On Location:
Ed y Nick in Mendoza

"We just returned from our 3rd trip to Mendoza this year to meet with our wineries and follow the progress of the 2008 vintage wines. As with every harvest, we had the opportunity to taste all the barrels and tanks of wine that our wineries made from the harvest. Those tastings started with some trepidation this year.

If you follow closely the weather patterns of the growing season like we do, you already know that this was an unusual season in Mendoza --cooler than usual, and there were intermittent rains (quite a feat in a place that averages less than 10 inches of rain each year). Add a pretty strong frost at the end of the harvest in April, and you get the idea why we were a tad nervous.

The individual wines were good, to be sure, and better than anticipated. Amazingly, there was MORE consistency of quality than most years, though it was harder to pick out the “superstars” of the harvest in terms of sub-districts, growers, or vineyard lots. The color of the wines was incredible due to the cooler weather which preserved the anthocyanin levels in the grape skins—and that's saying something in a region where color is always pretty intense.

This was followed by a tasting of trial blends, which gave us an idea of what the final wines would be like as the winemakers blended Malbecs from different vineyards, perhaps added a touch of Cabernet to make it just a touch more complex, or just to determine how much longer the wines would stay in oak so they wouldn't lose their Argentine essence. We were surprised and delighted. The wines had beautiful density, loads of ripe tannins that kept the balance in check, and were fun and satisfying to drink even at this young stage, which is a hallmark of great Argentine vintages.

By the end of our visits, we couldn't help but be thrilled that these winemakers and viticulturists had taken as many curveballs as a pro baseball player, and had hit it out of the park. The final blends were compelling, balanced, and delicious wines that seemed in all cases a step up from any of the individual components we had tasted.

Where does it rank among other harvests? It's hard to say, as the more time we spend in Argentina (10 years now), the more we realize that consistent quality doesn't mean a lack of variability in the character of each vintage.

It certainly should rank among the top years like 2002, 2004, 2005, and 2007, though one should be careful about making this claim broadly about all Mendoza producers and wines. The trickiness of the weather in 2008 means that focusing on specific producers will be even more important and rewarding than in other more consistent years. Lucky for us, our native Argentine producers had the skill and experience to capture the best parts of the vintage." - Ed y Nick

Get Ready for
Some Nama, Mama!

Earlier this year, we did a limited offering of namazake in selected markets to gauge whether sake accounts and their customers were ready for something a little different. The verdict? Oishi! (Delicious!). So we are excited to announce that we are rolling out our 1st Annual National Namazake Program to all markets in January 2009.

What exactly is it?
Namazake (literally translated as "raw sake" in Japanese) is unpasteurized sake that is bottled as soon as the brewing process is complete, without ageing. It is therefore the freshest sake possible and available only during a small window of time each season. It is also the first chance to enjoy the results of the current winter brewing season. "Namazake (or Nama, for short) is typically livelier, fresher, and more fragrant than its pasteurized counterpart. Since it is unpasteurized, it must be refrigerated at all times and is best enjoyed while it is quite young," adds VC partner Ed Lehrman.

The Line-up
We have asked our favorite brewers to allocate some of these five exceptional namazake for the 2009 program.

•  Ama No To "HEAVEN'S DOOR", Tokubetsu Junmai

•  Kanbara "WINGS OF FORTUNE", Junmai Ginjo

•  Nanbu Bijin "SOUTHERN BEAUTY", Junmai Ginjo

•  Rihaku "WANDERING POET", Junmai Ginjo

•  NEW!!: Tentaka "INNER SECRETS”, Junmai Ginjo
(brewer of “Silent Stream”, “Hawk in the Heavens”)

Every bottle will have a common namazake neck sticker indicating to distributors, accounts, and customers that the brew is unpasteurized and must stay refrigerated. Cases will also be clearly marked so as not to be confused with your regular inventory of these items.

Only 200 cases of each namazake will be available to the U.S. so it will be important to get your orders in early. We highly recommend pre-selling most of these since they should be kept moving through the system. Sales materials and order forms will be sent in mid-December and all orders must be placed by February 1st . The namazake will be shipped from Japan immediately upon bottling and will be available around mid-April – just in time for Spring Sake Sipping!

Sake For The Season

Japanese sake and roasted chestnuts may seem like strange bedfellows, but after you've been served a chilled glass of our rich, nutty Kanbara “Bride of the Fox” or the earthy and dry Mukune “Root of Innocence,” you might toss that Beaujolais into the open fire in favor of something different.

Vine Connections Sake Ambassador Paul Tanguay agrees. “I love everything about chilled Japanese sake, but its endless food pairing possibilities is probably its best attribute. The decadent dinners and scrumptious spreads of the holidays make this a perfect time to discover the versatility of sake.”

Paul teamed up with VC's Field Support Sales Manager (and former professional caterer) Julie Kinnaird to offer some delicious holiday pairings for their favorite VC sake. Check them out!

Happy Holidays!