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Kura no Hana (Sake)
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Kura no hana is a relatively new strain of rice that produces light and rounded sakes. Translating to Flower of the Brewery or fair maiden, Kura no hana began development over 20 years ago. Just as wine producers work to grow new varieties of grapes, brewers in Japan strive to develop new strains of rice. The results were a brewing rice that produces an elegant sake with an aroma that complements food. Kura no hana is an almost transparently light sake that produces natural sweetness. The delicious aroma features a faint touch of anise making it a wonderful companion to light seafood dishes and salads. With that being said, it is also a wonderful stand-alone sake. Hoyo Kura or No Hana Flower of the Brewery and Junmai Daiginjo Sake is a complex brew with a licorice perfume featuring notes of sweet caramel and earthy mushroom. The high aroma profile is delicate and light with a full floral aroma and flavor. Debuting in 2000, about 55% of the Kura no hana rice is polished away. This delicious sake pours with a clear golden body with strong legs. Flavors of lychee, koji, and peach are accompanied by rosewater aromas.
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In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies’ reputation as a wine of longevity, elegance and structure.
Deep crimson with a plum hue. Aromas of fresh blackcurrants, mulberry, ozone, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant jubes, bitter chocolate and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth it is enjoyable as an elegant full-bodied red wine.
Wonderful with a chargrilled rib eye on the bone or porcini mushroom, thyme and quinoa risotto.
Review:
Prune plums and blackcurrants. Violets, lavender leaf and black cherry. Olive tapenade, rosemary and crushed black peppercorn. The wine is held together by a fine mesh of grape and subtle oak tannins, intertwined with pure Coonawarra cabernet fruit. It’s chiselled in its dimension, and you might miss it, as it has such great drinking pleasure. Fruit purity, lovingly handled equals total seduction.
- Australian Wine Companion 95 Points
Pago de Carraovejas El Anejon is made from 93%, Cabernet Sauvignon 5% and Merlot 2%.
El Anejon vineyard is a terraced plot on a steep slope, oriented toward the sun and with great views of the Castle of Peñafiel. The soil of the narrow terraces has a compact, loamy limestone texture. The presence of the white-colored limestone calcium salts contributes to a distinctive minerality in this wine. Only made in exceptional vintages.
Review:
"A single-plot wine from the top terraces of the site from an excellent vintage, the 2021 El Anejon is powerful and truly outstanding. Tempranillo is blended with Cabernet Sauvignon and Merlot to an exceptional end, aged 12 months in larger French oak barrels after a triple selection of the grapes. Sharp red fruit has an underbelly of herbal earthiness beneath the fruit, while tight, refreshing acidity accentuates the mineral-driven texture. Bottled in June 2023, this might be the producer’s best wine of the vintage, which is saying a lot, as they’re all of outstanding quality. This will hit a high point in 5-7 years and keep going another 20. - Virginie BOONE"
- Jeb DUNNUCK (August 2°25), 98 pts
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