tasting note

This opulent wine features Chenin Blanc and Chardonnay and is aged in oak barrels to reveal a delicately structured cuvée. Enjoy aromas of brioche and citrus with a creamy texture and well-balance tannins.

points of distinction

• The first cuvée of the house aged in oak barrels
• Made using méthode traditionelle

tasting note

A complex nose of blackberry, fresh boysenberry, and violet. On the palate, layered, fresh expressions of blackberry, boysenberry, and black cherry are balanced by fresh acidity and supported by a firm tannic structure. The finish reveals a hint of minerality underlying the deep, dark fruit.

points of distinction

• Sourced exclusively from the Suscol Springs Estate Vineyard in southern Napa Valley
• Partial crush gives optimum extraction of color, flavor, and tannin from the skins
• Matured 22 months in French oak barrels, 70% new

tasting note

Pale lime to pale straw. Lifted citrus notes interwoven with distinctive tones of passion fruit pulp. The palate has an intriguing slatey palate that carries voluminous citrus fruit. The crunchy acidity perfectly balances the sweet varietal fruit. The finish is long and pure.

points of distinction

• Grown on the western side of the Te Muna range with more exposure to the afternoon sun
• Wine features a slightly riper fruit spectrum due to the warmer vineyard site and gravelly soils.

tasting note

Flavors of ripe strawberry, raspberry, cherry and citrus mixed with tonic water.

points of distinction

• The original and only Rosé Port
• A versatile alternative, to enjoy on a refined occasion or in a more relaxed way
• Serve chilled or over ice

tasting note

Aromas of caramel, toasted almonds and dried fruits.

points of distinction

• Made from a selection of high quality grape spirits of differing ages
• After the final blend is made, the ageing is perfected in oak casks

tasting note

A mélange of of fresh cut flowers, key lime, ginger, and honeydew melon on the nose leads to a dry, brisk, beautifully balanced palate of green apple, blanched almond, yuzu, and a touch of mandarin. With a surprising mouthwatering complexity, its bright, crisp fruit and dusty minerality ride on a serious structure, the persistent, palate-cleansing finish lingering on.

points of distinction

• 100% organically grown estate fruit from the cool-climate Carneros region
• Made in the méthode traditionnelle, as used in French Champagne
• Lengthy aging time yields fine, pinpoint bubbles, toasty aroma and rich texture

tasting note

On the nose, this sake shows banana and toffee. On the palate, it is fruity with notes of pear and lychee.

TECHNICAL DATA
Rice: Koshi no shizuku (from Fukui)
Yeast: T2
Rice Polishing: 55%
Sake Meter Value: +1.7
ABV: 15 - 16%
Acidity: 1.6
Shubo: Yamahai
Pressing: Yabuta
Pasteurization: Once, in bottle

points of distinction

• Founded in 1849, the Tajima Brewery specializes in the production of yamahai sake.
• The traditional yamahai method takes 30 days instead of 10 days as in the modern method, but it gives the sake a layered and complex flavor and style.

tasting note

Overall, this sake shows a wonderful balance between elegance and strength. It is clean and delicate, especially on the nose, but it is also layered, and solid. On the nose, it is delicately floral, with hints of winter spice. On the palate, it shows white pear, maple syrup, and browned butter. It finishes with a delicate, crisp acidity.

TECHNICAL DATA
Rice: Yamada Nishiki (koji); Gohyakumangoku (brewing)
Yeast: Kanazawa
Rice Polishing: 55%
Sake Meter Value: +2
ABV: 15%
Acidity: 1.6
Shubo: Sokujo
Pressing: Saseshiki (slow funashibori)
Pasteurization: Once in bottle

points of distinction

• Husband and wife team, Kiichi and Akiko Hakuto
• Elegant, layered, sophisticated style
• Remote, artisanal town

tasting note

With juicy black cherry fruit and hints of vanilla and spice, this California Cabernet is sinfully delicious.

points of distinction

• Bold black cherry, vanilla and spice notes
• Sourced from premium appellations, including Paso Robles
• Produced by a family-owned 3th generation winery

tasting note

On the nose, it shows pineapple, candied sugar, and pear. On the palate it is juicy, soft and melting.

TECHNICAL DATA
Rice: Yamada Nishiki (from Shimane)
Yeast: Proprietary Blend
Rice Polishing: 50%
Sake Meter Value: +5
ABV: 15-16%
Acidity: 1.7
Shubo: Sokujo
Pressing: Fune
Pasteurization: Once, in bottle

points of distinction

• This junmai ginjo is made with Yamada Nishiki rice grown in Shimane prefecture
• The brewery is located in the town of Izumo, home to one of Japan’s oldest Shinto shrines.

tasting note

Bright, rich plum notes with deep sweetness and powerful acidity in the finish. Excellent with club soda on the rocks. Exceptional mixed in a creative, Asian-inspired cocktail.

Region: Shimane
Grade: Junmai
Seimaibuai: 70%
Nihonshudo: -50
Rice: Gohyakumankoku for koji/Shimane table rice for brewing
Yeast: #901
Pressing: Yabuta for sake; mesh strainer for finished umeshu

points of distinction

• Joto Umeshu is made with locally grown, Shimane, ume.
• It is made in a traditional method of macerating ume in sake.

tasting note

It offers a very ripe nose of yellow-fleshed stone fruits, particularly peaches, with a hint of apricot. This is a complex wine with generosity and plenty of ripe fruit, good mouthfeel and a glorious finish.