紅酒專門店 WinesBuddy HK Wine Shop

★超級性價比之選
★和年份香檳一樣，Rose 只佔酒莊總產量的4%
★Fine Champagne Magazine 2015、2016 年度無年份粉紅香檳 No.1 (全球唯一專業香檳雜誌)
★Fine Champagne Magazine 2016 best 100 #3
★Decanter 95/JG93/WS93/WA93/vivino4.1(1707酒評)

Champagne Charles Heidsieck Rose Reserve NV

此款香檳 Charles Heidsieck Rose Reserve 以80% 當年採收的葡萄（Chardonnay、Pinot Meunier、Pinot Noir 各三分之一）加上20% 的陳釀酒液（Chardonnay、Pinot Noir各半）而釀製調配出的粉紅香檳。在裝瓶後，會送到歷史超過兩千年的地底酒窖進行瓶中二次發酵和陳年，地窖是羅馬時期的石灰岩，終年恆溫恆濕，這樣的環境造就香檳有著更細緻精巧的風味，經過至少5年的漫長陳年，才出廠。

*95 pts Decanter*
Twinkling salmon lights in the glass. Intriguing citrus aromas pour out, backed up by toasty, honeyed tones. The Pinot Noir character really shows through in a rich, opulent style. This rosé Champagne would be delicious with seafood.

*93 pts Wine Spectator*
A rich and toasty version, with vibrant acidity driving the expressive range of crème de cassis, ground coffee, toasted brioche, candied ginger and lemon parfait. Long and creamy on the well-spiced, expansive finish.

*93 pts Robert Parker's Wine Advocate*
The new release of Heidsick's NV Rosé Réserve is based on the 2012 vintage, with the usual 20% of reserve wines and some 6% still red wine from Les Riceys in the Aube. Already exhibiting considerable complexity, it wafts from the glass with scents of orange rind, red plums, gingerbread and red berries. On the palate, the wine is medium to full-bodied, satiny textured and fleshy, with lively acids and an attractively vinous profile. It was disgorged a few months ago with 11 grams per liter dosage.

★布根地風格的Rioja
★TA96/JS95/WA93//vivino4.1(854酒評)

Bosconia是一款非常芳香而且充滿女性特色的Rioja，緊緻的結構感加上豐富的水果特質，令其在長達5年的桶陳時間裡愈加優雅。如今飲起來仍是恰似精緻的輕熟女，不失新鮮的活力，不沾塵灰的純淨。

Vina Bosconia是裝於布根地型酒瓶中，原因很簡單，因為一開始這個葡萄園主要種植就是黑皮諾Pinot Noir ，這是創莊莊主Rafael Lopez de Heredia y Landeta先生為了仿效法國布根地而開發出來的葡萄園，一直十九世紀末，這個園高比例Pinot Noir所釀造出來的紅酒，還一直命名為 “Rioja Cepa Borgona”(布根地品種Rioja紅酒)。
作為Rioja地區最古老的三家酒莊之一，R.Lopez de Heredia是少部分仍保持家族式經營的酒莊。釀造這款酒的葡萄均來自於海拔465米左右的El Bosque葡萄園，平均樹齡約為40年。El Bosque葡萄園面積為十五公頃，其中十一公頃為Tempranillo，兩公頃為Garnacho，以及各一公頃的Mazuelo和Graciano。秉持酒莊的傳統，Vina Bosconia Tinto Reserva同樣在大型橡木桶中進行陳年培醞長達五年，裝瓶後必須再經過六到八年的瓶中陳年才能上市。

*96 pts Tim Atkin*
The Bosconia vineyard, which has always been vinified separately at the winery, has more clay in the soil and tends to produce richer, plumper wines that are priced below Tondonia. This cuvée of Tempranillo with 10% Garnacha and 5% each of Graciano and Mazuelo has caressing sweetness, supple tannins and notes of dill and tobacco. 2019-28

*95 pts James Suckling*
A stunning vintage of this Rioja classic. Ripe and concentrated, yet cool and delicate with tons of fine tannin. Lots of earthy, autumnal Burgundy-like nuances, as well as notes of violets and plums. Long, complete finish. Drink or hold.

*93 pts Robert Parker's Wine Advocate*
2006 was a hard year to follow, even if 2007 was a great year in Rioja and exceptional for López de Heredia. The 2007 Viña Bosconia Reserva shows a little tannic, fulfilling the reputation for being a more rustic wine than Viña Tondonia. There are notes of chocolate-covered cherries and hints of forest floor. Maybe with a little more time in bottle? 70,000 bottles produced. It was bottled in May 2014.

★西班牙皇室婚宴用酒酒款
★Wine Spectator Top 100 #1 (2004)
★Wine Advocate：C.V.N.E. needs absolutely no introduction. It is seen as a bastion of traditional Rioja
★WA93/ST93/WE91/vivino4.3(1572酒評)

CVNE Imperial Gran Reserva 2007
特價$480， 6支起 *$440* /支，歡迎Mix。

Rioja Alta 最精華葡萄園中心的Haro，名莊林立，其中簡稱為CVNE 的Compañía Vinícola del Norte de España(西班牙北方葡萄酒公司)，創立於1879年，堪稱利奧哈最重量級的老字號酒廠。

雖然隨著時代的進步更新了大多的釀酒設備，但在CVNE酒廠中留著的是百年傳承的熱血，雖然也推出充滿現代風格且貴價的特別酒款，但在旗下眾多品牌當中，最知名的當然首推”Imperial”，這個從1920年開始生產上市的酒款，全部以來自位於Villalba和Haro的自有葡萄園，其中85%為Tempranillo並混合約15%的Graciano和Mazuelo，手工採收並嚴格篩選最健康且成熟度最佳的葡萄，只限定在最好的年份生產”Gran Reserva”，通常經過10年以上的陳年才會推出市場，酒香熟美複雜，酒質精緻、風格優雅，而且具備陳年實力。

*93 pts Wine Advocate:*
The 2007 Imperial Gran Reserva is again a great wine in the making. Red fruit and plenty of spices (nutmeg), the palate shows great acidity and abundant tannins that need resolving with time in bottle. Great tension and nerve. I think it will take some time to be released, which is good as it will require some patience. Drink 2016-2021.

*93 pts Stephen Tanzer,* International Wine Cellar, September 2014:
Brilliant ruby-red. Complex, highly perfumed scents of red fruit preserves, vanilla, woodsmoke and sandalwood, with a sexy floral quality in the background. Quite concentrated for the vintage, offering sweet red and dark berry flavors firmed by a spine of minerality. Closes smooth, broad and spicy, with outstanding focus and fine-grained tannins. While one could enjoy this wine immensely right now, my guess is that it has at least a good decade-plus of life ahead of it.

★頂級香檳品牌，最古老家族香檳
★真正的橡木桶香檳
★80% Pinot Noir, 20% Chardonnay, based on 2016 and with 50% reserve wines.
★WS92/Decanter91/AG90/vivino4.0(2130酒評)

Henri Giraud Esprit Nature Champagne N.V.

Henri Giraud是唯一一家僅用香檳地區生產的橡木桶的香檳酒莊。莊主Claude Giraud堅持用100%橡木桶陳釀，而製作橡木桶的木材全部來源於Aÿ村旁邊的Argonne森林，手工劈片後再進行多年乾燥。寒冷的氣候讓Argonne的老橡木緊密精緻，可以與酒香完美的融合。

這種珍稀的釀造方法賦予酒莊的葡萄酒馥郁的果香與極佳的複雜度，這是其它一些酒莊無法匹及的。ESPRIT香檳系列是讓人們初窺酒莊釀製香檳的精髓，體會Aÿ風土的絕妙滋味，體驗氣泡的喜悅。

*91 pts Decanter :*
Esprit Nature is the perfect entry-level Champagne for lovers of vinous and dense Champagne. With notes of orchard fruits, spices and almonds, it offers its full scope in the mouth with a delicious texture. 80% Pinot Noir and 20% Chardonnay, based on 2016 and with 50% reserve wines.

*90 pts Antonio Galloni,*
The NV Esprit Nature is a classic Henri Giraud wine built on texture and creaminess. An increase in the percentage of Pinot Noir is one of the reasons the Esprit is so rich and inviting in this release. Red berry, dried flowers, mint and brioche notes build into the textured, resonant finish. All the elements fall into place in an effortless, gracious Champagne to savor over the next few years. Dosage is 7.5 grams per liter.

酒莊歷史
1625 年， Francois Hemart 來到香檳區的愛伊〈Ay〉，並在此安頓下來，展開了釀酒的職志。20 世紀初，Leon Giraud Hemart家族之女結婚後，即利用嫁接技術重建葡萄園。1950年代，Hemart香檳酒莊以現任酒莊主人Claude 的父親為名，改名為Henri Giraud並沿用至今。並為了紀念創始人，創立了Francois Hemart的品牌，彰顯其光榮的歷史！
目前，Giraud-Hemart家族由第 12 代繼承人Claude Giraud 掌舵，一改以往只保留旗下酒款給法國及義大利等地的習慣, 把Henri Giraud香檳推展到國際市場，和更多酒迷分享這來自自香檳區精華葡萄園的佳釀。

愛伊〈Ay〉─卓越的香檳區特級園
過去 10個世紀以來，愛伊所產出的酒總被評選為世界上最優質、經典的佳釀。法王亨利四世曾說：“如果我不是國王，我願意作為封地在愛伊的王子”，因而被暱稱為『愛伊爵士』。16 世紀初，愛伊並成為法國國內及國際間唯一榮獲了 AOC 品質認證的葡萄產區。
17 世紀末，由於愛伊特有的風土條件再加上一群頂尖的釀酒人才，始能孕育出這名聲遠播的氣泡酒，在當時被稱做『愛伊酒』。直到1887 年，才出現了『香檳』的名稱。時至今日，香檳區的324個葡萄園中，只有 17 個被列為最出色的特級園Grand Cru，愛伊更是其中深具歷史意含以及地理指標的重心。

★頂級傳統Rioja
★靚年才釀造(07/08沒有釀造)
★JS98/RP96/Decanter94/WS92/WE92/ST92/vivino4.3(3317酒評)

Prado Enea Gran Reserva, Bodegas Muga 2006

Bodegas Muga是西班牙Rioja產區的重要名莊。酒莊共釀5款紅酒，最貴的是Aro, 然後Torre Muga, Prado Enea, Selection Especial(前排介紹過) 和 Muga Rioja。

若您飲過多次全系列的酒款之後，心目中Muga酒莊釀得最精彩的酒應該是Prado Enea ，屬於老式的Gran Reserva紅酒。而Aro或Torre走的是新式路線，每瓶出廠要價110歐元(Torre 60歐)，因為太濃厚，有太多新木桶香氣，不是我心目中的傳統Rioja；連酒莊第三代的經營者與釀酒師Manu和Jorge Muga都私下承認釀造這款酒只是要證明他們也有能力釀出美國酒評家Robert Parker喜好的高分酒。 p.s. 呢位酒評家退休了，聽聞很多澳洲酒莊不再追求爆香、落重本用新桶的technical wine, 開始還原基本步，釀造terroir driven wine, 以表現風土特質。這樣大家以後就可以飲到不同風味的澳洲酒了。

Rioja Prado Enea Gran Reserva, Bodegas Muga 2006， 葡萄品種:70% Tempranillo, 20% Garnacha and the remaining 10% Mazuelo and Graciano, 橡木桶內發酵，不控制溫度，不添加酵母。浸漬期時間長短不定，但可以持續長達20天。將葡萄酒在大橡木桶中陳釀12個月之後，再在橡木桶中陳釀36個月，最後入樽陳釀最少36個月，才出售。

*98 pts James Suckling*
A powerful and layered red with ripe berry, cedar and licorice notes. Roses and sandalwood. Full body, very deep and intense. Changing all the time in the glass. A superb wine. Drink or hold.

*96 pts Robert Parker's Wine Advocate*
The 2006 Prado Enea is a phenomenal bottle of traditional Rioja at its best. A blend of 70% Tempranillo, 20% Garnacha and the remaining 10% Mazuelo and Graciano aged for a long time in oak and bottled before release. This is a practice quite common from yesteryear, but that is a true rarity today. The technical data provided talks about incredible parameters, 14% alcohol and a pH of 3.39, both extremely low for a warm vintage like 2006. The grapes are sourced from higher-altitude terraced plots where the climate is cooler and drier and the soils are rich in clay. This is a wine that is not automatically produced every year. The wine spends its elevage in oak containers of different size, origin and age for no less than three years. The nose is intoxicating with a superb mixture of tertiary and more primary aromas like old furniture, cloves, cracked pepper, incense and cigar ash plus cherries in liqueur (that Garnacha!). The palate is medium-bodied, with great freshness (Jorge Muga tells me the pH is stabilized with aging in barrel), acidity and balance, with a silky texture, ultra-fine tannins and great persistence and length. This wine feels younger than it is, and seems to be aging at a glacial pace. With the stuffing and balance it has this should make very old bones, and drink greatly throughout its life. Superb! At this quality level the price seems like a bargain. 90,000 bottles produced. The next Prado Enea will be 2009 as they didn't get what they look for in this wine in either 2007 and 2008. Those were two cold vintages, and 2007 had 100 liters of rain during the harvest. Prado Enea is harvested in November and in 2008 there was frost at the end of October.

Wild Duck Creek Springflat Shiraz 2005

品種：100% Shiraz

產區：Heathcote Victoria, Australia

94 points James Halliday:

A faint hint of reduction on the bouquet, but nonetheless with complex spice, leaf and berry aromas; the palate throws off the uncertainty of the bouquet with a velvety array of black fruits, licorice and spice; oak and tannins balanced. 

94 points Robert Parker's Wine Advocate (Oct 2007): 

The 2005 Shiraz “Springflat” was aged for 18 months in 50% new French oak with the balance equal portions of seasoned French and American oak. It emits an alluring bouquet of cedar, saddle leather, boysenberry, mulberry, blackberry, and blueberry compote. Opulent, layered, with tons of flavor nicely concealing a blanket of ripe tannins, this superb Shiraz will evolve for 6-8 years and drink well through 2025.

96 pts James Suckling:
This is a powerful and rich red with black truffle and blueberry character. Sweet tobacco, too. Full body, tannic and flavorful. Yet open and polished. Fantastic finish. Great ageing potential. Drink or hold.

Barbera d'Alba "Tre Vigne" Vietti 2015

產區：Barbera d’Alba DOC, Piedmont, Italy

品種：100% Barbera

Winemaking: The grapes are selected from three vineyard sites located in Monforte, Castiglione Falletto, and Castiglione Tinella with 5.000 vines by hectare. The vineyards are almost 35/40 years old. Grapes are selected from the 3 top vineyards of Monforte, Castiglione Falletto and Castiglione Tinella..

Aging: Mixed ageing between Slavonian and French oak and stainless steel tanks too.

Description: Ruby purple color with ripe red cherry aromas and vanilla. With hints of violets the On the palate it shows bright acidity, soft tannins with good integration of oak, good complexity and a lingering cherry finish.

Food Pairings: Antipasti, rich salads, grilled seasoned vegetables, hearty soups/stews, pastas or with breaded veal, pork, chicken with light sauces

西班牙國寶級Vega-Sicilia 加持，飲家必選: Vega Sicilia Alion 2013 

Vega Sicilia 買下了15公里外的破產的Bodegas Liceo, 成立Alion, 目標是"Born to make History" 。1991年成為莊主Pablo Alvarez 第三個仔(大仔酒王Unico, 二仔Valbuena, 和96年出世的細仔Pintia)。100% Tempranillo, 來自靚區Ribera del Duero的靚村Valbuena, Pesquera, Padilla, 30年樹齡, 14個月全新法國最出名橡木桶(Radoux/Taranssaud/Saury/Vicard), 出售前入瓶再15個月以上係酒窖陳年。

94 pts Luis Gutierrez, Wine Advocate (229), February 2017:
The careful selection of the grapes and the work directives even for the purchased grapes has clearly paid off in the 2013 Alión, which has great freshness and perfume. It was cropped from a relatively normal growing season, but with a cold September with some rains that provoked a slight delay in the picking and especially the seed for a severe sorting of the grapes. It's considered a challenging vintage in general, and the bottles produced are slightly less than in the healthier 2012. It's always pure Tempranillo from over 30-year-old vines in different villages: Pesquera, Padilla, Moradillo... It fermented in oak vats with indigenous yeasts after a three-day cold soak, followed by malolactic and 12-14 months in new French barriques. It might be a lighter vintage for Alión, but one that has a subtler profile and harmony. The palate is medium-bodied with very fine tannins, with a thread of acidity going through its core and lifting it up. An elegant Alión. 260,000 bottles and some larger formats were filled in May 2015.

Langhe Nebbiolo Roberto Voerzio 2013

產區： Piedmont, Italy

品種：100％ Nebbiolo

92 Points Antonio Galloni, December 2015: 

Voerzio's 2013 Langhe Nebbiolo is another terrific example of the year. Striking aromatics give the 2013 much of its lifted personality. Sweet red cherries, crushed flowers, mint, citrus and white pepper are all beautifully sculpted throughout. This is an especially delicate wine that impresses with its poise and freshness.

Chateau du Tertre 2011 波爾多五級莊

90 Points James Suckling, JamesSuckling.com, February 2014:

A wine that has pretty density of fruit, with lots of dried-berry and currant character. Medium to full body with fine tannins and a fresh finish. A little tight now. This year has more cabernet franc at 20%, along with 60% cabernet sauvignon, 10% merlot and 10% petit verdot. Better in 2017.

91 Points Tim Atkin MW, timatkin.com, April 2012:

Despite the high percentage of Petit Verdot, which often brings firmness to a blend, this is a very attractive, easy-drinking Margaux with a hint of reduction, elegant, coffee bean oak, a touch of spice and appealing freshness. 6+ years.

88 Points Robert Parker, Wine Advocate (212), May 2014:

A seductive 2011, Du Tertre exhibits a dense purple color along with an attractive, fragrant, flowery nose of red and black fruits, licorice and a touch of earth. With good texture, medium body, an excellent finish, and no hard edges, it can be enjoyed over the next 10-15 years.

Guidalberto, Tenuta San Guido 2013
品種：60% Cab Sau, 40% Merlot 

93 points Monica Larner, Wine Advocate (219), June 2015:

Beautiful and bold, the 2013 Guidalberto is one of the best editions of this wine ever made. It shows great energy and momentum with dark fruit, spice, tobacco and black truffle that come together with impeccable unity. I love the heft and power that supports this wine at the back. Its tannic structure is firm but velvety and will continue to soften as the wine evolves over the next few years. I would suggest holding onto this bottle for three to four more years before popping the cork.

意大利名莊Sassicaia的副牌酒又名「西施小教堂」的 Guidalberto，其著名的正牌酒Sassicaia質素絕對能跟法國一級名莊酒媲美。Guidalberto 屬於” Super Tuscan” 派別，即不隸屬意大利葡萄酒官方DOCG分級制度，因為DOCG分級制定所有葡萄酒需以本土葡萄Sangiovese釀造，而Tenuta San Guido酒引進法國葡萄品種Cabernet Sauvignon及Merlot進行釀製。

1940年代，Tenuta San Guido創立人Mario Incisa della Rocchetta 到過波爾多的Graves產區 (Graves法語亦譯作石頭，代表當地的土壤)，認為兩地土壤相似故認為可以引入 Cabernet Sauvignon，毅然決定將葡萄品種從慣常的Sangiovese及Nebbiolo移到Cabernet Sauvignon ，把握酒莊名為 Sassicaia 從意大利文譯作”石頭”的故事。