Biocyclic Vegan Agriculture
全有機植物可持續耕種認證 (全無動物成份，對生物及環境影嚮減至最低）
HVE 3（最高的環境認證標準）
Haute Valeur Environnementale
得到第三級最高環境認證 (包括生物多樣性，植物保護，肥料和用水管理最高標準)
這百年家族酒莊位於波爾多Côtes de Bourg產區的中心。2015-2018年轉手給波蘭夫婦Riku及Anna Väänänen。酒莊位於波爾多最高的丘陵之一，吉倫特河以東，瑪歌產區對面，又有「波爾多小瑞士」之稱。鈣質黏土為主，每公頃約種植5,000株葡萄藤。平均樹齡30年，最古老的高齡76。
出品屢獲殊榮，常獲得90以上的高評分，推手是頂級的葡萄酒顧問Stéphane Derenoncourt及其團隊。此外，他們是第一家生物迴圈純素（Biocyclic Vegan）的酒莊，自2017年起獲得了HVE 3（最高的環境認證標準），2021年獲得有機認證。
2022年的Annabel Château Puybarbe Rosé 榮獲波爾多葡萄酒大賽金獎和 DWWA (Decanter World Wine Awards)銀獎。2023年份正在評估中，獎項和獎牌於稍後頒發。
產區：
Côtes de Bourg
產地：
法國波爾多
種類：
粉紅葡萄酒
葡萄品種：
50% Merlot、50% Cabernet Sauvignon
釀造：
清早涼快時採收，葡萄經篩選後，溫和壓榨。於恆溫的不鏽鋼缸內，以14°C發酵，以保留新鮮純淨的果香。發酵4星期，在2月過濾及入樽，靜止一個月左右推出市面。
品酒筆記：
散發出草莓和櫻桃等新鮮紅果的精緻香氣，並帶有淡淡的柑橘味。口感上，展現出美麗的活力和均衡的酸度，果味鮮明多汁。
食物配搭：
適合搭配沙拉、白肉魚、三文魚他他和燒海鮮。
A family-owned winery in the heart of the appellation of Côtes de Bourg. Hundreds of years old Château Puybarbe estate was transferred to Finnish ownership by Riku and Anna Väänänen during 2015-2018.
Locate on one of the highest hills in Bordeaux, east of River Gironde, opposite the Margaux appellation. This wine region has its nick name of "Small Switzerland of Bordeaux". Vines are planted at 5,000 plants per hectare in calcareous-clay soils. Average age of vines is 30 years, oldest parcel being 76 years old.
Producing award-winning red wines and a superior rosé. Oenologue consulting by the top wine consultant Stéphane Derenoncourt. They are the first Biocyclic Vegan wine producer in Bordeaux and HVE 3 (Haute Valeur Environnmentale) is attained since 2017. Moreover, they have been in organic conversion since 2021. Wines score over 90/100 on Decanter World Wine Awards and Wine Enthusiast.
2022 Annabel Château Puybarbe Rosé won the Gold Medal at Concours de Bordeaux, and Silver Medal in the DWWA. The 2023 vintage is in evaluation and awards and medals will be presented later.
Appellation:
Côtes de Bourg
Country of Origin:
Bordeaux, France
Type:
Rosé (Still)
Grape Varieties:
50% Merlot, 50% Cabernet Sauvignon
Vinification:
Meticulously selected grapes were harvested in early morning hours, carefully sorted prior gentle pressing and juice selection. Fermentation took place at 14°C in temperature-controlled vats to retain the purity of fruit and freshness. Fermentation period took 4 weeks, the wine was filtered and bottled February, and entered the short rest in bottles, released for sale in March.
Tasting notes:
On the nose, it reveals delicate aromas of fresh red fruits such as strawberry and cherry, with a subtle hint of citrus. On the palate, it showcases a beautiful liveliness and well-balanced acidity, highlighting fruity and juicy flavors.
Pairing:
Ideally accompanied by salads, white meat fish, salmon tartar and grilled seafood.
