天然酵母菌進行低溫(攝氏12~15度)發酵來確保汁液的清澈，至少持續大約14~18天的發酵期，然後冷卻靜置至混調過濾。
TECHNICAL INFORMATION
● Blend :72% Gewurztraminer / 18% Riesling / 10% Pinot Gris
72% 格烏玆塔米那18% 雷斯琳 / 10% 灰比諾
● Harvest Date : Later Feb. Early March 2月底~3月初
● Bottling Date : July 2010 2010年7月裝瓶
● Acidity : 7 grams/lite 每公升7公克酸度
● pH : 3.08 酸鹼值3.08
● Alcohol : 13% 酒精度13%
● Standard Drinks : 7℃ 適飲溫度攝氏7度
關於肯歐 (4)