The Tasting Sessions

Joe stood in the middle of the vast white space and admired the huge, achingly simple walls that made up his canvas.  By day he was a mixologist; by night, an illusionist.

The illusionist clapped his hands and with a flash of light aimed his magic wand at the canvas.  As the guests in pure angelic white feasted on giant sandwich platters dressed to look like oversized wedding cakes the piece took shape before their eyes.  Vouvray Brut by Domaine Champalou.  A beautiful watercolour landscape of honey pots, fields of hay and a giant apple-tree heavy with rich, heaving ripe fruit.

The illusionist clapped his hands again and the image disappeared to be replaced with Riesling Tradition by Domaine Albert Mann.  A painting of a simple farmhouse table adorned with a fruit bowl of drippingly juicy pears, apples and the smallest hint of an orange in the shadow of the bowl.  To one side sat a glass of bastard Riesling.  The illusionist rubbed his hand over the image and the faintest whiff of hauntingly addictive oily musk filled the gallery and brought the image to live.  The guests, like honeybees heavy with pollen, sunk into a stupor and at once were under his spell.

For his next trick the illusionist waved his wand over the painting.  It vanished instantly.  He paused as a shrill whistle silenced the room.  “Ladies and Gentlemen.  I give you piece number three.’  Trocken Riesling 2007 by Sybille Kuntz.  He cupped his hands together and with a giant breath filled the room with 3-D images of peaches and flowers that poured from his palms.  “This is very unusual” he said as the guests delighted in trying to grasp the work in their hands.  “Juicy but dry expressions of Riesling art like this are hard to find, but Kuntz is a magician.”  As if to echo the sentiment he waved his hands again and the sound of a paranoid android filled the room.

As the music stopped so did the images.  They fell to the floor and vanished.  The illusionist pointed his wand at the canvas that filled suddenly with a large painting of vineyards next to a river.  Vinho Verde by Afros.  “You can almost taste the lemon and tangerine from these trees” he said pointing to a shaded copse where the fruit grew heavy.  Like a true magician the illusionist pulled a bunch of freshly cut flowers from his sleeve and blew their aromas around the room.  To complete the scene he touched a length of cold steel against the necks of the guests who gasped as he did so.  “The contrast of the flowers and the steel gives the work balance and length” he said.  They nodded as if in a trance.

The illusionist was a man possessed.  No pause for breath in this show.  At his command the white walls dimmed to a subtle pink as the painting of a beautiful Sicilian woman occupied the canvas.  Grecancico by Caruso and Minini. “Isn’t she stunning?  She looks so delicate as if the slightest knock could break her.  Come closer and smell her perfume.”  As the crowd moved in the wind picked up her scent and carried the orange blossom and fresh white fruit aromas high on the breeze.  Too soon the aroma, and the girl were gone.

“Something different” ordered the illusionist.  “Enough paintings.”  From nowhere a large block of marble transformed itself into a sculpture of a white adonis.  Puligny-Montrachet ‘Les Folatieres’ by Domaine Alain Chavy.  The sharp tang of wet stone filled the gallery and then gave way to a fresh citrus scent which in turn melted away as a creamy buttery sensation with a hint of cold steel made the guests’ mouths water.

“Ladies and gentleman” announced the illusionist.  “You came for a party.  And that is what you shall have.”  He snapped his fingers and the guests shrieked with delight as their faces were hidden behind masks.  Angels danced between them carrying cakes and pastries.  With a flourish he snapped his fingers once more and their hands were filled with glasses of Jurancon Moelleux by Clos Lapeyre.  They lapped up the honey and almond flavours and devoured the cakes.

“Please enjoy the art responsibly” said the illusionist and with a flash he was gone.

Bart had locked down the club as soon as he’d heard the news about Big Red. A detective asking questions was bad for business.  Whilst Mack hauled the sax player down the station house, Shiraz and Viognier had slipped out the back door, jumped in a cab and headed straight for Bart’s secret speakeasy on the other side of town.  They sat at a table in the corner playing poker.  The light above the door glowed purple and Bart slid back the slat.

“Om nom nom nom” said a voice.  The slat slammed shut and the fox heard the sound of a rusty bolt.  The door opened and she kissed him hard on the lips.

“He’s over at that table” said Bart as he gestured to the corner of the room.  He wiped his mouth and steadied himself on the nearest antler as the fox flicked her hair in front of the mirror.  A sign above it read “Poker and loose women are known to frequent this establishment”.  She smiled.

Nodding at the couple from the café by the river she threw her wrap on a luggage rack on the wall and cat-walked over to the bar.  She sucked slow on a whisky sour and breathed in the atmosphere.  The walls were covered with starlets, wigs and feather boas and waiters flitted amongst the cool cats bringing them baskets of cheese and bottles of liquid gold.  The fox winked at a passing waiter.  Bart’s crowd was her crowd.  Whisky sipping night-time urban junkies.

“Who’s the new girl?” she said looking over at the dealer.

“Jen” said the barman as he chilled down a glass.  “Whisky diva.”

The diva turned over the river card.  “Five of Diamonds” she said in a sultry Scottish Borders lilt.  All the cards were out.  Texas Hold ‘Em poker, final round.  The fox wandered over and wrapped herself around her squeeze.  “Cute” thought Shiraz from the other side of the table.

Number 1 sipped his 14yo Clynelish and let the citrus and honey taste swirl around his mouth.  He breathed in the spicy aroma and closed his eyes as the salted caramel flavours flooded his mind with memories. “Fold” he said tossing his cards onto the green baize.  He popped an Isle of Mull Cheddar cube into his mouth and the strong herbal flavours kicked against the Clynelish to intensify the hit.  The diva took his losing hand with a flip of her paddle.  “The bet’s with you sir” she purred.

Number 2 finished the last of the dense and crumbly Doddington cheese and swirled the Stranahans around in his glass.  The smell reminded him of home.  The crisp, clear waters of the Colorado Rockies sang with the fresh salty cheese.  “All in” he said pushing his chips into the centre.  “Gutsy” thought the diva and flicked her long dark sleek hair.

She turned to Number 3 and flashed him a smile.  The dense rich Zelu Korlaria cheese melted in his mouth and the blue veins spilled over his tongue.  He reached for his glass and drank down the golden honey Connemara.  The peat and chocolate flavours danced as the soft creamy finish filled his mouth.  ”All in” he bluffed.  The diva smiled.

Number 4 licked her lips.  She let the rich, buttery Ami du Chambertin cheese swim across her mouth.  The light, smoky, spicy nose of the Nikka Yoichi 10yo gave way to more smoke in the mouth.  She could taste the oak from the casks.  She craved a cigar.  “All in, all the way” said Shiraz as the oak gave way to fruit on the finish.

Number 5 nibbled on her light and fresh Ryefield cheese, sniffed in the cognac barrel aromas of El Tesoro Paradiso Tequila.  She took a sharp and tangy slice of Serra D’Estrela and drank down the fruity elegant anejo.  Viognier pushed her chips into the centre and nodded at the diva.  “All in” her look suggested as the smoky finish filled her mouth.  She hadn’t said a word all night.

The fox unwrapped herself from Number 6 as he sniffed the intense Port Ellen 1978, 8th Release.  Ripped plum fruit filled his nostrils.  He added a dash of water to balance the smooth amber coloured liquid.  He ate a slice of strong velvety Bleu d’Avergne cheese and drank a sip of the fiery medicinal nectar.  The drink coated his tongue and his mouth zinged.  He cut a fruity sliver of Parmigiano Reggiano and fed it to the fox.  “What shall I do?”

“All in baby” she mouthed. “Never let the truth get in the way of your ethics”.  She took a sip of his drink and closed her eyes as the chocolate and oil textures filled her mouth.

“Time to show your hands folks” said the diva retrieving the Port Ellen bottle.

Viognier smiled.  “Another full house” she thought.

As Number 6 collected his winnings Shiraz and the diva moved to the bar.  “What kinda drink do you like?” asked the barman.

“I like it long and sloe” whispered Shiraz.

“This is a whisky joint.  You’ll have to go someplace else for gin” he said handing over a cocktail list.  “Give me a White Party then” said Shiraz pointing to the bottom of the page.

“Coming right up.”

The End.

‘Another sleazy joint’ thought Mack as he rang the bell. He looked at his watch. Two in the goddamn morning. He dropped his cigarette on the floor and crushed it with the heel of his boot.

The door opened slowly. A fiery, peppery perfume filled his nostrils.

‘Homicide. What’s your name sweet cheeks?’ said Mack holding up his badge.

‘Shiraz’ replied the blonde. ‘Come on through Detective.’

As he walked through the door his eyes adjusted to the light. He was wrong. This was not sleazy.

‘One helluva party’ he thought looking at the empty bottles on a table towards the back.

‘Who’s the bombshell?’ he said pointing to the corner where three men and a broad sat quietly.

‘Charlie Rinks. Singer’ said Shiraz.

‘Jazz and liquor’ he said shaking his head. ‘Why don’t people learn? OK so where’s the stiff?’

‘Behind here’ said Shiraz gesturing to a thick red curtain adorned with a black feather boa.

‘Gunshot?’

‘Magnum. Like this one.’

‘Châteaux de Lamarque 2001 in magnum’ he thought as he looked at Shiraz. ‘Hot and got good taste.’ Suddenly he wasn’t quite so tired. He picked up the empty oversized Bordeaux bottle.

‘Buddy of mine Floyd used to say “too much for one and not enough for two.” Good stuff?’

‘Sure’ said Shiraz. ‘Great legs, doesn’t show its age at all.’

Mack leaned on the bar and opened his notebook.

‘Can I get you a drink Detective?’

‘Who are you?’

‘Viognier’ said the firecracker. Mack looked her up and down as he breathed in her apricot and honeysuckle perfume. He liked what he saw.

‘Sure baby doll. What have you got?’

‘Try this’ she said and poured him a glass.

More Bordeaux. Château Capet-Guillier 2005. ‘Knock-out vintage from a knock-out region’ he thought as he tasted.

‘What do you think honey?’ said Viognier.

‘Great body, baby doll. Great body.’

‘Will this take long?’ said Shiraz draping herself on a bar stool as she reached for a bottle. Mack shot a glance at the label. Klein Gustrouw, 2005. Bordeaux blend from one of the coolest cellars in South Africa. She drank down her glass and fixed him with a long hard stare.

‘That depends’ he said. ‘Nobody leaves until I’m done. How’s your wine.’

‘Firm and meaty. Great length. Just the way I like it, Detective.’

His eyes scanned the room as he thumbed through his notebook. He’d heard about this crowd. They moved around the city from one place to the next, any joint where the livin’ is easy. He could tell they knew their stuff. They liked their reds and they liked them big. He picked up a bottle from the table. The Lane, Shiraz Viognier, 2007.

‘Reminds me of a case I had in Adelaide Hills a few years back. Great combination. Intense colour and lots of fruit. My kind of blend’ he thought glancing back at the chicks at the bar. Shiraz and Viognier blew him a kiss.

‘I want to talk to the bombshell’ he said.

‘You and everyone else gorgeous’ said Viognier. ‘Here, take this to the sax player.’ She handed him a glass. ‘Achaval Ferrer, 2007. Tell him it’s from the girl in the black dress. He’ll love it.’

‘The wine or the girl?’

‘Everything Mendoza should be. In your face Malbec aroma with a kick that means you can taste the tango. I’ll let you decide if that’s the wine or the girl’ she said almost purring.

He sized up the punters. Cool, good looking, well dressed, well connected. They worked hard and played harder. They were big spenders. He stopped at a table and picked up another bottle. 7 Deadly Zins, 2007. California dreaming. He read from the label.

‘”Cinnamon toast evokes the senses of carefree youthful nights”. Sums this crowd up’ he thought as he looked longingly at the bar.

‘This is for you.’ He handed the glass of Malbec to the sax player. ‘From the girl in the black dress.’

‘What’s a pretty young thing like you doin’ in a joint like this?’ he said to the bombshell as he sat down opposite her.

‘All the way from the other side of the room and that’s the best line you’ve got for me baby?’ She pouted, leaned forward and poured herself a glass from the bottle on the table. Mack read aloud

‘”Earthquake, Zinfandel, 2006. Juicier plum, spicier clove and fuller in body than ever before”. Amen to that gorgeous.’

Shiraz and Viognier sat down at the table on either side of the bombshell.

‘We’ve got a real treat for you Mr Detective’ said Viognier with a whisper.

Mack stared back at the three of them and emptied his glass.

‘What’s that baby doll?’

‘This. It will rock your world.’ She poured him a glass and handed over the bottle, Cheval des Andes, Mendoza, 2005.

‘Let me guess, from the girl in the black dress?’

‘No sir. This is our treat to you.’

He closed his eyes and drank. ‘God that’s good’ he thought. ‘Tastes like velvet.’

He glanced at his watch. He was back on duty in 3 hours.

‘I think we’re ready to see the stiff, Detective’ said Viognier. Shiraz nodded and pulled back the red curtain. The feather boa fell to the floor.

Mack’s eyes widened as he looked at the dead man’s face.

‘Do you have any idea who this is?’ This is Big Red’ he said his hands shaking.

‘You look like you’ve seen a ghost’ said Viognier. ‘Are you alright?’

‘I need a drink. Get me a whisky.’

‘Comin’ right up gorgeous. Comin’ right up.’

*

Our Chief Taster Mark Heywood was unable to Face East with us last night, currently on reconnaissance in Buenos Aires for a future session around Big Reds. Wakana Omija has sorted us out with a full set of tasting notes including suggestions for how to serve and pair with food. We fully expect that Sake will now have a regular place at your table, so here’s where to buy the fabulous Akashi-Tai Sake and Tokiwa Shochu you tried last night.

1. AKASHI-TAI TOKIWA SHOCHU (COCKTAILS) 25%
明石鯛　ときわ米焼酎　（カクテル）

Akashi-Tai Tokiwa Shochu [show-choo] is a traditional spirit distilled from rice. Generally shochu can be made from various grains and vegetables, however, most typical ingredients include rice, barley, buckwheat, sweet potatoes and raw sugar. The most popular way to enjoy shochu in Japan is oyuwari, rokku or chu-hai (see below). Tokiwa also makes an excellent cocktail ingredient.

Nose: Clean on the nose with subtle hints of lime, peach and lychee.
Tasting: Dry but soft and smooth texture with tropical fruit flavours.
Serve: Oyuwari – OnAdd 2 parts of hot water to 3 parts of Tokiwa. Rokku – On the rocks. Chu-Hai – Add 2 parts of fruit juice such as grapefruit or lime cordial to 3 parts of Tokiwa and top up with soda. Shogatini – 40ml Tokiwa, 20ml gin, 5ml lemon juice, 10ml sugar syrup, 1 slice fresh ginger, 5-6 mint leaves. Muddle ginger and syrup, add the rest of the ingredients and shake. Double strain into a cocktail glass. Garnish with lemon peel. More cocktail recipes are available. Contact: trade@akashi-tai.com.
Food pairing: Chu-hai or cocktail as an aperitif and oyuwari or rokku as digestif.

2. AKASHI-TAI HONJOZO 15%
明石鯛 本醸造

Akashi-Tai Honjozo is a traditional and well-established favourite amongst sake lovers (Rice: Nihon Baré Milling Rate: 65%).

Nose: A discrete nose with lime, lemon, and straw.
Tasting: A dry start with citrus flavours with a smooth and well balanced finish. Delicious at any temperature.
Serve: Chilled to enjoy the dry crispness or served warm (up to 50ºC) to enjoy the sweet smoothness.
Food pairing: Red miso, teriyaki, sushi, sashimi and seafood in general.

3. AKASHI-TAI DAIGINJO 17%
明石鯛 大吟醸

Originally conceived over 12 years ago. Akashi-Tai’s Daiginjo is a luxury sake made only in the mid-late winter months from the highest grade Yamada Nishiki rice. Selected as a medal winner in the 2007 London International Wine Challenge (Rice: Yamada Nishiki, milling Rate: 40%).

Nose: Elegant white flowers such as lily and honey flavours.
Tasting: Delicate flavours of white flowers with a subtle hint of anise followed by a lemony dry finish.
Serve: Chilled in a glass.
Food pairing: Ponzu, white fish, grilled lamb, duck, spices such as anise and cardamom.

4. AKASHI-TAI HONJOZO GENSHU 19%
明石鯛 本醸造原酒

Satisfyingly full-bodied sake with a fluttering silky texture. Because it is genshu (not diluted with water after being brewed) this is perhaps the most direct way to savour the full palate of AKASHI-TAI sake. A 2 star winner at iTQi Superior Food Award (Rice: Nihon Baré, milling Rate: 65%).

Nose: Waxy, woody and white flowers with a pink grapefruit finish.
Tasting: Strong start but surprisingly creamy on the palate. Very rich and long finish.
Serve: At room temperature or over ice in a tumbler glass.
Food pairing: Mushroom, ankimo (monk fish liver), pâté.

5. AKASHI-TAI GENMAI AGED SAKE 2002 15%
明石鯛 玄米山田錦2002

Created using the finest rice for sake, Yamada Nishiki, in an entirely unpolished form. The concept of using brown rice for sake making was totally new and innovative, and Akashi Sake Brewery is proud of this development. Although brewed in 2002, it has been allowed to age quietly. This sake will continue to grow in delicious complexity with age. Neither newly fermented nor highly milled sakes can provide this mature complexity of aromas and flavours for which this beverage has been commended (Rice: Yamada Nishiki, milling Rate: 100%).

Nose: Rich with lime, juniper, and bitter cocoa flavours.
Tasting: A well balanced taste with caramel, lime and cocoa flavours with a long finish.
Serve: At room temperature in a glass.
Food pairing: Black sweet vinegar, dark chocolate, caper, cinnamon.

6. MANZAIRAKU’S KAGA UMESHU 15%
加賀梅酒

Umeshu is a sweet plum infused alcoholic drink which is often made at each Japanese household and is said to be good for health. Japanese Liquor is usually distilled from the Japanese plum, or ‘Ume’. From Ishikawa, Manzairaku’s Kaga Umeshu is one of the more popular shochu-based umeshu on the market. It is aged for three years, giving it a nice, soft, round and developed flavour profile.

Serve: Serve chilled, on the rocks, with a splash of soda. In winter, serve with hot water.
Food pairing: As aperitif or digestive.

At our launch event in September Mark Heywood deservedly earned the title of Chief Taster – producing a seductive set of tasting notes that had everyone begging for more. Please welcome him back, this time in full synch with the lunar cycles, to bring you your horoscopes for the next month.

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Wine 1: TAURUS (Bruno Paillard, Premier Cuvee, NV)

You’re restless and feeling the urge to get out and see the world.  Your mind is making big plans which swirl with creamy undertones and an intense citrus flavour.  Only a mineral-laced spine will ensure you complete the journey.

Wine 2: LEO (Domaines Leflaive, Mâcon-Verzé, 2006)

You’re feeling a touch greedy today – but that’s not a bad thing as it’s harder than ever to get your way – be forceful, with lots of pure, astonishingly ripe white fruit with a hint of tropical paradise and you’ll emerge into a green-gold coloured world where you’ll get exactly what you want.

Wine 3: SCORPIO (Alois Lageder, Gewürztraminer, 2007)

Now is the time to test yourself to see how far you really can go – can you seize the day and make your dreams come true?  Don’t be scared to try a different approach as maybe you don’t need a sting in your tail.  Try a simple recipe from a purist disciple – incredibly crisp clean flavours, excellent balance and delightful aroma of fresh flowers.  Mix together and sip, long, slow and well into the night.  Dreams are sure to follow.

Wine 4: PISCES (Domaine Trapet, Gewürztraminer, 2004)

Today is difficult – you are being challenged and whilst it’s clear you can rise to the task you’ll need a delicate touch to negotiate your way through the issues.  On one side you’ll need a tiny hint of vanilla which will be hidden inside very fresh and deliciously tangy fruit.  On the other side you’ll need a kerosene laced nose which will draw you in deeper and deeper.  This heady combination is sure to make your world zing.

Wine 5: AQUARIUS (Les Vieux Clos, Nicolas Joly, Savennieres, 2004)

You have a talent and knack for organising things and a massive sense of vaulting ambition.  For you it’s about the journey, not the destination.  And what a journey – incredibly firm, complex fruit, hint of raisins with almost a Sauternes like intensity which demands another glass.  You’re up high and on a roll – don’t look down!

Wine 6: CANCER (Alois Lageder, Pinot Noir, 2006)

It’s a stormy night and you’d rather shut yourself away.  If you do then you’ll need your daydreams to keep you company – they are full of images of delightful red fruit, hints of cherries with big, big concentration, good balance and a spicy licorice accompaniment.  More Robert Palmer than Robert Parker as a certain Scorpio said – or maybe I dreamt that?

Wine 7: VIRGO (Marcel LaPierre, 2006)

You’ll meet a tall dark stranger who will serenade you with stories of good vibrations.  Everything you are told will be true.  You’ll hear about racy, spicy gamay fruit, stunningly vibrant zingy flavours that are just too hard to resist.  Give in…you know you want to.

Our expert Hugh Baker provides a Cracking commentary on the wines from our launch event. We discovered on the night that blindfolding our guests can also produce inspired literary material.

They say removing visual stimuli heightens the senses… something we are both fans of.  This sensory enlightenment worked so well on Mark Heywood, we asked him to be our “special” contributor for the evening. Marks deliciously descriptive tasting notes conjur up all the right images for a great bottle of wine… they really had to be shared with you all.

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Champagne Henriot Brut NV served to start

Wine 1: Mas Mudigliza Grenache Gris VDP des Cotes Calalanes, Roussillon 2006

Hugh: Very pale straw colour, with a hint of green.  Very fresh and dry, minerally (think sucking a granite pebble) and herby (think rosemary), even very slightly salty.  Guillaume suggested green almonds – I’ve never tried them but can only imagine he’s right! A unique chance to try a wine making the absolute most of a rare indigenous French grape, and would be excellent with sushi and sashimi.

Mark: Gorgeous start, talk about opening with a bang. Green mineral taste with astonishing freshness – what my Dad would call a cheeky little off-the-shoulder number.

Wine 2: Pouilly-Fuisse Verget Terroirs de Vergisson Clos du Martelet 2005
Paired with a sliver of yellow tail sushi with wasabi stem

Hugh: Pale straw in colour.  A classic white Burgundy taste: ripe apples from the Chardonnay, a touch of vanilla from the oak, a soft acidity tempered by malolactic fermentation.  Lighter than many white Burgundies, and delicious with seafood.

Mark: V is for Vanilla. Lovely light creamy white burgundy. Very punchy, very cool.


Wine 3: Mercurey Chateau de Chamirey 2002

Hugh: A bright, ruby colour.  Quite pale, still with youthful, purple rim despite being 6 years old.  Packed with red fruit like red cherries and raspberries, but with a touch of spice – one person suggested star anise which is spot on.  Surprisingly alcoholic at 13.5%, but well integrated and balanced.

Mark: Pinot Noir haunts my dreams – fat, red fruit with a very silky balanced taste and a hint of spice. The type of wine your mother warned you about – it will lead you astray given half a chance. One haunting sniff and you are hooked.

Wine 4: Mas Mudigliza Grenache Noir, VDP des Cutes Catalanes, Rousillon, France 2006
Paired with a Miso Duck Breast with kumquat compote and onions salad

Hugh: Inky, opaque, a gothic purple wine.  By French standards, big in-your-face fruit (black plum, even prunes) and highly alcoholic (14.5%) – this due to the ripeness of fruit from a sun-baked Mediterranean coastal location.  Unlike New World wines irrigation is not allowed which increases the concentration of flavours, and gives this wine its spicy character.

Mark: Shrink me I want to dive into this glass. Gorgeous thick purple colour with a knock’em dead nose you can smell a mile away. Think of a girl you know who looks amazing without makeup because this is what this wine is – gorgeous, simple, unadorned, in your face natural earthy beauty. Massive alcohol, hint of baked fruit and tannins to go all the way. Like Mardi Gras in Rio as my new best friend described it – he’s dead right, it rocked, big in every way – have you got the stamina?

Wine 5: Chateau Monbousquet St. Emilion Grand Cru Classés 1999

Hugh: A lovely deep ruby colour, with a brownish tinge at the edges (from the age).  All the classic Bordeaux characters are here: spice, leather, cigar box and cedar over a base of ripe, dark fruit.  There is a note of vanilla from the oak too.  Absolutely delicious, a real treat.

Mark: Makes you question everything you think you believe in and seriously messes with your world order. It shouldn’t be allowed to be this good. Ravishing colour and long, long legs. The aftertaste lingered for ages. I can still taste the deep smoky black fruit – and for the first time in ages actually wanted a cigar. What wine is all about, buy it, drink it, love it. You can never go back.

One of the pesky things about wine tasting, is trying to remember what it was you had.

You’re pretty sure it was a Cab Sav and the label was white. No, wait… it was definitely black. You scratch around for a while, looking for the tasting notes which are carefully and chronologically filed in a pile somewhere. Shame, it really was a great wine.

It doesn’t have to be this way of course. To jog your hazy memories (as well as our own) we’ll be posting it all up here along with where you can get your hands on it.