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3 芬雷. 如逸斯顿 如逸斯顿庄园 如逸斯顿的独到之处上帝的恩赐巴罗莎的阳光和气候巴罗莎峡谷独特的土壤 超过 100 年树龄的巴罗莎葡萄老藤 传统与现代完美融合的酿酒技术 产品系列 芬雷. 如逸斯顿签名系列 爱瑞斯系列 至尊黑牌系列 品尝评注采收报告巴罗莎峡谷猎人峡谷爱瑞斯系列芬雷 如逸斯顿签名系列至尊黑牌系列

4 Finlay Rueston 芬雷. 如逸斯顿

5 The presence of the Rueston Family in South Australia goes back to 1921, when Finlay Rueston, a Scottish liquor merchant, migrated to South Australia to start his whisky trading business in Adelaide. After he had accumulated wealth from his business, he bought 32 acres of a Shiraz and Cabernet vineyard in Ebenezer in the Barossa Valley to produce red wine and supply the local Adelaide customers: Finlay Rueston also went to Roseworthy College now part of the University of Adelaide, at the age of 45 to study viticulture and winemaking techniques. He made an extensive tour of French wine producing regions after his graduation from Roseworthy College. 如逸斯顿家族在南澳的历史可以追溯到 1921 年, 当时家族创始人芬雷, 如逸斯顿 ( 苏格兰酒商 ) 携带着他的威士忌贸易业务来到了风景迷人的南澳地区 通过从事威士忌贸易获得的财富, 他在南澳巴罗莎峡谷的埃比尼泽购买了 32 英亩的葡萄园 ( 葡萄品种主要为西拉子和赤霞珠, 并且销售给阿德莱德当地的消费者 在他 45 岁的时候, 芬雷. 如逸斯顿前往 Roseworthy 学院 ( 后并入阿德莱德大学 ) 学习葡萄种植及酿造技术 从 Roseworhty 学院毕业之后, 芬雷. 如逸斯顿前往广阔的法国葡萄酒产区进行了细致的参观和学习 芬雷. 如逸斯顿结合澳洲和法国的酿酒技术, 经过多年的研究, 调制出了芬雷. 如逸斯顿签名系列葡萄酒产品

6 如逸斯顿庄园

7 Rueston Estate Wine is one of Australia s finest family owned wineries nestled high in Ebenezer in the Barossa Valley in South Australia. It has been quietly making its own way for more than two decades, enjoying a singular reputation worldwide for its red wine. Soil, climate, water, sedimentation and the authentic Rueston family, all combine here to craft wines of elegance and sophistication. The Rueston philosophy is to achieve a style that is faithful to nature and truly unique. All the vines are hand pruned and all the grapes are handpicked. Every step during the processing and bottling of Rueston wine takes place at the onsite winery, ensuring that the purity of the terroir character is captured in the wines. 如逸斯顿庄园坐落于南澳巴罗莎峡谷的埃比尼泽 (Ebenezer) 它是澳洲著名的家族持有酒庄 通过巴罗莎峡谷独特的土壤 气候 水等自然因素和勤劳的如逸斯顿家族成员超过 20 年的默默耕耘, 如逸斯顿庄园已经成为巴罗莎峡谷产区独特的亮点之一, 也使得如逸斯顿庄园葡萄酒变成了优雅和精致的代名词 Today, the inspiration continues. With the second generation Alexander Rueston as the chief winemaker involved in the business, the Rueston Family remains, as always, a producer of highly distinctive, pure and classic wine that people love to drink. Rueston Estate Wine is wine that embodies history and a life. 如逸斯顿的理念是打造独一无二的, 贴近大自然原生态的葡萄酒产品 所有葡萄藤都是手工修剪的, 所有葡萄果实都是经过精心挑选的 为确保葡萄酒的独特天然气息及品质能够更多的保留下来, 每一瓶葡萄酒都在庄园内的酿酒厂进行加工和灌装 今天, 如逸斯顿家族第二代才华横溢的亚历山大. 如逸斯顿成为了庄园的首席酿酒师, 家族始终保持着如逸斯顿庄园葡萄酒一如既往的纯粹 独一无二的品质 这也使得如逸斯顿庄园成为南澳地区消费者最中意的品牌之一 如逸斯顿庄园葡萄酒就像一本历史书一样记录的家族的传承和延续

8 French Nuns represent the knowhow 如逸斯顿的独到之处 特的气候及土壤成就了独一无二的如逸斯顿庄园红酒 There are two keys of the Rueston Savoir Faire, which make Rueston Estate Wine so unique and special 独特的气候及土壤成就了独一无二的如逸斯顿庄园红酒

9 God s Gift

10 巴罗莎的阳光和气候 The average elevation in the Barossa Valley is 250m above sea level with each sub region of the Barossa Valley having its own micro climate. 在海拔 250 米以上的巴罗莎峡谷, 每个细小的区域都有着自己独特的气候

11 The soils in the Barossa valley region come from some of the oldest rocks on earth stretching back some 500 million years in some areas: alluvial sands overlaying schist and clays in the south, patches of gravel here, deep sands there, black cracking Biscay soils on the Gomersal Plains, sandy loams around Light Pass, half a dozen peculiar ridges of sand around Kalimna, the sandy loam over red and yellow clays around Ebenezer and of course the quartz and ironstone studded geology of the Eden Valley. 巴罗莎峡谷独特的土壤 All these together make Barossa Valley one of the world s best terroir. 巴罗莎峡谷独特的土壤可以追溯到 5 亿年前, 不同的区域都有着自己独特的土壤 : 峡谷南部经过岁月的腐蚀形成了错综复杂的覆盖着粘土的岩石层 ;Gomersal 平原上遍布着黑色开裂的比斯开土壤 ;Light Pass 地区环绕着沙土 ; 奇特的沙丘围绕着 Kalimna; 红色沙土和黄色粘土分布在 埃比尼泽 (Ebenezer) 地区 ;Eden 峡谷遍布了石英和铁矿石 这些独特而稀有的土壤造就了巴罗莎峡谷成为世界著名的葡萄酒产区

12 arossa Ancestor

13 超过 100 年树龄的巴罗莎葡萄老藤

14 The vineyard is a time lapse reward- a living histories as the Rueston family has owned the vineyard that has non grafted bush vines, since they were planted in 1921, nearly 100 years ago. The old vines have roots that go down more than 40 meters underground, so the vines utilize the rich mineral content from the Barossa terroir. The ancient vines produce small and thicker skin berries; they are very low yielding each season and have to be handpicked. These berries produce a highly concentrated and intense wine with a sophisticated flavour. Harmonised Winemaking technique - Tradition meets advanced modern technique 葡萄园是时间老人赐予我们的珍贵礼物 ---- 从 1921 年如逸斯顿家族买下葡萄园开始, 这些非嫁接的葡萄藤已经拥有了近 100 年的树龄 老藤随着岁月变迁已深入地下 40 多米, 充分吸收了巴罗莎峡谷地下蕴含的丰富的矿物质 这些古老的葡萄藤结出了小而厚皮的果实, 经过精心的采摘和挑选, 这也使得其产量非常有限 通过如逸斯顿家族的精心酿造, 这些果实变成了具有浓郁色泽和丰厚口感的葡萄酒产品 完美融合的酿酒技术 - 传统与现代的完美结合

15 Harmonised Winemaking technique

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17 采摘 采摘葡萄果实毋庸置疑是生产葡萄酒的第一步 没有任何一种水果能比葡萄内糖分转化成酒精的比率高, 也没有任何一种水果能像葡萄一样拥有丰富的酸 酯 单宁等元素, 这使得葡萄成为众多水果中酿酒的首选 为了生产优质的葡萄酒, 果实的采摘时间必须非常精确, 最好是果实刚刚成熟的时候. 一旦葡萄果实到达酿酒厂, 细心的酿酒师会重新进行分类梳理, 挑选出采摘时被破坏或者已经腐烂的成熟果实 粉碎果实 粉碎和压榨经过细心梳理的葡萄果实是酿造葡萄酒的下一步 今天, 随着科技的发展, 电动粉碎机已经完美替代历史悠久的人工粉碎手法 几千年以前, 人们在粗糙简陋的工具上伴随着明媚的阳光和清澈的泉水, 兴高采烈地跳着丰收舞蹈, 见证葡萄果实神奇地转变成葡萄酒 像世间万物变化一样, 有所得就有所失 机械压榨虽然使人们失去了一部分乐趣, 但也提高了葡萄酒的质量和寿命, 并且减少了酿酒师对防腐剂的需求 发酵作用 发酵作用就像一个魔术师一样将粉碎的葡萄果实变成葡萄酒 在 6 至 12 小时内, 空气中的酵母进入到葡萄汁中开始自然发酵 在洁净和完善的酿酒厂, 自然发酵是最优先也是最受欢迎的酿酒方法 无论你选择哪种方式进行发酵, 一旦发酵开始, 就意味着果实中大部分的糖分会转变成酒精, 这也意味着我们喝到的干酒在产生中 发酵作用通常持续 10 天到一个月的时间, 有时甚至更久 而果实中总含糖量却决定着发酵作用所能产生的总酒精量 The Harvest Harvesting or picking is certainly the first step in the actual wine making process. Without fruit there would be no wine, and no fruit other than grapes can produce annually a reliable amount of sugar to yield sufficient alcohol to preserve the resulting beverage, nor have other fruits the requisite acids, esters and tannins to make natural, stable wine on a consistent basis. In order to make fine wine, grapes must be harvested at the precise time, preferably when physiologically ripe. Once the grapes arrive at the winery, reputable winemakers will sort the grape bunches, culling out rotten or under ripe fruit before crushing. Crushing and Pressing Crushing the whole clusters of fresh ripe grapes is traditionally the next step in the wine making process. Today, mechanical crushers perform the time-honored tradition of stomping or trodding the grapes into what is commonly referred to as must. For thousands of years, it was men and women who performed the harvest dance in barrels and presses that began grape juice's magical transformation from concentrated sunlight and water held together in clusters of fruit to the most healthful and mystical of all beverages - wine. As with anything in life, change involves something lost and something gained. Mechanical pressing has also improved the quality and longevity of wine, while reducing the winemaker's need for preservatives. Fermentation Fermentation is indeed the magic at play in the making of wine. If left to its own devices must or juice will begin fermenting naturally within 6-12 hours with the aid of wild yeasts in the air. In very clean, well-established wineries and vineyards this natural fermentation is a welcome phenomena. Regardless of the chosen path, once fermentation begins, it normally continues until all of the sugar is converted to alcohol and a dry wine is produced. Fermentation can require anywhere from ten days to a month or more. The resulting level of alcohol in a wine will vary from one locale to the next, due to the total sugar content of the must

18 现代酿酒工艺

19 Clarification Once fermentation is completed, the clarification process begins. Winemakers have the option of racking or siphoning their wines from one tank or barrel to the next in the hope of leaving the precipitates and solids called pomace in the bottom of the fermenting tank. Fining occurs when substances are added to a wine to clarify them. Often, winemakers will add egg whites, clay, or other compounds to wine that will help precipitate dead yeast cells and other solids out of a wine. These substances adhere to the unwanted solids and force them to the bottom of the tank. The clarified wine is then racked into another vessel, where it is ready for bottling or further aging. Aging and Bottling The final stage of the wine making process involves the aging and bottling of wine. After clarification, the winemaker has the choice of bottling a wine immediately, which is the case for Beaujolais Nouveau, or he or she can give a wine additional aging as in the case of Grand Cru Bordeaux and great Napa Valley Cabernet Sauvignon. Further aging can be done in bottle, stainless steel or ceramic tanks, large wooden ovals, or small barrels, commonly called barriques. The choices and techniques employed in this final stage of the process are nearly endless, as are the end results. However, the common result in all cases is wine. Enjoy! 澄清 当发酵作用结束后, 酿酒师们就开始澄清葡萄酒汁了 酿酒师们通过各种方法从发酵罐中剔除无用的残留物或者残渣 通常情况下, 酿酒师会将蛋清 粘土或者其他化学物质加入酒汁中用来沉淀死亡的酵母和其他残留物质 这些物质吸附了无用的残留物, 并把他们沉淀在发酵罐底部 然后酿酒师会将澄清后的酒推压进新的容器中, 准备灌装或者窖藏 窖藏和灌装 窖藏和灌装是酿造葡萄酒的最后步骤 在澄清之后, 酿酒师是可以选择立即灌装, 如博若莱新酒 ; 也可以选择将酒汁进行熟化, 如特级波尔多葡萄酒和纳帕谷赤霞珠 人们通常把窖藏用的玻璃瓶 不锈钢或陶瓷罐 不同大小的木桶称为酒桶 虽然酿酒师在最后阶段的技术选择是不同的, 但它最终呈现的都是绚丽多彩的葡萄酒

20 产品系列

21 Brand name 品牌名称 Vintage 采摘时间 Region of origin Series name 系列名称 原产地产区 Grape variety 葡萄品种

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23 Exuberance Guide you into the Australian wine preliminary trip. 爱瑞斯系列引导您进入澳洲红酒的初级旅程 The Exuberance range of wines has been crafted with straight varietals and blends of grape varieties; each wine in the range tastes different. The straight varietals offer a choice of fine Australian interpretation of classic old-world varieties cabernet sauvignon, merlot and shiraz. They all display the benefits of multi-regional and multi-vineyard sourcing and are incredibly consistent in their quality from year to year. The blends are uniquely Australian, taking the sum of the parts and turning them into a greater whole. Marrying the structure of cabernet sauvignon with the generosity of shiraz and the richness of merlot has delivered two wines that have each earned a legion of fans around the world. The brewing process, following the Rueston family tradition, involves brewing Australia's most truly rich grape varieties into a firstclass smooth wine. The mellow taste and aftertaste will take you to a new wine world, such is the Rueston family tradition in the classic red winemaking process. The Rueston Exuberance series wines are ideal as an aperitif on their own or with a range of different cuisines and food types. 爱瑞斯系列是由单一果实的葡萄酒和多种果实混合的葡萄酒组成, 每一款酒的味道都不相同 单一果实系列了展示了旧世界品种在澳洲的重新演绎 赤霞珠 梅洛和西拉子 即使它们来自不同地区和酒庄, 这些品种始终保持着难以置信的良好品质 多种果实混合调制是澳洲独有的集各种不同葡萄果实优势于一体的特殊做法 在赤霞珠中加入西拉子的厚重感和梅洛的丰富性的做法已经赢得了世界上大量消费者及葡萄酒爱好者的支持 在酿造过程中, 酿酒师始终按照如逸斯顿庄园的光荣传统, 酿制出最富澳洲风情的, 独一无二的葡萄酒 醇厚的口感和回味会带您进入全新的葡萄酒世界, 就像如逸斯顿家族运用古老传统酿制葡萄酒 如逸斯顿爱瑞斯系列红酒可以作为理想的开胃酒或者和一些不同菜肴和食物搭配 Cabernet Merlot - Flavours range from plum cake and forest fruits, to the secondary complexity of leafy Merlot characters 赤霞珠. 梅洛 - 带有李子和森林浆果的香气, 充分融合梅洛的丰富性口感 Fruit Origin 25% Barossa Valley 25% South Australia 25% Lower Hunter Valley 25% NSW Country 25% 巴罗莎谷 25% 南澳大利亚 25% 猎人谷 25% 新南威尔士州 Cabernet Shiraz - mulberry, cassis and mocha notes meld perfectly with subtle cedary 赤霞珠. 西拉子 - 酒体呈深宝石红色, 混合着黑莓及黑醋栗的浆果香气 Fruit Origin 25% Barossa Valley 25% South Australia 25% Lower Hunter Valley 25% NSW Country 25% 巴罗莎谷 25% 南澳大利亚 25% 猎人谷 25% 新南威尔士州 Cabernet Sauvignon - deep plum colour with a complex nose prominent in blackcurrant, tobacco and typical leafy characters 赤霞珠 - 酒体呈深宝石红色, 混合着黑醋栗 甘草和森林浆果气息 Fruit Origin 25% Barossa Valley 25% South Australia 25% Lower Hunter Valley 25% NSW Country 果实产地 : 25% 巴罗莎谷 25% 南澳大利亚 25% 猎人谷 25% 新南威尔士州 Shiraz - mulberries and plums, as well as notes of clove and licorice 西拉子 - 酒色深红, 入口很滑, 包括带有果实, 香料, 李子, 桑椹, 甘草, 森林桨果以及一丝野性的气息 Fruit Origin 25% Barossa Valley 25% South Australia 25% Lower Hunter Valley 25% NSW Country 25% 巴罗莎谷 25% 南澳大利亚 25% 猎人谷 25% 新南威尔士州

24 Brand name 品牌名称 Series name 系列名称 Vintage 采摘时间 Region of origin 原产地产区 Grape variety 葡萄品种 Signature 酿酒师签名

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26 The Finlay Rueston Signature Series Personally guaranteed by the founder 芬雷. 如逸斯顿签名系列 创始人亲自酿造 C abernet Sauvignon Finlay Rueston was the founder of Rueston Estate. He brought his passion from Glasgow in Scotland to the terroir of the Barossa Valley South Australia in Mr. Rueston puts his full signature on the label to show his faith in these wines and their autherticity. They start from BIN 1 which means they have a new beginning. This signature is the stamp of his confidence in the wine and his word to wine connoisseurs. The fruit selected for making the F. Rueston Signature series is sourced from McLaren Vale, Coonawarra and the world renowned Barossa valley vineyards. All the fruit is carefully selected by hand and only the vines older than 50 years are used. Bin.1 Barossa Valley Shiraz BIN1 巴罗莎峡谷西拉子 IN1 巴罗莎峡谷西拉 Fruit Origin 60% Barossa Valley planted 1912 non grafted ancestor Shiraz vine 40% Barossa Valley Shiraz Vine from selected vineyard 60% 始于 1912 年的巴罗莎峡谷西拉子老藤果实 40% 特选庄园西拉子果实 Bin.2 Barossa Valley Cabernet Sauvignon BIN2 巴罗莎峡谷赤霞珠 Fruit Origin 60% Barossa Valley planted 1912 non grafted ancestor Cabernet vine 40% Barossa Valley Cabernet Vine from selected vineyard 60% 始于 1912 年的巴罗莎峡谷赤霞珠老藤果实 40% 特选庄园赤霞珠果实 G S M Shiraz C abernet 921 年, 如逸斯顿庄园的创始人芬雷. 如逸斯顿先生带着来自苏格兰格拉斯哥的激情来到了南澳大利亚巴罗莎峡谷 如逸斯顿先生为了展示对这个系列产品的自信和真实性, 将自己的完整名字签在了酒标上 他将产品从 BIN1 开始命名, 意味着这是一个新的旅程 他的签名是对产品自信的印章, 也将自己的心声传递给红酒鉴赏家 用于制作芬雷. 如逸斯顿签名系列的果实均来源于麦克拉伦谷, 库纳瓦拉和世界著名的巴罗莎山谷的葡萄园, 经过手工精心挑选, 只有 50 年树龄以上树龄的果实才会被使用 Bin.5 Barossa Valley GSM BIN5 巴罗莎峡谷 GSM Fruit Origin 30% Barossa Valley planted 1912 non grafted ancestor Cabernet vine 20% Barossa Valley Cabernet Vine from selected vineyard 30% Barossa Valley planted 1912 non grafted ancestor Shiraz vine 20% Barossa Valley Shiraz Vine from selected vineyard 30% 始于 1912 年的巴罗莎峡谷西拉子老藤果实 20% 特选庄园西拉子果实 30% 始于 1912 年的巴罗莎峡谷赤霞珠老藤果实 Bin.6 Barossa Valley Shiraz Cabernet 巴罗莎峡谷赤霞珠. 西拉子

27 Brand name 品牌名称 A statement to indicate quality within the producer s range. 生产者的品质保证 Vintage Region of origin 原产地产区 采摘时间 Series name 系列名称 Grape variety 葡萄品种

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29 Monarch Reservoir The ultimate king s blend 智尊黑牌系列 Finlay Rueston visited the French Pauillac wine region in He visited Château Latour and Chateau Lafite Rothschild. When he returned to the Barossa Valley in the autumn of 1950, he visited the grape growers in Ebenezer, Korndorf, Seppeltsfield. He believed that South Australia has its very own Savoir Faire to make world class wine to match and exceed the Grand Cru French wine. In 1953 he started to research the terroir characteristics of each sub region of South Australia. It took him three years to become familiar with all the regions in South Australia. He then developed the Monarch Reservoir series which contain the best grape from each wine region of South Australia. With his mastery skill and terroir knowledge, he blended wines from all the different regions and has created a wine that represents the ultimate in sophisticated wine making skill 年, 芬雷. 如逸斯顿先生参观了法国波亚克的葡萄酒产区 他走访了拉图酒庄和拉菲酒庄 1950 年秋, 他回到了巴罗莎峡谷, 并拜访了 Ebenezer, Korndorf, Seppeltsfield 等地的葡萄种植者 他坚信南澳拥有酿造世界殿堂级葡萄酒的独特之处, 可以媲美法国特级葡萄酒, 甚至超越它们 1953 年他开始研究南澳每个区域的风土特色 他花了 3 年的时间熟悉了南澳所有产区 之后, 他用南澳每个区域最好的葡萄果实调制酿造出了至尊黑牌系列产品 随着酿造技术的加深和对风土环境的了解, 芬雷 如逸斯顿先生融合不同区域的葡萄果实酿造出了代表终极酿造技艺的葡萄酒 Bin.8 Queen s Blend BIN8 皇后系列 Bin.9 King s Blend BIN9 至尊系列

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31 Barossa Valley 2011 A wet vintage. Cool conditions during spring and early summer lead to delayed budburst (late October) and flowering (early December). The weather continued to hamper the growing season during summer. Torrential rain (5 times the average) and high humidity promoted strong vegetative growth and high disease pressure. Despite the grim growing season and stories of woe, there are some successes as well. Meticulous attention to detail and sorting trays allowed some decent elegant-styled wines to be made. Expect lower than average alcohols too! Vintage Report 采摘报告 2010 The growing season began well after abundant winter rains filled dams and soil-water reserves. Warm conditions at the end of winter and early spring lead to an early start to the growing season. After early bud burst, the weather cooled down delaying flowering by a few weeks. A burst of heat in November hastened leaf and canopy development. Warm mild and dry summer conditions minimised disease pressure but resulted in a slightly early vintage. Although the crop level was only moderate, the quality of the Shiraz is outstanding. The wines have incredible colour, concentrated but vibrant flavours, exceptional balance and superb varietal typicity. A great Barossa vintage Although drought conditions and cold weather prevailed during winter, rains did fall during the critical period during December. Although budburst was uneven canopies achieved optimum balance. The ten-day heat wave during the end of January and early February, which delayed veraison, may have caused some concern, but overall mild conditions leading up to vintage were near-perfect. This is potentially a great year for Barossa Shiraz; the wines have lovely freshness, intensity and concentration A year marked by the longest heat wave ever recorded. A fifteen day run of 35 degree + heat between the 3rd and 17th March made it a vintage of two halves. Those who brought in their fruit before the scorcher managed to bring in well balanced fruit with optimum Baume levels. Some producers struggled to find tank capacity for incoming fruit, as panic set in to get fruit off the vines will be known as a bastard of a vintage, especially for those who picked during the heat wave period. Sunburn, excessive shrivel and overly high Baume levels were extreme examples. Producers with well managed vineyards faired better. This is definitely a year of the winemaker. Some very good wines were made, but the reputation of the vintage will always remain sullied by the extreme heat

32 Hunter Valley 猎人峡谷 2011 A remarkable year. Unstable wet weather over late spring and early summer led to uneven flowering and fruit set. Continuing bad weather hampered the growing season, bogged tractors and led to significant disease pressure. Botrytis, downy mildew and powdery mildew were all prevalent. But warm dry, sometimes hot conditions, prevailed over January and February. Amazingly some top-up irrigation was needed in some vineyards to assist the fruit in reaching optimum maturity. This was an outstanding Shiraz year in the Hunter Valley Good winter rains and warm spring weather led to normal budburst and an excellent start to the growing season. Windy conditions over September resulted in uneven flowering and fruit set. Warm weather over summer accelerated the growing season and brought forward vintage by several weeks. Late January rains, however, ruined the vintage with widespread berry splitting and disease pressure. Many top cuvees were declassified. The best wines are typically medium-bodied with attractive aromatics, moderate intensity and red berry fruit concentration 年潮湿的年份 春节和夏初的寒冷气候导致了植物发芽 ( 十月末 ) 和开花 ( 十二月初 ) 的延迟 这种气候一直存在于整个夏天的生长季, 严重阻碍了的植物的生长 暴雨和高湿度导致了植物根茎迅猛发展和严重的疾病化 尽管整体环境非常恶劣, 依然有部分区域获得不错的收成 一丝不苟的分类和筛选依然酿造出了高品质的葡萄酒 预计酒精浓度低于平均值! 2010 年良好的冬季降雨和温暖的春天气候导致正常发芽和一个生长季的良好开始 九月大风导致不均匀开花和结果 夏天温暖的气候加快了植物生长, 并使果实成熟提前了几星期 最好的葡萄酒是中等强度和浓郁度的葡萄酒

33 2011 Rueston Estate Exuberance Cabernet Merlot 2011 如逸斯顿庄园 爱瑞斯系列 卡本纳 梅洛 The palate exhibits savoury complexity and a velvety texture, the result of careful handling during fermentation and aging in a mix of old and new French oak barrels. Flavours range from plum cake and forest fruits, to the secondary complexity of leafy Merlot characters. This Merlot is a great food wine ready to be enjoyed now; it is a versatile wine which pairs well with a range of meats from veal and lamb to poultry and pork. The balance of silky tannins, ripe fruit flavours and distinct varietal character do justice to this noble grape. 13.5% ALC/VOL APPROX 8.0 STANDARD DRINKS 口感丰富, 如天鹅绒般柔和, 经过细心处理并在橡木桶内窖藏 带有李子和森林浆果的香气, 充分融合梅洛的丰富性口感, 适用于多种肉类佳肴 柔滑的单宁, 成熟的水果风味和独特的品种特征保证了此款酒的独特品质 13.5% ALC/ VOL 约为 8.0 标准饮品 Cabernet-like Merlots pair well with grilled and charred meats. Softer, fruitier Merlots go well with dishes like salmon, mushroombased dishes and greens like chard and radicchio. Light-bodied Merlots can go well with shellfish like prawns or scallops, especially if wrapped in a protein-rich food such as bacon or prosciutto. Merlot tends not to go well with strong and blue-veined cheeses that can overwhelm the fruit flavors of the wine. The capsaicins of spicy foods can accentuate the perception of alcohol in Merlot and make it taste more tannic and bitter. 烤肉的绝佳组合柔和的水果味道与鲑鱼, 蘑菇, 甜菜和菊苣完美结合

34 2011 Rueston Estate Exuberance Cabernet Sauvignon 2011 如逸斯顿庄园 爱瑞斯系列 卡本纳 赤霞珠 Selection in the vineyard and batch-wise in the winery ensured that this style was molded towards a wine showing intense primary fruit characters. Complexity and structure was built into this wine has by careful blending of selected parcels of fruit. Some parcels received a cold soak or cold maceration at the start of fermentation to accentuate the fruit intensity on the palate. Other parcels received extended skin contact to give the wine excellent tannin structure. 13% ALC/VOL APPROX 7.7 STANDARD DRINKS 静心挑选的产地, 浓厚的果实气息, 丰富的层次, 通过 冷浸 技术保留的原始强度, 强烈的单宁感 13% ALC/ VOL 约为 7.7 标准饮品 Fatty red meats, such as lamb, pair well with Cabernet Sauvignon due to the ability of proteins and fats to negate some of the tannic qualities of the wine. 搭配富含脂肪的红肉, 如羊肉 蛋白质和脂肪良好地中和了赤霞珠中的单宁

35 2011 Rueston Estate Exuberance Cabernet Shiraz 2011 如逸斯顿庄园 爱瑞斯系列 卡本纳 西拉子 The classic Australian blend, marrying the richness and softness of ripe Shiraz with the length and finesse of Cabernet Sauvignon. Up front aromas of mulberry, cassis and mocha notes meld perfectly with subtle cedary and spicy oak. On the palate, this wine offers flavours of rich berries with hints of spice and licorice, culminating in a long aftertaste. A complex wine, well balanced in richness, mouth-feel and intensity, that is smooth and easy to drink. Drink with tomato-based pastas, pizza and roasted meats. A great drink to go with any occasion where there are good friends and plenty of sunshine. 13.5% ALC/VOL APPROX 8.0 STANDARD DRINKS 酒色深红, 入口很滑, 香味悠长, 让人享受到水果和香料混合的绵长酒香 包括带有果实, 香料, 李子, 桑椹, 甘草, 森林桨果以及一丝野性的气息 13.5% ALC/ VOL 约为 8.0 标准饮品 Shiraz is great for grilled meats or veggies, wild game, richly flavored red meats, beef stew and meat lover's pizza. It also goes well with Indian, Mexican, and other spicy foods. 烤肉的完美伴侣 很适合搭配奶酪, 意大利菜肴, 牛肉, 甚至辛辣的亚洲菜

36 2011 Rueston Estate Exuberance Shiraz 2011 如逸斯顿庄园爱瑞斯系列 西拉子 Given the intensity and abundant flavour of the ripe fruit characters, the objective was to make a wine that was easily approachable and drinkable at time of release. The grapes were fermented in temperature controlled vessels for between 8 and 12 days. Just prior to the completion of ferment, separate parcels of wine were drained and pressed to a mixture of American oak barrels. Free run juice was used in order to avoid harshness and to maintain the clarity of the fruit character. 14% ALC/VOL APPROX 8.0 STANDARD DRINKS 浓郁的果香, 丰富的口感, 完美的清晰度, 美国橡木桶窖藏 包括带有果实, 香料, 李子, 桑椹, 甘草, 森林桨果以及一丝野性的气息 14% ALC/ VOL 约为 8.0 标准饮品 Shiraz is great for grilled meats or veggies, wild game, richly flavored red meats, beef stew and meat lover's pizza. It also goes well with Indian, Mexican, and other spicy foods

37 2009 Rueston Estate Barossa Valley Bin.1 Shiraz 2009 如逸斯顿庄园巴罗莎峡谷 BIN.1 西拉子 Oak Treatment Mature in second year French hogshead Barrel for 18 months This distinctive F.Rueston Signature Bin. 1 use fruit from year old Shiraz from our Barossa Valley vineyard, aged in French Oak barrel since primary fermentation. This wine shows rich red colour and great depth. Nose with black currant complex and balanced with soft French oak rich and ripe fruit, Soft elegant palate of good length and flavour Soft tannins. Will keep develop in bottle for at least 6 years. 15.2% ALC/VOL, APPROX 9.0 STANDARD DRINKS 深宝石红色, 香气带有果实, 香料, 李子, 桑椹, 甘草, 森林桨果以及一丝野性的气息, 红醋栗混合着柔和的法国橡木桶中多种熟透的水果香, 香味扑鼻, 优长柔和的单宁带出优雅柔和的口感, 带有生动活跃的莓子类果实感, 柔顺且非常容易入口 选取来自南澳最具声誉的巴罗莎谷产区出产, 继承者葡萄 Ancestor Vine( 树龄在 岁的无嫁接葡萄树产出的葡萄果实 ), 并在 Hogshead 豪哥斯法国橡木桶陈酿至少 18 个月 15.2% ALC/ VOL 约为 9.0 标准饮品 Shiraz is great for grilled meats or veggies, wild game, richly flavored red meats, beef stew and meat lover's pizza. It also goes well with Indian, Mexican, and other spicy foods. 烤肉的完美伴侣 很适合搭配奶酪, 意大利菜肴, 牛肉, 甚至辛辣的亚洲菜

38 2009 Rueston Estate Barossa Valley Bin.2 Cabernet Sauvignon 2009 如逸斯顿庄园巴罗莎峡谷 BIN.2 卡本纳 赤霞珠 Oak Treatment Mature in mix of new and second year French hogshead Barrel for 18 months This distinctive F.Rueston Signature Bin. 2 use fruit from year old Cabernet vine from our Barossa Valley vineyard, aged in French Oak barrel since primary fermentation. Wisps of Cloves, nutmeg and five spice add definition to the layers of dark stone fruits and espresso, the palate has density yet also displays savoury. Will keep develop in bottle for at least 8 years. 15.2% ALC/VOL, APPROX 9.0 STANDARD DRINKS 酒体呈深宝石红色, 混合着黑莓及黑醋栗的浆果香气, 单宁感适中, 酒质丰盈圆润, 口感平衡愉悦, 入口圆润饱满, 有明显层次感, 香气优雅纯在, 回味悠长! 选取来自南澳最具声誉的巴罗莎谷产区出产, 继承者葡萄 Ancestor Vine( 树龄在 岁的无嫁接葡萄树产出的葡萄果实 ), 并在 Hogshead 豪哥斯法国橡木桶陈酿至少 18 个月 15.2% ALC/ VOL 约为 9.0 标准饮品 Fatty red meats, such as lamb, pair well with Cabernet Sauvignon due to the ability of proteins and fats to negate some of the tannic qualities of the wine. 搭配富含脂肪的红肉, 如羊肉 蛋白质和脂肪良好地中和了赤霞珠中的单宁

39 2009 Rueston Estate Barossa Valley Bin.5 GSM (Grenache, Syrah, and Mourvedre) 2009 如逸斯顿庄园巴罗莎峡谷 BIN5 GSM ( 歌海娜, 西拉子, 慕合怀特 ) Oak Treatment Mature in mix of new and second year French hogshead Barrel for 18 months This distinctive F.Rueston Signature Bin. 3 use fruit from year old Cabernet vine from our Barossa Valley vineyard, aged in French Oak barrel since primary fermentation. Enticing liquorices and fragrant herb notes on the nose, revealing hints of dark stone fruits and cassis with layers of roasted coffee beans. Will keep develop in bottle for at least 10 years. 14.5% ALC/VOL, APPROX 8.3 STANDARD DRINKS 诱人的甘草香, 混着深色核果及及黑醋栗的浆果香气, 弥漫着烤咖啡豆的芳香, 单宁适中 选取来自南澳最具声誉的巴罗莎谷产区出产, 继承者葡萄 Ancestor Vine( 树龄在 岁的无嫁接葡萄树产出的葡萄果实 ), 并在 Hogshead 豪哥斯法国橡木桶陈酿至少 18 个月 14.5% ALC/ VOL 约为 8.3 标准饮品 pair well with grilled meats, poultry meat and refined cheese

40 2009 Rueston Estate Barossa Valley Bin.6 Shiraz Cabernet 2009 如逸斯顿庄园巴罗莎峡谷 BIN6 卡本纳. 西拉子 酒色深红, 入口很滑, 香味悠长, 让人享受到水果和香料混合的绵长酒香 包括带有果实, 香料, 李子, 桑椹, 甘草, 森林桨果以及一丝野性的气息 选取来自南澳最具声誉的巴罗莎谷产区出产, 继承者葡萄 Ancestor Vine( 树龄在 岁的无嫁接葡萄树产出的葡萄果实 ), 并在 Hogshead 豪哥斯法国橡木桶陈酿至少 18 个月 烤肉的完美伴侣 很适合搭配奶酪, 意大利菜肴, 牛肉, 甚至辛辣的亚洲菜 Shiraz is great for grilled meats or veggies, wild game, richly flavored red meats, beef stew and meat lover's pizza. It also goes well with Indian, Mexican, and other spicy foods

41 2009 Rueston Estate MSB Bin 如逸斯顿庄园智尊黑牌系列 BIN.8 Shiraz is great for grilled meats or veggies, wild game, richly flavored red meats, beef stew and meat lover's pizza. It also goes well with Indian, Mexican, and other spicy foods. 烤肉的完美伴侣 很适合搭配奶酪, 意大利菜肴, 牛肉, 甚至辛辣的亚洲菜

42 2009 Rueston Estate MSB Bin 如逸斯顿庄园智尊黑牌系列 BIN.9 Shiraz is great for grilled meats or veggies, wild game, richly flavored red meats, beef stew and meat lover's pizza. It also goes well with Indian, Mexican, and other spicy foods. 烤肉的完美伴侣 很适合搭配奶酪, 意大利菜肴, 牛肉, 甚至辛辣的亚洲菜

43 2013 Rueston Estate Carnelian Shiraz 2013 如逸斯顿红宝石系列西拉子 Colour: deep red colour with purple hues Aroma: the nose has intense ripe dark berry fruit with hints of oak and mocha Palate: medium bodied showing some fruit cake spice with dense blackberry and smoky oak flavours and lovely lingering fruit sweetness Food March: Fairly versatile when it comes to food pairing options. Poultry, red meat, pork, pastas, salads [ 色泽 / Colour ] 深红色带有光晕 [ 香气 / Aroma ] 富含黑莓, 李子, 薄荷香气, 伴随着丝丝橡木桶的优雅气息 [ 口感 / Palate ] 口感平衡, 单宁细腻, 红色水果香气, 余韵悠长 [ 食物搭配 / Food Match ] 此款酒可以搭配家禽, 红肉, 猪肉, 意大利面和沙拉等很多种食物

44 2013 Rueston Estate Classic Shiraz 2013 如逸斯顿经典宝石系列西拉子 Alcohol Level: 14% TA: 6g/L PH: 3.52 VA: 0.37g/L Residual Sugar: 1.5g/L The grapes for this wine have been carefully selected from South Australia vineyard. The pristine natural environment of South Australia is home to an abundance of native wildlife, breathtaking coastline and not least some of Australia s finest wine regions. It is from these, grapes have been carefully selected. Blended by quality ingredients but a combination of passion and knowhow. 用于酿造此酒的葡萄来自于我们自己的葡萄园, 我们还拥有南澳大利亚优秀的种植者, 土壤以覆盖在东西山脊的红色石灰石为主 为了确保冷藏效果, 酿制此酒的葡萄都在夜间采摘, 使用现代螺旋发酵器去梗破碎, 可以在发酵前浸渍两天 七天后去皮压榨进行第二次乳酸发酵 然后再进行小橡木桶贮藏直到罐装前的过滤为止 [ 色泽 / Colour ] 深红色带有光晕 Food March: Fairly versatile when it comes to food pairing options. Poultry, red meat, pork, pastas, salads [ 食物搭配 / Food Match ] 此款酒可以搭配家禽, 红肉, 猪肉, 意大利面和沙拉等很多种食物

45 2013 Rueston Estate 520 Shiraz 2013 如逸斯顿 520 西拉子 The grapes for this wine have been carefully selected from South Australia vineyard. The pristine natural environment of South Australia is home to an abundance of native wildlife, breathtaking coastline and not least some of Australia s finest wine regions. It is from these, grapes have been carefully selected. Blended by quality ingredients but a combination of passion and knowhow. 用于酿造此酒的葡萄来自于我们自己的葡萄园, 我们还拥有南澳大利亚优秀的种植者, 土壤以覆盖在东西山脊的红色石灰石为主 为了确保冷藏效果, 酿制此酒的葡萄都在夜间采摘, 使用现代螺旋发酵器去梗破碎, 可以在发酵前浸渍两天 七天后去皮压榨进行第二次乳酸发酵 然后再进行小橡木桶贮藏直到罐装前的过滤为止 Food March: Fairly versatile when it comes to food pairing options. Poultry, red meat, pork, pastas, salads [ 食物搭配 / Food Match ] 此款酒可以搭配家禽, 红肉, 猪肉, 意大利面和沙拉等很多种食物

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