Production
This wine is made from Koshu, Japan’s indigenous wine grape which can be traced back to 1186 when it was discovered growing wild at Katsunama in Yamanashi prefecture. Koshu grapes are grown in the Iwasake District of the Yamanashi Prefecture where the soils gravel and clay with good drainage. Harvest took place from late September to early October. Fermentation in oak barrel at between 18-21℃ for approximately 14 days, the wine was aged for 4 months in oak barrel.
Tasting notes
Citrus aromas of kabosu and yuzu with notes of white flowers, vanilla, almonds and hazelnuts. With refreshing balanced acidity, rich fruit flavours and concentrated citrus oil that marries well with the time spent in barrel.
Food match
White fish tempura or grilled chicken with yuzu pepper.
Awards
2020 Vintage
International Wine Challenge 2022
Silver
