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750ml
Bottle:
$134.94
12 bottles:
$127.30
A beautiful development of mature red cherries, plums and sweet spice, showing more concentration than the average...
750ml - Case of 6
Bottle:
$25.60
Deep cherry color with purple trimmings. On the nose, notes of wild berries and funds of roasted oak. We also...
Pre-Arrival
Henschke Red Blend Keyneton Euphonium 2004
750ml - Case of 12
Bottle:
$114.49
Deep crimson with garnet hues. Enticing aromas of blackcurrant, blackberry and cassis are enveloped by herbal notes...
Pre-Arrival
Mas De Daumas Gassac Rouge 2004
750ml - Case of 6
Bottle:
$86.82
To be drunk in its youth (in the first 3 years) to enjoy its superb fruit aromas. Or to be open from the 5th year to...
Pre-Arrival
R. Lopez De Heredia Tondonia Reserva 2004
1.5Ltr - 1 Bottle
Bottle:
$188.44
$200.47
Dried mango, pineapple and lemon aromas with hints of cream follow through to a full body, lightly tannic texture and...
Pre-Arrival
R. Lopez De Heredia Tondonia Reserva 2004
750ml - Case of 6
Bottle:
$91.52
Dried mango, pineapple and lemon aromas with hints of cream follow through to a full body, lightly tannic texture and...
Ice Wine Japanese Whiskey Red Blend White Zinfandel 2004
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.