2012 Trinite Estate, Acaibo
Regular price £66.00 Save £-66.00ABOUT THE WINE
The 2012 vintage, is the first vintage produced by Claire and Gonzague Lurton, who are part of great Bordeaux families. Acaibo is nestled in the hills in a small corner of the Chalk Hill area. The estate sits in an intimate bowl between three valleys: the Russian River Valley, the Alexander Valley, and Knight's Valley. Made from Cabernet Sauvignon, Cabernet Franc and Merlot.
TASTING NOTES
The Acaibo is remarkable for its very intense, almost seductive expression of aromas. The bouquet offers an elegant combination of floral notes (violets), spices (pepper, cinnamon, liquorice and vanilla), red fruit (blackberries and raspberries) and earthy undertones.
FOOD PAIRING
Goes well with steak, beef fillet and rack of lamb.
FRIARWOOD SAYS
This is the first ever vintage of this American project. Sold out at the winery, this wine is now a collector's item.
2015 Domenico Fraccaroli, Amarone della Valpolicella DOCG
Regular price £103.90 Save £-103.90Nikka, Miyagikyo Single Malt Whisky
Regular price £86.25 Save £-86.25ABOUT THE WHISKY
In 1918, Masataka Taketsuru, the son of a sake-brewing family, was sent to Scotland to study Scottish whisky. He returned to Japan at the end of 1920, with his Scottish wife, Rita, and was employed by the Kotobukiya Group (later renamed Suntory) to build the Yamazaki Distillery, the first whisky distillery in Japan. At the end of his contract Masataka left to found his own distillery in 1934 on the northern island of Hokkaido in the coastal town of Yoichi, where the cold climate, sea breezes and local peat bogs mirrored conditions in Scotland. Initially called 'Dai Nippon Kaju' (The Great Japanese Juice Company), the company released its first whisky under the name Nikka in 1940, and the name was officially changed in 1952. Following the death of Rita in 1961, Masataka became increasingly focused on his work to improve the Nikka blends, importing Coffey column-stills from Scotland, which operated from a plant in Nishinomiya. In 1969 the Miyagikyo Distillery was completed in the rolling hills of northern Honshu; large, steam-heated stills and exceptionally pure water from the Nikkawa River give this distillery a bright, clean, fresh-fruit character. Masataka died in 1979, his legacy secure as the founding father of Japanese whisky.
TASTING NOTES
Attractive Sherry-influenced aromas, with floral, woody notes and the scent of ripe tropical fruit. The palate is soft and smooth, with continuing ripe apple, pear, peach and floral character. The finish is characterised by rising heat which lingers pleasantly, with a hint of wood-varnish and warm dough.
FOOD PAIRING
Best enjoyed neat; this is quite a delicate whisky. It would pair nicely with savoury biscuits and moderately flavoursome cheeses.
FRIARWOOD SAYS
Production for a Japanese malt whisky is effectively the same as for Scotch, with one significant difference: after mashing, a Scottish distillery will typically allow some of the solids from the malted barley to pass through to the washback, and sit with the fermenting wort. Japanese distilleries do not permit such untidiness, and their wort is typically clear, resulting in a 'cleaner' spirit with less malt-character.
2014 Domaine Antonin Guyon, Aloxe Corton 1er Cru 'Les Fournieres'
Regular price £66.40 Save £-66.40ABOUT THE WINE
The second generation now manages this domaine, founded by Antonin in the 1960s. Based in Savigny-les-Beaune, they own vines throughout the Cote d'Or, including parcels in some of the finest Premier and Grand cru vineyards. Harvest is by hand, with initial sorting in the vineyard; no more than 50% new oak is used, and the wines of the domaine have a classic freshness and purity to them.
TASTING NOTES
Delicate in colour, with wonderful minerality and fine tannins. Bright cherry fruit, very intense, with a touch of oak adding elegance. Exceptionally well-balanced.
FOOD PAIRING
Ideal very slightly chilled, with summer salads; or with pork dishes on colder evenings.
FRIARWOOD SAYS
A superb vintage for Burgundy, the 2014 Guyon is a delightful wine.
Nikka, Yoichi Single Malt Whisky
Regular price £86.25 Save £-86.25ABOUT THE WHISKY
In 1918, Masataka Taketsuru, the son of a sake-brewing family, was sent to Scotland to study Scottish whisky. He returned to Japan at the end of 1920, with his Scottish wife, Rita, and was employed by the Kotobukiya Group (later renamed Suntory) to build the Yamazaki Distillery, the first whisky distillery in Japan. At the end of his contract Masataka left to found his own distillery in 1934 on the northern island of Hokkaido in the coastal town of Yoichi, where the cold climate, sea breezes and local peat bogs mirrored conditions in Scotland. Traditional coal-fired stills and the use of peat-smoke give whiskies from this distillery their distinctive character. Initially called 'Dai Nippon Kaju' (The Great Japanese Juice Company), the company released its first whisky under the name Nikka in 1940, and the name was officially changed in 1952. Following the death of Rita in 1961, Masataka became increasingly focused on his work to improve the Nikka blends, importing Coffey column-stills from Scotland, which operated from a plant in Nishinomiya. In 1969 the Miyagikyo Distillery was completed in the rolling hills of northern Honshu. Masataka died in 1979, his legacy secure as the founding father of Japanese whisky.
TASTING NOTES
Warm apple-pie and distant bonfires on the nose, along with pear-drop, old brine and candle wax. The peat is evident on the palate, melding beautifully with the fresh fruit character. Bracing and youthful, with impressive complexity; the finish lingers, with wood-varnish, red apple and rock-salt flavours.
FOOD PAIRING
A good whisky for charcuterie; best enjoyed neat.
FRIARWOOD SAYS
Production for a Japanese malt whisky is effectively the same as for Scotch, with one significant difference: after mashing, a Scottish distillery will typically allow some of the solids from the malted barley to pass through to the washback, and sit with the fermenting wort. Japanese distilleries do not permit such untidiness, and their wort is typically clear, resulting in a 'cleaner' spirit with less malt-character.
2015 Agriturismo Colognole, Chianti Vigna 'Rogaie'
Regular price £53.00 Save £-53.00ABOUT THE WINE
In 1892, Conte Vencesalao Spalletti, Senator to the Kingdom of Italy and owner of a fine agricultural estate in upper Emilia, purchased the Colognole and Lucciano (in Chianti Montalbano) estates. Colognole was initially utilised mainly for lumber production, thanks to its extensive forests, but in 1912, due to the interest shown from the Conte’s sons, Giambattista and Cesar, production focused on grapevines and olive trees. This development led, in the 1930s, to the construction of the Cantine Spalletti in the city of Rufina. Production significantly increased both in quantity and quality, and in the 1960s the name Spalletti had become synonymous with high-quality Tuscan wine, particularly for age-worthy reds. In the 1980s, with the addition to the shareholders of a large sparkling-wine producer, the owner gave up both the production cellar and the name Spattelli and concentrated their efforts on the Colognole Estate.
TASTING NOTES
A richer, more powerful wine than the Riserva; black cherry and bramble characterise the aromas, with red fruit on the palate. The finish shows a hint of barrel-ageing; long and promising, with grippy tannins suggesting a long life ahead.
FOOD PAIRING
Excellent with lamb loin chops and roast potatoes; or a roast butternut with trimmings.
FRIARWOOD SAYS
The Colognole estate spans 700 hectares in the Tuscan hills, of which only 27 hectares are planted to vines. In 2004 the estate embarked upon a project to find out which plots produced their finest Sangiovese grapes, the result of which is this exceptional single-vineyard release.
Foursquare Rum Distillery, Doorly’s 14 Year Old Rum
Regular price £74.40 Save £-74.40ABOUT THE RUM
Registered in 1908 as Martin Doorly & Co., the Doorly’s brand has a long history in the trade. It was the first rum to be exported from Barbados pre-bottled, rather than in cask, giving the brand greater quality control. In 1993 the brand was acquired by RL Seale & Company, owners of Foursquare Distillery, and has since become their export label, retaining the brightly coloured macaws that have featured on Doorly’s bottles since the brand was founded.
TASTING NOTES
Initial nail varnish and wood resin give way quickly to red apple fruit, savoury treacle and orange blossom aromas; bright, and not too aggressive, despite the 48% abv. The palate is hefty, oak-driven, with cinnamon, dark chocolate, black pepper and a notable hint of stewed raisins from the small portion which was finished in ex-Madeira casks. The finish is delightful, lingering with vanilla and orange-peel. A magnificent rum, with a wonderfully rewarding, complex character.
FOOD PAIRING
Superb when enjoyed neat; a drop of water will allow the flavours to further express themselves. The rum is sufficiently robust to stand being served on the rocks, and will have a spectacularly positive influence on a cocktail, but it is best treated as a sipping rum, for savoured enjoyment.
FRIARWOOD SAYS
Foursquare (unlike most rum producers) apply many of the terminologies and rules of single-malt whisky to their rums. As a result, the age-statement given is the age of the youngest spirit in the bottle (14 years), and no sugar, sweetener or flavouring agents are added. The rum is all distilled at the Foursquare Distillery, but is considered a blended rum because it comes from both column and pot stills. Caramel colourant is the only addition, in deference to consumer expectations.
2018 Chateau Nouret Cru Bourgeois
Regular price £46.00 Save £-46.002015 Domaine de Juchepie, Paradis
Regular price £51.30 Save £-51.30ABOUT THE WINE
In 1985 Eddy Oosterlinck, Belgian by birth, and his wife Mileine moved to Coteaux du Layon and followed his passion of making natural Chenin Blanc. Seven hectares of 50+ yr. old Chenin Blanc vines (with the oldest planted in 1911). . The proximity to local rivers, augmented by the occurrence of morning mist or rain stimulates the development of botrytis at Juchepie. Vintages rich in botrytis allow Eddy to make his beloved sweet cuvees. When there is less noble rot in the vineyard then sweet wine production continues, just with more passes through the vineyard, and the production of the dry whites naturally increases. The balance of dry to sweet wine produced here is thus determined by nature.
TASTING NOTES
Dry wine made using mature grapes but with no botrytis. Amazing complex aromas on the nose of ripe white fruit, vanilla, flowers. Nice round body thanks to oak fermentation and soft buttery hints as well because of 12 months lees ageing.
FOOD PAIRING
It will suit fatty fish in cream and herb sauce, white meat, seafood like clams and scallops. Pairs well also with soft creamy cheese and mushroom dishes.
FRIARWOOD SAYS
A superb white wine, super concentrated flavours.
2009 Domaine Loic Mahe, Savennieres 'Sectilis Terra'
Regular price £85.50 Save £-85.50ABOUT THE WINE
Having worked as a consultant for other wineries, Brittany-born Loïc couldn't wait to start his own, and so in 2011 he purchased 11 hectares spread between Savennières and La Franchaie, Certified organic and non-interventionist, Loïc prefers to let the effects of the seasons and terroir dominate the character of his wines. Grapes are exclusively picked by hand, with careful sorting to ensure quality fruit. Fermentation is slow, using natural yeasts and minimal sulphites, with maturation in oak barrels or small tanks.
TASTING NOTES
Produced only in exceptional years, from 'green-harvested' vines which are able to concentrate on feeding only 3 or 4 grapes clusters per vine. Harvested by hand, sometimes with small amounts of botrytis-affected grapes, the wine undergoes a slow, natural vinification of 18 months in oak barrels. Golden colour with amber shades, derived from a period of skin-contact prior to fermentation. The nose combines fruity, mineral and woody notes. On mouth it is ample, pure, rich and fresh. Incredibly long finish.
FOOD PAIRING
An exquisite wine to go with rich fish like turbot, brill or a poulet de Bresse or even fatty duck breast. We also recommend pairing with rich baked cheeses, like Comte and Beaufort.
FRIARWOOD SAYS
A great sensory experience! A great wine to drink now but with an ageing potential of 30 years. We recommend decanting for 30 minutes before serving.