Heatfire1000 Wine Specialist 醇酒達人

Vintage: 2015

The Info:
Blend: 95% Pinot Grigio, 5% Viognier
Alcohol: 12.5%
Drink: Now, and over the next two years!

The Winemaking:
Sourced from select vineyards in Victoria, the grapes are picked
during the cool of night. In the winery they are lightly crushed
and the juice left on skins for an extended time, extracting
delicate colour and complex fruit, before being pressed off and
fermented in stainless steel tanks. After gentle fining and
filtering it is bottled and ready to go.

The Wine:
A pale blush colour from the skin contact draws the eye. Lifted
notes of pear and red apple surround a savoury, textural core.
A complex and mouth filling palate is balanced with a lively
and crisp finish.  It is best served between 7-10°C with the sun
shining and the laughter of friends.

The Food:
Fresh, crisp and vibrant, this wine suits spring salads and
summery seafood. Think spicy Thai fish cakes with a green mango
slaw or grilled chicken salad with crunchy cos lettuce, new season
asparagus and roasted macadamia dressing. Our favourite pairing
is pan fried Atlantic salmon with warm baby potatoes, smashed peas
and zesty citrus butter.

年份：2015

信息：
混合：95％灰比諾，5％維奧尼
酒精度：12.5％
飲用：現在，以及未來兩年！

釀酒：葡萄來自維多利亞州的精選葡萄園，在涼爽的夜晚採摘。在釀
酒廠中，將它們輕輕壓碎，然後將汁液長時間留在皮上，提取出精美
的色彩和復雜的水果，然後將其壓下並在不銹鋼罐中發酵。經過輕微
的精煉和過濾後，將其裝瓶並準備就緒。

葡萄酒：皮膚接觸產生的淺紅色會吸引眼睛。梨和紅蘋果的散發香氣
圍繞著令人愉悅的質地。口感複雜，口感活潑，酥脆。最好在7-10°C
的陽光下和朋友的笑聲中食用。

食物：這款酒清新，酥脆且充滿活力，適合春季沙拉和夏日海鮮。想
一想泰國辣魚糕配青芒果捲心菜或烤雞肉沙拉配脆脆的萵苣，新季節
蘆筍和烤澳洲堅果醬。我們最喜歡的搭配是煎大西洋鮭魚，嫩土豆泥
，豌豆泥和柑橘類黃油。