Montrot, Merlot 2023 12.5%, 750ml * on order *

Montrot, Merlot 2023 12.5%, 750ml * on order *

Name: Montrot, Merlot 2023 12.5%, 750ml * on order *
Brand: Domaine MONT
SKU: NISMONT3
Price: 75.00 EUR
Availability: OutOfStock

Ref : NISMONT3

€75.00

Tax Included

€100.00 / L

Out-of-Stock

For the Montrelot 2023 cuvée, our winemaker makes the Merlot grape cultivate by two contract vineyards, the vineyards Soma farm and AKI VINEYARD.

In 2023, due to a significant decrease in Merlot's harvest volume from the Soma farm, Mr Yamanaka assembled it mainly with Merlot of the Aki vineyard.

This wine is an assembly of Merlot cultivated by Soma Soma, farmer at the Soma farmhouse and owner of the restaurant "Yoiccini" in Nobori, in the city of Yoichi, and Merlot of the vineyard aki, grown by Motonobu Aki. After the harvest, the grapes were left to rest in the tank for 4 weeks, then pressed without pigeage.

Fermentation is made with whole clusters using wild yeasts. Not filtered, not stuck and without adding sulfur, this wine highlights the elegance and sensual shades that only the Merlot grown in a fresh climate can offer.

We recommend that you leave it for a few years before tasting. This cuvée offers a ruby dress. The nose is open, frank, fruity, rich aromatic, fruity and floral, purple, pink, strawberry, cherries, giving it almost an eastern character. The palate is supple, round tannic, silky, elegant.

This free wine, very beautiful, will accompany a red mug, a virgin sauce, grilled red meats, a velvety mushroom, a dried pork chest, the eel dishes, the grilled Yakitori chicken, the sauces based on Soy sauce. This wine requires 2 to 3 years waiting for optimal experience.

Faced with the east, as soon as the sun rises, the sun shines through the 1.5 ha vineyard of the estate Mount, in a privileged environment where the grapes are grown with good ventilation and a good drainage. Because the temperature rarely exceeds 30 degrees during the day and drops below 20 degrees at night, this gives the vineyard an efficiency of photosynthesis and, therefore, a moderate acidity of the wine that tends to subsist and a sugar content. To increase. The temperature accumulated in Yoichi is similar to that of northern Burgundy and Alsace. Mr Yamanaka, the estate owner, avoids as much as possible to use pesticides and especially insecticides, because he respects insects as wild yeast carriers. With regard to the vinification method, it chooses to use wild yeasts rather than dry yeasts to accelerate fermentation. It is better to let the different microorganisms work slowly and create a delicate and complex aroma, is he considers. Born and raised in a family of Japanese tea traders, he truly learned "the umami, bitterness and delicacy" of Japanese tea, and he is trying today to express the flavor. Today, he strives to express this "Japan" in his wine.

Data sheet

Capacity: 750 ml
Weight: 0.75 kg net
Ingredients: grapes
Volume of pure alcohol: 12,5%
Appearance: ruby
Category: light-colored red wine
Type: soft, tannic
Recommendation: 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: Estate
Location: 898 Noboricho, Yoichigun Yoichicho, Hokkaido
Quantity produced: approximately 1,100 bottles
Bottle color: dark
Grape variety: Merlot 100%
Grape origin: Yoichicho, Hokkaido (vineyards under contract with Soma Farm / Aki Vineyard)
Yeast type: Wild yeast
Fermentation type: Whole bunches
Fermentation process: 40 days in stainless steel vats
Filtration method: Unfiltered
Aging method: in Taransaud French oak barrels (3-5 years old) for 12 months
Vineyard: own
Altitude: 30-40 m
Direction of slope: west
Latitude: 43
Annual sunshine (hours): 1631 hours
Climate: Cold maritime
Average annual temperature: 9.8 ℃
Average annual precipitation: 1156 mm
Soil type: Volcanic clay
Average age of vines: Not specified
Trellising system: Vertical positioning of shoots
Harvesting method: Manual
Harvest year: 2023

Domaine MONT

THE STORY

Mr. Nakayama originally worked for an architectural design firm in Seattle, USA. After returning to Japan in 2012, he went to Hokkaido to teach snowboarding. 80% of instructors were farmers, as winter is the slow season for agriculture in Hokkaido. Through these encounters with farmers, he became intrigued by agriculture.

Off-season from spring to autumn for him, as an instructor, led him to work in a resort restaurant. It was then that he became sufficiently fascinated by wine to become a sommelier. He had originally intended to grow his own grapes, but had never learned about winemaking. That's why he went to Domaine Takahiko for training. After his training period from 2014 to 2016, he opened Domaine Mont himself.

Location of the current vineyard was an abandoned plot of land for 15 years that turned into a forest, So he had to cut down the trees one by one with a chainsaw and level out the land. Today, however, vineyard is certified to JAS organic standards and the grapes are grown organically at Domaine Mont.