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| New Arrival |
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Australia's Oldest Family - Owned Winery
Founded in 1849, Yalumba, translated from an indigenous Australian word meaning "all the land around", is Australia’s oldest family-owned winery.
From humble beginnings when founder Samuel Smith purchased a mere 30-acre plot in the Barossa Valley in South Australia, this winery has grown to become a significant agricultural manufacturing and distribution business.
Yalumba Eden Valley Viognier, Barossa Valley 2008
(Wine Spectator: 92 points)
Back in 1980, Yalumba became one of the most influential producers of Viognier in the world. With a nose of apricot nectar and perfume, the palate is
long and rich with citrus freshness.
Yalumba "Y Series" Merlot, Barossa Valley 2008
It displays a bouquet of violets, blueberries and black forest cake with a splash of wild fennel. Velvety mouth feel with long and dry finish.
Yalumba The Signature Cabernet Sauvignon Shiraz, Barossa Valley 2005
(Robert Parker: 94 points)
The benchmark of distinctively Australian style. It displays aromas of blackcurrants with florals and mint with palate of dark chocolate. The finish is long and powerful but yet fine tannins.
Yalumba "Patchwork" Shiraz, Barossa Valley 2008
A full bodied and complex wine exhibiting blackcurrant tones and finishes with earthy tannins. It demonstrates Barossa Valley hallmarks of richness, density and concentration. |
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Aged Sake
This autumn, city'super would like to present you with a few aged sake. When sake is aged at very cold temperature, its color remains clear and the aroma remains mild and mellow, lingering with an unforgettable long finish. "Born Gokuhizo Junmai Daiginjyo" is aged at O˚C for 3 years, its fruity and full-bodied style elaborate the elegancy of aged sake.
Besides, city'super members can now exclusively enjoy "Sake Saturdays" at zuma - an Izakaya style lunch of 15 dishes and free-flow of "Born" Sake. For details, please call 3657 6388.
Collaboration with zuma. |
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| Sake & Food Pairing |
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Sake and Sashimi Pairing
From September onwards, we would like to recommend you with more sake and seasonal food pairing tips. In Japan, September is the season for enjoying the saury (Sanma in Japanese).
Sanma sashimi is very delicious since the fish has accumulated certain amounts of fat inside the body. Miyagi prefecture is one of the most famous place for Sanma production and we import the fresh sashimi by air.
Sanma sashimi goes well with "Junmai shu", the modest fragrance and its rich rice flavour can further enhance the freshness of the Sanma sashimi .
Recommendations:
"Nanbubijin Tokubetsu Junmai"
- delicate and silky palate with melon aroma
"Kubota Koju Tokubetsu Junmai"
- rich in rice flavour with slightly sweet aroma. |
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| Cellar Of The Month |
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New Zealand's Classics
Hawke's Bay, being the second largest wine region, is the historic home of New Zealand's wine. Warm, dry, maritime climate combining with gravel plains, hillside slopes and river terraces help to create New Zealand's best full bodied wines.
Te Mata Estate is New Zealand's oldest winery dated from the early 1890's. It has nine Hawke's Bay vineyards and is acknowledged as one of the five icon wineries in the country.
Te Mata Elston Chardonnay, Hawke's Bay 2008
Made from the estate's oldest Chardonnay vines, this white offers rich and complex flavours of fresh pineapple, white peach and nougat.
Te Mata Cape Crest Sauvignon Blanc, Hawke's Bay 2008
(Robert Parker: 89 points)
With a touch of Semillon and Sauvignon Gris, it is concentrated and complex with toasty, citrus blossom and stonefruit characters.
Te Mata Woodthorpe Vineyard Syrah, Hawke's Bay 2007/08
(Robert Parker: 89 points)
Grapes collected from the single vineyard, this Syrah includes a touch of Viognier, a traditional winemaking technique pioneered in New Zealand. |
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Tamagawa
"Tamagawa" is the first sake brand that is produced by the British Sake Master, Mr Philip Harper. He received an official sake training in Japan and insisted on only adopting natural brewing method, resulting in a pure and expressive sake. Apart from the light "Daiginjyo", the rice-fragranted "Junmai Daiginjyo" and "Gyokuryu Yamahai Junmai Daiginjyo" that are brewed by Philip's unique Yamahai method, city'super would like to introduce one new sake that goes well with food - "Junmai Ginjyo Iwai", slightly rich in taste with well balance on acidity. |
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 | Delicatessen & Cheese |
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| Cheese Basics |
| As you can tell from the cheese assortment... |
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