The 2010 Knappstein Hand Picked Riesling shows lifted citrus fruit aromas with distinct floral notes. This intensity of floral lift of the nose is one of the hallmarks of this year's Riesling vintage here at Knappstein. The palate exhibits fresh lemon and lime fruit flavours which are framed by the wine's classic Clare Valley mineral structure. This wine whilst exhibiting generous sweet lime, retains a zesty acid level keeping it lively and balanced. Knappstein's commitment to hand picking produces a delicate wine displaying excellent purity of flavours and textures.
呈現出酸橘類的果香及獨特的花香，鼻腔中充滿花香，可說是在那斯坦酒廠年度雷斯琳代表；入喉後顯現出檸檬跟萊姆的果味，全都是因為典型的克萊兒山谷礦石結構土壤。酸甜萊姆風味，保留濃郁的酸度，使得此酒非常清爽且酒體平衡。那斯坦酒廠堅持手摘釀造出優雅的葡萄酒，可以完全呈現出卓越純淨的風味跟特性。
AWARDS 得 獎 記 錄 ● 92 Points, www.tysonstelzer.com, Tyson Stelzer ( Australia , New Zealand ), 06 May 11 ● 92 Points, Sydney Morning Herald, Huon Hooke (Australia), 15 Mar 11 ● 92 Points, WBM, Tyson Stelzer (Australia), 01 Mar 11 ● 91 Points, West Australian, Ray Jordan (Australia), 24 Feb 11 ● 93 Points,,Adelaide Advertiser, Louise Radman (Australia), 10 Nov 10 ● Gold Medal, "Best NW Riesling" , Hong Kong International Wine & Spirit Competition 2010 (Australia, Asia), 04 Nov 10 ● Gold Medal, Royal Melbourne Wine Show 2010 (Australia), 27 Oct 10 ● Trophy/Gold Medal, Clare Valley Regional Wine Show 2010 (Australia), 27 Oct 10 ● Trophy, "Best Current Vintage Riesling" , Clare Valley Regional Wine Show 2010 (Australia), 22 Oct 10 VINTAGE WINEMAKING
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年的氣候對克萊兒山谷可說是美好的，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 fruit comes from our Ackland Vineyard in the Watervale sub-region of Clare and three vineyards on elevated slate vineyards further north towards the township of Clare. Knappstein’s philosophy is simply to produce the best of Clare Valley handcrafted wines. Our commitment to this philosophy means that we adhere to a minimal intervention approach with our winemaking and viticulture, the goal always to nurture the finest fruit from our distinctive vineyards. This allows us to achieve the purest expression of the fruit into the bottle.
葡萄來自克萊兒行政區的奧克蘭葡萄園及3個來自克萊兒鎮北邊斜坡上的葡萄園。酒廠堅持的態度就是要用簡單的方法釀造出克萊兒山谷最好的手工葡萄酒，為了持續這個理念，不論在釀酒技術跟葡萄栽培上精益求精，用獨特葡萄園最好的葡萄來釀造可以表達出最純淨果味的葡萄酒。
The wine was made with minimal intervention to preserve fruit purity. The fruit was hand picked and gently crushed with only the best free-run juice used. It was then cold settled and fermented with neutral yeast at cool temperature to dryness. The wine was cold settled prior to filtration and bottling.
為了獲取純淨的果味，巧妙運用小小的手法，小心翼翼地將手摘的葡萄壓榨，自然流出果汁。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發酵來確保汁液的清澈，然後冷卻靜置後過濾裝瓶。
TECHNICAL INFORMATION
Blend :100% Riesling 100%雷斯琳
Harvest Date : 18th Feb. ~ 13th March 2月18日~3月13日
Bottling Date : July 2010 2010年7月裝瓶
Acidity : 7.5 grams/lite 每公升7.5公克酸度
pH : 2.92 酸鹼值2.92
Alcohol : 12.5% 酒精度12.5%
Standard Drinks : 7℃ 適飲溫度攝氏7度
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時報週刊第1553期 / Living 說實在學老饕吃生蠔-林裕森介紹您搭配生蠔的葡萄酒
http://www.winechina.com/news/readnews.asp?ID=13941
Knappstein 得獎記錄
http://tw.myblog.yahoo.com/jw!6xt_k0yREQUBHHE.h7voRgQKIYkE/article?mid=766
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