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Ginjo-shu (Sake)
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Ginjo-shu sake is made with rice that is highly polished and milled down to 60% or less of the size of the original grain without alcohol added. Much more delicate, Ginjo-shu is light and complex because the rice has had the outer 40% of the grains polished. Ginjo-shu sake uses special yeast and lower fermentation temperatures. These labor-intensive techniques make a fragrant and intricate brew. Sake has been important to Japanese culture for over 2,000 years. During this time, the skills and knowledge have spread throughout the country. Today there are over 1,200 sake brewers. Some are large and others call themselves boutique brewers, much like the small microbreweries that you will find all over the United States. These small and large brewers produce over 10,000 brands of Japan’s favorite alcoholic beverage. Sake is made from highly polished Sakamai rice and water that interacts with Koji Sakamai rice that has softer and larger grains than rice that is consumed at the dinner table. With that being said, it is also more expensive as it only grows in certain areas and requires complex techniques to grow and cultivate. The water quality that is used to brew sake is very important. Semi-hard water is highly desired, as it is low in iron and manganese content. Because Japan gets lots of rain and high-quality ground water, the best sake on the planet is produced in nearly every region of the country. Making sake is a very complex process. Yeast is not the only thing that needs to be added to the rice to make it ferment. Microbes known as KOJI also need to be added to the rice to break it down into glucose. Sake yeast is then added to complete the process. A master, simply known as Toji, oversees sake making. The master lives at the brewery and manages the staff and the production process. There are different types of sake that are based on manufacturing standards. These include Junmai Shu, which is made from rice, koji, and water, and has a smooth flavor. Honjozo Shu, and Ginjo Shu. Dai Ginjo is a sake that is made with rice, and has been polished down to 50% or less and contains higher starch content with or without added alcohol. Futsuu-shu is sake that does not qualify above standards and is also known as ordinary sake. Genshu sake has a higher content level, while Nigorizake is sake blended with rice sediment. This causes the sake to appear cloudy.
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Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot
The most honest interpretation of the Carraovejas Valley.
Body, structure and balance with a vibrant background. Delicacy, harmony and passion for detail are perceived in a wine that reflects the unique character of the valley in an outstanding way.
- Varieties: Tinto Fino (93%), Cabernet Sauvignon (4%) and Merlot (3%).
- Alcohol by volume: 15%
- Soils: Limestone texture with red clays and white loams. Low granulometry and high water retention.
- Altitude: 850 meters.
- Harvest: Manual, in 15 kg boxes.
The 2022 vintage was characterized by cool winter months and extremely low rainfall, reaching limits that had not been observed for years. Due to the good rainfall of the previous year, the vines had good accumulated water reserves, which allowed the vineyard to have a good phenological cycle and normal development. Budding and flowering were perfectly developed in each of the varieties worked, and a homogeneous and balanced development of the plants was achieved. The summer was excessively hot, with several episodes of heat waves, which were mitigated by drip irrigation. Veraison, which was slower than in previous years, and ripening began in early August and the berries developed very uniformly. Harvest began on September 12 and ended on September 28.
Pago de Carraovejas 2022 is the most honest reflection of the valley to which it owes its name. An environment in which the vines climb the slopes to form a unique landscape. On the surface, its tertiary soil of limestone marl, clay and sandstone outcrops force the vines to self-regulate and give their best. Plots that converge in an orography marked by its unique mesoclimate. The vineyards are distributed from the middle zones to the moors that exceed 900 meters in altitude; from the gentle undulation that descends towards the stream, to the plots that exceed 30% slope. South- and north facing slopes, each with its own personality, create the profile of the Carraovejas Valley.
The grapes for Pago de Carraovejas 2022 were harvested by hand after an initial selection of bunches in the vineyard. Subsequently, in the winery, a double selection was made: first by cluster then by berry. Gravity must production allows maximum respect for the raw material. During the fermentation process, indigenous yeasts and lactic bacteria from our own estate were used. The wine was aged in French and American oak barrels for 12 months. The entire process was marked by precision and care in every detail. For greater protection, the wine contains sulfites. Finally it was clarified with natural egg white and bottle in spring of 2024.
Review:
A concentrated, dense Ribera del Duero, but there is a lot to like if you enjoy plushness, with its lush blackberry fruit and dark chocolate. Fine-grained and full-bodied on the palate, but fresh and still pretty tense, with chalky tannins. Drink from 2025.
-James Suckling 93 Points
The grapes for this wine come from loamy, well-drained soils on our estate vineyard. Dijon and Wente clones are fermented in stainless steel and aged in French oak. This is an elegant chardonnay with a focused mid-palate and the refreshing cool climate acidity characteristic of Sea Smoke Vineyard.
Tasting Notes An elegant Chardonnay with aromas of lemon curd, star fruit, fresh cut peach and wet stone. Complemented by satsuma mandarins and a touch of hazelnut in the focused mid-palate and the refreshing cool climate acidity of our estate vineyard. Winemaking Our estate-grown Chardonnay fruit was picked and hand-sorted in the vineyard before spending the night in our cold room. Chilled grapes were softly pressed and the juice was gently pumped into a stainless steel tank and cold settled. Once the heavy solids were removed, the juice was racked to a stainless steel fermenter, then inoculated for primary fermentation. Following primary fermentation, the wine was racked to barrels, inoculated for malolactic fermentation, then periodically stirred to enhance depth and mouthfeel. The 2023 Sea Smoke Chardonnay was aged for a total of 10 months prior to bottling with no fining and no filtration.
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