2026年1月アーカイブ

Fresh Oysters and Bordeaux Blanc
生牡蠣とボルドーブラン

ワインのキリッとした酸が
生牡蠣と良く合います

サンセールも良いですが
ボルドー白も生牡蠣と合いますね

Château Haut Gagnan blanc 2020
Graves Blanc

Cepages:
65％ Semillon
20％ Sauvignon Blanc
10％ Sauvignon Gris
5％ Muscadele

Krug Vintage 2011

鮮やかなイエローゴールドの色合い
柑橘系の香りにちょっぴりハーブ
口の中ではレモンコンフィにハーブの清涼感
ブリオッシュ、熟した果実にハチミツなど
複雑で芳醇、多層的な味わい

2011年は難しかった年と聞いてましたが
Krugの手にかかれば力強く、華やかに
仕上がるんだなぁって今更ですが脱帽です

でも、リザーヴワインが使われてないためか
krug香は弱め
今飲むのは多分早過ぎ

Assemblage
-Pinot Noir 46％
-Chardonnay 37％
-Meunier 17％

Domaine de Chevalier 2005

Dark ruby color with garnet tint.
On the nose, blackberry and blackcurrant fruit, notes of tobacco, graphite, and subtle charcoal.
On the palate, Full-bodied, with super silky tannins continued long-long and multi-dimensional finish.

I'm a huge fan of this domaine, visiting 7 times before.
2005 rouge is unforgettable for me
because I had a chance to taste 2005 rouge on my first visit.

Domaine de Chevalier is a sort of secret garden, located in the middle of a forest that protects the vines from extremes of temperature.

One of the flagship of "Pessac-Léognan" appellation.

<winemaking>
The grapes are triple sorted:
-1st in the vines
-2nd on the complete bunch on the sorting table
-3rd by individual grapes on the sorting table.

Vatting is done by gravity without pumping.
Alcoholic fermentation in stainless steel
and coated steel temperature controlled vats.
Barrel aged for 18 months.

<Cépages>
55% Cabernet Sauvignon, 35% Merlot,
4% Cabernet Franc, 6% Petit Verdot

<foodpairing>
-walnut bread
-beef stew
supervised by Japanese famous comedian

大ファン生産者
ドメーヌ・ド・シュヴァリエ
初訪問の時に飲ませていただいた
グレートヴィンテージ2005年の赤

抜栓後、3時間待ってから
Zaltoグラスで頂くことに

ペアリング
・くるみパン（これはマジで合う）
・浜田ビーフシチュー（意外と合う）

羽田見送りイベントの帰りにガソリン給油

前回給油から807.5km走行
45.22リットル給油
燃費は17.86km/L
740iとは段違いの高燃費

帰宅時
走行可能距離1037kmと表示
タンク容量49Lなので
リッター20km走れる
ってことですね

厳選した高級精麦で醪(もろみ)を造り、その中でも特に上質なものだけを採用し常圧で蒸留。その後最小限のろ過のみを行って長期貯蔵。
やわらかでふっくらとした麦の香ばしいビターな味わい、なめらかでバランスの良い後味が抜群に調和した、贅沢を極めた高級麦焼酎です。

4月からダイヤ昇格予定
せっかくなのでダイヤステータス維持＆ANA Suite Loungeの利用回数アップを目指し
1月クアラかの戻り分のチケットを発券

※黄色セルは搭乗前にSuite Loungeが使えるフライトで計15回
スケジュール未定ながら、アップグレードポイントが使えるうちに
GMP-HND-JFK-HNDは乗るつもりなので、計画を予定通り消化すれば49953PP
来年度もダイヤ継続できる見通し

目が覚めたのは7時
年末バンクーバーから年明けにかけ、暴飲暴食が続いたので
ここらで食生活リセット

1週間ぶりの朝プロテイン

昼過ぎに船橋大神宮へ行って初詣

帰宅後、お風呂を済ませてから
15:30くらいから晩ごはんスタート

数馬酒造（石川県鳳珠郡能登町）
・竹葉　能登大吟
フルーティーで爽やかな香り
口当たりは甘口だけど
料理と合わせて飲むと
良い感じです

原料米：能登産石川門100%
精米歩合：50%
アルコール：15度

・純米　能登島
淡い黄金色
しっかりとした米の旨み
甘いけどキレがあって
ゆっくり楽しみたいお酒

原料米：能登島産五百万石100%
精米歩合：70%
アルコール：17度

年末バンクーバー旅行で持ち帰ったワイン
今日ようやくセラーイン
まずは事前ネット調査で興味を覚えた生産者

Blue Mountain Vineyard and Cellars
Vaseux Lake（バスー湖）を臨む、南オカナガン渓谷にある家族経営の醸造元
Mavety family が1971年からこの地で農園を開拓、1991年にワイナリー創業
創業当初からサステナブルなブドウ栽培を実践、自社栽培のブドウのみを使用
オカナガンのブドウ畑は2023年に冬季被害を受け、今後数年は生産量の激減が
予想されるそう

Estate Cuvée Gamay Noir 2022　$34.65
ネット情報で「生産量が少なく、見つけたら即買い」と書いてあり
ワインショップを数店まわってようやく発見
2本しかなかったので買い占めちゃいました

ガメイ＝ボジョレー（新酒向け）と想像しちゃいますが
Blue Mountainのガメイは4-5年の熟成ポテンシャルがあるそう
2本買えたので1本は早飲み、もう1本は熟成を待ちたいところ

カナダのワイン評論家 John Schreiner氏は92点評価
The hand-harvested fruit went into open-top fermenters, macerating 18 days on the skins with daily pump-overs. The wine was fermented in barrel with natural yeast. It was then drained off the skins and aged a year in neutral oak barrels. The wine begins with aromas of cherry mingled with spice. On the palate, it is rich, even bold, with flavours of cherry and plum and with a silken finish. The ripe tannins support the age-worthiness of the wine. 92.

ネットでテイスティングコメントがあったので以下備忘
Tasted after a 30 minute decant.
Medium ruby in colour with lovely aromas of floral, bramble & sweet fruit.
On the palate, medium bodied tart & juicy, red/black fruit, red/black cherry, quite floral, bramble, high acidity, low soft tannins with a long finish to somewhat savoury sour cherry. The favour is not particularly complex, but it's very tasty. Apparently only neutral oak was used in the wine making, and no oak is noticeable in this wine.

Estate Cuvée Pinot Noir 2023　$39.10→Saleで$36.10
事前調査で「ガメイが見つからなければ」
と勧められていたのがピノ・ノワール
セール中で安くなっていたので2本衝動買い

公式HPにテクニカルノートがあったので以下備忘
ESTATE CUVÉE PINOT NOIR 2023
A vivid representation of Blue Mountain's fruit vibrance, the Estate Cuvée
Pinot Noir is confident in its youth and vigor. Its vines rise highest in altitude
on our Estate, setting the precedent for a terroir-based personality to shine
through this purposeful Pinot Noir.
VINEYARDS
APPELLATION:Okanagan Valley
CLONAL SELECTION: 114, 115, 667 and 777
VINE AGE:16 - 17 year old vines
HARVEST
DATE:September 13 - 14, 2023
VITICULTURE
- Manual-thinning is practiced in the vineyard to reduce the crop yield and produce a more concentrated and higher quality grape.
VINIFICATION
- All fruit was hand-harvested, de-stemmed and put into a combination of open-top wood and stainless steel fermentation tanks.
-During the 14-18 days of maceration period, light pump-overs were practiced, with cautious 'Pigeage' occurring during the peak of fermentation.
-100% of the vintage was fermented with wild yeast native to the vineyard, in order to better express the terroir of the estate.
-At the end of fermentation, the wine was drained to tank and the remaining pomace was gently pressed.
- Wine was settled for 3 days and decanted to new to 3rd fill French oak barrels.
-Malolactic fermentation (the natural process of converting malic acid to CO2 and lactic acid by bacteria), occurred naturally in spring 2024.
- Gentle barrel-to-barrel racking was done to allow the wine to age on its fine lees, contributing to layers of richness and complexity.
-Wines were not filtered.
DATE BOTTLED: March 2025
BLEND:100% Pinot Noir
ALCOHOL:13.5%
MLF:100%
RELEASE DATE: August 2025
AGING:6 to 7 years
CSPC:49443

2022年ヴィンテージで日本語記事がありました
＜ティスティング・ノート＞
ブルーマウンテンの果実の特徴を鮮やかに体現したピノノワール
ブルーマウンテンの畑で最も標高の高い場所に位置する
樹から収穫された果実で醸造
樹齢15-16年、比較的若い樹ならではの生き生きとした果実味が魅力
テロワールの個性が明確に現れており、若さと活力に満ちた香りと味わい
＜ペアリング＞
シンプルな味付けの魚や鶏肉のグリル
ソフトでクリーミーなチーズ、マッシュルーム料理
＜保管方法＞
2028年頃までが飲み頃

続いては
tantalus PINOT NOIR 2022　$47.30→Sale $46.30
Blue Mountainを見つけたショップで
店員さんのイチ押しだったので2本購入

Blue Mountainより10ドル高かったけど
飲む日が楽しみです

公式HP情報
A bright cherry hue in the glass, aromas of graphite, wet earth, sun ripe plums and Bing cherries with a subtle raspberry cola note emerge. We're seeing a lovely savoury herbal character from the stem inclusion over ferment.
The palate is slightly wound at first splash in the glass, but with great freshness. As it opens, blackberry and fresh cranberry with red apple and rhubarb pie feature on the palate. The texture has a wonderful length and a grip and release to the tannin profile. One to watch evolve over the years.
WINEMAKER'S NOTES
Crafted from multiple clones from our estate Pinot Noir blocks, along with a small percentage of fruit from a neighbouring East Kelowna vineyard of great pedigree, parcels of fruit were handpicked and vinified in small lots using 100% wild fermentation. Each parcel was fermented separately, with a light working once a day through fermentation, mainly by way of gentle foot-treading.
Anywhere from 10-40% whole bunches were used over ferment. Once the wine had finished primary fermentation the must was gently pressed between 18-30 days on skins depending on the block. The wine was then aged in oak barriques (25% new) for 10 months, at which time it was blended and put back to neutral barrel for an additional 5 months. The wine was bottled unfined and unfiltered in February 2024. Clonal selection: 114, 115, 667, 777, 828, 37, 943.
ACCOLADES　93 points - Michaela Morris, Decanter Magazine

BC Liquorでも紹介
"Tantalus' Pinot Noir has never been an easygoing offering, but years of finetuning have resulted in the most sophisticated example yet. Wild fermented and foot trodden. It saw 40% whole bunch, the most that winemaker David Paterson has ever included. Currently brooding, the nose quietly suggests forest roots and exotic cola. Dark wild berries lurk on the savoury palate. Textural and chewy, it gains grainy tannins from deftly managed wood and boasts sufficient fruit to pad out tight, sinewy muscles. Pops with freshness on the finish. This needs another year to relax."

赤ワインラスト
2日目のHappy Hourで地元の方たちから絶賛されていた生産者

Burrowing Owl Estate Winery
Cabernet Franc 2022　
リッチモンドの店で
マルベックとカベフラが売られていて
カベフラを購入

公式HPより
Tasting Notes:
A pure-fruited, elegant, medium-bodied Cabernet Franc. The nose shows intensity and complexity with dried violets, red plum, red currant, potpourri, raspberry and clove. The palate is intense with crisp, juicy acidity, medium tannins, fresh crunchy berries, dried thyme, cumin, paprika, graphite and hints of vanilla, shortbread and espresso. Pair with eggplant parmigiana, or roast venison with currants. - Rhys Pender, Master of Wine
Bottling Date: July / August 2024
Vintage & Winemaking Notes:
The 2022 growing season will be remembered for its very late start and remarkable finish which allowed for an abundance of quality grapes grown and fine wines produced. An uncharacteristically cool spring resulted in bud break occurring in early May. With delays in fruit development by as much as three weeks, careful vineyard management and cooperative conditions were needed to reach proper sugar levels and ideal natural acidity. The summer months were spectacular, offering the perfect amount of heat and sunshine to allow for our largest yield of grapes to date followed by an unbelievable fall heading into a condensed harvest that began in October.
The Cabernet Franc grapes were harvested from our Keller and Eva vineyards in Osoyoos and our Burrowing Owl Vineyard at the very end of October and into November. After being hand-sorted and lightly crushed, the grapes were gravity-fed into stainless steel tanks, where they underwent a four-day cold soak, thirty days of alcoholic fermentation, and a seven-day post-maceration period. The wine was then moved into barrels to age for 18 months, which allowed the tannins to soften and enhanced the wine's complexity. The finished Cabernet Franc wine was bottled and allowed to mature before being released.
Ageing: 80.5% French, 11.5% Hungarian and 8% American oak with 26% new, 33% one- and two-year-old, and 41% neutral barrels

（参考）2018vtで日本語情報あり
●ティスティング・ノート
フレッシュでピュアでありつつ、力強い味わいのカベルネフラン。カシスやプラム、ブルーベリーの果実に、ドライフラワーやスミレ、パプリカ、クローブ、オレンジの皮、セージ、ダークチョコレートのニュアンスが調和する、カベルネフランとしては、かなりふくよかな味わい。バニラやトーストの風味がしっかりと感じられ、さわやかでジューシーな酸味と、熟成に適した骨格のあるタンニンを有する。カシスやブラックベリー、ブルーベリー、ブラックチェリーの濃厚な味わいが、長時間続くフィニッシュまで持続する。
●ペアリング
クリスピーオニオンを添えたビートステーキや、セージとカラントのソースを添えた鹿肉のローストなどと合わせたい。
●保管方法
2028年頃までが飲み頃。

ラストは空港免税店で買ったスパークリング

FRIND Estate Winery Sparkling Brut　$22.0
Frind Brut is made with 76% Riesling and 24% Chardonnay. It was bottle aged for 15 months to complete the second fermentation process and for the flavours to marry in the bottle, before being disgorged. The continuous bubbles create a soft mouthfeel and pop with aromas of ripe pear, citrus and green apple. Enjoy on its own and celebrate the everyday!

公式HPによれば、単独または「シャルキュトリーボード」とのペアリング推奨
＝生ハム、サラミ、パテなどの加工肉（シャルキュトリ）を中心にチーズ、ナッツ、ドライフルーツ、クラッカーなどを盛り合わせたもの

Have a Happy New Year
January 1st, 2026

あけましておめでとうございます。
2026年初めてのお酒は
Krug Grande Cuvee 170 eme Edition

＜ペアリング＞
・おせち料理
・お雑煮
・赤飯