Allan Scott家族酒莊的葡萄園大部分種植在懷勞河谷中部多石、排水性良好的河岸平原上。酒莊採用可持續的管理方式,再加上生長季節中悉心的照料,出產了一些世界上最優質的葡萄酒。

2022年的葡萄生長季節對許多馬爾堡葡萄園來說都是一個全新的"常態"。儘管面臨全季穩定且時有大雨的挑戰,酒莊團隊憑藉多年積累的種植經驗和精湛的技藝,確保了葡萄的優質生長。酒莊對每塊葡萄園的精細管理,以及對果實近乎每日的評估,使葡萄充分發揮了它們的潛力。

在釀造過程中,整串葡萄被轉移到開放式發酵罐中進行7-10天的低溫浸漬,然後進行自然發酵。在發酵過程中,每天最多進行3次的抽汁和壓榨,以溫和地提取果皮中的單寧。在23到31天的浸皮後,酒液被壓榨出來,短暫澄清後轉移到20%新桶和80%二手桶中陳釀,並進行100%的乳酸發酵。這款酒跳過了過濾步驟,但這並不意味著它會保持渾濁。釀酒師讓重力發揮作用,將澄清後的酒液輸送到新桶中,然後裝瓶。

這款馬爾堡黑皮諾紅葡萄酒散發著香料、醋栗和深色加納巧克力的芳香。多汁的櫻桃口感與黑巧克力的苦澀感完美匹配。在口中縈繞的長久而奢華的感覺,會讓你聯想到最喜歡的櫻桃果醬撞上一杯溫熱的濃郁紅茶。

The Allan Scott Family Winemakers' vineyards are primarily planted on the stony, well-draining river flats of the mid-Wairau Valley. The vineyards are sustainably managed, and with the meticulous care given during the growing season, they produce some of the world's finest wines.

The 2022 grape growing season was a completely new "normal" for many Marlborough vineyards. Despite the challenges of steady and sometimes heavy rainfall throughout the season, the winery team drew upon their years of accumulated cultivation experience and exceptional skill to ensure the grapes grew to a high standard. The winery's meticulous management of each vineyard plot and nearly daily fruit assessments allowed the grapes to fully realize their potential.

During the winemaking process, whole bunches of grapes were transferred to open-top fermentation vats for a 7-10 day cold maceration, followed by wild fermentation. During fermentation, the juice was pumped over and plunged up to 3 times a day to gently extract tannins from the grape skins. After 23 to 31 days of skin contact, the wine was pressed, briefly settled, and transferred to 20% new and 80% used barrels for maturation and 100% malolactic fermentation. This wine skips the filtration step, but that doesn't mean it stays cloudy. The winemaker lets gravity do its work, racking the clarified wine into fresh barrels before bottling.

This Marlborough Pinot Noir boasts aromas of spice, currant, and dark Ghana chocolate. The juicy cherry mouthfeel perfectly complements the bitter grip of the dark cocoa. The long, luxurious sensation lingering on the palate will remind you of your favorite cherry jam colliding with a warm, rich cup of black tea.