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750ml
Bottle:
$123.12
$136.80
Captivating, tangy aromas of vineyard peach, pear, white flowers and curry powder. Supple and very concentrated;...
Pre-Arrival
Chateau d'Yquem Sauternes 1997
750ml - Case of 6
Bottle:
$368.95
A sensational Yquem, 1997 may be this estate's finest effort since 1990 (although I would not discount the 1996...
Pre-Arrival
Chateau d'Yquem Sauternes 2004
750ml - Case of 3
Bottle:
$368.28
Barrel Sample. This is a beautiful Yquem, not huge or powerful, but with crispness, honey and freshness, very...
Pre-Arrival
Chateau Doisy-Vedrines Sauternes 2004
750ml - Case of 12
Bottle:
$45.13
Vivid, quite intense nose with a spicy savoury twist to the sweet expressive fruit. The sweet palate has a nice...
Pre-Arrival
Chateau Guiraud Sauternes 2004
750ml - Case of 12
Bottle:
$65.28
Spicy, with dried apricot and lemon character. Full, yet tight and long. Medium sweet, with a spicy finish. An...
Pre-Arrival
Chateau Rieussec Sauternes 1997
750ml - Case of 6
Bottle:
$73.95
Captivating, tangy aromas of vineyard peach, pear, white flowers and curry powder. Supple and very concentrated;...
Faro Japanese Whiskey Semillon/sauvignon Blanc 1997 2004
Whisky might not be the first thing that springs to mind when we think of Japanese fine produce, but over the past one hundred years, this fascinating and multi-faceted country has diligently forged a unique whisky identity which is growing in popularity, and which is entirely its own.
The story of Japanese whisky begins in 1918, when Masataka Taketsuru was sent to Scotland to undertake a tour of single malt distilleries in the Highlands, and bring home a knowledge of whisky and distillation skills. He returned full of inspiration, helped no doubt by his new Scottish wife, and alongside his friend, Shinjiro Torii, set up what would become a successful whisky industry.
Today, the Japanese whisky industry is spread over a relatively small handful of distilleries, which continue to use Scottish techniques and recipes, but with a hefty dose of distinctly Japanese experimentalism. This is displayed most obviously in the barrelling techniques the Japanese use - to create a distinctly Oriental set of tasting notes, native Japanese oakwood casks are used for ageing, alongside casks taken from plum wine producers, which impart a beautiful set of floral flavors to the whisky.
While some distilleries produce some excellent single malts, the majority of Japanese whiskies are blended, which reveals a unique set of flavors and aromas ranging from honeysuckle and orange blossom, to toffee and acetone.