Vin Jomon 2022 14.5%

Name: Vin Jomon 2022 14.5%
Brand: Domaine Viticole ICHI
SKU: NISDOIC13
Price: 55.00 EUR
Availability: InStock

Ref : NISDOIC13

€55.00

Tax Included

€73.33 / Kg

Ancient native Japanese variety “Yamabudo (Amurensis)” is grown naturally, without fertilizers or pesticides. Yoichi region of Hokkaido is home to numerous Jomon ruins (14500 to 300 BC, equivalent to the Neolithic, a people of hunters and gatherers who gradually settled in villages with semi-buried houses), and it is said that Jomon made and drank mountain grape alcohol.

This is a natural wine made from mountain grapes (Amurensis), vinified in the most natural way possible, in homage to mountain grape drink of the time: wild yeast, unfiltered and sulfite-free. At our winemaker's, grapes are harvested late, leaving them on vines just before snow showers (or even harvesting as snow falls), so that water in the grapes evaporates and they are partially dried, increasing their sugar content and concentrating their flavor.

Climate is no longer cool, with a cumulative effective temperature of 1463.5°C in 2022 according to Domaine ICHI weather station. Table grape harvest volume was less than half that of previous years, due to flower drop in early spring and ripe rot.

Recommendations : Deer meat (red deer, roe deer), game dishes with spicy seasonings, meat dishes with demi-glace sauces, pepper and other spicy seasonings, game meat, sausages, dried fruit, cheeses (Epoisse, brie, camembert, Munster, Maroilles, Pont l'Evêque, Livarot, Gorgonzola).

Recommended serving temperature: +15℃ +18°C

However, wine grape harvest volume was close to that of previous years and of good quality, although tannins, etc. are becoming darker with each passing year due to warmer climate.

Wild nose evokes blueberries, dried blackcurrants, damp earth, spicy herbs and pepper. This wine is pleasantly crisp, with a pleasant acidity. At 14.5% alcohol, its alcohol content is higher than previous year, but grape skins astringency and tannins are moderate, making this a wine with a straightforward taste.

Combination of grape flavor, good acidity and tannins makes it easy to drink. We recommend opening this wine 24 to 48 hours in advance for optimum tasting. This wine can be kept for a long time, and we recommend drinking it after 6 to 8 years.

Data sheet

Capacity: 750 ml
Weight: 0,75 kg
Ingredients: grapes
Volume of pure alcohol: 14.5%
Category: red wine
Recommandation: EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
Winery: DOMAINE ICHI
Location: 16-118 Higashimachi, Niki-cho, Yoichi District, Hokkaido
Quantity produced: Approx. 500 bottles
Bottle color: Dark
Grape variety: Amurensis (Yamabudo)
Grape origin: Yoichi, ville de Niki, district de Yoichi, Hokkaido
Yeast type: Wild yeast
Fermentation type: De-stemmed grapes
Fermentation process: Stainless steel tanks
Filtration method: Unfiltered
Vineyard: Own
Altitude: 50m
Latitude: 43°
Annual sunshine (hours): 1508 hours
Climate: Cold maritime
Average annual temperature: 8,3 ℃
Average annual precipitation: 1325 mm
Soil type: clay and sand on ancient volcanic andesite
Average age of vines: indefinite due to wild vines
Trellising system: Vertical shoot positioning
Harvesting method: Manual
Harvest year: 2022

Domaine Viticole ICHI

Of the four fruit-growing regions in Hokkaido, Yoichi/Niki is an area of abundant fruit harvests. Good ventilation from mountains to southwest and sea breezes create an environment where grapes are less likely to suffer from gray rot. As vineyard is located at almost same latitude as Alsace, France, Pinot Noir, Pinot Gris, Gewurztraminer and other hybrid varieties such as Yama Sauvignon, Yamasachi, Campbell Early, Niagara, Portland and Tabiji are grown here.

In this region, wineries use as few chemical fertilizers and herbicides as possible to grow grapes organically, which has led to their wine being certified as the first organic wine in Japan. Because Domaine Ichi's vineyards are spread out, it takes more than half a day to tour them. For better control, Mr Ueda uses technology: surveillance cameras to prevent damage caused by birds and animals, and weather sensors to collect data on accumulated temperature and humidity levels.

Wine is brewed from organically grown grapes, with wild yeast, without filtration or additives. “There's nothing to add, nothing to subtract, just the juice. The rest is taken care of by nature. Domaine ICHI's ideal goal is to produce a delicate, lively wine from grapes that can only be grown in Hokkaido, and a wine that goes well with meals. Mr. Ichiro Ueda, born in Hokkaido, spent his middle and high school years in California, USA.

After graduating from university in Japan, he often visited Hokkaido for work and made new friends. He then bought a quality 1.4 ha farm from a friend and opened Very Berry Farm Ueda in 2000 (currently, the farm covers 40 ha and grows a wide range of produce). When he opened the farm, the Campbell Early, Niagara and Portland varieties planted by previous owner were already growing. Although he had never thought of making wine, this is what sparked his interest in winemaking.

In 2009, he refurbished a barn next to the farm and opened his first winery “Very Berry Farm & Winery NIKI” to produce organic wine. Using JAS-certified organic grapes and an organic method, they succeeded in producing first certified organic wine in Japan. What's more, their organic blueberry wine was served on board ANA (All Nippon Airways) planes for over three years from 2014. With the winery too small to produce more volume, Domaine ICHI was newly established in 2020. The following year, as Domaine ICHI, it obtained organic certification for its wines in Japan.