葡萄品種:Syrah 100% 酒精濃度:14 % 適飲溫度:20℃ 釀造方式:五月第二周手工摘採葡萄,去梗後輕壓使其破皮,放入 28℃ -30℃不鏽鋼桶中發酵,接著浸皮7天,分離葡萄酒與果皮後進行 第二次擠壓,取出自流酒液存放在橡木桶中9個月熟成,最終調配 裝瓶一半酒液來自橡木桶培養,另一半來自鋼桶。 得獎紀錄: 1. WSWA: WINE AND SPIRITS WHOLESALERS OF AMERICA, 67THANNUAL CONVENTION, 2010 Gold Medal 2. Competition wine INTERNATIONALES, 2010, FRANCe Silver Medal 3. INTERNATIONAL WINE CHALLENGE (IWC) 2010- ENGLAND Bronze Medal 4. DECANTER WORLD WINE AWARDS 2010-ENGLAND Bronze Medal 5. CHALLENGE INTERNATIONAL of WINe 2010 -FRANCE Bronze Medal 6. THE INTERNATIONAL WINE & SPIRIT COMPETITION (IWSC) 2009- ENGLANDSilver Medal