【 只要喝過大寶劍後,您一定會愛上它! 】 • 【 最具重量級 2006年 – James Suckling: 97分】– Valdicava • Brunello di Montalcino ” 2006 Offer 【 低調自信、神秘、高評價是 Valdicava 最佳詮釋 • 限量配額24瓶】

繼許多識貨的義大利酒友們將2007年和2005年一掃而空,接下來推出【最具重量級 2006年 – James Suckling: 97分 • Valdicava 這個年份配額最少 • 限量配額24瓶】,一窺大寶劍沉穩內斂迷人自信風彩–低調自信、神秘、高評價是 Valdicava 酒莊最佳詮釋 –只要喝過大寶劍後,您一定會愛上它! 同場加演的 Rosso di Montalcino,大家建議試試,高質感的Rosso 絕對足夠可以打敗一般等級的B.D.M.!

酒標的設計十分獨特:純白色的酒標上只用油畫手法描繪出的人像,色彩大膽、明麗而狂野,在白色背景的襯托下顯得異常鮮明。仔細一看,這個人像手中高舉聖母寶劍,背後有一對遨翔翅膀,赤著腳,乘雲而來,如同西方傳說中的偉大天神,神情凜冽,似要斬殺前方的妖魔。除此之外,酒標上還印有「Brunello di Montalcino(布魯奈羅-蒙塔希諾)」、「Valdicava(瓦迪卡瓦)」字樣和年份,除此之外酒標上就無任何訊息,什麼樣的酒莊會設計看似簡單易懂,但又頗有深度的酒標?

我帶著好奇,開始認認真真地去了解 Valdicava 瓦迪卡瓦酒莊。意想不到的是,這個俗稱「大寶劍」的義大利酒莊鮮少人知,網路上很少找到這家酒莊介紹,但卻是連續拿到三款100滿分酒的締造者……深受 葡萄酒觀察家 Wine Spectator 和 著名酒評家詹姆斯·薩克林 James Suckling 和權威酒評家羅伯特·帕克(Robert Parker)酒評家給予高度肯定

Parker 有段話曾提到「沒有理想的酒莊,和一般農家獨樂有什麼分別呢?」第一次聽到這句話的時候,感覺不可思議,直到遇見義大利名莊瓦迪卡瓦酒莊(Valdicava)後,我才真正理解什麼叫做「有理想的酒莊」。或許,不僅僅是有理想,瓦迪卡瓦酒莊更是一間有態度的義大利酒莊。

Valdicava 酒莊位於義大利中部 Sienna,1953年 Martini Bramente 買下 Valdicava酒莊,當時只會將葡萄賣給 Biondi-Santi 酒莊,當時 Biondi-Santi 已是義大利頂尖葡萄酒代表,名滿天下。直到西元1968年Bramente 開始自己釀造葡萄酒,釀出第一批 Valdicava Brunello,15年後,他的孫子Vincenzo 接管了酒莊,志在釀造最好的Brunello。一生執著釀酒的 Abbruzzese 奉獻所有的心血在 Valdicava ,他將關鍵點集結在一起,發揮最大的力量,著手種植和釀造,不斷精進釀酒哲學,持之以恆,穩健發展。採取九塊不同單一葡萄園的葡萄分開壓榨發酵,篩選最優質的葡萄,然後在橡木桶裡培養幾年,農工相當複雜,他堅信釀酒執著專業態度,果然,不失所望,Valdicava 在 2001年份”Madonna del Piano” Riserva 獲得 Wine Spectator 100分評價,後來 2006年份又獲得酒評家 James Suckling 100滿分肯定,Valdicava 很快地得到了權威葡萄酒媒體和酒評家們的肯定。除此之外,權威酒評家羅伯特·帕克(Robert Parker)還這樣評價道:「很肯定的是,Valdicava 是釀造 Brunello di Montalcino 排行前幾名的酒莊。」如果說讚譽是衡量一個酒莊高度的重要標準,Valdicava 酒莊顯然不缺乏這樣的資本。這樣耀眼的高度想必和莊主文森佐對於釀造頂級酒的執著分不開。若這種「低調的專注」理念一直堅持下去,那麼 Valdicava 酒莊將會在未來很長一段時間內維持它的現有高度,或攀上更高的巔峰也未可知。

此刻,我們應該舉杯,向這個低調而又耀眼的義大利名莊 – 瓦迪卡瓦酒莊致敬!- 感謝上天對我的恩賜 • by(文 / Jasmine)

Winemaker Notes: Valdicava philosophy is to produce a Brunello that represents the best traditions in structure and aromatics with elegance, harmony and fruit.

The Wines of Valdicava • Brunello di Montalcino 2006 Offer -【 James Suckling: 97分 & Robert Parker Antonio Galloni’s : 95+分 & Wine Spectator :95分】

Valdicava • Brunello di Montalcino 2006Robert Parker Antonio Galloni’s Tasting Notes: The 2006 Brunello di Montalcino flows with gorgeous layers of dark red fruit. This is one of the more muscular, virile wines of the vintage. Slow to reveal its character, the Valdicava Brunello will require significant patience, but I have seen the wine blossom beautifully, even in the smallest of vintages. A blast of iron, smoke, tar, licorice and new leather inform the deep, intense finish. This is a hugely promising, brilliant Brunello from proprietor Vincenzo Abbruzzese (這是一瓶來自於 Vincenzo Abbruzzese最具輝煌偉大的Brunello)  , but it needs to be buried in the cellar for at least a few years. Readers who can’t wait should open the wine a few hours in advance, which will allow the fruit to emerge. Anticipated maturity: 2016-2031.

James Suckling Tasting Notes: Love the nose on this with blackberries, sweet tobacco, blueberries. Full body, with soft and silky tannins and a light jammy finish. Lots of dark fruits. Long finish. Loads going on in this one. Give it three to five years. Or more.

Wine Spectator Tsating Notes: Though rich and round, the cherry, black currant and violet flavors in this Brunello are pure and focused. This is beautifully textured, displaying bright acidity and refined tannins that drive the long mineral aftertaste. Best from 2012 through 2025. 2,000 cases

 

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【同場加演上映】
The Wines of Valdicava • Rosso di Montalcino 2014 Offer

Valdicava • Rosso di Montalcino 2014Stephen Tanzer’s M.W.Tasting Notes: Good medium red. Ripe, slightly high-toned aromas of raspberry, chocolate and minerals. Large-scaled, intensely flavored and well-delineated, showing a pronounced flinty aspect to the fresh red and darker berry flavors. Finishes pure and long, with a firm tannic backbone that avoids coming off as dry. (IDA) (07/2015)

Antonio Galloni’s Vinous Tasting Notes: The 2014 Rosso di Montalcino is soft, silky and expressive. Floral notes meld into soft red fruit in a pretty, delicate Rosso to drink now and over the next few years. (AG) (2/2015)

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regards,

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