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The Durand® is a fully patented, two part device that enables the user to successfully remove older and fragile wine corks whole and intact. The Durand®was invented by wine collector Mark Taylor who had struggled with challenging corks when opening older fine wines.
Using The Durand® for older, fragile or compromised corks eliminates the unwanted outcomes of broken corks, corks pushed into bottles or corks partially removed leaving pieces floating in the wine. The Durand® removes the cork whole and contained.
We have been using The Durand® at tastings at 305 Wines for years with great success. Shop now! Great gifting option for the wine lover in your life.
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The Barolo Castelletto is made with 100% Nebbiolo grapes grown in the upper parts of the Castelletto cru in Monforte d’Alba. Castelletto is a cool, east-facing cru facing the famous Vigna Rionda cru of Serralunga d’Alba, separated only by a small stream at the bottom of the valley.The 2017 vintage was challenging for many in the region due to heat and drought. However, wine critic Walter Speller has noted on JancisRobinson.com: ‘it is Monforte d'Alba that has turned out to be the absolute star in this vintage. Tasting its wines was like changing gears, going from a sluggish it is Monforte d'Alba that has turned out to walk to a brisk pace. The wines show generous, juicy fruit with a proper tannic core and plenty of the energy that is in short supply in 2017. The Castelletto cru, until now still flying a little under the radar, delivered a number of delicious wines’Very delicate aromas on the nose, with concentrated fruit on the palate and an elegant style. There is more depth and power here than in the regular Barolo.About the producer
Castello di Perno is an important, up and coming estate in Piedmont of which wine lovers will be hearing a lot more in years to come. The brain child of Milanese lawyer Gregorio Gitti, Castello di Perno was founded in 2012 and owns 14 hectares (35 acres) of vineyard in the Monforte d’Alba, Nizza and Alta Langha regions, all farmed organically.
The castello in question sits at the summit of the tiny village of Perno, and houses Signor Gitti’s extensive collection of contemporary art. The wines are made by one of the region’s top winemaking consultants, Gian Luca Colombo.
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With intense yet mellow notes of spice, it already has the qualities of a very great Cos d’Estournel. Its complex aromatic signature promises an opulent, deep and ample wine, the very embodiment of elegant refinement. -
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Champagne Ruinart Blanc de Blancs has a pale yellow color and slight hints of almond green and jade green reflections. The champagne has notes of ripe lemon, juicy pear, or freshly picked peach, followed by white flowers, ginger and pink peppercorns. -
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As far as Sake Rice goes, Yamadanishiki is king, and within Yamadanishiki there are various rankings. Honda Shoten only uses the best of the best, super high-quality Yamadanishiki rice grown in Hyogo prefecture’s Miki city and Kato city. This is the basis of their art, and they only will use this top tier rice. Their sake’s names bear the names of the farms that they source their rice from. The cherry blossom shaped gold flakes infused in this sake imparts luxurious feel making this a top choice for special occasions. Soft on the palate, the balanced layers of sweetness and richness spread widely in the mouth as it follows through with a refreshing acidic tail. -
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Champagne Voirin-Jumel Rosé de Saignée Magnum has a garnet color with touch of coral shades. On the nose the champagne has notes of red berry, pink grapefruit, with hint of light spices. On the palate the wine is fresh with creamy notes of crunchy red berry. -
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Imayo Tsukasa Koi Junmai Daiginjo Genshu is a premium sake produced by Imayo Tsukasa Sake Brewery, located in the Niigata prefecture of Japan. This sake is made using high-quality Gohyakumangoku rice, which is polished to a ratio of 50%, resulting in a refined and complex flavor. The aroma of Imayo Tsukasa Koi Junmai Daiginjo Genshu is elegant and fruity, with notes of peach, pear, and melon. On the palate, it is full-bodied and rich, with a complex and layered flavor that is both sweet and savory, with a hint of umami. It has a long and smooth finish, with a subtle and lingering aftertaste. What sets Imayo Tsukasa Koi Junmai Daiginjo Genshu apart is that it is a genshu, which means that it is undiluted. This gives the sake a more full-bodied and intense flavor profile, with a slight kick of alcohol. The brewing process of Imayo Tsukasa Koi Junmai Daiginjo Genshu is carefully controlled to ensure the highest quality. The rice is milled, washed, and steamed before being fermented with yeast and koji mold. The sake is then pressed, filtered, and bottled to preserve its delicate flavor and aroma. Imayo Tsukasa Koi Junmai Daiginjo Genshu is a premium sake that is highly valued by sake enthusiasts for its complex and nuanced flavor profile. It is best served chilled and can be enjoyed on its own or paired with a variety of Japanese dishes, including sushi, sashimi, and tempura. It is a perfect example of the high-quality and traditional craftsmanship that is synonymous with Japanese sake. Enjoy it chilled in a white wine glass -
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The Chateau Clerc Milon 2015 is a crystal-clear garnet red with violet highlights. The fresh and elegant nose exudes ripe morello cherry aromas, followed by subtle notes of liquorice and toast to complete a rich and complex yet light and airy bouquet. Initially refined and silky, the palate gathers power on finely chiselled tannins wrapped in crisp flavours of red fruit, dark chocolate and dried flowers. The rich and harmonious palate leads into a stylish and succulent finish with a slightly minty freshness. -
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Ohmine Shuzou, located in Mine City, Yamaguchi, resumed operations in 2010 after a 50-year hiatus and in 2018, unveiled a state-of-the-art facility reflecting Toji and owner Akiyama-san's passion and vision. Collaborating with Pharrell Williams and Nigo starting in 2020, they're revolutionizing the craft sake industry. Ohmine has perfected the delicate balance of acidity and fruitiness, overcoming the challenges of bacterial interference in sake production. Their innovative approach combines effective temperature control and ideal alcohol content.
This brew boasts a juicy taste reminiscent of pear and white peaches. Notes of sugarcane and roasted almond can be detected in the middle, followed by a bitterness akin to that of cacao and orange peel on the finish. -
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Dassai 23 Junmai Daiginjo is a premium Japanese sake that is highly regarded for its exceptional quality and complex flavor profile. It is produced by the Asahi Shuzo Brewery, located in the Yamaguchi Prefecture of Japan, using only the finest rice and water. Junmai refers to sake that is made purely from rice, water, yeast, and koji (a type of fungus that converts starch to sugar). Daiginjo is a classification of sake that indicates it is made from highly polished rice (at least 50% of the outer layer of the rice grain is removed) and fermented at low temperatures for an extended period of time. Dassai 23 Junmai Daiginjo is made using Yamada Nishiki rice, which is considered one of the best sake rice varieties in Japan. It has a polished ratio of 23%, meaning that 77% of the outer layer of the rice grain has been removed. This allows for a pure and delicate flavor profile with a subtle sweetness and floral aroma. Overall, Dassai 23 Junmai Daiginjo is a highly sought-after sake that is often served as a special occasion drink or as a gift to those who appreciate fine sake. -
This Champagne comes from an exceptional year and an old vine over 75 years old, called "Les Terres de Noël". The fruits of this plot are the subject of very special attention. The Chardonnay is pressed and vinified separately to give after several years of aging in the bottle a refined and racy champagne, with an inimitable style and a personality rarely equaled. To be reserved as an aperitif to appreciate all its complexity. Limited edition.
