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宫廷C级 2013年 普洱熟茶 #1055 Palace C Grade Pu-Erh Tea#1055 品牌 Brand： 永合豐 雀石茗茶         WHF Twin Birds 產地 Origin： 雲南 Yunnan, China 品名 Name： 宫廷C级普洱熟茶  Palace C Grade Pu-erh Ripe tea 年份 Production Date: 2013 分類 Sort： 普洱熟茶 Pu-erh Ripe Tea Caffeine Level： ☆☆ 儲存方法Storage： 常温、陰涼、乾燥、可長期保存Store in airtight, opaque packaging; in a cool, dry place 保质期 Shelf Life: The aged the better 茶湯Liquor： 陳味十足，入口甘甜，香滑醇厚Smooth and creamy with earthy notes of walnuts.   Pu-Erh is a fermented, digestive tea. Dark (aka ripe pu’er) is aged longer than raw Pu-Erh and has a stronger distinctive earthy, semi-sweet flavor. It has been used to improve digestion and circulation and contains a natural statin known to help reduce harmful cholesterol and improve weight loss.  This tea has a very smooth character without any astringency or bitterness. The clean woody profile has soft, creamy, and earthy notes of walnuts. Overall this is a comforting tea with an accessible taste that is a great introduction to Pu-Erh teas. We suggest brewing at 90°C for 3-5 minutes according to your taste. (curioustea.com) How to Brew: Brewing Method: Teacup  Chinese Gaiwan Water volume： 12oz / 355ml 3.8oz / 110ml Temperature：  194℉ / 90℃  194℉ / 90℃ Tea Quantity： 5g  8g  Brewing time:  2-3 mins 8 steps: rinse,10s,15s,20s,25s,35s,45s 60s,90s  Rinse time is around 4 seconds

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The nose is black cherry, blueberry, slightest farminess, cured. The flavor is cherry, ripe strawberry, roasted meat, oak, earth, Dark garnet color. Medium body. Viscous, thicker for Pinot. Drinking amazing wines and somehow, not sure how, this one is better! Surprising flavor and structure for a Pinot

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Deep ruby in color with moderate intensity. Tobacco, blackberry, vanilla, and black currant. Medium plus acid, medium tannins, medium plus body and moderate finish.

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A wine which has become the illustration of changes in Sicilian wine. It was created from a wish to compete in the world production of this noble and widespread vine. After a long process beginning in 1985, full of surprises and successes, today Planeta’s Chardonnay is an icon for the whole of Sicily. The vines of Ulmo and Maroccoli, from which it is made, are unique for position and terroir. Fermentation and aging in French wood, with precision and care, present us with a wine unique for its grace and power.

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Final surplus bottle from BF S4. A genius selection from Giles Hannam and a special wine I'll remember for a long time. When not tasting blind I'm getting much more enjoyment. The spicy lees complexity + stoney mineral complexity combined w citrus, floral + white peach make for a profound combination. Alsation-like contrast between weight/texture + long, pointed, acid-boosted shape. Class in a glass. Scoring up from 4.1 earlier in the year.

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Robert Modavi's To Kalon vineyard Cab Sauv has great balance, and long finish. Long time ago had this and did not have to wait long..just 20min swirling in the glass it almost showed it's full potential with aromas of oaky violet vanilla and dark chocolate, also joyful on the palate with multipul layers of flavour. So savoury and elegant as well. I really loved the full course of drinking(2hrs..) One of my fave.. Notes : oak vanilla blackberry cassis plum earthy savory black raisins bing cherry smoke --Mike Lee

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This item only can pick up at our store. Vin Amok: 97. Unbelievable textured. Well, yes this wine is young, yet so smooth as velvet. Supple tannins and layers of charming fruit, truffles, wild mushrooms and a very fine herbal touch. What a treat! True tour de force, no less. And a special thanks to my 3,000 followers, what a milestone! --!! Donners !!

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This item only can pick up at our store. Domaine Faiveley combines the principles of modern winemaking methods with the time honored traditions that have been practiced for centuries within their 19th century cellars. Each terroir and each vintage, benefits from special attention which makes the cuvées unique. Each bottle therefore becomes the faithful reflection of its terroir. Terroir: The famed vineyard of Musigny sits high on the hillside adjacent to Echézeaux to the south and Clos de Vougeot direct below. Domaine Faiveley owns approximately .08 acres of the heavily divided 30 acre vineyard. Exposure is mainly east/ southeast with soils of shallow limestone, red clay and gravel. Vinification: Grapes are hand harvested and sorted upon arrival at the domaine. Following a short maceration the must undergoes primary fermentation in a combination of stainless steel and wooden vats. The young wines are aged in 70% lightly toasted new oak barrels for 16 to 18 months.  

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it used to be planted mostly to red before many growers replanted to Chardonnay.  This is a shame as Chassagne-Montrachet offers some fantastic examples of classical Red Burgundy, some at a more reasonable price than it's more notable and expensive neighbors. For this bottling, Pillot exploits over a hectare of vineyards planted in 1960 (55+ years old) to Pinot Noir at the village level. This is a robust, cherry-flavored wine of strength and vigor.

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Pernand Vergelesses is a go-to example of why we like to focus on Burgundy’s edges: quality, price and availability.The terroir couldn’t be better—for either red or white wine. It’s a small appellation that lies at the foot of the legendary hill of Corton. In fact, some of Corton Charlemagnes’ vineyards are in Pernand. Pernand also has great producers, like Domaine Rollin who have been bottling their own production since the ‘50s, and selling a good chunk of it to Neal Rosenthal since the early ‘80s. Rollin has always been particularly great for anyone interested in Burgundian terroir, as their light touch with oak really lets the soil signature shine, even at a young age.In spite of how good the wines are they remain somewhat under the radar, especially here in California. That might be because Pernand generally still lacks a bit of the caché of its neighbors, or perhaps because their style of precise, light touch wines of nuance and transparency wasn't quite what Chardonnay and Pinot drinkers had in mind in the Bay Area during the 90s and aughts. Whatever the reason, things are starting to change.Simon Rollin, who joined his father Remí at the domaine back in 2003, made a long awaited trip to SF a couple months ago and I was fortunate to attend a dinner with him and Jean-Marc Pillot. Judging by the packed dining room and the reception from the crowd I don't think Simon's wines will be flying under the radar much longer.Given climate change, Pernand’s exposition means slower maturations with gorgeous complexity and perfectly balanced acidity. As things continue to heat up in Burgundy the cooler sites in Pernand, Savigny and the like will be ever more appealing.

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Deep ruby red colour. Medium nose with cherry, blackcurrant, blackberry, chocolate, eucalyptus and tobacco. Medium taste of cherry, blackcurrant, chocolate, tobacco and leather. Medium long and dry finish. High acidity. Medium tannins. A good red Bordeaux that drinks well now. Goes well with beef or lamb. This item only can pick up on MP/ARC store

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This item only can pick up on MP/ARC store

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