2022 Blindfold Sauvignon Blanc
2022 Blindfold Sauvignon Blanc
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Regular price$32000
$320.00
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清爽有力的 Sonoma 白酒,葡柚與萊姆的明亮口感,帶一點青辣椒的刺激,喝了會讓人立刻想再倒一杯。
【為什麼選它?】
1) 新鮮檸檬與葡柚風味 -> 立刻清爽提神,開胃效果一流。
2) 高活性酸度 -> 吃油膩或辛香菜式時能把味道拉回來,解膩又醒胃。
3) 現代釀造手法 -> 保留果味同時有短暫的泥渣觸感,酒體不會單薄。
【侍酒師私房筆記】
這支 Blindfold 2022 在鼻子上是直白的柑橘系:葡柚、萊姆皮,接着有割草和一點 jalapeño 的青辣感。口中酸度利落,果味清晰,中段有少許奶油感或淺淺泥渣陪襯,增加厚度但不搶味。回味乾爽帶礦物感,很適合想喝清爽但不想太單薄的時候。
【場景化配餐指南】
週末午市配鮮蝦小吃、朋友小聚上桌的墨西哥街頭小吃,或是夏日露台的生蠔與沙律——簡單、解膩又搶味。
【降維打擊對比】
相比一些主流大牌的高價同類,Blindfold 以更實在的價格提供 Sonoma 的明亮特色:喝得出土地感與現代感的平衡,日常招待與送禮都合適。
[Soul Hook] Bright, precise Sonoma Sauvignon Blanc with grapefruit and jalapeño lift — a lively, food-friendly white that wakes up the palate.
[Why choose it?]
1) Zesty Citrus Core -> Instant palate refreshment for starters and seafood.
2) Crisp, High Acidity -> Cleans the mouth between bites—perfect for oily or spicy dishes.
3) Modern Sonoma Crafting -> Contemporary style that balances vibrancy with a touch of texture.
[Sommelier’s Notes]
On the nose: vivid grapefruit, lime pith and a green herbal streak leaning toward cut grass and jalapeño. The palate delivers brisk acidity, sharp citrus clarity and a lean mid-palate with subtle lees-derived weight that prevents it feeling thin. Finishes clean and mineral; refreshing but with presence.
[Occasion / Pairing Guide]
Weekday lunch with prawn tacos, chilled starters at a summer barbecue, or a weekend dim sum session — pairs especially well with fresh seafood, green salads and goat cheese.
[Competitive Edge]
Compared with hefty-name bottlings, this Blindfold offers Sonoma character and bright precision at a value-driven price: modern winemaking, consistent freshness and an immediate drinkability that works for everyday entertaining.
The Prisoner Wine Company 以大膽且親民的酒款聞名。Blindfold 系列把 Sonoma 的清新風味放大在長相思這款酒上。據資料顯示現為 Jack 與 Kathy Pagendarm 所有,釀酒上採用低溫發酵與短期與泥渣接觸,目的在保留柑橘與青草的活力,同時帶出一點厚度,適合喜歡乾淨又有層次的飲家。
The Prisoner Wine Company is known for bold, approachable wines; the Blindfold project channels Sonoma County freshness into a focused Sauvignon Blanc. Owned (as listed) by Jack and Kathy Pagendarm, the label applies modern, temperature-controlled fermentation and careful lees management to preserve citrus clarity while adding subtle texture.
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