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Rubus Special Edition Barossa Shiraz is made from 100 percent 

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

Sourced from Thorn-Clarke’s St Kitts vineyard (Block 7) in the far north of the Barossa, the Rubus Reserve demonstrates both the strengths of the region and the unique characters of the vineyard. 

A thin layer of topsoil over weathered marble, schist and shale mean the vines work hard to source water and nutrients. The result is naturally low yields concentrating the power and density of the fruit.  Diurnal temperature variation is another important aspect of St. Kitts.  Warm daytime temperatures are followed by cool nights with variations of up to 30°C (55°F) from the peak during the day into the cool night minimums.

Review:

“Earthy detail develops in this sleek and juicy shiraz, a tarry streak under fresh plum and bruised strawberry. The tannins have gravity and precision, their bracing intensity and concentration integrated into what panelist David Hawkins described as “a big, powerful wine with great liveliness.” While suited to aging, this is accessible now if you’re grilling meats to serve with it.”
- Wine & Spirits (February 2023), 94 pts

"Made by Thorn-Clarke for the US market, this has a rich and vivid nose with blueberry, violet, dark plum and subtle oak spice in play. The palate has a succulent feel with plenty of rich, open-knit blackberry and blueberry flavor. Smoothly delivered tannins carry long and even. Drink over the next decade."
- James Suckling (November 2021), 94 pts

Wachau Riesling is dry and often defined by high levels of dry extract (due to a lengthy ripening period) and a pleasing freshness (due to dramatic temperature swings between day and night). Sedimentary soils of sand and stone give Kirchweg Riesling a dense mineral texture and fine fruity flavors.

Review:

Welcome to the dark side of Wachau dry riesling! Deep and delicately spicy nose that’s full of mystery. Incredible concentration and massive wet stone character on the very precise medium-bodied palate. Radical mineral energy and garden herb freshness at the enormously long and tightly-focused finish.

-James Suckling 98 Points

Sake Eikun Junmai Ginjo Water Lords 12/720ml is made with Iwai rice.

Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.

Aromas of macadamia oatmeal cookie, spicy zucchini bread, and vanilla cream with a satiny fruity-yet-dry medium-to-full body and a layered, banana custard, jicama, salted whole nut, apple, and radish nuanced finish. A Wonderfully vibrant and flavorful sake.-Beverage Tasting Institute  94 points (Exceptional)

RATING: 94 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.3%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200768

Made with Iwai rice.

Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.

Rice milling: 60%

TASTING NOTES:
This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac aromas. The first sip of this sake is full of stone fruit and minerals complimented by notes of caramel, cocoa and almond and finishes with plenty of umami.

POLISHING RATIO: 60%
ALCOHOL: 16-17%
SMV +/-: +3.0
ACIDITY: 1.6
RICE KOJI: JAPANESE RICE 100%
RICE KAKE: JAPANESE RICE 100%
YEAST STRAIN: KYOKAI 

FOOD PAIRINGS: Chinese Food, One Pot dishes like Beef Stew.
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village

Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)

September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.

Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.

{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .

This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.

Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken. Cheese: Foggy Morning, Prima Donna, Domaine de Village.