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This is the famous Japanese plum wine. A touch of sweetness which contrasts with the natural sourness in the plum juice.

Stone’s Original Green Ginger Wine dates back to 1740 and the founding of the Finsbury Distillery. Since that date, Stone’s has been the world’s most famous Ginger Wine

“A crisp, fresh pinot grigio from Slovenia. Just 12.5 percent alcohol, it mixes light citrus with palate-cleansing flavors of cucumber, celery and tart pineapple.”
seattletimes.com

Slovenia has always been the crossroads between north and south, east and west; travellers brought viticultural knowledge from all the prominent viticultural nations. Accordingly, French, Italian, and German influences are evident both in the growing and production of wines as well as in the terminology.

Many top critics consider Simcic to be the best winemaker in Slovenia. His vineyards are very close to the Alto Adige in Italy’ northeast corner. I fact they were in Italy until the end of WWII.
His wines are made with an old-fashioned technique using barrel fermentation as well as aging.
Rebula is the region’s local grape variety. On the nose and palate you can find lemons, green apples, cedar and grapefruit together with an attractive acacia finish.

“The resulting wine displays a rich golden hue with alluring aromas of ripe peaches and delicate violets. Succulent honeyed fruit flavours of nectarines and citrus, balanced by fine refreshing acidity, caress the palate with an exquisite silky finish.”
Winemaker’s notes

The cinsault dominates here: shiny and bright. Some hints of liquorice and dark fruits with gentle tannins and spices marking the finish.
Massaya is a collaboration between Sami & Ramai Ghosn in the Bekaa Valley of Lebanon; Dominique Hebrard of Châteaux Bellefont-Belcier and Trianon in St Emilion, and the Bruniers of Vieux Télégraphe in Châteauneuf du Pape.
[Cinsault 60%, Cabernet Sauvignon 20%, and Syrah 20%.]

Quite deep colored with a soft, herby character with a hint of sweetness to the fruit.
[40% Cinsault, 30% Syrah; 30% Cabernet]

Massaya is a French–Lebanese collaboration that began in 1998. On the Lebanese side is Sami Ghosn, who was the owner of the Tanaïl Estate vineyards, which is located at an altitude of 1000m. in the Bekaa valley. Dominique Hebrard of Châteaux Bellefont-Belcier and Trianon in St Emilion, and the Bruniers of Vieux Télégraphe in Châteauneuf du Pape.

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“French oak vinification and ageing gives depth and complexity to this serious and concentrated wine. An excellent example of ‘vin de terroir’, the Silver Selection communicates the soil’s minerals, warmth, finesse and elegance, while retaining the freshness assured by the 1000m. altitude of Massaya’s vineyards.”
Adapted from wineonline.com

Massaya is a French–Lebanese collaboration. On the Lebanese side is Sami Ghosn, who was the owner of the Tanaïl Estate vineyards. Dominique Hebrard of Châteaux Bellefont-Belcier and Trianon in St Emilion, and the Bruniers of Vieux Télégraphe in Châteauneuf du Pape.

“Supple and spicy red, with sandalwood and dried cherry flavors, and some stewed prune notes. Smoky finish.”
Wine Spectator