Hiro
Cain Vineyard & Winery
Cain Five Spring Mountain District Cabernet Sauvignon Blend 2013
Vignaioli Specogna
Pignolo
Thank you Hiro san — 8 years ago
Kusuda
Martinborough Pinot Noir 2012
Yet another Japanese prodigy from New Zealand: Hiro Kusuda in Martinborough | Crafted pinot noir with such a transparency & purity of the fruits | Microscopic production, maximum deliciousness — 10 years ago
Rié & Hirofumi Shoji
Pedres Blanques Grenache 2018
100% whole cluster Grenache grown on granite/schist from Collioure/Côtes Catalanes. Zero added sulfur. Made by Rié and Hiro Shoji, a Japanese couple who attended wine school in Beaune and apprenticed with Fred Mugnier and at Domaine de Chassorney, respectively. On the nose/palate: black and blue fruit, strawberry preserves, herbs, and spices. Wine finishes long and with a savory edge. Tannins are very prominent but not harsh. If opening this vintage soon I would suggest a decant of a couple of hours at least. — 4 years ago
Michael David Winery
Petite Petit Lodi Petite Sirah Petit Verdot
Hiro and at home with Cajun pasta — 8 years ago
Cantina Hiro
Felicissimo Yama Sauvignon 2015
Cantina Hiro, Japan
grape Yama Sauvignon — 8 years ago
Kusuda
Martinborough Syrah 2012
Made in Martinborough NZ by Japanese perfectionist Hiro Kusuda. At vintage time he flies out a team of pickers from Japan who inspect each and every grape before crushing. A light to medium bodied Syrah with white pepper and ginger notes - also dried meat. On palate you can actually taste the pepper. Love this style of wine. Cannot see a long cellaring future however. Lovers of big Barossa styles may not like this. With a little more mid palate fruit I would have scored 96+. Very much like another Kiwi Syrah - Te Mata Bullnose from Hawkes Bay - one of my faves - also loads of white pepper. — 7 years ago
Migration (Duckhorn Vineyards)
Russian River Valley Pinot Noir
Hiro Monday night — 8 years ago
Kosta Browne
Santa Lucia Highlands Pinot Noir 2011
We are having a bottle of Kubota Manju (one of my best sake) and a bottle of Kubota Tokugetsu (seasonal sake made in autumn annually) with the boys while eating kaiseki sushi at Sakuraya. Hiro Sakurada, owner/chef won a contest in Washington DC as the best sushi chef in America in 2000. After closing his many restaurants in New York, he and his wife Keiko opened a BYOB sushi restaurant in Honolulu. After running out of sake, we opened a bottle of Kosta Browne and it was a delight. Surprisingly, it went well with sushi. — 9 years ago
Tom Garland
Cain Five and Waygu strip steak(from Snake River Farms) zoom tasting with Chris Howell(owner of Cain) and Chef Hiro Sone (owner/chef of the former Terra in St. Helena). 2008 vintage and 2013 vintage.
Prior notes apply for the 2008 vintage.
2013 vintage: 1 hour decant (some cloudy sediment). A dark garnet color with a little bricking. On the nose: certain vintages of Cain embrace the Brett on the property, and this is one of em. Some funky barnyard (luv it), plum, pine, tobacco, smoked meat, forest floor, orange peel. Taste: smooth medium plus body wine with plum, pine, currant, coffee, and a bitter chocolate dry medium plus finish. Some tannins still kicking wanting a few more years in the bottle. — 4 years ago