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Black cherries and blueberries with walnut and lavender undertones. Medium body with very fine tannins that run the...
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Aromas of black cherries, dark chocolate and dried flowers follow through to a full body with firm, silky tannins and...
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A marvelous Chianti, the 1997 Tenuta Marchese Antinori Chianti Classico Riserva is aged 14 months in small oak...
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This is spry and taut, with cherry, strawberry, wild herb, spice and tobacco notes. Stays fresh and focused, firming...
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A layered and very rich Chianti Classico with blackberries, chocolate and hints of coffee. Full body, round tannins...
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A tight, fruity red with black-cherry and blueberry aromas and flavors. It’s full-bodied with chewy yet...
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The 2018 Chianti Classico Riserva Marchese Antinori offers a beguiling mix of Sangiovese energy and Cabernet...
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Beautiful aromas of roses and other flowers, together with cherries and orange peel. Medium-bodied with ultra-fine...
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This full-bodied wine offers intense aromas and flavors of red berries offset by notes of leather and incense,...
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Very complex aromas of tanned leather, dried fruits and flowers. So beautiful to smell. This is so full and...
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Very complex aromas of tanned leather, dried fruits and flowers. So beautiful to smell. This is so full and...
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This is really beautiful with black cherries, porcini mushrooms, black walnuts and dried flowers on the nose. It’s...
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This is really beautiful with black cherries, porcini mushrooms, black walnuts and dried flowers on the nose. It’s...
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Wonderful aromas of ripe fruit such as plums, and grilled meat. Then it shows fresh soil and sliced mushroom. Full...
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A flavorful yet delicately fruity wine with dried fruit, cedar and spice character. Medium body, hints of walnuts and...
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750ml - Case of 12
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750ml - Case of 6
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Andrea Cortonesi of Uccelliera shows real talent when it comes to highlighting vintage variation in his wines. His...
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Japanese Whiskey Mencia Mencia Sangiovese

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 name of this grape, meaning 'blood of Jove' conjures up evocative images of long dead civilizations, and gives the Sangiovese varietal a sense of the holy, the sacred, the special. Indeed, this particular type of Italian grape has been cultivated and processed for thousands of years, and is said to be the original favorite grape varietal of the Romans, and the Etruscans before them. Throughout history, vintners have continued to plant this varietal, and they continue to produce wonderful wines to this day. The long bunches of very dark, round fruit are treasured by fine wineries in Italy and a few other places around the world, and when young, these grapes are lively – full of strawberry flavors and a little spiciness. However, it is when they are aged in oak that they take on some truly special flavors and aromas, as seen in some of the finest wines of the Old World.