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Wine from Miyagi
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The Miyagi prefecture sits on the main region of Tohoku and features mountain ranges along the western region and plans around the region of Sendai. The prefecture’s capital, Sendai, includes over one million citizens and is the largest city in north Honshu. The city and a castle were erected by Date Masamune in the region in the 16th century. The prefecture features a beautiful and popular scenic location called Matsushima, which is includes gorgeous islands filled with lush pine trees. This region also boasts of a wealth of fresh seafood and fabulous scenic ports. Miyagi was hit in 2011 by the earthquake and tsunami that devastated the region, but sake breweries have fought to continue to produce wines. The wines from the Miyagi prefecture are dry sakes, which are considered the driest sake types in all Tohoku prefectures. The sakes crafted in this region are crafted from a variety of food rice and is created to marry well with the fresh seafood from the region. Although the region does not produce high numbers of sake wines, the breweries in the Miyagi prefecture craft exquisite and high quality sakes. The rice varieties used in sakes created in this region include Kura no Hana, and Hitombore.
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Hartford Court Three Jacks Chardonnay is made from 100 percent Chardonnay.
The Three Jacks Vineyard Chardonnay exhibits aromas of lemon curd, orange marmalade, and brioche, with juicy flavors of pear, candied citrus peel, chamomile, and a rich, mineral-driven texture. The wine is full-bodied, weighty, and rich yet remarkably agile on its feet because of firm underlying acidity.
Review:
The 2019 Chardonnay Three Jacks Vineyard, from vines planted in 1995, was barrel fermented and matured in 31% new French oak for 14 months. It's one of the best iterations I've tasted, combining expansive flavor and texture with precise, laser-like acidity. It offers delicate, pure scents of apricot, dried tarragon, white pepper and citrus blossoms with a stony undercurrent. The medium-bodied palate has dynamic energy from its oily texture and shimmery acidity, and it finishes with tense, mineral-driven flavors. It has much more to give as it unfurls in bottle and will be long lived in the cellar.
- Robert Parker's Wine Advocate 95 Points
Guy Bernard Cote Rotie Cote Rozier is made from 100 percent Syrah.
A deep color, an intense nose where we can easily recognize the notes of small red and black fruits (crushed strawberry, blackcurrant), the spices (licorice, cinnamon) come to complete this already very complex nose. On the palate, this wine surprises by its amplitude, the notes of black cherries, toast and caramel are very pleasant and announce a big potential of ageing. Powerful and delicate, this Côte Rôtie is already pleasant and promises a good potential to cellar 5 to 15 years.
With red meats, big game, lamb or roasts. To be served between 16 and 18°C.
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