Do we ship to you?.
750ml
Bottle:
$23.94
12 bottles:
$23.46
This is Alto Piemonte par excellence. The very fresh and accessible side of Nebbiolo, the tannins are present but...
750ml
Bottle:
$18.85
$21.20
• Ruby red colour with garnet red nuances.
• Elegant bouquet, spicy and floral with velvety notes of violet and...
750ml
Bottle:
$24.94
12 bottles:
$24.44
True, pure Nebbiolo. Violet and floral aromas, with refreshing touches of cherry, strawberry and currant. Zesty...
750ml
Bottle:
$23.20
12 bottles:
$22.74
Bright red color. The scent is fresh and fruity, with notes of wild berries. On the palate tannins are velvety,...
750ml
Bottle:
$48.75
12 bottles:
$47.78
The nose presents intense aromas of red fruit, blackcurrants, and raspberries. The wine is well-balanced with a...
750ml
Bottle:
$44.84
12 bottles:
$43.94
Subtle and elegant with notes of red fruit and dried roses. On the palate, the tannins are present, but fine and...
750ml - Case of 12
Bottle:
$29.93
Bright ruby red in color. Notes of intense raspberry and black cherry on the nose and palate. A well-balanced wine...
750ml
Bottle:
$27.50
12 bottles:
$26.95
Bright ruby-red with ruby highlights; full, fruity nose showing nice raspberry and red currant overtones; full, dry...
750ml
Bottle:
$19.90
$20.80
12 bottles:
$19.76
From grapes Nebbiolo selected from vineards of property in common of Barbaresco get this wine that exalted the...
750ml - Case of 12
Bottle:
$32.29
Fresh and energized with aromas of strawberry, sweet red cherry, and wild violet. The palate is fresh and soft with...
750ml
Bottle:
$12.94
12 bottles:
$12.68
Roger Labbe’s Abymes is 100% Jacquère, a varietal that grows especially well in the Savoie region of France. While...
750ml
Bottle:
$17.90
$18.46
12 bottles:
$17.54
“This wine is our quest for the innocence of Nebbiolo, its purest expression.” - Giuseppe Vaira
750ml - Case of 12
Bottle:
$20.80
Bright ruby color. On the nose, complex and fruity bouquet with notes of cherry and blackberry. In the mouth...
750ml - Case of 12
Bottle:
$24.99
Clear ruby in color with scents of Bing cherry and red apples. Smooth in texture with bright acidity and hints of...
750ml
Bottle:
$23.94
12 bottles:
$23.46
• 100% Nebbiolo from 1 hectare of vines planted in 1999.
• South/southwest facing vineyard planted to calcareous...
750ml
Bottle:
$21.80
12 bottles:
$21.36
The color is ruby red, with medium intensity. The fragrance combines the fruity aromas of raspberries to those...
750ml
Bottle:
$18.94
12 bottles:
$18.56
Intense ruby red with bold notes of cherry fruit and violet that carry from the aromas through the palate. A classic,...
Jacquere Japanese Whiskey Nebbiolo Tequila 2022
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.
The Nebbiolo grape varietal is widely understood to be the fruit responsible for Italy's finest aged wines. However, its popularity and reliability as a grape which gives out outstanding flavors and aromas has led it to be planted in many countries around the world, with much success. These purple grapes are distinguishable by the fact that they take on a milky dust as they begin to reach maturity, leading many to claim that this is the reason for their unusual name, which means 'fog' in Italian. Nebbiolo grapes produce wines which have a wide range of beautiful and fascinating flavors, the most common of which are rich, dark and complex, such as violet, truffle, tobacco and prunes. They are generally aged for many years to balance out their characteristics, as their natural tannin levels tend to be very high.
Tequila is probably Mexico’s greatest gift to the world of fine spirits, and is also possibly one of the most underestimated and misunderstood drinks in the world. Widely used for shots and slammers, and more often than not associated with parties and hangovers, Tequila is in fact a wonderful drink full of subtleties and expression of terroir, that is highly rewarding for those who look into its finer points.
One of the special things about Tequila is the fact that it is capable of expressing the fine nuances and subtle notes of its raw material, far more so than other, similar spirits. That raw material is, of course, the Blue Agave - not a cactus, as is commonly believed, but rather a succulent quite like a lily, which grows in the deserts of Mexico mainly around the province of Jalisco. The Blue Agave takes a decade to mature, and during those ten years, it takes in many of the features of its surroundings, just like a grapevine would. This is why Tequila varies in flavor and aroma from region to region, from the earthier Tequilas of the lowlands, to the more delicate and floral examples from areas of a higher altitude.
The picking and peeling of the spiky Agave, and the distillation process of Tequila is a complicated one, and one which is carried out with enormous skill by the jimadors and master craftsmen who produce the spirit. Steam cooking of the body of the plant is followed by crushing, then fermentation and distillation completes the process. The end product is categorized according to whether or not it is made with pure (‘puro’) agave, or blended with other sugars, and according to how long the spirit is aged for.