💁♂️Jade 的導師 Abel Mendoza 在Rioja是“"the third way"代表人物。該酒廠釀造的葡萄酒超越了“傳統主義與現代主義”的爭論。不只著重於Rioja葡萄酒的陳年分類或陳年容器，著重的是風味，而不只是一個地區。Jade希望釀造出具有地域感的新鮮🌱、充滿活力💪🏻的葡萄酒。
【酒仕🍷釀酒】
💁♂️葡萄 (Tempranillo Blanco, Garnacha Blanco) 來自Rioja的Alto de Najerilla valleym Rioja Alta
Colour: White
Style: Dry
Country: Spain
Wine region: Rioja
Grape variety: Tempranillo Blanco, Garnacha Blanco
Vintage: 2022
Unit Quantity: 750ml
Production Volume: 892 bottles (with individual bottle number)
Information:
Jade Gross: Her Journey from Hong Kong to Rioja
Born and raised in Hong Kong, Jade Gross (高思翠) grew up in an American–Chinese family. She went on to pursue studies in Politics and Human Rights in New York and London but realised that her true passion was to cook. Following her dream in Paris, she attended culinary school and worked in the 3–Michelin starred restaurant, Alain Ducasse au Plaza Athénée. Jade then moved to Spain where she interned at Mugaritz, a 2–Michelin starred restaurant in San Sebastián.
In a period of seven years, she rose to the ranks of Chef de Cuisine by the age of 26 and finally ascended to the R&D department. While at Mugaritz, she visited wineries in La Rioja and was struck by her conversations with Abel Mendoza and his wife Maite Fernández, winemakers in San Vicente de la Sonsierra.
In 2018, Jade left her life as a Chef behind to start a new adventure from scratch. She studied through the WSET and achieved the Diploma. With the support and guidance of Abel and Maite, Jade launched her personal wine project in 2019.
Jade's mentor Abel Mendoza is an icon who represents "the third way" of Rioja. The winery made wines beyond the "Traditionalist and Modernist" debate. Tired of Rioja wines being only focused on aging classifications or aging vessels - being a flavour, not a region; a new generation of winemakers focused instead of making fresh, vibrant wines with a sense of place.
Wine making:
Alto de Najerilla valleym Rioja Alta, La Rioja, Spain. Bush vines over ferrous clay soils.
The rare Tempranillo blanco was discovered in 1988 by a wine grower in a Tempranillo vineyard near in Rioja. While Tempranillo is a dark-skin variety used to produce red wine, the grower discovered that one of his vines had undergone a mutation that produced yellow-green clusters after veraison.
The wine fermented in French oak barrels and matured on its fine lees for 7 months.
