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A classic blend of mostly Mourvèdre, the 2015 Châteauneuf-du-Pape Hommage A Jacques Perrin is a blockbuster...
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Features a solid core of lightly steeped kirsch, black cherry and raspberry fruit, backed by singed juniper and apple...
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#14 in Top 100 2017. This offers a drop-dead gorgeous core of cassis and raspberry pâte de fruit flavors that hold...
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#14 in Top 100 2017. This offers a drop-dead gorgeous core of cassis and raspberry pâte de fruit flavors that hold...
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This pumps out dark currant, plum and raspberry pate de fruit flavors along with notes of licorice root, ganache and...
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This pumps out dark currant, plum and raspberry pate de fruit flavors along with notes of licorice root, ganache and...
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750ml - Case of 6
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I loved the 2015 Minervois les Fontanilles and it’s one of the bigger, richer wines in the lineup. Made from equal...
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Pretty, with cassis and warm raspberry puree notes carried by silky but persistent structure, while rooibos tea,...
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This is well-packed and intense, with a wide range of blueberry, blackberry, boysenberry and raspberry pate de fruit...
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750ml - Case of 6
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The tiny production 2015 Châteauneuf-du-Pape Cuvée Da Capo is a powerhouse and unquestionably one of the top wines...
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A vintage compared to 2010 by Laurence, the 2015 Chateauneuf-du-Pape looks to be one of the big successes in the...
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750ml - Case of 6
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Japanese Whiskey Red Rhone Blend Savatiano 2015

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.

Savatiano is probably Greece's most well known and most widely grown grape varietal, as it is the primary grape used in the production of Retsina, where the fermenting juices of the Savatiano varietal are flavored with pine resin in order to make this distinctive and famous wine. One of the reasons for the wide cultivation of this grape is due to its hardiness, and resistance to drought conditions. In the sun-drenched and dry, rocky Greek landscapes, this makes it an ideal vine to grow for wine-makers who require a strong and bounteous yield each year.

However, there are plenty of examples of Greek white wines which use the Savatiano grape but withhold from the addition the pine resin flavoring, allowing the true characteristics of this varietal to shine through. The result is often very pleasing indeed, with Savatiano grapes generally producing extremely well balanced and rounded white wines, with a juicily fruity flavor. Their aromas can vary quite a lot, with many Savatiano wines bearing the fragrance of citrus fruits, and also occasionally having a strong floral aroma reminiscent of elder and rose. Due to the relatively low acidity of Savatiano grapes, the wines which use them (including Retsina) generally bolster themselves with the addition of smaller quantities of more acidic varieties, such as Assyrtiko or Rhoditis, in order to improve their sometimes weak structure.

Additional Information on Greek Wines


Greek Wines
Ancient Greek Wines – A Brief History of Wine in Greece
The Myth of Dionysus, Greek God of Wine
What is Retsina?