TARIQUET "Les Premieres Grives"
VDP-Cotes de Gascogne, Sud-Ouest, France
產區/Region：VDP-Cotes de Gascogne, Sud-Ouest
品種/Grapes：100% Gros Manseng
酒質/Tasting Notes：在加斯科涅丘地區，冬季的開端，葡萄園裡出現首批抵達斑鶇的蹤影，似乎一同在分享著豐收的喜悅。大蒙仙(Gros Manseng)是法國西南的特有葡萄品種，在晚秋收穫葡萄，成熟的葡萄釀造出帶著優雅果香的葡萄酒，充滿豐富熱帶水果的氣息。適時的晚收作法讓酸度與甜度達到完美均衡，香味細緻而高雅，口感飽滿，清新有力，甜而不膩。
酒精濃度/ Alcohol：11 %
適飲溫度/ Serving temperature： 12-16℃
Serve chilled, as an aperitif or with a meal. Excellent with foie gras, white meat or soft cheese.
建議搭配/ Food matches： 適合作為開胃酒，也可以搭配鵝肝、白肉類料理以及藍紋乳酪，更是甜點的最佳搭檔
酒廠 winery 發表品酒心得
達希捷酒廠 Domaine Du Tariquet
基於他叛逆的性格，依維斯‧格拉薩(Yves Grassa) 向傳統葡萄酒的釀造方式發出挑戰，最終由於他的辛勤工作，在1987年被評選為年度最佳釀酒師。
Young Artaud was a bear tamer by trade.Returning to France in 1912, he saw the Tariquet and instantly fell in love with the area. He therefore turned to his son, Jean Pierre, who had stayed in New York and had married Pauline, also from Ariege. Jean Pierre worked as a bartender, mixing elegant cocktails in a popular bar in town… Together, father and son bought the Tariquet wine estate. As most of the vines had been destroyed by phylloxera, all that was left were seven hectares of vineyards in a sorry state…
Pierre Grassa was born in France to Spanish parents from the Sierra de Guara, just the other side of the Pyrenees… 1939 In Eauze the Tariquet, where he met Helene,They get married and together bring a new lease of life to the Tariquet. The chateau and property need restoring to their former glory - they are in love and unafraid of the challenge, and they set to work at once. Soon Tariquet’s vineyards are once again producing Bas-Armagnac brandies. They have four children, Maite, Christiane, Francoise and Yves. Maite and Yves choose to remain on the property and continue the family tradition.
In 1972 they create their first company with their father, boosting sales of Bas-Armagnac brandies produced at the property… In 1982, they start producing quality white wines, a pioneering step for the region…
Cultivating tradition Le Tariquet has been the cradle of an entire family since 1912. First of all, the home of Hélène and Pierre Grassa, who began the tradition with their love of fine Armagnac. Then, the home of their children Maïté and Yves, both fervent winemakers, who have now been joined by Yves’ sons, Armin and Rémy, the third generation of winegrowers in the family. Together they manage the Tariquet estate, which has always remained an independent and, now more than ever, family-owned company. They run the property with an eye on the future and have built a business that is well placed to meet market demand. With close to a thousand hectares of land, they produce Tariquet white wines and Bas-Armagnac brandies that have won international acclaim. One might presume that Tariquet’s success is simply the result of hard work, dedication and respect for the vine and all things vinous. Yet the small region of Gascony known as the Gers, famed for its Armagnac and quality of life, is also a bastion of Gascon grapes and terroir, where differences are cultivated with a touch of reasoned rebelliousness.
Breaking the rules The soil that nourishes the Tariquet vineyards is key to the essence of our wine. The region’s temperate climate also plays a crucial role, its mid-August warm days and cool nights encouraging the development of aromatic precursors Yet an expert touch is required to make the most of such favourable conditions. The fact that Tariquet wines and Bas-Armagnacs brandies have been acclaimed with the best of their class is due largely to the boldness of one man. Yves Grassa, now an internationally renowned winemaker from Gascony, began 25 years ago by breaking the rules of traditional winemaking, proposing white wines that were consistently characterised by a fresh finesse and fruity elegance.She was the first in the region to dare to plant chardonnay, sauvignon or chenin grapes, which were far from popular in those days. Worse still, he conjured up combinations of sworn enemies such as chardonnay with sauvignon, or chenin with chardonnay. The Tariquet brand was born of ontemplation, rebellion and reason, followed by continuous observation and improvement. Both in the vineyard, and in the wine cellar, as only a true winemaker makes wine in the midst of his vineyard. Defying his detractors, Yves Grassa took on the challenge of producing white wine and was duly rewarded for his work by being selected as Winemaker of The Year in 1987.