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Gin no Sei (Sake)
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Gin no Sei is a rice type that is used to create sake wine. Many different brands feature the Gin No Sei rice variety and it is used in a handful of various sake wines. The sakes that use the Gin No Sei rice variety are typically crafted in the Akita prefecture. Since the methods of sake brewing are ever-changing, these changes have allowed sake to be produced in new ways, thus increasing the quality of sake. Although the Timeless Wines Koshiki Junzukuri wine sticks to the label of brewing sake the old fashioned way, many breweries are choosing to adapt to new methods. The Akitabare brewery crafts sakes the old fashioned way and their sakes typically cater to sake lovers and experienced wine drinkers. These wines are aromatic and have a very unique taste, since they have been crafted according to tradition. The Amanoto wine from the Asamai Shuzo brewery also is brewed in the Akita prefecture, along with Dewatsuru Sakura Emaki, Manabito, Yuki no Bosha, and Beni Mansaku sake wines. Each one of these sake wines has a unique and distinct taste due to different brewing methods, but the wines have been crafted from the Gin no Sei rice type.
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Alejandro Bulgheroni Lithology Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
We only produced a scant 50 cases of this wine this year, far too small an amount considering how great it turned out. There’s that typical saturated to the rim deep purple color, with intense cassis, herb, and milk chocolate, bricks and forest floor, black plum pudding aromas. In the mouth, there’s a great balance, with notable oak and vanilla notes intertwined with dense black fruits. It’s an opulent and plush style, yet finishes with sweet grippy tannins.
Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 7-40 years old
This Willamette Valley blend hails mainly from three different vineyards in the north, east, and south of the Willamette Valley, with a smaering from five of Fullerton's other sites. The soils of the vineyards represent the breadth and diversity of the Willamee Valley with both sedimentary- and volcanic-based soils.
Blueberry and ripe strawberry with a dash of baker’s spice, bramble, and herbs. The palate carries the fruit forward elegantly with balanced tannins following. Intriguing complexity and depth—an impressive wine for all.
This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. After fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soffening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then bottled after filtration.
This wine is handled very gently in the cellar allowing the nuances of the delicate fruit to be preserved and the wine to be very approachable in its youth. We have a preference for pump-overs versus punch-downs for its smoother extraction and softening effect on the tannin. To retain freshness and verve we age most of the wine in tank. However, we softened up and rounded out about 25% of the blend in barrel. The result is a fresh, fruit forward, yet earthy and intriguing, Pinot Noir.
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