BenMarco Malbec 2021
BenMarco Malbec brings together the best components of the Los Chacayes soil, such as its alluvial character with excellent permeability.
The wine is a testimony of Valle de Uco, endowed with aromas of black berries, notes of violets, pronounced acidity, firm tannins and great length.
BenMarco Malbec pairs well with grilled red meats, sausages, seasoned or roasted pork, hard cheeses and pasta with meat-based sauces.
"The 2021 BenMarco Malbec was produced with fruit from Los Chacayes in Valle de Uco, fermented destemmed in stainless steel and matured in second use French oak barrels for 11 months. It’s floral, spicy, aromatic, showy and expressive with the aromatic flowers with very integrated oak. It has both good ripeness, 14.3% alcohol, with good freshness and fine tannins. They produced an impressive 240,000 bottles. " - Luis Gutiérrez, Robert Parker Wine Advocate
![[Bundle] The GlenDronach Cask Strength Batch 12 + Glenglassaugh Sandend](https://maltwineasia.com/wp-content/uploads/2023/12/Bundle-The-GlenDronach-Cask-Strength-Batch-12-Glenglassaugh-Sandend-430x430.jpg)
[Bundle] Glenglassaugh Sandend + The GlenDronach Cask Strength Batch 12
No. 1 - Glenglassaugh Sandend
Colour: Summer Gold
Nose: Soft buttery vanilla ice-cream drenched in tropical fruit, with chocolate and a touch of sea salt.
Palate: Waves of salted-caramel with an effervescent burst of pineapple, cherry and grapefruit, enlivened by the ocean shore.
No. 10 - The GlenDronach Cask Strength Batch 12
Nose: Dark fruit cake, with some chocolate covered coffee beans, and woody spices.
Palate: Sweet dates and raisins, toasted walnuts, affogato, and cinnamon and ginger spice.
Finish: Bakewell tart and some black pepper.
Domaine St Patrice Côtes-du-Rhône 2019
Starward Lagavulin Cask
First Drop ‘Real Time’ 2022 Chardonnay
Long mild mornings & days as well as bitterly cold nights slowly ripen, pristine chardonnay fruit allowing it to develop elegant flavours & tight texture. Delicate & minimal handling in the winery has seen us produce an outstanding Chardonnay from an excellent vintage.
Colour: Pale Straw
Nose: Apples, yellow peach & pear blossoms with hints of toasted hazelnuts
Palate: Nectarine & white peaches with yellow grapefruit. Fresh lemon curd & hints of brioche, on a tightly textured palate.
Hakurakusei Junmai Daiginjo Tojo Akitsu Yamadanishiki
Polishing Radio: 29%
SMV: +1
Acidity: 1.5
Rice Type: Yamadanishiki
Made with the highest grade Yamadanishiki produced in Tojo Akitsu, Hyogo Prefecture, this Junmai Daiginjo features a smooth and soft mouthfeel.
A fruity aroma hinting of green Muscat grapes fills one’s palate with a gentle sweetness.
At the end, the aroma and flavor disappear, as is typical of Hakurakusei, creating a clear and crisp finish.
The sake is at its best when served in a wine glass or other thin rimmed glassware.
Our brewery is a member of Frontier Tojo.
Aroma: White grape
Palate: Fresh, light, crisp, clear
Food Pairing: Seafood, sushi
Serving Temperation: Recommended to serve chilled
The GlenDronach Cask Strength Batch 12
Glenglassaugh Portsoy
Our neighbouring harbour village of Portsoy inspires the deep maritime flavour of this richly peated single malt. Matured in sherry, bourbon and port casks, over time the full-bodied depth of Glenglassaugh Portsoy grows, harmoniously balanced with the rich coastal character of our peated spirit.
Colour: Deep amber
Nose: Rich maritime waves infused with tropical fruit and sherried dark soy, rolling into port with liquorice and sea kelp.
Palate: Full-bodied with dark chocolate, fermented soy and charred mango with treacle and a crack of sea salt.
First Drop Mother’s Ruin McLaren Vale Cabernet Sauvignon 2019
VINTAGE 2019: A very dry winter and spring, with frost events in September and November disrupting bud burst and flowering, resulted in the lightest crops in the past decade. January and February were warm and dry, and in conjunction with the low yields, ripening was rapid. Quick decision making and early picking resulted in reds with great intensity and structure thanks also to the light crops and early tannin maturity. 2019 was a challenging vintage, but one of the most rewarding, with our alternative varieties showing particularly well. The overall quality is a tribute to our growers and their perseverance in a difficult growing season. We salute you!
The fruit is crushed/destemmed and fermented at temperatures ranging from 20- 25°C for 10 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transferred to 10% new French oak barriques, and the balance to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 18 months.
Body: Medium Bodied
Varietals: Cabernet Sauvignon