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750ml - Case of 6
Bottle:
$84.78
The core of peach and honeydew melon fruit is framed by lemon candy and butterscotch in this taut white. Hints of...
750ml - Case of 12
Bottle:
$95.50
The core of peach and honeydew melon fruit is framed by lemon candy and butterscotch in this taut white. Hints of...
750ml - Case of 6
Bottle:
$96.63
Here the wood is more moderate though the nose is firmly reduced so be sure to give this a proper aeration if you're...
750ml - Case of 6
Bottle:
$70.62
750ml - Case of 6
Bottle:
$96.63
The 2018 Rully 1er Cru Rabourcé offers up notions of crisp orchard fruit, orange zest, nutmeg and vanilla pod that's...
750ml - Case of 6
Bottle:
$89.22
89-91 There is a whiff of honeysuckle to the ripe white fleshed fruit, roasted nut and discreet hints of passion...
Pre-Arrival
Albert Bichot Chablis 1er Cru Vaillons 2019
750ml - Case of 6
Bottle:
$50.53
A latent stoniness underlines the white peach, apple and lemon fruit in this sleek, balanced white, which lingers...
750ml - Case of 3
Bottle:
$556.95
A wine with subtle ripe pear and floral notes that are refreshingly not overly marked by the wood. The texture is...
750ml - Case of 6
Bottle:
$212.95
Chardonnay Japanese Whiskey Siegerrebe Vranec Pre-Arrival
Of all the white wine grape varietals, surely the one which has spread the furthest and is most widely appreciated is the Chardonnay. This green skinned grape is now grown all over the Old and New Worlds, from New Zealand to the Americas, from England to Chile, and is one of the first varietals people think of when considering white wine grapes. Perhaps this is because of its huge popularity which reached a peak in the 1990s, thanks to new technologies combining with traditional methods to bring the very best features out of the Chardonnay grape, and allow its unique qualities to shine through. Most fine Chardonnay wines use a process known as malolactic fermentation, wherein the malic acids in the grape juice are converted to lactic acids, allowing a creamier, buttery nature to come forward in the wine. No grape varietal is better suited to this process than Chardonnay, which manages to balance these silky, creamy notes with fresh white fruit flavors beautifully.
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.