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Inspired by the historical winemaking techniques of Erni Loosen’s great-grandfather, the Appassionata Riesling GG is made in the same way as the Dr. Loosen Grosses Gewächs (“Great Growth”) Rieslings he produces in Germany. The GG designation indicates a dry-style wine from a vineyard of special distinction — in this case, the old-vine Medici vineyard, planted in 1976. We farm this exceptional site, which is just a few miles east on the Chehalem Mountain ridge. The wine is fermented in a 3,000-liter, neutral oak German Fuder cask. It rests on the full lees for two years, and is then held in bottle for three to five years before release. -
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The opening tier of Appassionata Pinot Noir bears the name of the Piano Sonata’s first movement, Allegro, which is the musical pace of a brisk walk. This cuvée is a selection of barrels that show a precocious liveliness and expressivity that will drink well as a youthful wine, but is built for aging. It is bottled after 18 to 20 months in barrel, and released three years after the vintage. The Allegro Pinot Noir beautifully displays the beginnings of bottle maturation, and will age gracefully for many years. -
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Ridge Monte Bello 2020 has an opaque ruby color. The wine has cassis, plum and red currant fruit notes followed by a toasty oak, vanilla, fennel and berry. -
This wine is a blend of purchased and estate fruit on Chinon's sandy terroir
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A lively and bracing sake, full bodied and assertive. Initial fruit notes of white peach balanced by darker shades of fresh cut herbs and a definitive saline finish that makes it an ideal pairing for fresh seafood and a knockout pairing for freshly cracked oysters. Made from heirloom Bizen Omachi rice milled to 53%. -
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Hakurakusei Junmai Ginjo Sake The Connoisseur is clean and zippy sake and remarkably food friendly. Enjoying this out of glassware with plenty of room to breathe can really unlock its nuances, once you catch a touch of grapefruit or melon it disappears. Just full enough to stand up to richer and sweeter foods like simmered Japanese nimono dishes or to cut through chicken liver mousse. And if you’ve never tried the heavenly combination of sake and caviar, this is the place to start. Made from lesser known varietal Kura no Hana rice milled to 55%. -
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Using their naturally Dried Yamada Nishiki rice from Arata Kousaku's organically fertilized farm, they are able to reach the highest level of quality. The aroma is modest yet fruity, and the first sip conveys an incredible roundness of flavor, both contributing to the balance of this canvas of character. -
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Toko Sun Rise Junmai Ginjo is made from Dewasansan rice, a descendant of the iconic Omachi heirloom strain. This rice is exclusively grown in Yamagata prefecture and helped to pave the way for Yamagata to receive the first geographical indication (GI), or appellation, in all of Japan. Toko Sun Rise Junmai Ginjo has some grassy, floral aromas with green apple and melon notes. The finish is soft and smooth. It is an excellent pairing with teriyaki salmon, sautéed snow pea shoots or maple glazed ham. -
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Tentaka Organaka Junmai is one of the few organic sakes produced in Japan and made with the intention of creating a completely natural product with nothing added. The area’s natural underground springs provide Tentaka with a pure, fresh water source, which is also triple-filtered. Tentaka Organaka Junmai is a sake with clean, dry, and straightforward, with bright banana and mild melon aromas and soft, subdued rice flavors. Try to pair it with brussels sprouts, butternut squash, shiitake mushrooms, or pork loin. Kampai!! -
For centuries, the Schioppettino grapes were cultivated in Friulli-Venezia Giulia, in Italy. In the middle of the 19th century, with the advent of phylloxera, Schioppettino was almost completely destroyed. In 1970, Paolo and Dina Rapuzzi founded the winery Ronchi di Cialla and managed to find about 60 surviving vines of Schioppettino. They made new cuttings and managed, in the space of 2 years, to create a first wine estate of 3,500 vines that marked the rebirth of the Schioppettino. In the words of Nick Jackson MW: "Schioppettino is a paradoxical variety: intensely aromatic, medium-bodied, with a mere 12-12.5% alcohol, high acidity and a lingering, perfumed finish, it is also, in spite of its lightness, capable of very long aging." The 2017 vintage is made with 100% Schioppettino grapes, aged in French oak barriques for 14-18 months and in bottles for 30-36 months. According to the producer the wine has capacity to age and develop in the next 20-23 years. So buy 2 bottles: one to drink now and another one for aging! Ronchi Di Cialla Schioppettino Di Cialla 2017 has a balanced ruby red color with bright reflections. It has aromas of white pepper and small red fruits, currants and blackberries, intriguing balsamic and undergrowth (sous-bois) notes. -
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A beautifully dense and complex sake, the Toyo Bijin Ichiban Matoi Junmai Daiginjo contains notes of fresh tropical fruit like melon, papaya and strawberry. Gorgeous aromatics, the sake itself is soft with a pleasant off dry flavor, but balanced by a light acidity. A bracing, lively and racy example of the Daiginjo category. Enjoyable on its own or with lighter fare like fluke or salted and grilled vegetables, this also makes for a pleasantly surprising pairing with fresh fruit. Drink it chilled, Kampai!!
