Clear deep garnet. Faint nose of slightly burnt cherry pie, or perhaps Christmas fruit cake. Well balanced; the high alcohol (14.5%) is kept contained within the acid, blackberry fruit and tannins. Good drinking now, will keep another year.
Elegant and bright with plum and cedar, underlying ripe fruit and roses, fine, silky tannins and a wonderful balance of fruit, acid and restraint. Perfect with roasted pig’s head.
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.
Pale straw colour with light citrus, malty and yeasty aromas with dried citrus and fruity malt flavour, finishing with a refreshing, lightly bitter bite.
Dark ruby. Intense nose of red fruits, floral notes and smooth oak. Nice tannic structure; firm and tight. Delicate acidity. The tight finish is a sign of a great future.
Clear deep plum red. Rich and mature nose of cassis and oak with blueberry and a touch of fig. Full bodied and mouth-coating with cherry and prune flavours seasoned with a dash of black pepper, finishing on bitter chocolate. Tannins still muscular and the acidity is a bit high. Value. Will last another year or two.
Kirsch-ish on the nose and quite evolved showing dried mushrooms, tar and earth; soft tannins and slightly astringent. A good effort from a very hot and challenging vintage, but definitely drink now as it is on the decline.