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Pre-Arrival
Clos Haut-Peyraguey Sauternes 2005
750ml - Case of 6
Bottle:
$43.55
Barrel sample. A ripe, creamy wine, which has great poise and freshness. There's just a touch of caramel, but the...
Pre-Arrival
Cypres De Climens Barsac 2006
500ml - Case of 12
Bottle:
$41.01
This wine irresistibly evokes a beautiful summer in the countryside, ripe and juicy fruits picked from the tree, the...
Pre-Arrival
L'extravagant De Doisy-Daene Barsac 2003
375ml - 1 Bottle
Bottle:
$201.71
$214.59
No tasting note was given.
Pre-Arrival
L'extravagant De Doisy-Daene Barsac 2014
375ml - Case of 12
Bottle:
$172.95
Richly rendered, with pineapple, tangerine and nectarine gelee notes carried by a racy streak of orange zest. The...
Pre-Arrival
Pedro Parra Cinsault 'MILES' 2021
750ml - Case of 6
Bottle:
$77.65
The pure Cinsault 2021 Miles was dedicated to Miles Davis and produced with grapes from an old vineyard in the zone...
Pre-Arrival
Pedro Parra Cinsault 'MONK' 2021
750ml - Case of 6
Bottle:
$57.37
The single-vineyard Cinsault 2021 Monk comes from a rented vineyard in Guarilihue-Tiajacura on silt and iron soils...
Pre-Arrival
Pedro Parra Cinsault Imaginador 2021
750ml - Case of 12
Bottle:
$35.96
Aged in stainless steel and cement tanks for one year, then eight months elevage in bottle.
Cinsault Japanese Whiskey Semillon/sauvignon Blanc
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.