產地：托斯卡尼
法定產區：經典奇揚地 (Chianti Classico) DOCG
釀酒廠：Ruffino Aziano
年份：2002
種類：紅酒 (Sangiovese 山吉歐)
價格及出處：NT 750 (法蘭絲酒坊零售價)
品酒日：2008-02-14
Country: Italy
Region: Tuscany
Appellation: Chianti Classico DOCG
Winery: Ruffino Aziano
Vintage: 2004
Wine Style: Red (Sangiovese)
Price and Point of Purchase: 750NT suggested retail from St. Finesse.
Date of Tasting: Feb. 14, 2008
Ruffino Aziano Chianti Classico DOCG 是Zano地產上唯一的Chainti Classico 酒廠。Chianti Classico是在Chianti 酒區中的8個副酒區之一生產的。但這並不保證這副酒區所生產的酒一定符合Chianti Classico等級，釀酒者還必須符合嚴苛的製造標準才能讓所生產的酒成為Chianti Classico。
The Ruffino Aziano Chianti Classico DOCG is a single vineyard Chianti Classico from the Zano estate. Classico is a wine produced in one of Chianti’s eight sub-regions. Geographic location alone does not insure inclusion in the Chianti Classico appellation, the producer must also adhere to strict production standards.
Darren 的品酒日記 / Darren's Tasting Notes-
色澤：像紅寶石般的深紅色。
Color: A deep red, the color of blood rubies.
氣味：前段是濃厚的木頭味與煙燻味，帶出之後的酸黑櫻桃味。
Nose: Solid woody and smoky notes at the forefront, giving way to tart black cherry aromas.
口感：豐滿的酒，結合了滑順整合的單寧，有著淡淡的深苺酸 (黑苺或是沙士卡苺)口感。喝完之後有著跟喝完烏龍茶之後相似的口感。
Taste: A well-rounded wine with smoothly integrated tannins. Has the taste of slightly tart dark berries (blackberry or Saskatoon Berry) on the palate. The finish has the quality of Oolong tea.
飲用建議：現在至往後四年為適飲期。適合醒酒30-40分鐘後享用。稍微冰涼後使用較佳 (12-15C)。
Serving Suggestions: Drinkable now and for the next four years. Decant for 30-40 minutes. Serve slightly chilled (12C-15C).
配餐建議：燻鮭魚、紅肉、蔬菜天婦羅、義大利菜、硬起士等等。
Food Matches: smoked salmon, red meats, vegetable tempura, Italian food, hard cheeses, etc.
適飲度：我們沒有整瓶喝完。我們讓整瓶酒醒了太久，結果變的太酸不順口。酒的適飲度相當好，注意控制飲酒時間就好了。
Drinkability: We didn't make it through the whole bottle. After it had aired around four hours, the wine soured and was unpalatable. The wine is very drinkable, just make sure to drink it reasonably quickly.
評定等級：15 (Good)。
Rating: 15 (Good).
Venus 的品酒日記 / Venus's Tasting Notes-
色澤：深紅色，近似紅黑色的桑椹果實的顏色。
Color: Dark red, the color of black mulberry fruit.
氣味：煙燻橡木的味道 (因為常會到加拿大的林地、鋸木場、或保存原木的集散地參觀，木頭的不同樣貌對我來說還不算太陌生)。不知道是不是因為顏色的關係，總覺得聞到淡但桑椹葉的味道。
Nose: Smoky oak. (I often go to the Canadian woods, logging yards, sawmills, etc. I'm familiar with the smells associated with each possible condition of wood - wet, dry, barked, debarked, treated, green, sawdust, different species, etc...). I don't know if it's because of the color, but I also feel that I smell mulberry leaves.
口感：
- 有樹的味道！樹皮、樹葉、甚至是森林裡的味道！
跟昨天那款夏天淡淡的杉木氣味不同，這款酒是濃濃地、重重地、茂密的深山樹林；樹林裡小溪旁的石頭和山壁還長了一點青苔。像是秋天的阿里山！
- 酸酸的口感也像是有著橘子皮的的味道！喝完之後口中留著淡淡的木頭味，還有一點橘子皮和樹葉的綜合香味殘留 (Darren覺得是烏龍茶，我覺得比較像是桔茶的味道。)
Taste:
- Trees! I taste trees - not just wood, but also bark, leave, and even the forest!
- Unlike the summery cedar smell I got from the last white wine we tasted, this wine has thick, heavy, leafy scents of a deep mountain forest, with moldy rocks all around (maybe near a creek). The smell is like Alishan Mountain in autumn!
- The wine’s acidity resembles the skin of a mandarin orange. The finish is light and woody with an undertone of mandarin orange skins and leaves. (Darren thinks there is an oolong tea quality on the finish, but I feel it is more like orange tea).
Darren Haughn & Venus Chen (c) 2008-02-24
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