10/24 『Ichigo Addicted』から参加者募集を切替ました。

なお、『Ichigo Addicted』は１２月のワイン会案内をもって終了し、先行案内＆先行参加登録はすべて『VIPクラブ☆神戸いちごワイン会』で行います。詳しくは以下をご覧ください。

▼▼重要なお知らせ【みなさんお読みください！】
http://mixi.jp/view_bbs.pl?id=36257378&comm_id=1720969

▼▼ 『VIPクラブ☆神戸いちごワイン会』と優待権
http://mixi.jp/view_bbs.pl?id=36262798&comm_id=1720969

▼VIPクラブ☆神戸いちごワイン会
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うほうほバカ旨ワインのアモンラとちょっぴり男前のグラン・メイヌの３ヴィンテージ比較をします。

２周しますが、最初の１周目はブラインドで飲んでヴィンテージ予想をしてタネ明かし。
２周目はリラックスして美味しく飲みたいと思います。

アモンラが３本飲めるんですよ！！！！！！！！！




■名称：神戸いちごワイン会 ｖol.
　　　　　ブラインド赤ワイン会【アモンラ＆グラン・メイヌ】（３ヴィンテージ比較）

■日時：１２月９日（火）午後７時〜１０時半

■会場：ＭＪワインスタジオ（神戸市中央区下山手通２−１６−２ ITビル６F）

※ＭＪワインスタジオは、ワイン会専用に賃借した禁煙部屋です。１階は『brasserie FU-CA style』さん。モエ・エ・シャンドンのジェロボアムサイズの大きなシャンパンボトルがディスプレイされ、ロゴマーク入りの大きなアンブレラが店の前に置かれているのですぐに見つけられると思います。そのビルの６階です。

■定員：７名

◆参加決定者（5名）
ユウさん、ゆーさん、溶解人間さん、茉莉花さん、poz♪

◆キャンセル待ち（繰上げ順位順）（現在0名）：


■会費：ひとり10,000円円（ワイン代＋料理代）

■ワイン：下記６本

※ワインはすべて事前抜栓しますのであらかじめご了承ください。

● Ben Glaetzer, Barossa Valley "Amon-Ra"【豪】
⇒オーストラリア最高峰ワイン、グランジで有名な南豪州バロッサ・ヴァレー地区の北西にある乾燥した地域に植えられた樹齢80〜120年の老樹シラーズ100％。
老樹は根が深く土壌に伸びているので灌漑の必要はなく、
自力で水分や養分を土壌から吸い上げます。そのため極上のエキスが小さな果粒の中に凝縮される為、収穫量はかなり減少されますが、シラーズの美点が全て備わった完璧な葡萄が収穫できます。

(1)2004年物⇒パーカー94-96点

(2)2005年物⇒パーカー98点

(3)2006年物⇒パーカー97-100点


● Chateau Grand Mayne, Saint-Emilion Grand Cru AOC Grand Cru Classe 【仏・ボルドー・サンテミリオン】
⇒メルロー75％、カベルネ・フラン15％、カベルネ・ソーヴィニヨン10％。ヴァランドロー、アンジェリュス、フィジャック、テルトル・ロートブッフ、ラ・モンドットと同格のクラスマン誌２つ星シャトー。

(4)1996年物⇒パーカー88点

(5)1997年物⇒パーカー87点、ワイン＆スピリッツ誌90-91点

(6)1998年物⇒パーカー93点、ワインスペクテーター誌93点

+++++++++++++++++++++++++++++++++++++++++++++++++


以下glaetzer.comより抜粋(1)〜(3)

Tasting Note:

(1) 2004
- "Reflective of '02. Elegance and finesse, with the innate structure to cellar well."

(2) 2005
- "Dark, brooding and confronting. Has all the ingredients but needs time to evolve."

(3) 2006
- "A stunning year. Since the difficult '03, it continues a run of three standout vintages.

Technical Note:

(1) 2004
Variety: Dry-grown 105-115 year-old Shiraz vines (100%)
Region: 100% Barossa Valley (Northern Ebenezer region)
Fermentation: Fermented in 1 and 2 tonne open fermenters, hand plunged 3 times daily. Completed primary and MLF in oak and then matured for 15 months in oak, matured on lees to maintain fruit profile and animation, minimal SO2. Topped every 3 weeks.
Oak: 40% fine-grained medium toast American coopered American oak hogsheads, 50% Allier medium toast Bordeaux coopered French oak. 10% Bordeaux coopered American oak hogsheads. 100% new oak.
Yield: 0.25 -- 1 tonne per acre (equivalent to 0.6-2.47 tonnes per hectare)
Bottled unfiltered
Tasting Note: A vibrant black/purple colour, with aromas of pepper, plum and lifted, animated fruit. A firm structure of ripe and supple tannins provide support to lashings of blackcurrant and nutmeg. The tannin structure and sheer fruit weight of the wine will enable long-term cellaring.
Alcohol: 15.0%
pH: 3.48
Acidity: 7.1g/l
Residual Sugar: 0.6g/l

(2) 2005
Variety: Dry-grown 100-110 year-old Shiraz vines (100%)
Region: 100% Barossa Valley (Northern Ebenezer region) Fermentation: Fermented in 1 and 2 tonne open fermenters, hand plunged 3 times daily. Completed primary and MLF in oak and then matured for 15 months in oak, matured on lees to maintain fruit profile and animation, minimal SO2. Topped up every 3 weeks.
Oak: 14 months in 100% new oak of which 20% is American and 80% French (70% hogsheads & 30% barriques)
Yield: 0.25 - 1 ton per acre (0.1- 0.4 ton per hectare)
Bottled unfiltered
Tasting Note: Dense purple colour, the nose displays notes of blackberry, cherry, nutmeg and intense spice. The wine is voluptuous and yet seamlessly elegant. Supple tannins complement richness and viscosity. It is slightly more fruit driven than the 2004 Amon-Ra. Whereas the 2004 displayed purity and elegance at release, the 2005 will require a little more time to settle down in bottle. The tannin structure and sheer fruit weight of the wine will enable long-term cellaring from 12-18 years.
Alcohol: 14.5%
pH: 3.49
Total Acidity: 7.13g/l
Residual Sugar: 1.2g/l


(3)2006
Variety: 100% Dry-grown Barossa Valley Shiraz vines. 30 - 120 years old
Region: 100% Barossa Valley (Northern Ebenezer region),
Fermentation: Fermented in 1 and 2 tonne open fermenters, hand plunged 3 times daily. Completed primary and MLF in oak and then matured for 15 months in oak, matured on lees to maintain fruit profile and animation, minimal SO2. Topped up every 3 weeks.
Oak: 15 months in 100% new oak of which 20% is American and 80% French (70% hogsheads & 30% barriques)
Yield: 0.25 - 1 ton per acre (0.6- 2.4 ton per hectare)
Bottled unfiltered
Alcohol: 14.5%
pH: 3.47
Total Acidity: 7.10g/l
Residual Sugar: 1.2g/l


+++++++++++++++++++++++++++++++++++++++++++++++++


(4)1996
Parker # 122 (4/1/1999) : 88 Maturity: 2003-2014

I had this wine three times from bottle, rating it 88 once and 89 twice. I decided to go with the more conservative rating given the wine's backward style. Grand Mayne is one of St.-Emilion's best-run properties. Aside from a couple of hiccups in the early nineties, the quality has been consistently excellent, often outstanding. The 1996 Grand Mayne exhibits a dense purple color, and an attractive nose of white flowers, sweet blackberries, cherries, minerals, and pain grille. It is medium to full-bodied, with excellent depth, an elegant personality, and a clean, mineral-like finish with moderate tannin. New oak is noticeable in the flavors.


(6)1998
Tasting notes
"93 out of 100...The 1998 has continued to gain weight, richness, and volume. Even better from bottle than it was from barrel, this may be the most concentrated and powerful Grand Mayne yet produced. A saturated purple color is accompanied by a phenomenal nose of licorice, smoke, graphite, and cassis aromas (reminiscent of dry vintage port). This huge, massive effort is low in acidity, highly extracted, with an unctuous texture, gobs of glycerin, and a multidimensional, chewy, long finish. A dazzling wine, it is undoubtedly a sleeper of the vintage. Anticipated maturity: 2003-2020." - WA

"93 out of 100...California in St.-Emilion. Black color, with spice, coffee and tobacco aromas. Full-bodied and thick, with loads of fruit and velvety tannins. A blockbuster. Best after 2008. 5,000 cases made." - WS