海霧莊園 漂向南⽅⿊⽪諾紅葡萄酒
Sea Smoke Southing Pinot Noir
Southing的特性在於複雜與優雅的結合，不斷變化的香氣中有著烘烤草莓，玫瑰以及紫羅蘭等香氣，還有多種香料氣息。 單寧與礦石風味凸顯著迷人酸度。
佐餐食物：Chicken escalope with tomato and caper sauce (雞肉排奶油飯佐番茄酸豆醬)
COMPOSITION ：100% Pinot Noir
Winemaking：Hand-harvested, clusters were sorted in the vineyardand then gently destemmed following an evening in our cold room.All ‘jack stems’ were removed on the sorting table. Musts were coldsoaked in open-top fermenters for five days, and then inoculated withcultured yeasts to begin slow fermentation. Each tank was manuallypunched down two times per day, with a total maceration time of fourteen to eighteen days. Upon completion of primary fermentation andmaceration, all free run wine was transferred to tank for settling andthen pressed at extremely low pressure (0.08 bars) to avoid extractingbitterness. After settling overnight both free-run and press wines wereracked to barrels. Southing was bottled with no fining and no filtration.
Character： Each year, our goal for Southing is to create the idealmarriage of complexity and elegance. The ever-changing nose of the2017 Southing exhibits baked strawberry, floral scents of rose and violet;and subtle spices. The fine tannins and minerality are enhanced by ourestate vineyard’s characteristic cool climate acidity.
Barrel Aging： 16 months
Oak Profile ：Exclusively French Oak—28% New Barrels
海霧莊園 Sea Smoke
海霧莊園(Sea Smoke Estate) 每年產量80%分配給酒莊VIP，會員最多14000人，每人限購六瓶，目前仍有7200人在等待成為會員的名單中，簡單來說｢每年有21000人在搶購Sea Smoke，而且至少有7200人"捧著錢也買不到"｣。
產量80%賣給會員後，剩下的16%賣給餐廳跟飯店，大多是米其林餐廳才有資格購買，最後剩下的4%大多賣給美國當地的葡萄酒專賣店，僅小部分出口。 日本一年分配到20箱，而且完全不夠用。酒莊不打算擴大產量，但確定年年漲價。還有7200人排隊等呢~
-霧莊園(Sea Smoke Estate)1999年成立於美國加州Santa Barbara的Sta. Rita Hills西部末端地帶，葡萄全部種植在朝南斜坡上富含黏土的葡萄園。 受到Santa Ynez River河谷的微氣候影響，葡萄園在傍晚壟罩在一層厚厚的｢海霧｣中，溫度降低因此延長了葡萄成熟時間，使葡萄得以發展出更豐富層次以及成熟單寧，也保持了優雅酸度，因此成為了全美最頂尖Pinot Noir產區。
- 《Decanter》：｢加州的Vosne-Romanee｣ 酒莊將自己設定為加州產區的Monopole(獨佔園)，因此從不買賣葡萄，僅使用莊園內種植的葡萄釀造，酒莊內種植十種法國Pinot Noir子品種(Clones)，每一株葡萄藤都由專人照顧，且自2013年開始，酒莊全面開始Biodynamic(自然動力法)。
- 南方(Southing)代表著葡萄園位在面朝南的坡地上。Biodynamic(自然動力法)摘種，手工採摘，去梗後在冷藏室靜置一晚，再小心的把所有葡萄頭部與梗連接的Jack Stems去除。葡萄汁置於開口發酵槽中五天，接著放入酵母，密封緩慢發酵，發酵槽都經過18天發酵，並且一天兩次的手工攪桶。
-浸泡發酵完成後，free run自流酒液裝入鋼槽內沉澱，接著採用極低壓(0.08 bars)技術榨汁，以免產生苦澀滋味。 經過一晚沉澱，葡萄酒轉入為橡木桶中陳年，使用28%新的法國小橡木桶中陳年16個月，最後不澄清不過濾裝瓶。
Our Pinot Noir vines are planted on south-facing hillside bluffs, in ‘transition zones’ characterized by rich clay soils, aiding us in our quest for quality. This is where Pinot Noir finds its most sublime expression.
We farm our estate vineyard both organically and biodynamically, because nurturing the soil and vines – without toxic chemicals and in harmony with nature – is the right thing to do for the land, for our employees and for our customers.
Sea Smoke’s unique combination of sun, fog, soil and meticulous farming results in wines that are lush, elegant and expressive.
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