七山酒莊的歷史church-at-sevenhill-cellars-winery-in-the-clare-valley-south-australia-27793-2

七山酒莊是由奧地利天主教耶穌會修士所設立的;這追溯至西元1851年,務農出身的Franz Weikert想要建立一個享有宗教自由的社區,避免歐洲當時在政治和宗教上的迫害,於是他帶領了一批人數約130位的天主教徒,和兩位奧地利天主教耶穌會修士Aloysius Kranewitter、 Maximillian Klinkowström來到南澳大利亞的阿德萊德(Adelaide)。

他們定居於克萊爾鎮(Clare)後,發現該地土壤肥沃,修士們遂購買了100畝的土地,並以羅馬的七山(Seven Hill)為名。在接下來的幾年,修士們親自挖鑿出地下酒窖,從採石場搬運石材以搭建酒莊;酒莊完工後便開啟了七山酒莊耶穌會教徒釀酒的傳統,也開始為澳洲新興的天主教區提供聖餐用酒。

9-sevenhill-brother-john-may-sj
約翰梅修士

酒莊成立至今已有過七位耶穌會的釀酒師,而目前仍與釀酒團隊密切合作的是約翰‧梅(Brother John May)──致力於推廣克萊爾谷和七山酒莊之佳釀的耶穌會修士。

作為澳洲唯一僅存隸屬於耶穌會的酒廠,居住於此的耶穌會修士們都相當積極地參與酒莊的發展,並與非神職人員的夥伴們一同宣揚耶穌會的公益精神。

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七山酒莊的地理位置和風土

成立於1851年的七山酒莊是南澳克萊爾谷的第一個酒莊。克萊爾谷約位於阿德萊德北方130公里處,此地區產的優質葡萄酒在國際上頗負盛名,被視為是澳洲的麗絲玲(Riesling)之鄉。來自該區的卡本內‧蘇維翁(Cabernet Sauvignon)和希哈(Shiraz)亦是令人讚賞的品種,以這些品種釀造出的酒展現出豐富多樣的品質。SONY DSC

克萊爾谷之所以能夠生產出如此優質的葡萄酒,歸功於其優異的氣候和地形為葡萄生長提供了良好的條件。年降雨量達700毫米,尤其是冬季和春季豐沛的雨量,以及海拔400公尺的高度,使得該地在葡萄熟成與收成的酷夏時期,因涼爽夜晚帶來的溫差而成就了葡萄果實飽滿和豐富滋味。

七山的釀酒師們結合著這些得天獨厚的優勢,且在這─種植著17種不同葡萄品種的─94.9公頃土地上保留了低產量的老藤之做法,意味著釀酒師們將葡萄果實的豐富精髓都傳遞到葡萄酒中轉換為扎實的結構和優雅的品味。

七山酒莊擁有克萊爾谷最古老的葡萄藤,根系深入土壤攫取更多養分的荖藤提供著源源不絕的高品質葡萄;珍貴的葡萄園以及與時俱進的釀造技術皆是該酒莊之能夠屹立不搖所不可或缺的原因。

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七山酒莊創始者系列

創始者系列(Inigo range)乃是七山酒莊向耶穌會創始者依納爵‧羅耀拉(Saint Ignatius of Loyola)致敬,紀念他努力不懈盡力改善他人生活之善舉。克萊爾谷單一品種葡萄酒。

卡本內‧蘇維翁 15%

6-sevenhill-inigo-cs-nv

創始者系列中,種植卡本內‧蘇維翁的葡萄園位於七山酒莊內St. Aloysius教堂後方面北的緩坡上,正是該園美味的葡萄釀造出令人愉悅的克萊爾卡本內‧蘇維翁經典款。

氣味:薄荷、黑醋栗

味覺:明亮的梅子和藍莓滋味在口中相當出色,口感豐富並帶有黑醋栗和些微的橡木桶之氣息,且繚繞於尾韻之中。這支酒在年輕時的表現已令人著迷,其扎實的結構亦讓人期待它在瓶中陳年後的轉變。

 

 

希哈 15.8%

Sevenhill-2015 Inigo Shiraz葡萄樹

根據澳洲「Old Vine Charter」的分級方式,Sevenhill的希哈葡萄已稱得上是「古老」(Ancient) 1 等級──即樹齡超過七十年的葡萄樹,除此之外,這裡有一些是超過百年的人瑞等級葡萄樹。這些老藤葡萄因為紮根極深,結成的果實自然帶有濃郁的深度與風味。老藤葡萄最好的結果通常是在乾且熱的年份。酒莊的Brother Lenz園是一處種植已有超過七十年的無灌溉葡萄園,而面積嬌小的Brother Schreiner園,則種有全澳一些最古老的葡萄樹,這兩個珍貴的地塊都是早在1860年便已開始種植!而這些老藤葡萄與最近新栽種的葡萄園果實,一同為這款酒提供了絕佳的深度和多元風味。

釀酒
酒莊有數個開放式的厚板岩發酵槽,原料來自於附近的Mintaro城採石場;這些古老發酵槽的尺寸正好適合用來釀造酒莊的希哈(Shiraz),因為這些發酵槽能讓酒液在發酵時,大面積地接觸葡萄渣與皮,進而萃取出更多顏色與風味,而發酵時的熱氣更能夠散去。一百年過去了,這種開放式的板岩發酵槽還是最好用!酒莊於發酵期間手工踩皮,並仔細追蹤發酵的速度、溫度
與風味萃取程度。這款酒的葡萄以籃式壓榨,釀成的酒款於全新法國橡木桶(25%)和舊的法國與美國橡木桶中培養(至多不超過四年)約兩年的時間始裝瓶釋出。

特色
2015年產率偏低,因此果實風味濃郁,自然能夠釀出帶有豐裕品種特性的細緻希哈紅酒。這款
色澤深濃的2015年Inigo Shiraz完美地展現並結合了白胡椒與顆粒狀的細緻單寧質地。

香氣:些許磨咖啡的香氣、壓碎的黑胡椒香,與細緻的桶香。豐裕、甜美、並帶有濃郁的深色
果味。

口感:細緻、濃郁、豐富、集中且多汁,帶有大量的果香與咬口的單寧質地。口感絕佳,酒體
紮實,並展現深度和平衡。餘韻綿長。

老藤格那希沁香粉紅葡萄酒 13%

葡萄樹
樹齡約已有一百年的老藤格那希(Grenache),產率低,果實風味濃郁,用以釀造酒莊的Inigo Rosé。這塊葡萄園座落於酒莊以西的一處小谷地。2017的三月與四月白天溫暖、夜間涼爽,是理想年份的必備條件,果實因此能夠完美成熟。

shc-inigo-rose_-2017釀酒
用來釀造這款Inigo Rosé的格那希葡萄,於Baumé甜度量表13度時採收,當葡萄藤上的果實普遍酸度明亮、顏色與風味一致而濃郁之時。採收後的格那希會先行冷卻,再於薄膜式壓榨機中溫柔壓榨,接著低溫浸皮二十小時,期間配合規律性地轉動壓榨機,以溫和萃取出最理想的顏色與風味。葡萄汁接著轉入不銹鋼桶中靜置四天,濾掉了葡萄汁中的固體,才開始進行發酵。發酵為期九天,溫度控制在攝氏14-16度之間,以維持果汁中的香氣與風味。

特色
2017年的Inigo Rosé呈明亮的玫瑰粉紅色,香氣是新鮮草莓與覆盆子果香。口感爽脆、新鮮、天然,餘韻柔和。這是討喜怡人的粉紅酒最適合在較熱的天氣中冰鎮後享用。

香氣:漂亮的紅色莓果、櫻桃香氣,與玫瑰花瓣香,香氣怡人。

口感:口感帶有爆炸性的濃郁果香,嘗來可口極了,而且質地非常柔順。酒款綿密、可口,非
常平衡。酸度細緻並展現了完美的甜度。這是一款較為濃郁多果香的粉紅酒。

 

晚摘格烏茲塔明那白葡萄酒

葡萄樹
格烏茲塔明娜(Gewürztraminer)向來以其法國東北部阿爾薩斯的濃郁風味而著稱,它在其它
冷氣候的產區,如中歐與東歐表現也頗優良。這是一個非常適合克萊兒谷地(Clare Valley)的
品種,因為這裡日間溫暖、夜晚涼爽,正符合格烏茲塔明娜的需求。酒莊的格烏茲塔明娜種植
於單一葡萄園,毗鄰有名的Riesling Trail道;這塊葡萄園又位於克萊兒谷地偏冷的區塊,因此
得以發展出具有熱帶風情的玫瑰花瓣和辛香料調性。格烏茲塔明娜的天然糖份高,因此酒莊將
葡萄掛枝,釀成晚摘酒。

inigo-Late Harvest Gewurztraminer年份
2017年的克萊兒谷於三月開始採收,根據當地一些經驗深厚的老手表示,這才是過去每年採收
的時間點,而非因氣候暖化造成酒農需要提早至二月初便先行採收。這年份的三月與四月白天
溫暖、夜間涼爽,是理想年份的必備條件,葡萄因此能展現傑出的果味。

特色
2017年的Inigo Late Harvest Gewürztraminer展線了格烏茲塔明娜品種特有的玫瑰花瓣與麝香
氣味,極具熱帶風情。這款怡人、帶甜的晚摘酒,餘韻另展現了一絲辛香料氣味。

香氣:細緻的甜香,襯以玫瑰花瓣、麝香,與些許菸葉香氣。

口感:甜味明顯、酸度鮮明,口感鮮活,在口中翩翩起舞,餘韻的酸與甜味同樣細緻而怡人。

St. Ignatius 聖依納爵

St. Ignatius solo聖依納爵紅葡萄酒是一個具有強烈波爾多混釀風格的紅酒(Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc)。此款紅酒由七山酒莊栽種的優質水果製成,結構扎實並帶有典型卡本內蘇維儂的雪茄盒香氣及明亮的紅色漿果風味,堅實的丹寧則保持了整體的平衡。

該酒莊在1991年首次混和這四種葡萄來釀製葡萄酒,用以紀念耶穌會創始人聖依納爵的500歲誕辰。

這四種葡萄各自帶來特別的風味,為這款葡萄酒增添了相當的複雜度。Cabernet Sauvignon帶來強烈的紅色莓果和厚實的單寧、Merlot增添了紫羅蘭花香,也讓單寧更滑順柔和、Malbec賦予酒濃烈的深色和梅子般的香氣,使該酒更為豐富多變,和Cabernet Sauvignon相似的Cabernet Franc,有著顯著的覆盆子、黑醋栗和紫羅蘭的香氣。雖然這是一款法國波爾多混釀風格的葡萄酒,這些葡萄卻也適應七山酒莊涼爽、晚熟的特性,最終的成果──酒,在風味上忠實地反映出克萊爾谷的產區風格。此外,葡萄園的產量管理反映在葡萄酒的質量上,確保了每一瓶的品質完美。

2013年的聖依納爵紅葡萄酒是由 Cabernet Sauvignon (45%), Merlot (27%), Malbec (15%) and Cabernet Franc (13%) 混和。四個品種在壓碎之後會放入Sevenhill-2013 St IgnatiusB.jpg開放式的石板發酵槽進行發酵,其中有12-14天是帶皮發酵,且每天會進行三次柔和的手工攪拌。在法國橡木桶中陳年18個月後裝瓶,再陳放兩到三年後才會上市。

香氣:濃郁豐富的果香及橡木味,滿溢著梅子、紫羅蘭、雪松及雪茄盒的香氣。

口感: 酒體飽滿,顯著明亮的紅色莓果味和扎實的單寧相平衡,雪松般優雅的木質單寧與多汁水果的單寧相互應和,共同帶出繞樑無窮的尾韻。

窖藏潛力:五到十年

七山酒莊首席釀酒師典藏款─希哈 15.5%sevenhill-br-john-may-rr-shiraz

8-br-john-with-first-reserve-release-shiraz-in-2008七山的旗艦典藏酒款便是採單一葡萄希哈種釀造的首席釀酒師,此款酒只選用莊園最好的年份和最好的希哈種葡萄來生產限量的典藏款。以最出色的葡萄所釀的酒來向該莊園最出色的首席釀酒師約翰‧梅(Brother John May)致敬。

在約翰‧梅超過50年的釀酒生涯中,他欽定這希哈種葡萄酒為七山酒莊最優質的佳釀。來自老藤的希哈種葡萄,以及在釀造過程中將其他干擾因素降到最低,使得此酒保有該品種該有的力道和優雅,是一款具有20~30陳年潛力的指標性酒款。

首席釀酒師典藏款的葡萄皆是在同一葡萄園區細心手摘的葡萄果實,在結果有限的老藤中精心挑選只為產出最高品質的希哈紅酒。在這些高品質希哈紅酒上市之前,它們得先在新的法國橡木桶中陳放18~20個月,接著於瓶中陳放三年,最後才標上編號問世。

酒澤深邃飽滿的首席釀酒師希哈典藏款帶有一絲雪茄盒的氣息,而在那濃郁的藍莓果香之下,還透露出一點黑巧克力、薄荷和尤加利樹的清香,最後則以持久但溫和的單寧收尾。這款歷久不衰的希哈典藏款,正如同七山酒莊首席釀酒師約翰‧梅卓越顯著的釀酒人生,豐富得值得細細品味與珍藏。

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Apera Rich & Sweet
七山酒莊雪莉酒

SHC_Apera_RichSweet_NVApera Rich Sweet其實就是甜雪莉酒,由Pedro Ximines和Grenache製成。 Pedro Ximines是西
班牙葡萄品種,在七山酒莊種植面積為2.46公頃。(澳大利亞的葡萄酒業採用了「Apera」這個
詞來代替雪利酒,因為「Sherry」一詞只限用在來自西班牙產區的酒,因此澳洲產的酒不能使用
個詞。)

釀酒
Apera是款調和好幾個年份,且已在舊的大橡木桶中熟成的加烈葡萄酒。這種加烈葡萄酒所使用
的果實通常都是晚摘葡萄,如此一來葡萄藤上的葡萄們得以皺縮並擁有足夠糖分去轉化為酒精。

口感
Apera Rich Sweet的酒色是充滿活力的草莓紅,口感滑順並有著梅乾和草莓的香氣,濃郁的莓果
和甘草風味在口中挑逗著味蕾,令人愛不釋口。

 

頂級老波特酒

葡萄樹
釀造Sevenhill Fine Old Tawny的葡萄同樣是老藤。釀造這款加烈酒,酒莊的釀酒技藝扮演了相
當重要的角色。用來釀造這款酒的格納希、杜麗佳(Touriga) 1 與希哈,會先在葡萄園中累積至Baumé甜度量表16度才行採收。每株葡萄樹的產率都非常低,這是因為酒莊大量剪枝,以確保
留在葡萄樹上的果實,風味都極為濃郁。除此之外,酒莊選擇於晚秋才行採收,導致葡萄開始
產生乾縮現象,讓已經偏低的產率又更低了一些。

2012_FineOldTawny_CMYK_300dpi釀酒
每一個品種都分開處理並以同樣的方式帶皮發酵,釀成紅酒。但在發酵成全干型的紅酒之前,
酒莊會在發酵桶中倒入烈酒以停止發酵,有效地保留葡萄中的天然糖份(葡萄糖與果糖),接
著再轉入大型舊桶(約500-2000公升不等)培養多年。這款茶色(Tawny)加烈酒旨在展現
酒款誘人的陳年特性,彷彿已在酒窖中培養許多年之後的樣貌。

Sevenhill的釀酒人每年都會創造新的比例,並品嘗酒窖中每一桶不同年份的酒,並調配出一
款最具特色的茶色加烈酒。有一些老酒會加入較年輕的酒,以創造出具有窖藏潛力與帶有極小
部分老酒的調配款。Sevenhill釀造茶色波特風格的加烈酒已有一百五十年的歷史,在酒莊釋出
的每一瓶Fine Old Tawny中,很可能都含有極少量最初釀造的酒。

特色
酒款呈茶色、偏紅的咖啡色,香氣滿是辛香料與葡萄乾果味,並襯以烘焙堅果香,香氣乾淨但
帶有陳年感。風味豐富,滿覆口腔,剛開始是滿滿的紅果、煙燻與老木頭的調性,餘韻綿長轉
干,相當令人滿足。

Sevenhill Cellars History

Sevenhill was established by Austrian Jesuits who came to South Australia as chaplains to a group of 130 Catholics, which fled Europe to escape political and religious oppression. Two priests, Father Aloysius Kranewitter and Father Maximillian Klinkowström, arrived in Adelaide with a party led by Franz Weikert, a Silesian farmer, who had a vision of establishing a community in South Australia which could enjoy religious freedom.

The immigrants settled near the township of Clare and the Jesuits,  impressed by the fertility of the local soil, purchased 100 acres of land in 1851, naming it Sevenhill after the Seven Hill district of  Rome. Sevenhill Cellars was established in the following years to provide sacramental wine in the emerging Catholic parishes around Australia. The underground cellar was excavated by hand and the winery building was constructed from stone quarried on the property. There have been seven Jesuit winemakers at Sevenhill, the most recent of whom is Jesuit Winemaker Emeritus, Brother John May, SJ, who still works closely with the winemaking team and is a passionate advocate of Sevenhill and the Clare Valley.

As the only remaining Jesuit-owned winery in Australia, residing Jesuits are actively involved in Sevenhill’s development in partnership with lay staff who share the ethos of building the Jesuit Mission to support works of charity and compassion in Australia.

Winery Location/ Terroir

Sevenhill Cellars was the first winery established in South Australia’s Clare Valley in 1851. Situated about 130 kilometres north of Adelaide, the Clare Valley has an international reputation for its premium wines, with the area considered the home of Australia’s finest Riesling. Cabernet Sauvignon and Shiraz are also considered exceptional in the region, exhibiting the full varietal qualities of these wines.

Clare’s ability to produce wines of great integrity is linked strongly to its favourable climate and topography for growing grapes. The region receives good winter/spring rain, with an annual rainfall of 700mm at Sevenhill, and the valley’s elevation (400 metres above sea level at Sevenhill) ensures cool nights,  a critical factor during the hot summer months of the ripening seasoning and harvest.

Sevenhill combines these natural advantages with a commitment to low yields from its 94.9 hectares of vineyards that produce 17 varieties of grapes. This approach means Sevenhill winemakers work with fruit that is rich and concentrated, qualities that flow through to the elegant flavour and structure of its wines.

Modern winemaking skills and highly prized vineyards are integral to Sevenhill’s philosophy.  Sevenhill vineyards provide high-quality, estate-grown fruit, sourced from vines among the oldest in the Clare Valley.

Inigo Cabernet Sauvignon – 13.5%

The Inigo range honours St Ignatius, the Jesuits’ founder and his tireless work to improve the lives of others. The Inigo range features classical Clare Valley single-varietal wines, including  Cabernet Sauvignon.

100% Cabernet Sauvignon

Fruit for the Inigo Cabernet Sauvignon comes from a vineyard with a gentle north-facing slope directly behind Sevenhill’s St Aloysius’ Church. Abundant fruit makes this wine a delightful example of Clare Cabernet Sauvignon.

Nose: mint and blackcurrant

Palate: Bright flavours of plums and blueberries are prominent on the palate. The mouthfeel is full and rounded with cassis and subtle oak flavours leading to long lingering finish. This is an attractive wine to drink in its early life, yet it has the structure to achieve further rewards with bottle age.

St. Ignatius:
This imposing red wine is a Bordeaux style blend of Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc. Made from premium estate-grown fruit at Sevenhill, this stylish blend is a richly structured wine, marked by classic cabernet cigar-box aromas and bright, red berry fruits, balanced with firm tannins.

This wine’s four varieties were first blended at Sevenhill in 1991 to commemorate the 500th anniversary of the birth of St. Ignatius of Loyola, the founder of the Jesuits.

Each variety brings unique flavours and the blend leads to a wine of great complexity. Cabernet Sauvignon yields intense red berry character and firm tannins. Merlot shows violet perfume and has silky tannins that build a bridge to the tannin of Cabernet Sauvignon. Malbec brings deep colour and plum-like flavour to add complexity to the blend. Cabernet Franc is similar to Cabernet Sauvignon with pronounced aromas of raspberries, blackcurrants and violets. While the inspiration for this wine stems from France’s Bordeaux region, the varieties are suited to Sevenhill’s cooler, later-ripening conditions and the wine reflects the Clare Valley’s intense regional style. Vineyard management also contributes to low vigour in the vines and modest yields, ensuring a wine of impressive concentration.

The 2013 St Ignatius is a blend of Cabernet Sauvignon (45%), Merlot (27%), Malbec (15%) and Cabernet Franc (13%). All four varieties are crushed into open slate fermenters where they stay on skins for 12-14 days, with gentle hand plunging three times a day. The wine is aged for 18 months in French oak, and released at two to three years of age.

Nose: a perfumed blend of rich fruit and oak. A potpourri of opulent plums, violets, cedar and cigar-box aromas.

Palate: Full-bodied. Bright red berry fruits are prominent on the palate, balanced by firm tannins. The elegant cedar tannins complement the juicy fruit tannins, giving added palate weight and a long, memorable finish.

Cellar potential: 5-10 years.

Brother John May Reserve Release Shiraz – 15.5%

Sevenhill’s flagship wine is the Brother John May Reserve Release Shiraz. This wine is made from Sevenhill’s best Shiraz fruit in limited quantities and only from the finest years. It honours the distinguished career of Sevenhill’s Jesuit Winemaker Emeritus, Brother John May, SJ.

Serving as winemaker for over 50 years, Brother John May has personally selected this Shiraz as being the finest made at Sevenhill. Old vine fruit and minimal intervention winemaking give this wine power and grace. A true iconic wine with ageing potential of between 20 to 30 years.

The fruit for the Reserve Release was hand-picked from a single block, carefully selected because of its consistency in producing high-quality Shiraz from low-yielding, old vines. The wine spends 18-20 months in new French oak, with a further three years of bottle aging before its release in individually numbered bottles.

A rich, deeply coloured wine, the Reserve Release Shiraz reveals cigar-box aromas and concentrated blackberry fruit with a hint of dark chocolate, mint and eucalyptus. Long, fine tannins carry the finish. A long-lived wine worthy of the notable career of Sevenhill’s Jesuit Winemaker Emeritus, Brother John May, SJ.

Apera Rich & Sweet:

Apera Rich Sweet (formerly Sweet Sherry) is made from Pedro Ximines and Grenache. Pedro Ximines a Spanish grape variety grown on 2.46 hectares at Sevenhill Cellars. (The Australian wine industry has adopted the word, Apera, to replace Sherry, which cannot be used because it defines a Spanish wine region.)

Winemaking
Apera is a blended wine of several years, not a single vintage, which has been matured in large old oak barrels. Fruit for this fortified wine is generally picked towards the end of vintage when the grapes have been allowed to stay on the vine until they shrivel and have high sugar levels.

Attributes
Apera Rich Sweet is vibrant strawberry red in colour. The nose is characterised by prunes and strawberries, with concentrated berry and licorice flavours on the palate and a silky mouth feel.

 

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