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匈牙利帕農哈爾馬本篤會修道院

【修道院歷史】

西元996年定居於Pannonia聖山的本篤會修士們,和羅馬人引進的葡萄農耕技術,淵源匪淺。這些修士們改變了匈牙利人的宗教信仰,並於西元1055年成立了國內首座學校,以開始匈牙利文的書寫。自此之後,他們更將文化推廣至整個中歐地帶。數世紀以來,這些修士們一直奉行著最高標準的葡萄酒種植與釀造技術;截至1900年代初期,這座修道院在帕農哈爾馬附近已經擁有約末100公頃的葡萄園,在Somló Hill和托凱(Tokaj)產區,也都有種有葡萄。

 

二次世界大戰結束後,這座擁有數世紀歷史的修道院因匈牙利政治與社會動蕩不安而告終,原有的葡萄園和酒莊也因此充公,成為一黨獨大的共產國家所有。然而,修士們在接下來的幾十年來,始終沒有放棄恢復往日榮耀的希望。十年後當共產統治終結時,他們終於開始重新打造酒莊的計畫。2003年,一座占地達2,000平方公尺、並擁有可儲存多達30萬公升酒款的全新酒莊,就此落成。

 

【酒莊歷史】

占地600公頃的帕農哈爾馬修道院酒莊,座落於匈牙利的帕農哈爾馬產區,是全國22個歷史葡萄酒產區中最小的一區。這裡的日照時數充足、氣候偏熱,降雨量較均值高。絕大多數的葡萄園都種在棕色的森林土壤中,土質同質性高,以壤土和砂質為主,因為富含石灰,因此土壤偏鹼性。

酒莊的葡萄園占地50公頃,主要分為四個地塊,每一塊過去都屬於修道院。酒莊於2001年新種下了間距2.4乘以0.8公尺的葡萄樹,並採行居由法(Guyot)引枝系統,目的是為了要達到每公頃超過5,000株葡萄的種植密度,以大幅降低每株葡萄的產率,獲得品質更優異的果實。帕農哈爾馬修道院酒莊力求在引進現代機械和講究細節的人力採收之間,達到良好的平衡。

 

【產品介紹】

apatsagi_tricollis_voros_15_k

 

2016 Tricollis Red 
Blend

帕農哈爾馬修道院仨聖山紅葡萄酒

  • 品種:40%黑皮諾(Pinot Noir)、40%梅洛(Merlot)、20%卡本內弗朗(Cabernet Franc)
  • 產量:30,000瓶
  • 酒款介紹:Tricollis選用了來自三塊葡萄園的三個品種調配釀成,分別是Széldomb的黑皮諾、Tavaszó的梅洛,以及Babszökő的卡本內弗朗;三者採收時間不同,端視各別品種的成熟度而定。酒款於不銹鋼桶槽中發酵後,先經過三週的浸皮,再行壓榨和乳酸發酵,最後於法國小橡木桶中窖藏8-11個月不等。這段期間,酒款會發展成為帶有紅寶石色澤的溫潤紅酒,以黑皮諾和梅洛的風格主導,再襯以卡本內弗朗的香氣。
  • 品飲筆記:香氣帶有櫻桃和紅醋栗果香,因曾於小橡木中培養,又帶有細緻的肉桂香。單寧柔軟,酒體中等,適合早飲。
  • 餐酒搭配:這類紅酒最適合與燒烤類料理搭配、蔬菜燉肉與起司,適飲溫度為16-18°C。

 

burgundi_apatsagi_hemina_2016_01

 

2016 Pannonhalmi Hemina Red 
Blend

帕農哈爾馬修道院海明納紅葡萄酒

  • 品種:75%梅洛(Merlot)、25%卡本內弗朗(Cabernet Franc)
  • 產量:25,000瓶
  • 酒款介紹:品種分別採收釀造。去梗後的葡萄會先經行於6,000公升的不銹鋼桶槽中冷卻降溫,再進行溫控發酵。釀成的酒款會進入舊匈牙利木桶中進行僅八個月的培養,並於木桶中完成乳酸發酵的過程。
  • 品飲筆記:這款以梅洛為主要調配品種的紅酒,單寧口感細緻如絲,並帶有卡本內弗朗的調性與架構。由於僅於舊匈牙利木桶中培養八個月,這款酒的香氣以果味為主,而非木桶帶來的香料氣味。相較於豐裕的酒與滋味,這款酒精度僅中等,香氣與口感均展現出大量的黑莓果香。這款來自Pannonhalma的波爾多調配酒,風格細緻且高雅的。
  • 搭餐建議:這款紅酒圓潤與豐富的滋味最適合與燒烤類料理、紅肉,和佐以黑莓醬汁的菜餚搭配。適飲溫度為15-16°C。

 

apatsagi_pinot_noir_15_k

 

2016 Pannonhalmi Pinot Noir

帕農哈爾馬修道院黑皮諾紅葡萄酒

  • 品種:100%黑皮諾(Pinot Noir)
  • 產量:20,000瓶
  • 酒款介紹:雖然酒莊的三個葡萄園Széldomb、Tavaszó與Babszökő都擁有高比例的石灰質,然而三個葡萄園都落在不同的地點,葡萄的成熟時間自然各有不同。我們的釀酒哲學旨在以多元的現代科技引導出這些在不同的天然環境中所孕育而成的葡萄,釀成的黑皮諾風格獨特,能夠完美地體現葡萄酒產區。
  • 品飲筆記:這款酒帶有經典的「布根地紅酒」色澤,倒入杯中後,則滿溢晚熟櫻桃的香氣。口感細緻、溫潤,單寧精巧,酒體纖細高雅。這是款餘韻綿長的酒,口中繚繞著久久不散去的成熟酸櫻桃滋味與覆盆子果香。酒款的架構則暗示了其能夠久藏的個性。
  • 搭餐建議:這款酒的適飲溫度為17-19°C,醒酒後會展現出更多元的香氣與滋味。這款酒適合與深色肉類料理搭配,特別是鴨肉或羊肉。

Monastery History

The Benedictine monks who settled on the Sacred Mount of Pannonia in 996 have always been closely connected with the viticulture introduced by the Romans. They went on to convert the Hungarians, to found the country’s first school and, in 1055, to write the first document in Hungarian. From the time of its founding, this monastic community has promoted culture throughout central Europe. For centuries, they have applied the highest prevailing standards of wine growing and vinification. At the beginning of the 1900s, the Abbey held about 100 hectares of vineyards in the direct vicinity of Pannonhalma, and it also owned plantations on the Somló Hill and in Tokaj.

The political and social upheaval that followed World War II put an end to the centuries-old tradition when the single-party state confiscated the Abbey’s vineyard holdings and winery. During the decades that followed, the monks never gave up hopes of reviving the legacy of excellence one day. Finally, 10 years after the collapse of Communist rule, plans for rebirth took shape. As a result, a new winery with a floor space of 2000 m² and a storage capacity of 3000 hectolitres was established in 2003.

Winery History

The vineyards of the Abbey Winery are situated in the officially designated wine region of Pannonhalma which, with a total area of about 600 hectares, is one of the smallests of the 22 historic wine regions of Hungary. The weather conditions are balanced with average sunshine hours and heat, and higher than average precipitation. Most of the vines are grown on brown forest soils that formed on loess and sand. Consistently from vineyard to vineyard and in all vertical intervals, the soils are alkaline owing to the presence of lime.

The winery cultivates about 50 hectares divided among four major vineyards, each of which used to belong to the Abbey in the historic past. The new vines planted under a program started in 2001 are spaced at a distance of 2.4 x 0.8 m; the training system is Guyot. The goal was to achieve a planting density of over 5000 vines per hectare in order to significantly cut the yield per vine to harvest much better quality fruit. The Abbey Winery strives to keep an optimal balance between modern mechanization and fastidious manual labour.

Products

2016 Tricollis Red

Blend: 40% Pinot Noir, 40% Merlot, 20% Cabernet Franc

Bottles produced: 30,000

Tricollis  red  wine incorporates  three  different  grape varieties from three different vineyards: Széldomb, Tavaszó and Babszökő:  Pinot Noir, Merlot and Cabernet Franc. Harvest  time  of  the  ripe  grapes  is accorded  to  the  specific  requirements  of each  variety.  The  wine  is fermented  in stainless  steel,  keeping  the  juice  on  the skin  for  three  weeks.  Following  pressing, malolactic fermentation and ageing for 8-11 months after that take place in used barriques. During  this  period,  the  wine  becomes  a ruby-coloured  mellow  red  one,  where Pinot  Noir  and  Merlot  are  dominant, complemented gently by Cabernet Franc.

Notes  of  cherry  and  red-currant  in  the fragrance  are  enriched  by  the  fine cinnamon  spices  due  to  the  ageing  in small barrels. Soft  tannins  make  the  blend  medium bodied, thus keeping it easy-drinking.

This  kind  of  red  wine  is  a  cheerful complement to grilled dishes, ragout and cheese,  recommended  to  be  consumed chilled to a temperature of 16 to 18°C.

 

2016 Pannonhalmi Hemina Red

Blend: 75% merlot, 25% Cabernet Franc

Bottles Produced: 25,000

Vinification

The  grape  varieties  were  harvested  separately.  After  being  destemmed,  the  grapes  were cold-macerated  in  60  hl  chilled  stainless  steel  tanks  and  then  fermented  under  controlled conditions. The fermented wine has been aged for a  short time, only for 8 months in used Hungarian  wooden  barrels.  During  that  time,  the  malo-lactic  fermentation  has  been completed.

Description:

Owing to the dominance of merlot, the wine has silky tannins, while the notes of cabernet franc ensure the structure for the wine. Due to the short aging period of 8 months in used Hungarian wooden barrels, the leading aromas are driven by the fruitiness but not from the barriques.  The  alcohol  content  is  moderate  in  comparison  to  the  richness  and  the  body, emphasizing the notes of blackberries both on the  nose and the palate. It is a delicate and elegant Bordeaux-style blend from Pannonhalma.

Food pairing: the roundness and the richness of the wine can be enjoyed best with grilled dishes, red meats and courses served with sauce of blackberries.

Recommended serving temperature: 15-16 degrees.

 

2016 Pannonhalmi Pinot Noir

100% Pinot Noir

Bottles Produced: 20,000

Our  three  vineyards  Széldomb,  Tavaszó and Babszökő have all high concentration of  lime,  however,  owing  to  their  location the  grapes  in  these  vineyards  are  in different  stages  of  ripeness  at  one  time. According to our philosophy these natural conditions  should  be  benefited  from  with the combination of diverse technologies to make an extremely manifold and individual Pinot Noir perfectly representing this wine region.

This  wine  is  characterized  by  a  deep ”Burgundian  red”  color  with  the  late cherry scent when filled in a glass. Raising your glass to your lips you will experience delicate mellowness,  in  which  the  fine tannin lends an elegant body to the wine. This is a long  wine.  The  aromas  are principally  defined  by  the  flavor  of  ripe sour-cherry and raspberry. The  structure  of  this  wine  enables  long ageing.  It  is  recommended  to  be consumed chilled to a temperature of 17 to 19°C and after decanting it provides even a wider fragrance and flavor spectrum. It  is  recommended  especially  to  dark meats, primarily to duck and lamb dishes.

 

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