The Kokuryo Brewing Company Brewery
This brewery is located in the Fukui Prefecture.
Sake made from soft water tends to pick up subtle flavor nuances that are not detectable in the crisp, dry sakes made from mineral-rich hard water. At the ginjo level they are multi-layered and complex, and It is not always easy to describe their qualities in words.
Among the soft-water breweries of Japan Kokuryu is perhaps the most famous. Its water is drawn from the subterranean flow of of Kuzuryugawa (Nine-Headed Dragon River), famed since ancient times for its delicious taste. Kokuryu's founder, Nizaemon Ishidaya, built the original brewery in 1804 in the vicinity of Eihei-ji, the main temple of the Soto Zen sect. Nizaemon's descendants have been making sake there ever since.
Kokuryu labels resound with deep flavor, but what makes them unique is their overall finesse. Often sakes with a big taste profile become muddied by amino acids and other fermentation byproducts and lack clarity. Somehow Kokuryu manages to avoid this, bringing rich flavor and delicate balance together in a unique expression of the sake-maker's art.
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Avennia Sestina Cabernet Sauvignon is made from 77% Cabernet Sauvignon, 17% Merlot, 6% Cabernet Franc.
The story of this wine - The Sestina is an ancient form of poetry from Medieval France. Just as a modern poet can fill this form with new expressions, Avennia uses the traditional Bordeaux blend to express Washington. Sestina is their vision for an old vine, complex blend where all of the components complement each other. This wine is designed for the cellar, so the emphasis is on structure, balance, and complexity.
Winemaker Tasting Notes - “Good deep ruby/garnet color, with aromas of black cherry, fresh black currant, dark mocha, cigar box, and graphite. The palate is lively and dense with mountain berries, mocha, vanilla honey, damp earth, and wildflowers. The finish shows a distinct chalky minerality and beautiful tension. This is a classically balanced and ageworthy Sestina. Drink 2025-2040.” - Chris Peterson, Winemaker
Review:
"The Cabernet Sauvignon-dominated release from Peterson, the 2017 Sestina comes from the Red Willow, Bacchus, and Dionysus vineyards. Rocking levels of crème de cassis, sappy herbs, violets, and cedar pencil all flow to a full-bodied, incredibly pure, polished 2017 that offers flawless balance, ripe tannins, and a great, great finish. It's more approachable than normal yet is still going to evolve for 15 to 20 years. The blend is 77% Cabernet Sauvignon, 17% Merlot, and the rest Cabernet Franc, all raised 20 months in 50% new French oak."
- Jeb Dunnuck (April 2020), 95 pts
Riebeek Cellars Merlot is made from 100% Merlot.
Grapes were cold soaked overnight. Inoculated with selective yeast. Fermentation took place at 24 - 26 degree Celsius. Wine were pressed at
above 2 degree Balling. Malolactic fermentation finished in stainless steel tanks. Oak maturation include French oak chips, French oak staves and 2nd and 3rd fill barrels. All blended together to perfection.
The style is elegant with distinctive red berries and well-integrated wood flavors on the nose. The pallet is velvety and smooth with an aftertaste that lingers with the juicy flavors of abundant berries.
At room temperature or slightly chilled. Enjoy with pasta or light meat dishes.