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750ml
Bottle:
$436.68
$485.20
A massive Yquem, this has a dense palate that is almost chewy like a red. Full and very sweet, with notes of dried...
375ml
Bottle:
$31.20
12 bottles:
$30.58
Bright yellow-gold. Spicy, ripe, complex aromas of peach, apricot, orange and nutmeg. Juicy, shapely and sweet, with...
Pre-Arrival
Chateau d'Yquem Sauternes 2003
375ml - Case of 24
Bottle:
$198.51
A massive Yquem, this has a dense palate that is almost chewy like a red. Full and very sweet, with notes of dried...
Pre-Arrival
Chateau Doisy-Vedrines Sauternes 2003
750ml - Case of 12
Bottle:
$48.51
Bright yellow-gold. Spicy, ripe, complex aromas of peach, apricot, orange and nutmeg. Juicy, shapely and sweet, with...
Pre-Arrival
L'extravagant De Doisy-Daene Barsac 2003
375ml - 1 Bottle
Bottle:
$201.71
$214.59
No tasting note was given.
Coda Di Volpe Japanese Whiskey Semillon/sauvignon Blanc Tinta Barocca 2003
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.