Mas Doix 酒莊所處的風土位置正是它生產高品質葡萄的主因，陡坡上板岩地質 與介於 80-115 年的老樹藤限制了葡萄的產量: 平均 400 公克/株。Doix 家族對葡萄酒的熱情與堅持已歷經 90 餘年，負起保育高齡百歲的葡萄樹的責任，共擁有 18 公頃的葡萄園。
Doix 葡萄園(四公頃)擁有種植於 1902 年超越百年的佳麗釀品種與歌海娜品種 (80 歲)，Salanques 葡萄園(三公頃)也擁有格納希與卡利濃葡萄品種，Les Crestes 雞冠葡萄園(三公頃)種植格納希品種，Mas de l’Osso(三公頃)種植 格納希、席哈與梅洛品種，Els Ullastres (一公頃)種植老佳麗釀。
杜瓦士MAS DOIX酒莊位於頂級產區DOQ PRIORAT，大多採用80-115歲的老樹藤釀酒，整個葡萄園面積分散於相當陡峭的山坡地上，45-60度角的葡萄園遍佈，一點兒也不誇張，遍地板岩的地形，碎裂脆弱而貧脊，正好集中了陽光的溫暖、刺激了葡萄樹更努力結出高品質的果實，700公尺高 的山城，遠離塵囂， 當踏入PRIORAT且置身於山林野谷間的那瞬間，才會明白這裡是天堂、是仙境。
我們家族對酒的熱情延續的五個世代
Mas Doix 酒莊由 Doix 與 Llagostera 家族共同創建於 1998 年，重新將 1850 年當 時遺留下來的葡萄藤重新翻修，重新展現於世人面前。當年在 1888 年巴賽隆納 世界展獲得的金牌與 1878 年巴黎世界展獲得的銀牌，不斷提醒著我們當年 Juan Extrems Doix 與 Juan Doix's 對葡萄種植與釀酒的熱情與理想。葡萄根瘤菌於二十世紀初的摧殘並不代表我們家族釀酒事業的終結，於是我們重新種植了葛納西 與佳麗釀等普利奧哈多(Priorat)當地的原生葡萄品種。起初我們種的葡萄都被送往 Poboleda 的葡萄共同合作社公同釀造生產，直到現在我們擁有自己的酒莊 釀酒。以愛與熱情用心經營這片百年葡萄園，我們只做最好的酒。
Priorat 產區被充滿板岩的群山環繞，而 Mas Doix 酒莊充滿礦物風格、酒體緊實的紅酒也更被許多葡萄酒作家與收藏家譽為西班牙之最。特殊的板岩與石英岩地質土壤(當地稱為 Llicorella)、充足的陽光與年輕的釀酒後繼紛紛興起，讓整個 Priorat 成為西班牙最創新、最大自然卻又享有古老釀酒產區歷史的產區，另外也絕對是享受美食與葡萄酒之旅最不容錯過的景點。
Elegance, freshness and balance.
Wine is born on the vine and that is why we work the vineyard every day. It comes from the care and respect we have for our environment and our passionate team, who is steeped in the traditional practices and fully prepared for the challenges of the future. The men and women of Mas Doix have been caring for and gently accompanying the Grenache and Carignan vinesplanted in the slate of these “llicorella” hills since 1902.
“We preserve a lifestyle that emphasizes the grapes from the older vineyards in order to create distinctive wines that reflect our terroir”
Since the creation of Mas Doix in 1998 by Valenti and Ramon Llagostera, we have taken on the commitment to maintain, care for and strengthen our vines while exercising respect for our environment, its culture and its people.
With dedication, consistency and responsibility, we love every last inch of an optimal terroir for the cultivation of low yield vines that provide us with excellent grapes.
Every great wine begins its journey on the vine, where the grape is most important. That is why we dedicate all the care and attention we can give to our vineyards, whether they are young or centuries old. We practice strictly organic viticulture with biodymic practices that ensure perfect harmony between the environment, the vineyard and our labour. Planted in the “llicorella” slate hills by people who never stopped believing, each one of these vines rewards us with a yield of grapes of the finest quality.
The cultivation of all of our vines, vineyard by vinyard, variety by variety, is exclusively performed by hand. We harvest the grapes, picking them by hand from the vine, and once they reach the winery, we select them one by one with a critical eye and serene hands.
The elaboration is performed with the minimum possible intervention, fermenting the grapes in stainless steel vats, as well as in a wooden vat and open barrels depending on the variety and quality of the grape. The process ends with the aging in barrels and its subsequent coupage.
The entire wine making process, from the harvest to the coupage, follows a strict elaboration process that respects our dedication to the terroir, the fruit and our vocation.
Today, the world of vineyards needs people who are respectful of the traditional practices and who have the competence to face the challenges of the future. We have had the luck to have found one another. All of us who make up the team work every day with a passion for viticulture and a love for the art of wine. Our stories have intertwined and now the wines we make have become part of our lives.
酒莊 | Mas Doix 杜瓦士酒莊
酸度 | 5.2 g/L
PH值 | 2.88
桶陳 | 法國橡木桶3個月，不鏽鋼桶發酵3個月
土壤 | 位於海拔350~450公尺的丘陵上，古老的Llicorella板岩地質
氣候 | 地中海型氣候，地處內陸，也帶有大陸型氣候特徵，晝夜溫差大。
平均產量 | 1800瓶。
釀造手法/特色
種植在板岩陡坡上（350/450公尺）的老樹藤，逐粒精選葡萄果實，經輕柔擠壓後破皮釀造，50%於法國橡木桶發酵，並與酒渣一起陳釀3個月，另外50%於不鏽鋼槽發酵後，也做酒渣陳釀三個月。
2019這一年夏季非常炎熱，影響到Carignan的生長，氣溫高達43 °C，熱浪一直持續到6月底，最佳的條件是，8月底的夏季陣雨讓葡萄藤得以降溫，導致葡萄的糖分能夠均衡的濃縮，葡萄產量略低，但品質好。
品酒小記
乾淨、明亮的稻草黃色澤，帶有非常細膩的花香。
酒體圓潤，味道鮮明優雅，良好的酸度與平衡的酒精度，非常適合搭配美食。
Acidity | 5.2 g/l
Aging | French oak barrel 3 months
PH | 2.88
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level.
Mediterranean with a continental trend. High thermal contrast between night and day.
Harvest by hand in 10 kg crates. Grape by grape selection when they reach the winery. Pressing and static skin removal. 50% fermented in a French oak barrel with 3 months aging and 50% fermented in stainless steel tank and 3 months aging on lees.
“A clear, shining straw color. Middling aromatic intensity. A very fine floral touch. It is round and harmonious with glycerin, tasty, sensual and elegant. Good acidity and rather gastronomic. A great balance with the alcohol well integrated.”
人生太重要，重要到不該嚴肅論之-王爾德
酒莊 | Mas Doix 杜瓦士酒莊
桶陳 | 2年法國橡木桶陳8個月
土壤 | 位於400公尺海平面高處的陡坡間，特殊的板岩地質（Licorella）
氣候 | 熱浪持續到6月底，溫度高達43度，偶有陣雨降溫，持續到8月底
釀造手法/特色
三分之一的葡萄樹的樹齡高於50歲，
其他的葡萄樹樹齡則散佈在15-20歲之間。
葡萄收成時於葡萄園進行第一次篩選，
緊接第二次篩選在酒莊內進行，透過兩段式桌台人工篩選。
攝氏26度不鏽鋼小桶中進行發酵，18天浸皮發酵。
10個月法國細孔橡木桶陳放，並採取無過濾方式。
品酒小記
果香、清爽、風格顯著，Priorat最傑出的年輕佳釀！紫羅蘭的花瓣香氣、酸度扎實、果香甜美迷人，稍微醒酒後礦石、墨條等沈沈的味道伴隨著地中海草本植物、茴香繚繞於喉間與鼻頭。
酒品表現
★ 92 The Wine Advocate #252 – December 2020
★ 92 Guia Peñín 2020 – October 2020
Acidity | 6.2 g/l
Aging | Two-year-old barrel of French oak 8 months
PH | 3.30
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level. Yields of 1 kg grape/vine.
Mediterranean with a continental trend. High thermal contrast between night and day.
Certified organic viticulture. Harvesting by hand into 10 kg crates. Grape by grape classification using a double selection table. Fermentation of destemmed grapes in stainless steel tanks.
Color : cherry. Fruity expression.
Aroma : Red fruits, floral and spices.
Palate : A tasty , fruity mouth, drawn out and fruity
92 The Wine Advocate #252 – December 2020
92 Guia Peñín 2020 – October 2020
聽著小溪唱著歌，因為空，所以無限。
酒莊 | Mas Doix 杜瓦士酒莊
桶陳 | 不鏽鋼桶3個月
土壤 | 位於海拔350~500公尺的丘陵上，古老的Llicorella板岩地質
氣候 | 地中海型氣候，地處內陸，也帶有大陸型氣候特徵，晝夜溫差大
限量 | 年產量2700瓶
釀造手法/特色
有機栽培認證，葡萄僅用10公斤木盒採收盛裝，在葡萄園與酒莊進行平台二次篩選以確保葡萄品質，全程手工、一粒一粒挑選。 3個月在不鏽鋼桶中陳釀。
是Mas Doix杜瓦士酒莊推出的第一款白葡萄酒。
酒標來自Josep Subirats於1985年在Siurana河雕刻的創作。
葡萄樹的樹齡介於80到110歲之間，每一株的葡萄屬產量更是只有400公克如此之少。
品酒小記
以20年老 Garnacha 為主體，加入 Macabeo 及其他品種混釀，圓渾的酒體，多汁奔放的口感，紮實的酸度，香蕉、檸檬、柑橘，如同在山林間串流的小溪，暖暖淡淡的油脂感。
Acidity | 5.6 g/l
PH | 2.91
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level. Yields of 300 g grape/vine
Mediterranean with a continental trend. High thermal contrast between night and day.
Certified organic viticulture. Harvesting by hand into 10 kg crates. Grape by grape classification using a double selection table. Fermentation in stainless steel tanks with 3 months aging on lees.
“Bright clear, straw color. Aromatic intensity. It is marked by a meaty spring fruits with pits (peaches and nectarines) but above all with a note that remembers the fresh Florentine fennel. A Mediterranean wine without wood.” Ramon Francàs
拒絕誘惑的唯一方式就是像它臣服。 ─ 王爾德
酒莊 | Mas Doix 杜瓦士酒莊
桶陳 | 法國橡木桶14個月
土壤 | 位於海拔350-500公尺的陡坡間，特殊的板岩地質（Licorella）
釀造手法/特色
葡萄僅用 10 公斤木盒採收盛裝，在葡萄園與酒莊進行平台二次篩選以確保葡萄品質，全程手工、一粒一粒挑選。14 個月法國木桶陳釀，採取未過濾的方法。
葡萄樹的樹齡介於70到90歲之間，也有稍微年輕樹齡的席哈品種。
品酒小記
Salanques沙蘭卡士這款酒非常具有深度，開瓶時紫羅蘭花香四溢，黑巧克力與木桶的香草、辛香料味突出，緊接著薄荷、地中海的草本植物點綴一旁，
入口時會被爽口果汁口感先震懾著，「本來以為這款酒的酒體、酒精度高，應該會很剛烈的，怎麼喝起來如此的清爽優雅？」
酸度、柔順的單寧再加上綿延的尾韻。
莊主曾笑著說：「這是一款用脖子喝的酒」、「喝杜瓦士酒莊的酒，不是你在喝酒，是酒在喝你」。
總論
平衡、飽滿與純淨，將最道地的Priorat精神完整傳達與呈現於世人面前。
得獎紀錄
★ Decanter 2014 98分
★ 世界冠軍米其林三星Can Roca三兄弟、San Pau餐廳 指定酒
Acidity | 6.4 g/l
Aging | New fine-grained barrel of French oak (50% new and 50 % two-year-old barrel) 14 months
PH | 3.22
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level. Yields of 300 g grape/vine
Mediterranean with a continental trend. High thermal contrast between night and day.
Certified organic viticulture. Harvesting by hand into 10 kg crates. Grape by grape classification using a double selection table. Fermentation of destemmed grapes in stainless steel tanks and wood barrel.
“A bright cherry color and a medium to medium/high body. Aromatic intensity, dark and red fruits with brush strokes of vanilla and woods such as cedar. Intense taste, juicy dried fruit (underripe black plums) and a heavy acidity that lingers. Velvety feel, with tension, verticality and elegance, and also notes of balsamic vinegar, dried aromatic herbs and spices. Still young and lively. The wood is perceived more in the nose than the mouth, where it is well amalgamated. Ramón Francas – June 2020
93 The Wine Advocate #224 – August 2019
92 Guia Peñín 2020 – October 2019
88 Decanter WWA 2020 – Bronze Medal – September 2020
詩是強烈感情的自然迸發，其源泉是靜靜回想的感動。
酒莊 | Mas Doix 杜瓦士酒莊
桶陳 | 法國橡木新桶16個月
土壤 | 位於海拔350-500公尺的陡坡間，特殊的板岩地質（Licorella）
釀造手法/特色
全程有機耕種，以手採的方式，集合成10公斤的大箱中，並逐粒挑選葡萄。
釀酒全程恆溫控制，歷經4-5週與葡萄皮浸漬發酵緩慢提煉出最好的口感與品質，接著經過16個月全新法國木桶陳釀，採用未過濾方法裝瓶。
葡萄樹的樹齡介於80到110歲之間，每一株的葡萄屬產量更是只有400公克如此之少。
優雅與豐富的架構並存，獨特且俱有個性，產量有限。
品酒小記
他擁有成熟的黑色水果、芬芳的地中海草本、豐富的香料、參雜石墨味的煙燻味。
酒精濃度達到15%，強勁而濃郁，因為這一年的溫暖氣候，讓質地柔軟、酸度溫和、單寧圓潤。
獲獎紀錄
★ RP歷史年份最高 98 分
★ 世界冠軍米其林三星Can Roca三兄弟、San Pau餐廳指定酒
Acidity | 6.6 g/l
Aging | New French oak Barrel 16 months
PH | 3.32
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level. Yields of 300 g grape/vine.
Mediterranean with a continental trend. High thermal contrast between night and day.
Certified organic viticulture. Harvesting by hand into 10 kg crates. Grape by grape classification using a double selection table. Fermentation of destemmed grapes in stainless steel tanks finished in wood.
16 months in a new barrel of French oak.
"It has ripe black fruit, aromatic Mediterranean herbs and generous spice and smoke with a graphite note. All of these reds reach 15% alcohol and are powerful and full-bodied, made to last. Warmer vintages tend to have a softer texture and gentle acidity with round tannins and a long, lingering finish.” Ferran Centelles – December 2020
94 Jancis Robinson – Ferran Centelles – December 2020
95 Guia Peñín 2021 – October 2020
爺爺的智慧，往地殼裡伸展了百餘年。
酒莊 | Mas Doix 杜瓦士酒莊
桶陳 | 法國橡木新桶16個月
土壤 | 種植在板岩地質的陡坡上（350/450公尺），產量極低（300克/株）
限量 | 總產量850瓶，每一瓶都有專屬自己的編號 （全台灣目前剩20瓶）
氣候
2016年為氣候極端的一年，嚴冬下雪、下春雨，夏季相當炙熱、乾燥、溫差大。
九月氣溫恢復穩定，在收成前下些許小雨以幫助時十月份葡萄收成時的熟成。
釀造手法/特色
葡萄僅用10公斤木盒採收盛裝，在葡萄園與酒莊進行平台二次篩選以確保葡萄品質，全程手工、一粒一粒挑選。 16個月法國木桶陳釀。
2016因為氣候的關係，種植出了極佳成熟度及酸度的葡萄，是過去幾年最好的年份之一。
品酒小記
花香混合著潮濕石墨及板岩的味道，帶有一絲樹皮和泥土的氣息，尾韻富有芳香的草本香氣，如鵝絨般細緻的單寧畫過喉頭的偉大作品。
具黑櫻桃、李子、黑巧克力、茴香、紫羅蘭、地中海草本植物等香氣
獲獎紀錄
★ 獲選 2015 年西班牙最具特色代表性酒款之一
★ Guía Peñín 2019 - Podium 99 分
★ The Wine Advocate - Aug. 2019 – 97分
Acidity | 6.5 g/l
Aging | New French oak barrel 16 months
PH | 3.29
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level. Yields of 300 g grape/vine
Mediterranean with a continental trend. High thermal contrast between night and day.
Certified organic viticulture. Harvesting by hand into 10 kg crates. Grape by grape classification using a double selection table. Fermentation of destemmed grapes in stainless steel tanks finished in wood.
16 months in a new barrel of French oak.
“The 2016 has a powerful nose (which is not so far from those from Doix of that same year) with floral notes mixed with notes of damp graphite and slate, and a touch of bark and earth topped off with aromatic herbs that are reminiscent of the Priorat. Abundant tannin is found in the mouth, with a slight dustiness and the electric freshness of the year.” The Wine Advocate – August 2019
97 Guia Peñín 2021 – September 2020
97 Luis Gutiérrez – August 2019
