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Pre-Arrival
Dominus Cabernet Sauvignon 2009
750ml - Case of 6
Bottle:
$278.90
The 2009 Dominus is a blend of 86% Cabernet Sauvignon, 10% Cabernet Franc and 4% Petit Verdot. Deep garnet colored,...
Pre-Arrival
Lokoya Cabernet Sauvignon Mount Veeder 2009
750ml - Case of 6
Bottle:
$503.29
Very deep garnet-black, the 2009 Cabernet Sauvignon Mount Veeder slowly unfurls to reveal blackcurrant cordial,...
Pre-Arrival
Ridge Cabernet Sauvignon Monte Bello 2009
750ml - Case of 6
Bottle:
$289.94
The 2009 Monte Bello ,72% Cabernet Sauvignon, 22% Merlot and 6% Petit Verdot is simply magnificent. Layers of dark...
Pre-Arrival
Scarecrow Cabernet Sauvignon 2009
750ml - Case of 3
Bottle:
$1199.30
A riveting expression of complex Cabernet, this is rich, loamy and layered, with pure, detailed currant, blackberry...
Pre-Arrival
Screaming Eagle Cabernet Sauvignon 2009
750ml - Case of 3
Bottle:
$4138.94
Once again, the 2009 Cabernet Sauvignon pays homage to the 2007, but the aromas and flavors seems to be just a touch...
Pre-Arrival
Silver Oak Cabernet Sauvignon Napa Valley 2009
750ml - Case of 12
Bottle:
$180.30
A wine of extraordinary intensity and depth, it has a dark garnet color and a concentrated nose of cassis, roasting...
Cabernet Sauvignon Japanese Whiskey Mencia 2009
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.