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B326 SEBASTIEN RIFFAULT SANCERRE AUKSINIS MACERATION LONGUE 2019 1500ml
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B322 SEBASTIEN RIFFAULT SANCERRE AUKSINIS MACERATION 2019 1500ml
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B431 HERVE JESTIN CHAMPAGNE EXTRA BRUT 2009 750m
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[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.
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[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.
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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
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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
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6503 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 24BY(2012) 720ml
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B323 SEBASTIEN RIFFAULT SANCERRE AUKSINIS MACERATION LONGUE 2019 750ml
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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. Kubo-Honke-Shuzou says it is still on the way to perfect maturation, however this moment is also one of the unmissable beautiful scene.
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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.
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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.
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B317 SEBASTIEN RIFFAULT SANCERRE AUKSINIS MACERATION 2019 750ml
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B260 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2015 1500ml
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B258 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2014 1500ml
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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.
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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 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.
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Made from Ribolla grapes. While fermenting in Georgian amphorae buried underground, it underwent a long maceration 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 bottled without fining or filtration.
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B256 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2013 1500ml
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5069 HERVE JESTIN CHAMPAGNE EXTRA BRUT 2006 750m
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B301 TRAPET ALSACE AMBRE ORANGE GEWURZTRAMINER (MACERATION) 2021 750ml
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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 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.
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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
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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.
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B304 TRAPET ALSACE AMBRE JAUNE RIESLING (MACERATION) 2020 750ml
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B259 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2015 750ml
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B257 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2014 750ml
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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.
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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 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.
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Made from Ribolla grapes. While fermenting in Georgian amphorae buried underground, it underwent a long maceration 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 bottled without fining or filtration.
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B255 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2013 750ml
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A480 SEBASTIEN RIFFAULT SANCERRE AUKSINIS MACERATION 2016 750ml
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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
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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 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.
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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.
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30BY(2018) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
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6712 SUIRYUU 睡龍 純米大吟醸 まほろば 久保本家酒造 奈良県 27BY(2015) 720ml
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A663 GRAVNER IGT VENEZIA GIULIA RIBOLLA RUNK 2003 1500ml
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6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
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27BY(2015) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
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[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.
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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.
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6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
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6962 SUIRYUU 睡龍 生酛純米 涼 久保本家酒造 奈良県 22BY(2010) 1800ml
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A013 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
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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.
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22BY(2010) Kimoto Junmai-shu "Cool Off"
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.
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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. / Release Date : 2021.10
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A165 SEBASTIEN RIFFAULT SANCERRE AUKSINIS MACERATION 2015 750ml
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4154 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
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6494 SUIRYUU 睡龍 純米 久保本家酒造 奈良県 22BY(2010-1) 720ml
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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.
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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.
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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.
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