" We don't sell the wine without touching the vine "
Wine from Dewazakura Brewing Company
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Dewazakura Brewing Company
Many sake enthusiasts are surprised to learn that twenty-five years ago ginjo labels were hard to find in Japan. In those days, people were still drinking the cloyingly sweet sakes the breweries had been churning out since the ’50s; no one thought that customers would actually pay more for the quality ginjo and daiginjo sakes brewed in limited amounts for competitions.
In 1981, Dewazakura Brewing Company changed that with the release of "Oka," an affordably priced ginjo label with a polishing ratio of 50 percent and a lovely floral aroma. It was light, crisp and delightful. It was made to be drunk cold. Soon other breweries introduced their own ginjo labels. And so began one of the most creative periods in the history of sake, earning for Dewazakura the admiration and respect of even its most ardent competitors.
What made the brewery stand out was a drive for innovation. Dewazakura was not a wealthy brewery, or a long-established one, but they were open to change. When the opportunity arose in the years after the war to invite research technicians in from the National Research Institute of Brewing, they jumped at the chance. Drawing on the knowledge and skill of Hideo Abe, a former Institute research advisor, they put new ideas into practice without hesitation.
By 1991, Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. In 1996 it introduced "Dewasansan," brewed from a new Yamagata rice strain of the same name, another hit which opened the way for other prefectures to introduce highly specific regional labels. This year, for the first time in history, Yamagata breweries received more gold medals than any other prefecture at the 2004 Japan National Sake Appraisal, an achievement due in no small measure to the pioneering efforts of the Dewazakura Brewing Company.
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Laurent-Perrier Grand Siecle No. 26 is a blend of 58% Chardonnay, 42% Pinot Noir
white gold in color with delicate and persistent bubbles, Grand Siecle No. 26 offers a very complex nose which mixes honeysuckle, lemon, clementine and fresh butter aromas, followed by notes of hazelnut and a touch of honey. The feel in the mouth is very delicate and fresh with candied lemon and fresh hazelnut aromas. The palate is silky and mineral with notes of honeysuckle, flaked almonds and clementine.
It pairs with high quality produce and refined dishes, including shellfish, noble fish and white meats such as Thai style langoustine tartare and fine roasted poultry.
- 3 exceptional years chosen for their complementarity among the rare Laurent‑Perrier vintages.
- A majority of Chardonnay complemented by Pinot Noir from a maximum of 11 Grands Crus out of the 319 Crus in the Champagne region.
- Aged for 10 years on the lees for the bottle format and a few more years for the magnum format.
Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent‑Perrier believes that only the art of assemblage can offer what nature can never provide, that is, the perfect year.
The expression of the perfect year is that of a great champagne wine that has long ageing potential and over time develops depth, intensity and aromatic complexity yet retains its freshness and vibrancy.
Since 1959, Grand Siècle has been revealed only 26 times in bottle format and 23 times in magnum.
The « Grand Siècle » (Great Century) is the name given to one of the most prosperous periods (17th century) in the history of France known for the capacity of man, through his works, to create what nature cannot. Louis XIVth, known as the « Sun King », by creating the « Château de Versailles » and its gardens, was the architect of this model of harmony, balance and perfection.
The symmetry and perspective of the « Jardins à la française », the capacity to grow Mediterranean fruits (especially Oranges inside the « Orangerie ») in such a Northern climate, creating the Grand Canal, the fountains and ponds with no nearby rivers are many illustrations of this ability of man to sublimate natural elements. The name of Grand Siècle was chosen for Laurent‑Perrier’s Prestige Cuvée based on this common vision to reach a perfection that Nature, on its own, cannot provide.
Review:
This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It's full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage.
-James Suckling 100 Points
This is a single vineyard, from the parcel "El Nogal" located in the town of Mambrilla de Castrejon grown at 850 meters above sea level. (2750 feet).
A hillside of tinto fino vines red in the village of Mambrilla, a short distance from the winery. Uninterrupted views of the Duero, the wind stirring the airy branches of the large walnut tree that guards the vineyard. A place with a special gift. Its sandy, stony soils, a feeling of harmony and a special microclimate: everything seems to enhance the talent of its surroundings.
We have been vinifying the evocative grapes of this plot for the past few years to produce an endlessly charming wine. Overwhelming, powerful and exquisite. With a vitalising force.
Review:
Deep aromas of ripe blackberries, cherries, fine toasted spices, hazelnuts, chocolate and a peppery twist. Compact yet pretty energetic, with a full body and powerful yet chalky tannins. Bold but caressing, with an intense, lengthy finish. Drinkable now, but better in two more years.
- James Suckling 93 Points
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