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375ml - Case of 24
Bottle:
$6.66
Color: Intense ruby red with violaceous reflexes.
Nose: A complete bouquet of cherry and blackberry jam.
Palate: The...
375ml
Bottle:
$33.12
6 bottles:
$32.46
COLOR: Golden yellow with amber highlights.
NOSE: Nose of honey, apricot, citrus and dried figs.
FLAVOR: Balanced and...
375ml
Bottle:
$36.72
6 bottles:
$36.00
The 2015 San Leonardo pours forth with a beautiful velvety appearance and sultry dark garnet color. This wine shows a...
375ml
Bottle:
$16.16
$17.96
12 bottles:
$15.05
A rich, layered red with lots of plum, chocolate and walnut character. It’s full-bodied with chewy yet soft...
Pre-Arrival
Sassicaia (Tenuta San Guido) Bolgheri 2016
375ml - Case of 12
Bottle:
$261.81
One of the secret of Bolgheri’s mediterranean and windy climate is to turn pyrazines from the Cabernets into...
Pre-Arrival
Sassicaia (Tenuta San Guido) Bolgheri 2017
375ml - Case of 12
Bottle:
$156.85
The 2017 vintage for Sassicaia was described by winemaking consultant Graziana Grassini as 'contracted and difficult,...
Pre-Arrival
Tignanello Toscana 2020
375ml - Case of 12
Bottle:
$114.91
Newly on the market now, the 2020 Tignanello shows a gorgeous bouquet with an upfront and accessible personality....
Pre-Arrival
Tignanello Toscana 2021
375ml - Case of 12
Bottle:
$99.90
The currants and spices are very pretty, with some hazelnut undertones. Medium- to full-bodied with juicy tannins and...
Italian Red Blends Japanese Whiskey Malvasia 375ml
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.