根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

亨伯特兄弟 Domaine Humbert Freres Gevrey-Chambertin 1er Cru Poissenot 2014 MAGNUM 1.5L (Allen Meadows: 93)

FRR1566

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酒莊Humbert Freres由家族經營,現時由Frédéric 及 Emmanuel Humbert兩兄弟管理。他們是熱情的葡萄農,悉心照料7公頃的葡萄園。面積雖然不太大,但它位於布根地紅酒其中一個最著名的風土Gevrey-Chambertin。園內的Pinot Noir老藤超過 50 年,採用自然發酵,釀酒風格傳統。

產地:
法國布爾岡Cote de Nuits, Gevrey-Chambertin一級園Poissenot

種類:
紅葡萄酒

葡萄品種:
Pinot Noir

釀造:
葡萄非常乾淨和成熟,但這一年的產量下降了約 25%,而且汁液不多,這使得釀酒變得很棘手。他們使用15%到50%的整串葡萄來保持葡萄酒的新鮮度。無加添任何添加劑。

品酒筆記:
(Allen Meadows' rating: 93 points)
微妙的木質襯托出紅醋栗和黑醋栗、花香和一絲香薰。豐富的礦物質和中等的酒體,在強大而精緻的結構中,展現出良好的長度和深度。這是一流的葡萄園,值得注目。出類拔萃!
(品飲於2017年1月15日)


The Humbert Frères estate is managed by the brothers Frédéric and Emmanuel Humbert. They are the passionate winegrowers, who take care of its seven hectares vineyard. Although it is modest in size, it benefits from one the most well-known terroirs of Burgundy reds, Gevrey-Chambertin. The vineyard is composed of old Pinot Noir vines, exceeding 50 years. The vinification is traditional, grapes destemmed and done by natural fermentation.

Region:
Gevrey-Chambertin 1er Cru Poissenot, Cote de Nuits, Burgundy

Country of Origin:
France

Type:
Red/Rouge (Still)

Grape Varieties:
Pinot Noir

Vinification:
The fruit was super clean and very ripe, yet yields were off about 25% and not much juice in the berries. This made the vinifications tricky. They used between 15% and 50% whole clusters to preserve the freshness of the wines. No additions of any kind to any of the wines. 

Tasting Notes: 
(Allen Meadows' rating: 93 points)
Subtle wood sets off the cool and admirably pure combination of both red and dark currant, floral and a hint of the sauvage. There is excellent intensity to the much more mineral-driven and delineated medium weight flavors that possess markedly better depth and length on the powerful but refined finale. This is a first rate example of the vineyard and worth your interest. Outstanding! (Tasted: Jan 15, 2017)