Sketch 2010
除了西班牙人，估计没几个发烧友会对西班牙的Albarino阿尔巴利诺白葡萄酒特别感兴趣。我也是在2010年左右认识了西班牙酒友Juan Ayerbe，被他带入到西班牙西北部加里西亚Galicia产区的葡萄酒，深入的认识了Mencia门西亚，Godello高德优，Albarino阿尔巴利诺和一些非常小众的品种比如Merenzao，Souson等。当时这个地区的葡萄品种在国际上最知名的就是阿尔巴利诺。
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这个地方最知名的酿酒师是Raul Perez，印象中喝到的这个地方的酒要不就是他酿的，要不就是他有份参与酿制的。这款Sketch就是他酿的属于最高端的阿尔巴利诺，售价非常不便宜。当时买了2010和2011，各6瓶，每年开个一两瓶看看变化，但从来没喝到适饮的时候。口感一直是厚重和臃肿，不圆融和愉悦。前天黑色眼镜盲品联赛最后一场对阵深圳结束后，把剩下的最后一瓶Sketch 2010开了和大家分享。非常非常平衡好喝，被她惊艳到了。
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陈年后的果实已经完全和柔美的矿物融合在一起，还有就像清澈的泉水带来的甘甜风味，一切都是那么的美好。而且把喝剩的留到第二天更好喝。非常庆幸能喝到适饮的时候。
~
如果酒庄愿意瓶陈到适饮的时候才推出市场就太好了。要我再买几瓶放到6年后才喝实在太吃力，而且还要面临塞染，瓶差的风险。只能希望有个酒友买了放在酒柜里忘了，然后突然有一天整理酒柜重现天日，打开和我一起分享。
~
关于这款酒的背景：
The vineyard for Sketch was planted in the mid-1950s. It’s quite literally next to the ocean, and the soil is basically decomposed granitic sand with some organic material. Fermentation is in two 700L French barrels that were purchased new in 2002 and have been used for every vintage of Sketch, so they’re now on their 16th use as of the 2017 vintage. Fermentation is spontaneous and the wine remains untouched for the rest of the vintage cycle; no stirring, no racking, no nothing. Possibly the most important point about this wine is that it’s a late harvest. Raúl hates the idea of malolactic conversion in Albariño, so he leaves the grapes on the vine for as much as three weeks after everyone in the area has harvested. As the grapes continue to ripen, the levels of malic go down naturally, thus obviating the need for malolactic conversion. So the TOTAL acidity of the wine is lower than almost any other wine in the region, but the acid impression on the palate can be stronger because a higher proportion of the total acid is malic.
没经过乳酸菌发酵，因为特意延迟采摘让苹果酸降到没法启动乳酸菌发酵，因此总酸度会比这个地区的其他酒来得低，可是口感上的酸度非常突出因为遗留的苹果酸展了大比例。
除了西班牙人，估计没几个发烧友会对西班牙的Albarino阿尔巴利诺白葡萄酒特别感兴趣。我也是在2010年左右认识了西班牙酒友Juan Ayerbe，被他带入到西班牙西北部加里西亚Galicia产区的葡萄酒，深入的认识了Mencia门西亚，Godello高德优，Albarino阿尔巴利诺和一些非常小众的品种比如Merenzao，Souson等。当时这个地区的葡萄品种在国际上最知名的就是阿尔巴利诺。
~
这个地方最知名的酿酒师是Raul Perez，印象中喝到的这个地方的酒要不就是他酿的，要不就是他有份参与酿制的。这款Sketch就是他酿的属于最高端的阿尔巴利诺，售价非常不便宜。当时买了2010和2011，各6瓶，每年开个一两瓶看看变化，但从来没喝到适饮的时候。口感一直是厚重和臃肿，不圆融和愉悦。前天黑色眼镜盲品联赛最后一场对阵深圳结束后，把剩下的最后一瓶Sketch 2010开了和大家分享。非常非常平衡好喝，被她惊艳到了。
~
陈年后的果实已经完全和柔美的矿物融合在一起，还有就像清澈的泉水带来的甘甜风味，一切都是那么的美好。而且把喝剩的留到第二天更好喝。非常庆幸能喝到适饮的时候。
~
如果酒庄愿意瓶陈到适饮的时候才推出市场就太好了。要我再买几瓶放到6年后才喝实在太吃力，而且还要面临塞染，瓶差的风险。只能希望有个酒友买了放在酒柜里忘了，然后突然有一天整理酒柜重现天日，打开和我一起分享。
~
关于这款酒的背景：
The vineyard for Sketch was planted in the mid-1950s. It’s quite literally next to the ocean, and the soil is basically decomposed granitic sand with some organic material. Fermentation is in two 700L French barrels that were purchased new in 2002 and have been used for every vintage of Sketch, so they’re now on their 16th use as of the 2017 vintage. Fermentation is spontaneous and the wine remains untouched for the rest of the vintage cycle; no stirring, no racking, no nothing. Possibly the most important point about this wine is that it’s a late harvest. Raúl hates the idea of malolactic conversion in Albariño, so he leaves the grapes on the vine for as much as three weeks after everyone in the area has harvested. As the grapes continue to ripen, the levels of malic go down naturally, thus obviating the need for malolactic conversion. So the TOTAL acidity of the wine is lower than almost any other wine in the region, but the acid impression on the palate can be stronger because a higher proportion of the total acid is malic.
没经过乳酸菌发酵，因为特意延迟采摘让苹果酸降到没法启动乳酸菌发酵，因此总酸度会比这个地区的其他酒来得低，可是口感上的酸度非常突出因为遗留的苹果酸展了大比例。
