First Drop ‘The Red One’ Red Wine 2022 750ml

顏色
深紅寶石紅

香氣
濃烈而複雜的香氣，帶有藍莓、黑櫻桃、泥土和香料的層次，伴隨著突出的漿果果香。

味道
豐滿的果味，帶有土壤的鮮味複雜性，基於柔和的雪松單寧，並帶有辛辣而清新的結尾。

年份
冬季降水量高於平均水平，促進了健康的芽苞萌發，因此所需的灌溉量很少。春季相對涼爽且多風，導致部分葡萄園的樹冠生長旺盛，但開花不均，許多情況下產量較低。

釀造
果實被壓碎/去梗，並在20°C的溫度下與果皮發酵8天。發酵過程運用多種技術進行管理，包括“通氣泵送”和“排放與回流”，這有助於從葡萄中提取顏色、風味和單寧。發酵結束後，果汁被排出/壓榨，並轉移到法國橡木桶和小桶中進行乳酸發酵（MLF）。MLF後添加二氧化硫，酒液成熟6個月。

COLOUR
Dark ruby red
 
BOUQUET
A pungent, intricate nose of blueberry, dark cherry, earth and spice layered with lifted berry fruit
 
PALATE
Fleshy fruit with earthy savoury complexity, on a bed of soft, cedar tannins, with a spicy, refreshing finish.
 
VINTAGE
Above average winter rainfall initiated healthy bud burst and minimal irrigation was required as a result. Spring was also relatively cool & windy which lead to some prolific canopy growth in parts of vineyards but also uneven flowering, which saw lower yields in many cases.
 
VINIFICATION
The fruit is crushed/destemmed and fermented at temperatures ranging from 20°C for 8 days on skins. The ferment is managed by a varietyof techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transferred to a combination French oak hogsheadsand puncheons to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature for 6 months.