The name “Incógnito” was born from the clandestine nature of the Syrah grape in 1990s Portugal. Today, this wine has become an icon of the region and represents one of the most elegant and refined expressions of Syrah on Alentejo soils.
Cortes de Cima’s flagship wine had not been produced since the 2014 vintage, and now returns to the market under the estate’s new holistic philosophy, guided by the visionary winemaker Anna Jørgensen.
The 2021 vintage is absolutely stunning, showcasing elegance and refinement at the highest level.
Farmed organically and harvested by hand at night, the grapes undergo spontaneous fermentation with partial whole clusters, followed by gentle infusion and 24 months of ageing in seasoned French oak. The result is a wine of remarkable balance and precision: fragrant with dark fruit, wild blackberry, black pepper, and herbs, layered over a velvety palate framed by fine tannins.
Powerful yet restrained, Incógnito 2021 is a true benchmark Syrah, marrying depth with freshness in a long, vibrant finish.
Koshu Tsubo Orange 2023 is a distinctive expression of Japan’s native white grape, Koshu. Made using carbonic maceration and aged in both ceramic jars and tanks, it reflects Domaine Hide’s dedication to craftsmanship and natural winemaking. The name “Tsubo” refers to the Kyoto-made ceramic jars specially designed for this wine, which add texture and minerality to its character.
Tasting Notes
Apricot, lily, and orange lead the aroma, followed by gentle hints of clove and almond. Reminds of orange wines from Georgia or northern Italy. On the palate, it is light and floral, with flavours similar to citrus-infused tea and a subtle minerality from the ceramic jars. It carries the pleasant bitterness typical of Koshu and soft tannins from the grape skins. Best enjoyed within a few hours of opening to capture its freshness.
Winemaking
Koshu is Japan’s oldest grape variety, with over 1,000 years of history and European ancestry brought to Japan via the Silk Road. Today, it is mainly cultivated in Yamanashi Prefecture and is known for its reddish-purple skin and abundant juice. Domaine Hide, once focused on red varieties, was drawn to the beauty of Koshu and now grows 40 acres of it.
After fermenting Koshu grapes with the carbonic maceration method, the wine was pressed and aged equally in ceramic jars and tanks before blending. The jars were developed in collaboration with Kashogama, a Kyoto pottery led by fourth-generation craftsman Kasho Morioka. These are Japan’s first ceramic vessels made specifically for aging wine. Unlike amphorae, they are uncoated inside, allowing the clay’s natural qualities to influence the wine and create its unique flavour.
Food Pairing
Houtou hot pot, salt-grilled mackerel, miso-marinated salmon, sansho-grilled chicken, or tempura (maitake mushrooms, shrimp, lotus root). Also pairs well with shio-koji pickled vegetables, nukazuke, Shaoxing-steamed shrimp, tapenade, spicy tahini noodles, or achaar.
Ripasso NV is a distinctive red from Domaine Hide in Yamanashi, one of Japan’s leading wine regions. Crafted using the traditional Italian Ripasso method, it combines Cabernet Sauvignon with Japan’s native Muscat Bailey A to create a wine of depth, warmth, and elegance. The result is a layered expression where Japanese craftsmanship meets Italian tradition.
The artwork on the label comes from the Hirameki series by Hyogo-born artist Mino Yamamoto, who created the piece after tasting Ripasso NV, capturing the wine’s expressive and layered character.
Tasting Notes
Aromas of gypsophila, cloves, and tree bark blend with blackberries, raisins, and prunes. On the palate, sweet notes of shade-dried grapes and clove emerge, balanced by firm yet refined tannins. The finish is long and smooth, with hints of tobacco and gentle maturity adding complexity.
Winemaking
The Ripasso method, originating in Italy’s Veneto region, involves re-fermenting red wine with the pomace of Amarone – wine made from shade-dried grapes. This technique enriches the wine with deeper fruit concentration, softer tannins, and floral complexity.
For Ripasso NV, Domaine Hide used Cabernet Sauvignon and Muscat Bailey A. The Cabernet Sauvignon underwent an extended maceration of 3–6 months and aged up to 33 months in barrel before being re-fermented with Amarone pomace made from shade-dried Muscat Bailey A. Grapes were sourced from Akeno (Cabernet Sauvignon, harvested in October 2019 and 2020) and Minami-Alps (Muscat Bailey A, harvested in August 2022), both in Yamanashi Prefecture.
Food Pairing
Sautéed onions, Wagyu beef steak, game, beef bourguignon, broiled sea eel, roast lamb, and sautéed mushrooms.
Chardonnay Origine is an elegant orange wine from Domaine tetta in Niimi, Okayama. Made primarily from Chardonnay (95%) with small amounts of Chenin Blanc, Koshu, Sémillon, Auxerrois, and Pinot Blanc, it expresses both innovation and respect for tradition. This dry, medium-bodied wine is fermented with wild yeast, lightly filtered, and crafted with minimal sulphite addition, highlighting the purity of fruit and the character of the limestone-rich terroir.
Tasting Notes
Complex and inviting, with aromas of ripe lemon, baked apple, white flowers, amaretto, bread dough, and a delicate botanical note reminiscent of gin. The palate is intense and well-structured, balancing bright acidity with fine minerality. The finish is medium-long, showing layers of caramel and dried fruit. Decanting is recommended to bring out its depth. Excellent now but also promising for ageing.
Winemaking
The grapes were harvested from early to mid-October from 4–12-year-old vines planted on southwest-facing slopes of a limestone karst plateau at 400 metres altitude. The five additional varieties—grown experimentally in the same vineyard—were harvested and vinified together with the Chardonnay. After destemming, the grapes were macerated on the skins for 25 days in stainless steel tanks, with punch-downs three times daily. Following a gentle basket pressing, the wine was aged in French oak barrels for nine and a half months, then rested for around five months before release.
Food Pairing
Grilled eggplant with sweet miso, Japanese omelette with dashi, sushi, baba ganoush, salted fried ginkgo nuts, grilled eel with soy glaze, deep-fried tofu and vegetables in oyster sauce, or miso-marinated grilled white fish.
Cabernet Franc has a ruby-red color with subtle violet hues. The bouquet reveals intense aromas and concentrated notes of cassis, ripe currants, and sweet spices, including black pepper and cloves. It offers integrated oak tones of cedar and vanilla. On the palate, it is fresh and well-structured, with flavors reminiscent of ripe red fruits, hints of eucalyptus, and black pepper. This wine shows excellent balance and elegance, finishing with a well-defined and persistent aftertaste.
El Enemigo is a cult wine producer based in the high-altitude winemaking region of Mendoza, Argentina. The winery is a joint venture between Adrianna Catena and Alejandro Vigil, the chief winemaker at the renowned Bodega Catena Zapata since 2002. The pair founded El Enemigo (“the enemy”) and Bodega Aleanna in 2007, quickly earning critical acclaim for their Gran Enemigo Gualtallary Cabernet Franc.
Malbec has a deep ruby-red color with subtle violet hues. Rich and concentrated, it offers aromas of black fruits, cherries, and dark berries on the nose, followed by a full-bodied palate with flavors of spices, blackberries, black cherries, and a delicate floral note. The finish is elegant and lingering.
El Enemigo is a cult wine producer based in the high-altitude winemaking region of Mendoza, Argentina. The winery is a joint venture between Adrianna Catena and Alejandro Vigil, the chief winemaker at the renowned Bodega Catena Zapata since 2002. The pair founded El Enemigo (“the enemy”) and Bodega Aleanna in 2007, quickly gaining critical acclaim for their Gran Enemigo Gualtallary Cabernet Franc.
Ciao! Ciao! Is crafted by Fattoria AL FIORE from Steuben – a dark purple grape originally from New York State, now thriving in Aomori Prefecture. Playful yet refined, this natural red captures the lively charm of Steuben through its vibrant fruit, gentle tannins, and faint natural fizz.
Tasting Notes
Fresh and distinctive, with aromas of blood orange, Japanese plum (sumomo), acerola, and red shiso, lifted by hints of noshi-ume (a traditional dried plum confection from Yamagata) and subtle smokiness. On the palate, it’s light-bodied and juicy, brimming with red fruit brightness, soft tannins, and a refreshing acidity. Perfect as an aperitif or for relaxed moments with friends. Best enjoyed on the day the bottle is opened.
Winemaking
Fully ripe, destemmed Steuben grapes were placed in large tanks, allowing the free-run juice to naturally separate under the grapes’ weight – the remainder was vinified as Ciao! Ciao!. The grapes underwent a 15-day maceration, during which the high skin-to-juice ratio (around 200%) created a moderate tannic structure. Bottled immediately after fermentation, before the lees had fully settled, resulting in a slightly cloudy appearance. Malolactic fermentation continued in the bottle, giving a dry, lightly tannic texture and a gentle, playful fizz.
Food Pairing
Roasted duck with yuzu pepper or sansho sauce, grilled eggplant and shiitake with dengaku miso, seared bonito (katsuo no tataki), vinegared mackerel (shime saba), chicken meatballs with plum and shiso, or goat cheese. Also delightful with smoked salmon canapés, roast chicken, ratatouille, or chilled tomato and shiso pasta.
Verde 2022 is a soulful red that beautifully showcases the craftsmanship of winemaker Hirotaka Meguro and the character of Yamagata’s cool-climate vineyards. Made in collaboration with three farming families in Kaminoyama, it unites Cabernet Sauvignon with a small amount of Hokujun (a rare, China-origin grape variety that has become increasingly scarce in Japan) and Japan’s signature Muscat Bailey A. This creates an expressive blend that embodies both elegance and depth.
Tasting Notes
Rich and inviting, with aromas of raisins, dried figs, mango, roasted cashew, cinnamon, and a subtle hint of toasted soy sauce. On the palate, it reveals layers of dried fruit sweetness, supple tannins, and a gentle oak nuance. The finish is long and harmonious, echoing notes of prunes and figs. Balanced and refined, it pairs beautifully with food but is equally rewarding when savoured slowly on its own. Best enjoyed on the day the bottle is opened.
Winemaking
Crafted from grapes harvested in mid to late October 2022, Verde was vinified the same day they were picked. After destemming, each variety fermented separately in resin tanks. Cabernet Sauvignon macerated for 35 days and Hokujun for 30. The Cabernet Sauvignon was aged in old barrels and the Hokujun in stainless steel, both for around nine months. Finally, the wines were blended and bottled in November 2023, resulting in a graceful, layered red with quiet power and lingering warmth.
Food Pairing
Roasted duck with soy glaze, shigureni-style simmered beef, grilled lamb, yakitori, or eel with sweet soy glaze. Also excellent with porcini risotto, grilled Camembert and dried fruits, or dried-fruit pound cake.
Budou to Ikiru Delaware 2023 is a dry, medium-bodied white wine crafted by Kiyosumi-Shirakawa Fujimaru Winery in Tokyo, using Delaware grapes grown by the local farming collective Budou to Ikiru in Yamagata City. This project, formed by young locals determined to preserve their hometown’s vineyards, reflects both a deep respect for the land and a modern approach to natural winemaking. Unfiltered, unsulphured, and fermented with wild yeast, the result is a vivid, textural wine that fully captures the character of the 2023 vintage.
Tasting Notes
Vibrant and juicy, showing layers of pineapple, banana, and Watson pomelo, wrapped in the signature candy-like sweetness of Delaware. Fresh acidity balances a soft bitterness from the skins, giving structure and depth. The palate combines tropical brightness with savoury, dashi-like umami, finishing long and slightly tannic. Serve well-chilled to highlight its freshness and aromatic lift.
Winemaking
The 2023 growing season in Yamagata was marked by hot days, little rainfall, and warm nights, resulting in ripe grapes with high sugar and lower acidity. To showcase the full expression of this vintage, the team decided to blend two wines, white and orange, made from the same grapes at the same time. The former was pressed in whole bunches and fermented slowly for 16 days. The wine was then racked and matured in stainless steel tanks. In the latter, the grapes were carefully selected and put in whole bunches for 14 days in closed tanks (semi-carbonic maceration), then the tanks were opened and pressed. Fermentation continued for 14 days, allowing the elements from the grape skins to be extracted carefully and to the maximum extent possible. The combination delivers the dry strength of the white with the aromatic richness and gentle tannins of the orange, resulting in a layered and beautifully textured expression of Delaware.
Food Pairing
Karaage, spring rolls, kushi-katsu, deep-fried oysters, okonomiyaki, takoyaki, salted yakitori, or salads with burrata, arugula, and tomato. Also pairs nicely with carrot rapé or fresh goat cheese
A unique and intense Prosecco Otreval with zero residual sugar. It displays a straw-yellow color with greenish reflections and a very fine, persistent mousse of excellent consistency. The aroma opens with delicate floral notes that gradually evolve into richer fruity tones. You’ll be captivated by the distinctive scent of Nashi pear combined with the typical aroma of white apple blossoms.
Warrelwind Sauvignon Blanc is a wonderfully enjoyable wine — harmonious and balanced, with classic herbal aromas complemented by richer tropical notes. Its pale straw color with a light green hue and vibrant tropical fruit aroma captivate you from the very first impression. On the palate, the tropical flavors continue, with notes of pineapple enhanced by lively, well-integrated acidity. The wine has a rich, full structure with a rounded, creamy mouthfeel.
Warrelwind Sauvignon Blanc, offering a wide range of flavors across the Sauvignon spectrum, appeals to a broad audience yet will undoubtedly delight every true Sauvignon Blanc enthusiast!
Manka 2023 is a deeply personal, limited-edition skin-contact white wine made from the historic Alba grape produced as a special collaboration between Pivnica Čajkov and Solo Spirits. A rare expression of old, organically farmed vines rooted in volcanic soils, this wine is a unique interpretation of the estate’s Queen Mom, created in an extremely small quantity of just 260 bottles. Bold, soulful, and uncompromising, Manka is a tribute to memory, tradition, and the preservation of nearly forgotten local vineyards.
Tasting Notes
Earthy and expressive, with layered aromas of warm spice, cold rocks, and subtle herbal tones. The palate is structured and tactile, showing present but refined tannins, balanced by tangy notes of peach tea and mouthwatering acidity. Powerful yet precise, with a long, savoury finish that rewards slow contemplation.
Winemaking
Hand-harvested at the end of September into small crates to preserve fruit integrity. Grapes were gently destemmed and crushed, then macerated on skins for 2–3 weeks in open-top vats with minimal punchdowns to avoid over-extraction. The wine was aged slowly in oak barrels for 18 months, until April 2025. Bottled unfined and unfiltered.
Food Pairing
A natural match for rich, fatty dishes such as oven- or ember-roasted goose with artisanal sourdough and pickles. Also excellent with slow-roasted meats, fermented vegetables, mushroom-driven cuisine, or other deeply savoury dishes that complement the wine’s firm tannins and sappy finish.
This wine is made from a blend of 55% Tannat, 45% Syrah, and 5% Viognier, showcasing an intense dark purple color. The aroma reveals dried plums, notes of violets, hints of licorice, cinnamon, and black pepper with floral undertones and a touch of new leather. On the palate, it offers flavors of blackberries and dark cherries, with a dominant freshness and oak smoke beautifully integrated with the tannic astringency.
It pairs perfectly with beef, game, and aged cheeses. The ideal serving temperature is 16–18 °C.
Enjoy Rapaura Sauvignon Blanc from New Zealand, winner of the prestigious title “Best Sauvignon Blanc in the World 2015.”
The Reserve Marlborough Sauvignon Blanc displays juicy aromas of passion fruit, guava, pineapple, and pink grapefruit, accentuated by a fresh herbal note. A vibrant layer of sweet melon, tropical, and stone fruit flavors is complemented by an appealing minerality. The palate is full and rich, with a crisp acidity and a long, persistent finish.
Simply a delicious wine from New Zealand.
Roots 2023 is a high-altitude, limited-edition red wine from Ainata, Lebanon, produced by Terroir de Bacchus in collaboration with Solo Spirits, sourced from some of the highest vineyards in the Middle East, rising to 1,800 metres above sea level. Made from a blend of Syrah and Cabernet Sauvignon, this exclusive bottling draws from a dramatic mountain terroir and a site of rare historical significance, once cultivated by the Romans near the Temple of Bacchus in Baalbek. Crafted in small quantities as a special label, Roots stands apart as a focused, collectible expression of place – powerful yet disciplined, and shaped by altitude, tension, and longevity.
Tasting Notes
The nose is initially restrained, gradually unfolding into layered, complex aromas with depth and quiet intensity. On the palate, the wine is rich and concentrated, yet finely balanced, with fresh mountain acidity providing lift and precision. Firm structure and polished tannins carry through to a long, composed finish.
Winemaking
Grapes are sourced from low-yielding vines rooted in rocky, shallow, nutrient-poor soils at 1,600–1,800 metres altitude. Farming is carried out without mechanisation or pesticides, relying on cold winters and strong summer winds to naturally limit disease pressure. Vinification follows traditional methods aimed at preserving the integrity of the site, with ageing in a combination of French and American oak barrels. Produced and bottled at the estate in Ainata.
Food Pairing
Best enjoyed alongside rich, full-flavoured dishes such as slow-cooked meats, grilled lamb, aged cheeses, or charcuterie. Decant for around 30 minutes and serve at approximately 15 °C to allow the wine’s structure, freshness, and aromatic complexity to fully unfold.
Cellaring Potential
Already compelling in its youth, Roots 2023 has the structure, acidity, and concentration to evolve gracefully over time. While approachable now with decanting, it will reward 8–12 years of careful cellaring, gaining additional depth and nuance.
Cheek 2023 is a lively, unfiltered orange wine made from Delaware grapes grown in Yamagata and vinified at Fattoria AL FIORE in by emerging winemaker Takahiro Suzuki. With its playful, natural energy and bright acidity, this dry, light-bodied wine perfectly reflects Suzuki’s youthful spirit and his vision to bring new life to his home region of Ibaraki through wine.
Tasting Notes
Funky and expressive, with pronounced aromas of flint, Japanese mandarin, lily, and pineapple. The palate is zesty and vibrant, showing notes of grapefruit and crisp, refreshing acidity. Enjoy its evolution over time – start chilled, then let it warm slightly to reveal increasing fruitiness and depth across the first few days after opening.
Winemaking
Crafted from Delaware grapes grown by Mr. Saito in Takahata, Yamagata. The 2023 season brought little rainfall and abundant sunshine, producing a healthy crop with high sugar and lower acidity. Grapes were harvested, destemmed, and crushed, then left on the skins for five days before pressing. The wine aged for two months in old oak barrels and was bottled without filtration, sulphites, or additives.
Food Pairing
Simmered chicken and shiitake mushrooms, Agedashi Tofu, simmered aubergine and okra in dashi broth, oden, grilled vegetables, or hummus.