Clear pale silver-yellow. Powerful aromas of banana and apple, together with a slight peach bouquet which manifests the inclusion of 5% Viognier grapes. On the palate it is completely dry, contrary to the very fruity nose. Light-bodied with a long finish of apple and peach flavours. I enjoyed this with summer squash soup garnished with truffle oil and toasted pumpkin seeds. Drink now.
Shy-scented apple with yellow apple flavour, gentle effervescence and a refreshingly light dry finish.
An award-winning junmai daiginjo made in the Hyogo prefecture from the highest-quality Yamadanishiki rice variety with a 50% polish ratio. Subtle aromatics, with hints of fresh Asian pear and suggestions of almond, anise and vanilla with some savoury/herbal overtones. Fresh, lively and off-dry, with fruity/nutty/anise traces reappearing on the palate. Worked well with a delicious deep-fried lamb rack with truffles and wild mushrooms.
Made at Stratus, this small-batch Riesling is very pale in colour offering a minerally citrus and pear nose with a honeyed note; on the palate, light-bodied, off-dry, minerally, apple, pear and citrus flavours, beautifully balanced. Lovely mouthfeel with a lime and honey finish.
This SB exemplifies the new style, which California is now becoming known for: crisp, fruit-driven and food-versatile. Melon, grapefruit, minerals, tropical fruit and asparagus are all in the mix. The long finale makes for a great partner with a beet, olive oil and quinoa salad or pan-seared chili-crusted scallops.
Straw-coloured with a mature, nutty, toasty nose of apple and citrus fruit; medium-bodied, dry, elegant, with a long lemony finish. A pleasure to drink.
Light blond in colour and opens with a bitter nutty aroma and flavours nicely balanced between light fruitiness and savoury malt. Texture is pleasantly creamy with mild hoppy bitterness on the finish. Easy-drinking summer brew.