Adrien Lattard：布根地微型酒商的超級新星

May 17, 2026Tseyuhin

Adrien Lattard：Burgundy微型酒商的超級新星

Adrien Lattard: The Rising Star of Burgundy's Micro-Négociant Scene

在布根地（Burgundy）這片以歷史與家族傳承為核心的土地上，一位年輕的微型酒商（micro-négociant）正以驚人的履歷和獨特的釀酒哲學，悄悄掀起一場波瀾。他就是 Adrien Lattard。作為布根地頂級名莊 Pierre-Yves Colin-Morey（PYCM）的前酒窖主任（Cellar Master），Adrien 在 2022 年推出了他個人品牌的首個年份。

與那些繼承了祖輩葡萄園的幸運兒不同，Adrien Lattard 走的是一條充滿汗水與探索的道路。他將橫跨五大洲、超過 20 個採收季的全球經驗，與在布根地最頂尖酒窖中磨練出的精湛技藝相結合，創造出既有傳統底蘊又具個人風格的葡萄酒。這篇文章將帶您深入了解這位備受矚目的年輕釀酒師，探索他如何將豐富的經驗轉化為杯中的液體黃金。

In Burgundy, a land defined by history and family heritage, a young micro-négociant is quietly making waves with an extraordinary résumé and a distinctive winemaking philosophy. His name is Adrien Lattard. As the former Cellar Master of the prestigious Burgundy domaine Pierre-Yves Colin-Morey (PYCM), Adrien launched the inaugural vintage of his personal label in 2022.

Unlike those fortunate enough to inherit ancestral vineyards, Adrien Lattard has forged a path paved with sweat and exploration. He combines a global perspective gained across more than 20 harvests on five continents with the refined craft honed in Burgundy's most elite cellars, creating wines that are both rooted in tradition and unmistakably personal. This article takes you deep into the world of this highly anticipated young winemaker, exploring how he transforms a wealth of experience into liquid gold in the glass.

第一章：從伯恩的酒吧到五大洲的葡萄園

Chapter 1: From a Beaune Bar to Vineyards on Five Continents

Adrien Lattard 在布根地的經濟中心伯恩（Beaune）出生和長大。他的母親在當地經營一家小酒吧，葡萄酒從小便交織在他的日常生活中。然而，他最初的學習方向並非釀酒，而是國際貿易，他渴望藉由葡萄酒的銷售來探索世界各地的文化。

2010 年，經過兩年的學習，Adrien 決定深入了解釀酒的實務面，並來到了波爾多聖愛美濃（St. Emilion）的 Chateau Valandraud 實習。雖然他非常感激這段經歷，並享受那裡的工作氛圍，但他發現波爾多的企業化模式與他熟悉的布根地大相徑庭。他的老闆看出了他對旅行的渴望，便為他安排了一份在澳洲的採收工作，從此開啟了 Adrien 長達十年的全球釀酒之旅。

從 2010 年到 2018 年，Adrien 參與了超過 20 個採收季。最誇張的 2016 年，由於南北半球生長季的差異，他甚至在一年內參與了四次採收——分別在南非、紐西蘭、美國奧勒岡州（Oregon）和布根地。這些橫跨五大洲、涵蓋大型與小型酒莊的經歷，為他積累了極其豐富的技術視角。

Adrien Lattard was born and raised in Beaune, the economic heart of Burgundy. His mother ran a small local bar, and wine was woven into the fabric of his daily life from an early age. Yet his initial studies were not in winemaking but in international trade, driven by a desire to explore cultures around the world through the sale of wine.

In 2010, after two years of study, Adrien decided to gain hands-on experience in winemaking and completed an internship at Chateau Valandraud in St. Emilion, Bordeaux. While he was deeply grateful for the experience and enjoyed the working atmosphere there, he found Bordeaux's corporate model vastly different from the Burgundy he knew. His employer, sensing his wanderlust, arranged a harvest position for him in Australia—and from that moment, Adrien embarked on a decade-long global winemaking journey.

From 2010 to 2018, Adrien participated in more than 20 harvests. In the most remarkable year, 2016, the difference in growing seasons between the Northern and Southern Hemispheres allowed him to take part in four harvests in a single year—in South Africa, New Zealand, Oregon (USA), and Burgundy. These experiences, spanning five continents and encompassing both large estates and small domaines, gave him an extraordinarily rich technical perspective.

第二章：在布根地巨頭身邊的修煉

Chapter 2: Apprenticeship Alongside Burgundy's Giants

儘管周遊列國，Adrien 深知自己的心和家始終在布根地。2012 年，他在 Domaine David Duband 參與了他的第一個布根地採收季，並在那裡連續工作了六個年份。他將 David Duband 視為導師，至今仍保持著深厚的友誼。隨後，他也在 Domaine Leflaive（Sauzet）協助了三個採收季。

然而，真正讓他聲名大噪的轉捩點，是與 Pierre-Yves Colin-Morey（PYCM）的相遇。經過兩週的試用期後，PYCM 在 2018 年正式聘請 Adrien 擔任酒窖主任。這份工作讓他得以停止漂泊，專心微調他的布根地釀酒方法。在 PYCM 工作的三年裡，Adrien 開始構思自己的個人項目，並利用這段時間試驗未來的釀酒方法，例如使用陶罐、減少二氧化硫的用量，以及探索如何賦予葡萄酒較少的還原感（reduction）。

2022 年，Adrien 離開 PYCM，轉任 Domaine Génot-Boulanger 的酒窖主任，同時，他也終於迎來了創立個人品牌的契機。

Despite his globe-trotting, Adrien always knew his heart and home were in Burgundy. In 2012, he participated in his first Burgundy harvest at Domaine David Duband, where he went on to work for six consecutive vintages. He regards David Duband as a mentor and the two remain close friends to this day. He subsequently assisted with three harvests at Domaine Leflaive (Sauzet).

The true turning point that would make his name, however, was his encounter with Pierre- Yves Colin-Morey (PYCM). After a two-week trial period, PYCM officially appointed Adrien as Cellar Master in 2018. This role allowed him to stop wandering and focus on refining his Burgundian winemaking approach. During his three years at PYCM, Adrien began to conceive his own personal project, using the time to experiment with future winemaking methods—such as using amphora, reducing sulfur additions, and exploring how to impart less reduction to his wines.

In 2022, Adrien left PYCM to become Cellar Master at Domaine Génot-Boulanger, and at the same time, the opportunity to finally launch his own label had arrived

第三章：個人品牌的誕生與釀酒哲學

Chapter 3: The Birth of a Personal Label and a Winemaking Philosophy

Adrien 的個人項目始於一段友誼。他母親酒吧裡的一位常客，剛好在金丘（Côte de Beaune）擁有一些優質的葡萄園。經過長時間的交流與建立信任，雙方終於在 2022 年份展開合作。正如 Adrien 所說：「我不想只是為了釀酒而釀酒，我想要了解葡萄園，理解種植方法，並建立良好的合作關係。」

2022 年，Adrien 釀造了四款白酒：Bourgogne Aligoté、Bourgogne Côte d'Or Chardonnay、Puligny-Montrachet 和 Meursault 。由於產量極低，例如 2022 年的 Puligny-Montrachet 僅生產了 288 瓶，這些酒在市場上極難尋獲。

Adrien's personal project was born out of friendship. A regular at his mother's bar happened to own some excellent vineyards on the Côte de Beaune. After a long period of conversation and trust-building, the two finally began collaborating on the 2022 vintage. As Adrien himself put it: 'I don't want to make wine just for the sake of making wine—I want to understand the vineyard, understand the farming methods, and build a good working relationship.

In 2022, Adrien produced four white wines: Bourgogne Aligoté, Bourgogne Côte d'Or Chardonnay, Puligny-Montrachet, and Meursault. Due to extremely limited production— the 2022 Puligny-Montrachet, for example, yielded just 288 bottles—these wines are exceptionally difficult to find on the market

釀酒技術的獨特之處

The Distinctive Elements of His Winemaking

Adrien 的釀酒方法融合了他在各地的所學，並帶有強烈的個人印記。他將自己的風格定位在「新舊之間」：

Adrien's winemaking approach draws on everything he has learned around the world, bearing a strong personal imprint. He positions his style as sitting 'between the old and the new:


果汁處理 Juice Handling	他不僅使用自流汁（free-run juice），也喜歡使用壓力達 1.2 bar 的壓榨汁，並保留細酒泥（fine lees），因為他認為酒泥能為發酵中的果汁提供豐富的酚類物質、密度和營養。 He uses not only free-run juice but also press juice at up to 1.2 bar, retaining the fine lees, as he believes they provide the fermenting juice with rich phenolics, density, and nutrients
發酵與陳釀 Fermentation & Aging	借鑒 PYCM 的方法，他採用全木桶發酵和長達 18 個月的陳釀期（élevage）。 Drawing on PYCM's methods, he employs full barrel fermentation and an élevage of up to 18 months
氧化與還原的平衡 Oxidation–Reduction Balance	與 PYCM 著名的強烈還原風格（火柴棒氣味）不同，Adrien 在壓榨階段會讓果汁稍微氧化，並減少二氧化硫的使用。他使用螺旋塞（screw-in bung）來防止過多氧氣滲入，並根據需要進行添桶。 Unlike PYCM's famously intense reductive style (matchstick aromas), Adrien allows the juice to oxidize slightly during pressing and uses less sulfur dioxide. He uses screw-in bungs to prevent excessive oxygen ingress and tops up as needed
酒泥接觸 Lees Contact	發酵開始後不進行攪桶（bâtonnage）。酒泥會被分配到 228 公升的橡木桶中與酒液一起陳釀，直到初夏才進行第一次換桶（racking）以去除酒泥。 No bâtonnage (lees stirring) is performed after fermentation begins. The lees are distributed into 228-litre oak barrels to age with the wine until the first racking to remove them in early summer
橡木桶使用 Oak Usage	整體新桶比例控制在約 33% 左右，以避免橡木味掩蓋果實的純粹。 The overall proportion of new oak is kept to approximately 33% to avoid the wood overwhelming the purity of the fruit

第四章：酒款解析與市場評價

Chapter 4: Wine Analysis and Market Reception

儘管是首個年份，Adrien Lattard 的酒款已在市場上引起了熱烈的討論。許多品酒師和愛好者都對他如何在傳承 PYCM 技術的同時，展現出更純淨、更少還原感的個人風格感到驚豔。

Despite being only a debut vintage, Adrien Lattard's wines have already generated considerable excitement in the market. Many tasters and enthusiasts have been struck by how he has built upon the techniques of PYCM while expressing a more pure, less reductive personal style

Bourgogne Aligoté 2022 / 2023

Adrien 的 Aligoté 是展現他釀酒功力的絕佳範例。葡萄來自 Puligny-Montrachet 周圍、樹齡超過 50 年的老藤。這款酒在 30%-33% 的輕度烘烤新桶中發酵與陳釀。品酒筆記指出，這款 Aligoté 展現了蘋果、檸檬和鳳梨的香氣，帶有 PYCM 標誌性的些微還原感（火藥味）和隱約的礦物感，但整體更加明亮、活潑且充滿能量。市場上甚至出現了「PYCM vs. Adrien Lattard Aligoté」的趣味盲飲比較。

Adrien's Aligoté is an excellent showcase of his winemaking skill. The grapes come from old vines over 50 years of age surrounding Puligny-Montrachet. This wine is fermented and aged in 30–33% lightly toasted new oak. Tasting notes indicate that this Aligoté displays aromas of apple, lemon, and pineapple, with PYCM's signature hint of reduction (gunpowder) and a subtle mineral quality, yet the overall impression is brighter, more vibrant, and full of energy. A playful blind-tasting comparison of 'PYCM vs. Adrien Lattard Aligoté' has even emerged on the market.

Puligny-Montrachet 2022

這款產量僅 288 瓶的稀有酒款，在 Reddit 上引發了熱烈討論。品酒筆記描述其開瓶時雖然內斂，但經過 10 分鐘醒酒後，會爆發出成熟的烤檸檬、白油桃和未熟桃子的香氣，並伴隨著杏仁糊和榛果的氣息。愛好者特別指出：「它有一絲處理得非常漂亮的還原感。Adrien 曾是 PYCM 的酒窖主任，他懂得如何處理還原。這款酒的還原感比 PYCM 少，但依然極其美麗。」口感上，它呈現出奶油般的滑順，同時被充滿活力的酸度所支撐。

This rare bottling of just 288 bottles sparked lively discussion on Reddit. Tasting notes describe it as initially reserved on opening, but after 10 minutes of decanting it bursts open with aromas of ripe roasted lemon, white peach, and unripe peach, accompanied by notes of marzipan and hazelnut. Enthusiasts have specifically noted: 'It has a touch of reduction that has been handled very beautifully. Adrien was the cellar master at PYCM and he knows how to handle reduction. This wine has less reduction than PYCM but is still utterly beautiful. On the palate, it presents a creamy smoothness underpinned by vibrant acidity.

結論：超越標籤的文化產物

Conclusion: A Cultural Product Beyond the Label

對於 Adrien Lattard 來說，成為微型酒商不僅僅是一門生意，更是他表達自我和分享經驗的途徑。「我想傳播一種文化產品的形象，即使葡萄不是我自己的；成為一個酒商很昂貴，但現在我以釀酒師的身份踏入葡萄酒產業。」

從五大洲的漂泊到布根地頂級酒窖的沉澱，Adrien Lattard 將他對風土的理解、對技術的掌握以及對葡萄酒純粹的熱愛，毫無保留地傾注在他的作品中。在 2024 年這個對布根地來說極具挑戰、產量銳減的年份，他依然堅持對品質的承諾，甚至為此大幅減產。

Adrien Lattard 證明了，在布根地這個重視血統的產區，憑藉著不懈的努力、廣泛的視野和對完美的追求，同樣能釀造出令人心動的佳釀。他的名字，無疑是未來幾年布根地白酒愛好者必須密切關注的焦點。

For Adrien Lattard, becoming a micro-négociant is not merely a business—it is a means of expressing himself and sharing his experiences. 'I want to convey the image of a cultural product, even if the grapes are not my own; being a négociant is expensive, but now I am entering the wine world as a winemaker.'

From wandering across five continents to finding his footing in Burgundy's finest cellars, Adrien Lattard pours his understanding of terroir, mastery of technique, and pure love of wine unreservedly into his work. In 2024—a vintage of extraordinary challenge for Burgundy that saw yields plummet—he remained committed to quality, even dramatically reducing his production to uphold his standards.

Adrien Lattard has proven that in Burgundy, a region that prizes lineage above all, unwavering dedication, a broad global vision, and the pursuit of perfection can still produce wines that move the soul. His name is undoubtedly one that lovers of white Burgundy must follow closely in the years to come.

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