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Chateau Sainte Catherine Bordeaux Blanc is made from 67% Semillon and 33% Sauvignon (Sauvignon Blanc and Sauvignon Gris).
A clear and brilliant color. The first nose reveals the minerality of our terroir (limestone subsoil). Fruity and delicate aromas come to sublimate this nose in a second time. On the palate, the wine is round and charming with sustained aromas throughout the tasting. (Small red fruits and white flowers).
Importer Sale
Sainte Victoire Cotes de Provence Rose is made with 50% Grenache, 30% Syrah, 20% Cinsault
Bright, crisp, fruity rosé from Provence.
Sainte Victoire became its own AOC within the AOC Cotes de Provence in 2005. It is more demanding in term of yields, vinification and quality than the general AOC Cotes de Provence. Green harvest and in the cellar, using a sorting table in order to keep only the best grapes for the macerations.
A natural match to enjoy with salad, chicken, grilled salmon, just simply with an hamburger or on his own, colder, during a warmer summer day.
Rice milling: 60%
Rice varietal: Iwai (Only available in Kyoto)
Alcohol: 15%
Sake meter value: +3.0
Acidity: 1.3
Tasting Notes: --------
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.
Review:
"Clear with a platinum blue cast. Aromas of coconut milk, melon, pear and rice pudding with a with a supple, dry-yet-fruity medium body and a vanilla, apple, and pepper accented finish. A robust and lively sake that will sing with spicy Asian cuisine."
- Beverage Testing Institute (July 2nd 2014), 91 pts
Woodsy honeycomb, nutshell, and mushroom patch aromas with a satiny fruity-yet-dry medium-to-full body and a delicate savory mushroom stock, chestnut, and golden beet driven finish. A fine choice for tempura. 91 Points -Beverage Tasting Institute
RATING: 91 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.4%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200767
This unpasteurized sake is exciting and lively with a nose full of citrus, apple blossom and shizo. The palate is equally as bold featuring fresh persimmons, marshmallow and slightly underipe stone fruit. The finish is clean showing soft minerality.
POLISHING RATIO: 60%
ALCOHOL: 15.5
SMV +/-: +5.0
ACIDITY: 1.6
RICE KOJI: GOHYAKUMANGOKU
RICE KAKE: KOSHI IBUKI
YEAST STRAIN: K1801
FOOD PAIRINGS: Sushi Nigiri with fatty fish, oysters, omelettes, Lighter Italian, Chinese or French dishes
CHEESE PAIRINGS: Mildly ripe Coulommiers or Brie, Italian Raschera
From the Tochigi Prefecture.
This sake has aromas of gardenia, ripe kiwi, papaya, green peppercorn, aged comte cheese and notes of nutmeg, mushroom, toasted oat and yeast. This sake is bright, dry and lively with medium plus acidity, and full bodied on the palate with a long finish.
Rice Koji: Hitogokochi
Rice Kake: Hitogokochi
Yeast Strain: KT-901
FOOD PAIRINGS: Smoked or oily fish, fried Calamari and Fish Tempura, Fried Chicken
CHEESE PAIRINGS: Foggy morning, slight ripe Brie, Raschera
Showing 1483 to 1488 of 1829 (305 Pages)
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We are delighted to offer our first Beckstoffer Georges III bottling in many years. The spectacular vineyard site with its back to the Silverado Trail is the historic site of the grand old BV masterpieces produced for most of the last century. It is as pure an expression of Napa Valley terroir as is available anywhere, from anyone. Ripe and round black fruits, spice, blueberry, and cedar, and cigar box aromas are echoed on the palate and balanced by a preternatural lift from natural acidity and a swell of earth notes. A stunning achievement.
Review:
Thick in sage brush, dried herb and earth, this wine is powerfully built and unabashedly ripe. Dark black fruit, mocha and graphite notes arise along the thick, intense palate, leading to finishing touches of slate and iron. Cellaring will help to tame the tannins; enjoy from 2028–2035.
-Cellar Selection Wine Enthusiast 94 Points
Alain Jaume Chateauneuf Du Pape Rouge Vieux Terron is made from 85% Grenache, 10% Syrah, 5% Mourvèdre
An intense purple color is followed by ripe red fruit aromas, such as sweet black cherry.
The palate reveals clearly the aromatic complexity: spices and black fruit are boasted with soft tannins. The finish is long with aromatic hints of liquorice and pepper. Red raspberries, star anise and hints of cinnamon.
It will accompany game, red meat or meat in sauce and strong cheeses.
Soil types
Châteauneuf du Pape vineyards are mostly located on plateaux. Stony-clay soil covered with large rolled stones. Some plots are more sandy.
Winemaking and aging
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 21 days. Matured in vats (80%) and oak casks (20%).
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