|
B659 GRAVNER IGT VENEZIA GIULIA RIBOLLA XXG 2017 1500ml x 2 Limited Edition
|
|
A165 SEBASTIEN RIFFAULT SANCERRE AUKSINIS MACERATION 2015 750ml
|
|
B317 SEBASTIEN RIFFAULT SANCERRE AUKSINIS MACERATION 2019 750ml
|
|
|
|
|
|
|
|
[Pre-Order. Please ASK]
1997–2017. Twenty years after his first macerated wines, Gravner launches the XX G, a limited-edition package accompanying the release of the 2017 Ribolla, bottled exclusively in magnum format. Produced in a limited run of 1,200 numbered pieces, the box is conceived as a collector's item: it combines oak and plexiglass in a minimalist, rigorous design and is intended to hold two magnums and six blown-glass bowls (or twelve bowls only) created for Gravner by master glassmaker Massimo Lunardon.
|
Auksinis "Maceration" version. Perfectly ripe 100% Sauvignon blanc from over 50 years vieilles vignes on Argilo-Calcaire(Caillottes) soil. Contains 50% botrytis, yield : 20hl/ha. 36 months ageing "sur lie". No SO2 added, bottled without fining and filtration.
|
Another version of Auksinis. Perfectly ripe 100% Sauvignon blanc from over 60 years vieilles vignes on Argilo-Calcaire(Caillottes) soil. Contains 50% botrytis, yield : 20hl/ha. One week maceration and three months malolactic fermentation, 24 months ageing "sur lie" in old barrel. No SO2 added, bottled without fining and filtration.
|
|
|
|
B322 SEBASTIEN RIFFAULT SANCERRE AUKSINIS MACERATION 2019 1500ml
|
|
B326 SEBASTIEN RIFFAULT SANCERRE AUKSINIS MACERATION LONGUE 2019 1500ml
|
|
B624 SUIRYUU 睡龍 生酛純米吟醸 久保本家酒造 奈良県 30BY (2018) 1800ml
|
|
|
|
|
|
|
|
[Magnum - 1500ml]
Another version of Auksinis. Perfectly ripe 100% Sauvignon blanc from over 60 years vieilles vignes on Argilo-Calcaire(Caillottes) soil. Contains 50% botrytis, yield : 20hl/ha. One week maceration and three months malolactic fermentation, 24 months ageing "sur lie" in old barrel. No SO2 added, bottled without fining and filtration.
|
[Magnum - 1500ml]
Special version of Auksinis Maceration. 12 months maceration in open vats before malolactic fermentation. Perfectly ripe 100% Sauvignon blanc from over 60 years vieilles vignes on Argilo-Calcaire(Caillottes) soil. Contains 50% botrytis, yield : 20hl/ha. 24 months ageing "sur lie".No SO2 added, bottled without fining and filtration.
|
30BY(2018) Kimoto Junmai-ginjou
Awa-Yamada-Nishiki 100%
Awa Yamada-Nishiki rice, full fermentation, kimoto brewing method, and long aging—these techniques fuse to create a one-of-a-kind sake. Among the various Suiryu series, this one is a Junmai-Ginjo from 30BY with a 50% polishing ratio. This Kimoto Junmai-Ginjo version is more refined, offering a sophisticated texture with an almost graceful quality.
>>>More Info
|
|
|
|
6161 SUIRYUU 睡龍 純米 醇辛 久保本家酒造 奈良県 29BY (2017) 1800ml
|
|
A957 SUIRYUU 睡龍 純米大吟醸 まほろば 久保本家酒造 奈良県 30BY(2018) 1800ml
|
|
B431 HERVE JESTIN CHAMPAGNE EXTRA BRUT 2009 750m
|
|
|
|
|
|
|
|
29BY(2017)
Complete fermentation and long aging periods combine to create a one-of-a-kind junmai-shu. It is released from the brewery after 6–8 years, sometimes over 10 years of extended maturation. Naturally, it continues to age for years afterward, even evolving and maturing for several years after opening. It has beautiful amber colour and superb purity. “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation.
>>>More Info
Gohyakumangoku, Rice polishing rate 65%, Junmai-shu
|
[Vintage Bottle]
30BY(2018) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
|
Several years after the release of the 2006 and 2007 vintages, the 2009 vintage was released. As for the 2008 vintage, it is planned to be released after even longer aging. The difference in vintage or the addition of Pinot Noir from Benoît Lahaye to the blend has certainly resulted in a distinct impression compared to the 2006. The refined and precise flavors, which could be considered the epitome of sophistication, are an experience that can only be found here.
Chardonnay 50% (Trépail, David Léclapart) / Pinot Meunier 25% (Cumières, Vincent Laval) / Pinot Noir 25% (Bouzy, Benoît Lahaye). Production : 6,652 bottles. Dégorgement : 19th December 2023. Dosage : 0g / litre
|
|
|
|
B139 SUIRYUU 睡龍 生酛純米吟醸 長期熟成一二三 久保本家酒造 奈良県 19BY(2007-8) 1800ml
|
|
6503 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 24BY(2012) 720ml
|
|
5069 HERVE JESTIN CHAMPAGNE EXTRA BRUT 2006 750m
|
|
|
|
|
|
|
|
19BY(2007) Kimoto Junmai-ginjou
Rice polishing rate : 50%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-ginjou.This sake was brewed in 2007 and cellared for 15 years. Kubohonke Shuzō believes that, although this sake has not yet reached perfect maturity, this moment too is one of the unmissable beautiful scenes, and has thus decided to release it at this stage. (Released in Nov 2022)
|
24BY(2012) Kimoto Junmai-ginjou
Rice polishing rate : 50%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
|
Hervé Jestin partnered with Benoit Marguet to create this wine, the first ever certified organic prestige Champagne blended from across the region. They released the same wine with two different labels: one is Champagne Jestin, and the other is Sapience/Marguet. The grapes are sourced from the colleagues of Hervé Jestin, Vincent Laval (Cumières, PN&PM, Biologic) and David Leclappart (Trépail, CH, Biodynamie). The wines were vinified in the cellar of Marguet. Production : 2,610 bottles. Dégorgement : September 2013. Dosage : 0g / litre
|
|
|
|
B301 TRAPET ALSACE AMBRE ORANGE GEWURZTRAMINER (MACERATION) 2021 750ml
|
|
B304 TRAPET ALSACE AMBRE JAUNE RIESLING (MACERATION) 2020 750ml
|
|
A662 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2012 1500ml
|
|
|
|
|
|
|
|
|
The "Ambre Orange" is made from Gewürztraminer with macération. 2021 possesses beautiful amber colour, fine concentration and ripe fruits with good acidity. This "new type" of wine has good capacity to cover wide range of cuisines.
|
The "Ambre Jaune" is made from Riesling with macération. Clear bright yellow colour, dry, fine concentration and ripe fruits with good acidity. This wine goes well with various type of Chinese cuisine.
|
[Magnum - 1500ml]
Made from Ribolla grapes which have been cultivated in this area for more than a thousand years. While fermenting in Georgian amphorae buried underground, it underwent a long maceration with grape skin(so called skin contact), with wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for at least five more months before it started ageing in large oak barrels, where it was left for six years. Wine is bottled without fining or filtration.
|
|
|
|
A661 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2011 1500ml
|
|
A663 GRAVNER IGT VENEZIA GIULIA RIBOLLA RUNK 2003 1500ml
|
|
6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
|
|
|
|
|
|
|
|
[Magnum - 1500ml]
Made from Ribolla grapes which have been cultivated in this area for more than a thousand years. While fermenting in Georgian amphorae buried underground, it underwent a long maceration with grape skin(so called skin contact), with wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for at least five more months before it started ageing in large oak barrels, where it was left for six years. Wine is bottled without fining or filtration.
|
[Magnum - 1500ml]
Made from the oldest Ribolla vines in Runk vineyard, planted in 1915 and 1950 which have been explanted after the harvest in 2003. The selection of the best grapes has been harvested at the end of September and fermented in large Georgian amphores for about 10 months, half of the period on the skins. This is the first wine elevated for 6 years in oak barrels and bottled only in magnums(1500ml) in 2010, and aged for 7 more years in the bottle before release.
|
19BY(2007) Kimoto Junmai-shu
Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
|
|
|
|
6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
|
|
4155 SHINRAI 神雷 緑ラベル 純米酒 八反錦 三温至福 三輪酒造 広島県 1800ml
|
|
A012 SHINRAI 神雷 緑ラベル 純米酒 八反錦 三温至福 三輪酒造 広島県 720ml
|
|
|
|
|
|
|
|
22BY(2010) Kimoto Junmai-shu
Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
|
Locally grown Hattan-Nishiki, rice polishing rate 60% Junmai-Shu. This is for three temperature zone = cold, room and warm. This is the "Sake". A good model of authentic sake.
|
[2023 Mature Bottle]
Locally grown Hattan-Nishiki, rice polishing rate 60% Junmai-Shu. This is for three temperature zone = cold, room and warm. A good model of authentic sake.
|
|
|
|
6494 SUIRYUU 睡龍 純米 久保本家酒造 奈良県 22BY(2010-1) 720ml
|
|
|
|
|
|
|
|
|
22BY(2010) Junmai-shu
Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
|
|
|
