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750ml - Case of 6
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Offers Christmas pudding, currant and other dried fruit. Full-bodied, with amazing concentration of ripe fruit and...
WS
96
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95
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A wonderfully balanced and refined Barolo with firm tannins and delicious berry, plum and light chocolate character....
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95
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Wow. The rose petal aroma is gorgeous with ripe strawberry and cherry undertones. Full body, dense and powerful....
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97
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The venerated Rocche di Castiglione MGA is noted for its extremely steep slope, southeastern exposure and pure white...
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97
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A hauntingly complex and finely detailed nose that touches so many different characters. Roses, dried wood, cedar,...
JS
98
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96
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A hauntingly complex and finely detailed nose that touches so many different characters. Roses, dried wood, cedar,...
JS
98
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96
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A hauntingly complex and finely detailed nose that touches so many different characters. Roses, dried wood, cedar,...
JS
98
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96
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1.5Ltr - 1 Bottle
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The Vietti 2016 Barolo Rocche di Castiglione is a complete wine, offering exact measures of purity, intensity,...
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99
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750ml - Case of 6
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The Vietti 2016 Barolo Rocche di Castiglione is a complete wine, offering exact measures of purity, intensity,...
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750ml - Case of 3
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The Vietti 2016 Barolo Rocche di Castiglione is a complete wine, offering exact measures of purity, intensity,...
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There’s clarity and energy to this, offering sweet strawberries and watermelon with fresh-rose and sandalwood...
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This is one of my sweetheart wines from Castiglione Falletto. The Vietti 2018 Barolo Rocche di Castiglione is...
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Ruby-red colour. The nose is complex and elegant. Emerging notes include mandarin, ripe red fruit and rose petal,...
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750ml - Case of 3
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Luca Currado is on a roll. This is the third vintage (in as many years) that blows me off my feet. The 2010 Barolo...
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This is the 13th edition that Vietti has come out with, over the span of 38 years, of this stunning Riserva, a wine...
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The Vietti 2013 Barolo Riserva Villero is a stunning wine, full of life, energy and beautiful complexity. This...
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98

Japanese Whiskey Magliocco Nebbiolo Mencia

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.