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750ml
Bottle:
$17.90
12 bottles:
$16.63
Eye: Brilliant translucent ruby through and through.
Nose: Hibiscus, tea rose, pomegranate, and Maraschino cherry...
750ml
Bottle:
$17.90
12 bottles:
$16.63
Eye: Delicate pale pink blush.
Nose: Star jasmine, watermelon, raspberry, wild strawberry, blood orange, Yuzu, hints...
750ml
Bottle:
$20.60
$21.68
12 bottles:
$15.05
Delicious entry, rich midpalate and supple tannins with a touch of black cherry shining through. Dark fruit and spice...
750ml
Bottle:
$17.94
$19.60
12 bottles:
$17.58
Velvety and dark in color with aromas of cocoa, cranberry and black currant. Rich maple, dark red fruit, toffee and...
750ml
Bottle:
$22.88
$24.08
12 bottles:
$19.00
A masterful medley of blackberry, plum, and vanilla. The mouthfeel displays a balanced acidity.
750ml
Bottle:
$35.50
6 bottles:
$34.79
60% Cabernet Sauvignon, 30% Petite Sirah and 10% Zinfandel. Notable for its violet and blue fruit bouquet, the aroma...
750ml
Bottle:
$14.62
$16.25
12 bottles:
$14.25
Deep red fruit aromas lead into notes of toasty vanilla with firm tannins and bold structure.
750ml
Bottle:
$19.09
$20.09
12 bottles:
$14.00
The 7 Deadly® Red is a sinner’s delight. A deep ruby color with tempting aromas of cranberry, ripe cherry, leather...
![Monte Rio Cellars [Petit Verdot/Sauvignon Blanc] Coferment 2022 750ml](https://www.saratogawine.com/files/images/cached_thumbs/61/61eeed1e5b8d53777964aef848190390.jpg)
750ml
Bottle:
$21.94
12 bottles:
$21.50
A blend of 50% Petit Verdot & 50% Sauvignon Blanc, farmed organically in Lodi. 10-day whole-cluster carbonic...
750ml
Bottle:
$15.90
$16.46
12 bottles:
$15.64
This Blend of Zinfandel, Petite Sirah, Barbera and Sangiovese presents aromas of dark fruits, intertwined with notes...
750ml
Bottle:
$21.94
12 bottles:
$21.50
The fruit is sourced from the Terra Alta Vineyard in Clements Hills, a sub-appellation of Lodi AVA. The vines are...
750ml
Bottle:
$14.73
12 bottles:
$13.99
Our Rum Barrel Aged Red Blend is a wine of distinction with a unique flavor profile coming from the seasoned Rum...
Japanese Whiskey Red Blend Rose / Blush Welschriesling United States California Lodi
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.
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.
California as a wine producing region has grown in size and importance considerably over the past couple of centuries, and today is the proud producer of more than ninety percent of the United States' wines. Indeed, if California was a country, it would be the fourth largest producer of wine in the world, with a vast range of vineyards covering almost half a million acres. The secret to California's success as a wine region has a lot to do with the high quality of its soils, and the fact that it has an extensive Pacific coastline which perfectly tempers the blazing sunshine it experiences all year round. The winds coming off the ocean cool the vines, and the natural valleys and mountainsides which make up most of the state's wine regions make for ideal areas in which to cultivate a variety of high quality grapes.