Production
Koshu grapes are grown in the Fuefuki district, one of the 13 cities located in Yamanashi Prefecture. Harvest takes place from late September to early October. Grapes are destemmed and crushed and the juice is divided into three cuvee's, the first portion spends four weeks with skin contact in a stainless tank, the second, two weeks with skin contact in a wooden vat and the third has two hours of Themo maceration and cooling down overnight with skin contact. The three wines are then blended and aged in oak barrels for 8 months.
Tasting notes
Faint reddish orange hue. Sweet and gentle aromas of apricot, candied pear, Darjeeling and old Rose with subtle vanilla notes derived from 8 months in oak barrels. The complex palate from the skins and seeds of the Koshu grape come from gentle skin contact, this creates a three-dimensional feeling in the mouth.
Food match
Matches well with asian dishes, asparagus risotto or stony river fish.
Awards
2021 Vintage
International Wine Challenge 2023
Bronze
International Wine and Spirit Competition 2023
Silver
2020 Vintage
International Wine Challenge 2022
Silver
