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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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Vintners Dennis O’Neil and Steph Martin began development of Checkerboard Vineyards in 1999 and retained winemaker Martha McClellan to create a portfolio of wines reflecting the mountainside. The estate includes four vineyard sites of different elevation, exposure and soil composition, providing the foundation for a portfolio that includes Checkerboard Aurora Vineyard, Checkerboard Coyote Ridge Vineyard, Checkerboard Nash Creek Vineyard, Checkerboard Kings Row, Checkerboard Sauvignon Blanc, and Checkerboard Rose. Grapes are harvested at dawn in micro-lots and delivered steps away to the winery where clusters are sorted, discarding any blemished ones. Individual berries are hand-selected for vinification and transferred for fermentation, by hand, to Taransaud wooden tanks, stainless tanks, and individual wooden barrels.
Farming is based on long-term sustainability and includes water conservation and monitoring, permanent cover crops planted in alternating rows, and the use of entomology for pest control and the development of soils with good organic matter and microbiology. Checkerboard Vineyards is a member of Fish Friendly Farming which promotes environmentally-friendly land practices and water quality management. Aurora Vineyard is located in a small valley midway up Diamond Mountain and on a large knoll at an elevation of 1,200 feet. The knoll bulges outward, giving the vineyard full Southern exposure and open light from the East and West and protection from Napa Valley’s summer fog. Six acres are planted in the knoll’s rich, volcanic soils that are riddled with basalt cobble in a loamy red clay. The remaining six acres are planted in a deep gravely mix of volcanic ash and chips of decomposed Rhyolite that were washed down from the steep, rocky crags of Diamond Mountain above.
There's a fresh, sweet aroma to the 2016 Checkerboard Aurora Vineyard that builds excitement and anticipation for what's to come. On approach, the palate is juicy and expansive and explodes with flavors of blackberry, mulberry, dark cherry, caramel, leaf tobacco and green olive. The wine continues with a voluptuousness that's linear and constant yet lifted by natural acidity. The finish is showy, long and lingering with finely polished tannins. An exceptional vintage.
Busi Chianti Rufina Riserva is made from 100% Sangiovese
Vineyards: Travignoli, a name which literally means “Tra Vignoli” (between the vineyards) is located in the middle of Frescobaldi’s Nipozzano vineyard in the heart of the Rufina zone. There is documented evidence that wine was first produced there in the 5th C BC by the Etruscans who called it “Nectar of the Gods”. The Church acquired the land and constructed the cellars in 1100.
Count Busi and his family acquired the estate in the 1800’s. Overall, 91
hectares belong to the estate. The 60 hectares of vineyards are excellently
position on the slopes with a southerly exposure at an elevation between 270 to 370 meters. Clay, marl and calcareous soil with a large percentage of rocks and stones for good drainage. Vines are an average of 10–25 years old.
Harvest: October– by hand.
Yield per hectare: 40 Quintals per hectare
Vinification: Fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 3 months in stainless steel.
Aging: 25 to 30 hectoliter barrels of Slavonian oak for 18 months and 3 months in Allier barriques. There is a period of refinement of 4 to 5 months in the bottle.
Alcohol: 13% by vol.
Color: Ruby red with garnet reflections.
Bouquet: Intense, ethereal bouquet with hints of leather, tar and ripe cherry fruit.
Taste: The flavor is full of mature fruit with nuances of leather and liquorice. The taste is complex and round and rich with character. The finish is persistent and satisfying.
Foods: Grilled, braised or roasted meats, dishes flavored with mushrooms, or rosemary. Excellent with polenta dishes.
Total Production: 3,300 cases
Enologist: Mauro Orsoni
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