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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In 2007, production was just less than 5000 kg per hectare. This wine is prepared with Tempranillo 100% grapes from our vineyards.
The grapes are initially subjected to a six-day pre-fermentation cold maceration below 14ºC. They then undergo 30 days of alcoholic fermentation at a controlled temperature of 28ºC, after which the wine is removed from the tanks without pressing the grape skins. The malolactic fermentation is slow and relaxed at a temperature of 20 ºC for 28 days without the addition of bacteria.
The wine is aged for18 months in new French oak barrels and is decanted into new barrels every six months. At the end of this period, the wine is blended and bottled without undergoing any type of filtration, clarification or cold treatment.
Prepared with Tempranillo grapes (100%), this wine has a ruby red colour with very pure, intense garnet tones.
Its bouquet has fine complexity with tones of ripened fruit, especially cherries, blue berries and black currants, which are in harmony with tones of good wood, spices (vanilla and coconut) and a liquorice undertone.
In the mouth, this wine displays great balance, proving pleasing to the taste, sweet due to the maturity of its tannins and exuberant on account of its pleasant level of acidity.
Vineyard:
Pago de los Capellanes, Pedrosa de Duero.
Variety composition:
100% Tempranillo.
Type of soil:
Clayey and chalky.
Aging:
18 months in barrel and remainder on rack.
Type of oak:
100% French oak, medium toast.
Serving:
Uncork and decant one hour before serving at a temperature of 16-18 ºC.
Turley Cedarman Zinfandel is made from 100 percent Zinfandel.
Review:
Keenly structured and appealingly briary, this Zin is loaded with jammy blackberry, roasted anise and licorice flavors that build toward broad-shouldered tannins.
-Wine Spectator 93 Points