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Dewasansan (Sake)
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Unlike wine grapes, it is not as easy to taste the difference between rice strains that are used to produce sake. There are several types of rice used to produce sake with each variety yielding a specific flavor profile. Dewasansan rice is different from its genetic parent Omachi, or the most popular sake rice, Yamada Nishiki. Dewasansan makes three junmai ginjos that are similar in style. These vary only because of the rice. Dewasansan is one of the most creative sake breweries in Japan and has been around for more than a century. Intensely floral, some Dewasansan feature aromas of pencil lead, paint and steel, and although that does not sound very appetizing, the complexity of the blend is the strength. On the palate, you will get a flowery taste at first that evolves into golden apple, graphite, yellow plum, and pear. The finish that results is creamy and smooth with a soft landing after an intensely wild ride. Dewasansan stands up to most meat dishes, especially grilled chicken and roasted pork. It is also excellent with flavorful fish like salmon and mackerel. Try Dewasansan as an alternative to choucroute or Alsatian white wine. Wine lovers will find the texture of Dewasansan similar to white wine as it retains the richness of the sake.
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Quintessa is made from 91% Cabernet Sauvignon, 4% Cabernet Franc, 3% Carménère, 1% Merlot, 1% Petit Verdot.
The 2021 unfolds with Quintessa's signature balance of complex fruit, precise structure, and vital freshness amplified by an especially beautiful growing season. Floral notes— violet and lilac—lift an intensely aromatic bouquet of cassis and black cherry accented with anise, bay laurel, and forest floor. On the palate, firm but fine-grained tannins back dark berry and savory herb flavors interwoven with graphite and iron. Generous texture carries the complex layers to a fine, chalky finish.
Review:
An exquisite wine, relying primarily on Cabernet Sauvignon from a single estate. Aromas of lavender, dried herbs and grapefruit pith combine with flavors of firm fruits and cocoa on a structure of abundant, powder-fine tannin and a mouthwatering finish. This wine is refined, detailed and delicious, with as much elegance as energy. Best 2026–2040.
Cellar Selection
-Wine Enthusiast 100 Points
The inviting nose offers up scents of Santa Rosa red plums, cassis, dried sweet figs and pomegranate backed by sandalwood and hints of tea rose. Bright and exciting on the palate, the entry begins with firm tannins and complex layers of red raspberries, bergamot tea, dried herbs and rose petal notes. Refreshing acidity carries the wine throughout the finish.
To match with the juicy acidity and bright nature of this wine, we offer up a vegan recipe for Spicy Quinoa with Asparagus and Shiitake Mushrooms. The shiitakes are a classic pairing with Pinot Noir, but when combined with the spicy ginger, garlic and crushed red pepper, all melds beautifully into a dish that pairs seamlessly with the 2020 Sonoma Coast Pinot Noir.
Review:
Aromas of spiced cherry, plum and fresh mint. Medium-to full-bodied with silky tannins. An interesting, well-balanced mix of fresh red and black fruit and savory spice. Good concentration. Drink or hold.
-James Suckling
The 2020 Pinot Noir Sonoma Coast is ripe with raspberry candy, crushed rose petal, and turned earth. The tannins in the 2020 are a touch more present and emerge on the finish, and it also has more warmth. Drink this over the next 10 years.
-Jeb Dunnuck 93 Points
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