The initial partnership
最初的合作伙伴
Bruno Prats:
Engineer in Agronomy, owner and winemaker of the family-owned Château Cos d’Estournel in Saint- Estèphe for 30 years until 1998. Since 1990 he has invested in various wine projects in Chile ( Viña Aquitania, Portugal ( Chryseia) and South Africa ( Anwilka and Klein Constancia).
布鲁诺.普拉次，农业工程师，直到1998年家族拥有波尔多二级酒庄爱思图尔古堡并担任酿酒师长达30年之久。从1990年开始，他陆续在智利（百子莲酒庄），葡萄牙（P+S 酒庄）和南非（安亚酒园与克莱康斯坦亚酒庄）开始了他的葡萄酒投资之旅。
Stephane Point:
40years-old,Bordeaux University of Oenology graduate, worked in Portugal at Prats&Symington with Bruno Prats.
斯坦福尼.彭特，40岁，波尔多酿酒学院毕业，曾经在葡萄牙作为P+S的酿酒师。
THE PROJECT
酒庄项目
During his studies of viticulture, Bruno Prats took good note of Professor Jean Branas’ remarks regarding the interest of old Monastrell vines from the Alicante region.
在他学习葡萄园种植时，布鲁诺.普拉次从他的教授约翰布拉纳斯那里得知阿里坎特地区的莫纳斯特老藤，并引起了他的兴趣。
In 1998 he visited the vineyards for the first time with his friend Telmo Rodriguez who introduced him to the Poveda family, major local wine negociants.
In 2008 Bruno Prats went back to Alicante to purchase an anchorage spot for his new boat.
1998年，他第一次参观了这里的葡萄园，随行的还有他的朋友特勒姆.罗德古斯，也正是他把布鲁诺介绍给了一个当地的大酒商博伟达家族。
At that time, Stéphane Point, who had been working for almost 10 years in Portugal for Prats & Symington as a winemaker expressed the intention of leaving the Douro region for a Hispanic country where his Chilean wife would feel more comfortable.
那个时候斯坦福尼已经在布鲁诺在葡萄牙的P+S酒庄作为酿酒师工作了十年之久。他来自智利的妻子表达出离开杜罗河地区去到一个西班牙语的环境下生活会更舒服。
Hence, Bruno Prats proposed to Stéphane to become a partner in a new viticultural project in the Alicante Appellation.In February 2009, Stéphane Point started an in depth visit of this wine region in order to assess the quality of the different vineyards and set-up agreements with the plots owners that would include viticultural advice and grape purchasing contracts.
They set up a small-scale winemaking unit inside the Poveda family wine cellar in the heart of the Alicante Appellation.
因此，布鲁诺建议斯坦福尼做他在阿里坎特产区的葡萄种植项目的合伙人。2009年2月，斯坦福尼为了评估区域内不同葡萄园之间的品质差异对阿里坎特区域开展了深度的走访，并与不同的葡萄园地块种植者们建立供应协议，其中就包括像他们提供种植建议以及葡萄的采摘供应协议。他们在阿里坎特中心区域的博伟达家族酒窖里建立了一个独立的酿酒单元。
The partners have a taste for elegant and balanced wines, without over-extraction and too much oak and share a real passion for the search of new terroirs and like to make hand-crafted wines using as little automated and mechanical intervention as possible.
伙计们对于葡萄酒酿造都有一个共同的目标： 优雅与平衡， 没有过度萃取，过重的橡木桶，追逐于搜寻新的风土环境，用尽可能少的自动化和机械化干预，而是用手工酿造葡萄酒。
Their first vintage was produced in 2009.
他们的第一个年份是2009年。
The terroir:birthplaceof Monastrell
风土：莫纳斯特的发源地
Alicante as a wine region is quite old. The high temperatures in summer are balanced by the proximity to the sea. The soil made up of clay and limestone is often very rocky (Alicante is the first producer of marble in Spain). Rain is very scarce and almost non-existent in summer.
阿里坎特是一个相当古老的葡萄酒产区。 夏季高温，但毗邻海岸，土壤的组成是黏土和石灰石，而且通常很坚硬（阿里坎特是西班牙的第一个大理石产地），降雨量极低，在夏季几乎不存在。
In France Monastrell is called Mourvèdre (AOC Bandol, Château Beaucastel – Châteauneuf-du-Pape)
在法国，莫纳斯特被称之为慕合怀特（班多尔法定产区，博卡斯特和教皇新堡代表）
Vine characteristics 葡萄藤的特征
For hot climate : needs sun and heat during ripening
对于炎热气候：在成熟期需要阳光和热量
Better in non-irrigated bush vines
没有灌溉的灌木丛式藤蔓更好
The wines from Monastrell are莫纳斯特葡萄酒通常：
Colored
颜色深沉
Structured with strong tannins which will soften after a few years
结构清晰，强单宁通常在若干年后得以柔化。
Aromatic profile of the young wine : fruity, flowery, spicy
新年份葡萄酒的香气特征：果香，花香与香料。
Blackcurrant, blueberry, violet, licorice, thyme, clove, cinnamon, pepper
黑醋栗，蓝莓，紫罗兰，甘草，百里香，丁香，肉桂和黑胡椒
FOOD PAIRING : strong meat, game, roasted beef, BBQ
餐酒搭配：强健的肉类，野味，烤牛肉以及烧烤等
Bouquet after 5 years : toasted and spicy
5年后的香气：烘烤和香料
Truffle, tabacco, leather, sandal wood, oriental spices
松露，烟草，皮革，檀香木，与东方香料气息。
FOOD PAIRING : pâtés, terrines, leg of lamb
餐酒搭配：羊肉，羊腿
Then after 15 years : lamb chop, roasted chicken, Indian food, sweet/savory cuisine
羊排，烤鸡，印度菜，甜/咸菜
SELLING POINTS
产品亮点
Bordeaux philosophy: Elegance, Balance, Drinkability
波尔多的酿酒哲学：优雅、平衡、易饮
Food-friendly wines Good acidity
很容易搭配食物，酸度很棒
Collector’s wines for AlfYnal: ageing potential, limited quantity (600 cases)
收藏之酒——艾菲：陈年潜力，限量作品
WINEMAKING
酿造
The IBP cellar is both very modern and traditional:
伊贝酒园的酒窖集现代与传统于一身：
temperature-controlled stainless steel vats and very precise analytical control during the winemaking process.
带有温控的不锈钢罐与酿酒过程中精准的数据化控制
the grapes are carefully hand-sorted, the vats of small capacity enable fermentation of individual plots, the pump overs are assisted by gravity, and the pressing is extremely gentle.
葡萄都经过精细的手工分拣，小容量的发酵罐使得独立的酿造得以成行，重力法辅助淋皮，非 常轻程度的压榨。
the aging takes place in 225 and 400L French oak barrels, new for Alfynal and or a year old for Mosyca.
在225升和400升的法国橡木桶中陈酿，艾菲选用全新橡木桶，莫斯选用一年桶或者新桶发酵。
THE WINES IN THE PRESS
来自出版社的报导
ALFYNAL
(whose name clearly indicates that it is Bruno Prats’ last viticultural project) is a pure Monastrell, from 35 to 70 years old vines. It exemplifies the aromatic complexity and the finesse of this beautiful and demanding grape-variety. Powerful yet without heaviness, fresh without greenness, it shows a great capacity to age.
艾菲（名字上就能看得出这是布鲁诺.普拉次先生的最后一个酿酒作品）酿制于100%的莫纳斯特葡萄，35-70年的老藤。展示出这个漂亮而广受欢迎的葡萄品种极具代表性的香气的复杂度以及细腻。有力而不沉重感，清爽但无生青感，呈现出强大的陈酿潜力。
AlfYnal 2009 艾菲 2009
It has soft tannins, and opens up in the glass revealing some tree bark and aniseed notes, typical for (good) Monastrell in my book, while keeping fresh with a long finish. But more than anything it has a sense of elegance and balance that for me is a tell-tale sign of a great wine with great ageing potential. L.G.
Jancis Robinson PURPLE PAGES – July 2011
柔软的单宁， 杯中绽放并呈现出一些树皮以及茴香气息，如我书中所提，这是酿造的好的莫纳斯特葡萄酒会呈现出来的典型气息，保有很好的清爽以及收尾很长。但这一优雅与平衡的呈现之于我来讲不仅仅是一款好酒，而是一款具有很好的陈年力的好酒所应有的特征。
——Jancis Robinson
Intense nose, cocoa, plum preserve, blackcurrants, smoky oak, balsamic drops […], some mineral notes. Powerful palate, it mirrors the note in the nose, fine tannins, sweet fruit, good acidity, texture and length.
Guia de Vinos - 93/100– April 2012
集中的香气，可可，腌制的李子，黑醋栗，烟熏的橡木，香脂......,以及一些矿物气息。入口有力，闻到的气息纷纷再次呈现于脑中， 细腻的单宁，很棒的酸度， 丝滑而又持久。
——Guia de Vinos - 93/100– April 2012
AlfYnal 2010 艾菲 2010
The 2010 Alfynal is pure Monastrell from very old vineyards .It has a beautiful nose of smoke, blackberries, star anise and well integrated, fine grained tannins, very supple, it has the balance and harmony of great wines. It improves with time in the glass; it has very good acidity, while the fruit is properly ripe.
This is a very serious effort, elegant and rustic at the same time, wich is a textbook example for great Monastrell
94/100 eRobertParker.com
2010年份的艾菲酿制于100%的莫纳斯特老藤。有着漂亮的烟熏味，黑莓，八角，很好的集中度，单宁细腻，柔软。有着大酒的平衡与和谐。杯中酒随着时间有着很好的提升；有着很棒的酸度， 果实的成熟度刚刚好！
这是一个非常认真的呈现，优雅与质朴并存，这是莫纳斯特品种教科书级的存在。
——罗伯特。帕克
AlfYnal 2011 艾菲 2011
It has a serious nose denoting a ripe vintage and the telltale Monastrell aromas of tree bark and esparto grass intermixed with notes of beef blood, ripe blackberries and Mediterranean herbs. The palate is medium to full-bodied, with sophisticated, polished tannins denoting seriously good work in the winery and an intensity of the old-vine fruit that gives serious, well-defined flavors within the ripe personality of the vintage. This is one of my favorite Mediterranean Monastrells.
93/100 eRobertParker.com
浓郁的香气表明这是一款成熟度很好的年份，带有莫纳斯特 (Monastrell)教科书级的树皮和茅草的气息，混合着牛血、成熟黑莓和地中海药草的味道。入口有着中等到丰满的酒体，单宁精致细腻，这表明着酒庄曾经在酒庄内做过的卓有成效的工作，老藤带来的果实集中且浓郁，非常棒地呈现了一个年份成熟后的特征。这是我最喜欢的地中海的莫纳斯特葡萄酒之一。
——罗伯特。帕克
MOSYCA
whose name is the acronym for its components: Monastrell, Syrah, Cabernet Sauvignon (with a touch of Petit-verdot), is a wine that shows the assimilation of these various grape-varieties in a very « bordelais » fashion.
MOSYCA 是酿造这款酒所用的几个葡萄品种的首字母组合而成（带有一点小味儿多），这是一款以一种非常“波尔多”的形式呈现出的多个葡萄品种的“翻版”。
MosYca 莫斯 2013
Mosyca is always a more accessible and gentle wine than the pure Monastrell Alfynal.
The blend is 55% Monastrell, 30% Syrah and 15% Cabernet Sauvignon. 2013 was a cooler vintage and there is contained ripeness in the fruit, still black and with some sweetish hints. The palate is soft and lush, with glossy tannins and a gentle mouthfeel.
91/100 eRobertParker.com
莫斯一直都比100%的莫纳斯特酿造的艾菲来的更加的平易近人。
混合有55%的莫纳斯特，30%的西拉，15%的赤霞珠。2013年份是一个相对冷凉的年份，果实有着可控的成熟度，仍然是黑色水果，以及一些甜美的收尾，入口柔顺而丰润，单宁丝滑，口感柔和。
——罗伯特。帕克
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