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Rumiko no Sake Junmai Daiginjo
Rumiko no Sake” manga label was introduced in 1992. Rumiko's Sake' is brewed by a woman Toji, Rumiko. The label is drawn by Akira Oze, famous for the comic 'Natsuko's Sake'.
This sake uses 100% Yamadanishiki rice. The scent is subtle yet with a deep full body flavour. It is Junmai Daiginjo that you can enjoy well both alone or with food.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 40%
- Sake Meter Value: -
- Acidity: -
Waipara West Two Terrace Pinot Noir 2017
Hand-picked, individual parcels were destemmed without crushing into small open-top fermenters. The fruit was soaked until natural fermentation commenced before a selected yeast strain was inoculated to carry on and finish the fermentation, which was hot and quick. During this time, the ferments were worked to extract tannins appropriate to fruit weight and intensity. The more aromatic parcels were pressed off skins within five days of dryness, and the Swiss clones spent up to two weeks on skins. Parcels then went to barrel where we used only 5% new oak, instead opting for a high percentage of one-year-old (20%) to better match fruit weight. The wine then spent 12 months in barrel undergoing malolactic fermentation in spring, before being lightly fined and course pad filtered prior to bottling.
Colour: Crimson and pink flashes against a plummy red base.
Aroma: Aromatics of currant pastries, woody spice’s, and manuka leaf, leading to notes of forest undergrowth and florals.
Palate: Moderate fruit sweetness, fine tannin and restrained volume allow savoury elements to splice evenly into the tart red fruit. A very enjoyable aromatic pinot noir, with good fruit density
pH: 3.70
Acidity: 5.25 g/L
Ferdinand’s Saar Quince
Master Distiller Andreas Vallendar combines carefully hand-picked Riesling grapes from the Zilliken estate and over 30 delicately balanced botanicals from the vineyards and our own cultivation.
Our Saar Quince is infused with 2011er Rausch Kabinett, which in 2013 was awarded 92 points by Gault Millau and was distinguished as the best cabinet wine of the year. The Royal Prussian District Forester Ferdinand Geltz not only gave his name to this Riesling-infused Saar Dry Gin but he was also the historical co-founder of the VDP Mosel-Saar-Ruwer growers' group.
This golden Quince from the Saar symbolises the perfect balance between sweet, sour and bitter.
The London N°1 Blue Gin
It’s aquamarine blue colour and hand-crafted production method make this Gin one of the most exclusive in the world.
Triple distilled in small batches under expert direction of our Master Distiller Charles Maxwell, The London N°1, is made from the highest quality English grain spirit from the sunny fields of Suffolk and Norfolk. Distillation takes place in a traditional pot still with 12 carefully selected botanicals.
The exceptional character of the London N°1 is a result of the perfect blend of 12 key botanicals from various parts of the world. Each botanical is specifically and meticulously selected to create a complex and sophisticated gin. Orange peel from Italy, Bergamot from Italy, Savory from the French Alps, Lemon Peel from Italy, Cinnamon from Sri Lanka, Angelica Root from the French Alps, Coriander from China, Juniper from Croatia, Almond from Greece, Liquorice from Turkey and Lily Root from Italy.
The London N°1 presents itself in a luminous, pale yet bright bluish Aquamarine colour; the nose reveals delightful scents of juniper berries and balsamic aromas. The alcohol is well integrated, elegant, and clean. A delicate palate with some viscosity, and a fine dry mouth feel. Mild but very aromatic, with quality balsamic notes. Very balanced overall with a long sensual finish.
Cocktail Ideas: Beers Knees N°1
- 50 ml The London Nº1
- 20 ml honey
- 10 ml fresh lemon juice
- ½ fresh passion fruit
- top up with 50 ml Lager beer
Jayson by Pahlmeyer Cabernet Sauvignon 2018
Jayson Cabernet Sauvignon was harvested at night to deliver naturally cooled grapes to the winery. Whole clusters were gravity-fed onto a vibrating table for hand sorting. Selected clusters were gently de-stemmed, delivering whole berries for a final hand sorting. After several days of cold maceration, the fruit entered primary fermentation for two to three weeks, then gently pressed in our stainless-steel basket. The wine finished malolactic fermentation in barrel, then aged for 15 months in 88% new French oak barrels.
Effusive aromas of blackberry pie, cassis, and leather greet the nose, foretelling the full, expressive palate. Intense notes of blackberry and plum interweave with flecks of pink peppercorn and plowed earth, amplified by a lift of fresh acidity. The tannins are firm yet seamlessly melded with the rich fruit, driving to a plush, juicy finish.
"A creamy, full-bodied red with aromas of stewed blackberries, blackcurrants, dark chocolate, black tea and sweet tobacco. Ripe, polished tannins support a velvety core of dark fruit and chocolate. Delicious finish. Tight and so together. Drink or hold." - 95 points, James Suckling
Handpicked Regional Selection Shiraz 2018
This wine is everything we've come to expect from a Barossa Valley Shiraz – loads of spicy dark fruit with flavoursome oak and supple tannins.
Wine Style: Big & bold, red, full-bodied Food Pairing: Spicy hot pot, vegetarian stew, beef bourguignon, barbecued lamb Serving Temperature: 16°C "Beautifully ripe and fragrant with blackberry, sweet cherry, vanilla, mixed spice and roasted nut characters, it's supple and juicy in the mouth delivering fleshy texture and silky flow. Flavoursome and delightfully appealing. At its best: now to 2028." Wine Orbit
Starward Unexpeated
Starward Whisky has fused the new world Australian way with old world Scottish expertise to craft UNEXPEATED, a new red wine barrel aged Australian single malt whisky, finished in peated whisky-drenched barrels from the finest distilleries in Islay, Scotland. For the first time, whisky drinkers will taste coastal, peaty, smoky flavour in Starward’s signature fruit-forward whisky. Now that’s UNEXPEATED!
Our juicy, tropical Starward flavours have taken on peat smoke character, in this latest release. On your tongue, subtle sweet peat melds with red-wine-barrel red berries and sticky golden peaches. You’ll discover coastal peat in the aroma and a lingering smouldering dry finish too.
Nose: Tropical fruits, toasted oak and a hint of sweet peat.
Palate: Ripe red berries, coastal peat smoke, yellow peaches and cocoa nibs.
Finish: Oak slowly dries the palate, with a long peated finish after.
Starward Solera
Handpicked Regional Selection Sauvignon Blanc 2019
Tasting Notes
- A mouth-watering combination of juicy fruits, passionfruit, bright acidity and herbal lift. Pure Marlborough.
Season
- It was a warm and dry season in Marlborough with low yields as a result of unsettled weather around flowering in spring coupled with very dry weather after Christmas. There are advantages to such a season – low disease pressure and excellent fruit intensity among them.
Winemaking
Region
- This wine is made to preserve and highlight its fresh fruit flavours and refreshing acidity. The fruit is pressed to a temperature-controlled stainless-steel tank and the juice is vinified at low temperatures over a long fermentation. It is bottled within months of harvest and is best enjoyed when youthful and fresh.
- This wine is from select vineyards in Marlborough, where warm daytime temperatures, high sunshine hours, low rainfall and cool nights encourage the development of the intense aromas and flavours that are the hallmark of Marlborough Sauvignon Blanc. The wine region is centred on two river valleys in the north east of New Zealand’s South Island – the Wairau River and the Awatere River valleys. Soils are alluvial and free draining silty shingles intermingled with stones and rocks. Marlborough Sauvignon Blanc is an internationally recognised wine style and accounts for about two thirds of the total vineyard in New Zealand, more than 70% of the country’s wine production and about 85% of its wine exports.
- Green salads, Asian-style salads, and slaws, goats' cheese, fried calamari seasoned with pepper or chilli.
- Crisp & Refreshing
Locations E Spanish Red Wine
The interplay of provenance, artistry, freedom, and creativity is what inspires us at Locations. With the Iberian Peninsula serving as a backdrop, this fertile ground allowed us to incorporate these attributes into the fourth release of our Spanish offering. Much like generations of craftsmen before us, we were intent to capture the nobility of Spain through its geographic diversity. Fruit with Mediterranean and Continental influences was sourced from five regions in particular: Priorat, Jumilla, Toro, Rioja, and Ribera del Duero. Old vines, low yields, and a palate attuned to excellence, work in harmony and enable us to reach our goal of producing a great wine, from the best locations in the world.
The wine presents a dark, polished amethyst with aromatic notes of white pepper, tobacco, and black currant emerging from the glass. A silky mouthfeel with a palate of dark plums, black raspberry, and hints of French vanilla closes with subtle tart black cherry and a lengthy, structural finish.
A blend of Grenache/Garnacha, Tempranillo, Monastrell, and Carignan/Cariñena
Barrel aged 10 months prior to release.
"Aromas of sweet strawberries with citrus and floral undertones, as well as blueberries and hot stones. Full-bodied with chewy tannins and a flavorful, lightly austere finish. This shows tone and texture. A blend of garnacha, tempranillo, monastrell and carinena. Drink or hold." - 92 point, James Suckling
Umiki Whisky
Inspired by Japan’s respect for nature and the ocean, we fused local ocean side malt whiskies with grain whiskies in reserve before blending with pure filtered ocean water and finishing the blend in Japanese pine barrels.
Umiki Ocean Tree Whisky is:
60ml Umiki whisky
10ml orange curacao
2 dashes of Angostura bitters
Twist of lemon peel
- World’s first ocean fused whisky
- World’s first whisky finished in Japanese pine barrels
- World’s first fully sustainable water blended whisky
Cocktail Ideas: Old Fashioned
60ml Umiki whisky
10ml orange curacao
2 dashes of Angostura bitters
Twist of lemon peel 
DAN Yamahai Junmai
Rich flavour with good balance of acidity. Crisp and refreshing, it’s a flexible sake that can be enjoyed at any temperature.
Subtle aroma with banana and pear on nose after you open it. You can feel the touch of unique sweetness and acidity obviously from the traditional Yamahai brewing method. Medium-bodied with amazing Umami flavor. A very good partner for food pairing.
Rice Type: Yamadanishiki and Gohyakumangoku
Rice Polishing Ratio: 60%
Sake Meter Value: 2.5
Acidity: 1.5
Recommended Food Pairing: Sushi, Sashimi, Seafood