At its first tasting, you may notice a pronounced note of ethyl acetate, but with time, it should turn into a more harmonious and pleasant aroma. To capture the character of Pinot Noir cultivated under the fresh climate of Yoichi, on the island of Hokkaido, the winemaker, Mr Yamanaka, wanted to create a wine at the notes of umeboshi (confident plum) and shiso (sheet of PERILLA).
This red wine, with pale eye gartait, light, dry, offers an expressive nose of red fruits, wood fruit, dark red cherries with floral notes, notes of white spices (cinnamon) and wood. We appreciate the good minerality and acidity of silky tannins.
On the palate, umami dominates, good volume, minerality and aromatic intensity. Light, but persistent until the soft finish. Pale garnet dress with the eye.
Agreements: veal sauté, roasted poultry, deer, deer, sylvester mushrooms Ideally, we recommend an aging of at least three years before opening.
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.
Due to the nature of its license, it can only use grapes grown in the region. 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. This wine is elaborated from 100% Pinot Noir from the AKI vineyard (AK), a long-standing farm in Nobori, in the city of Yoichi. After harvest, the entire clusters were gently macked in tank for about four weeks, before being subjected to pigeage and pressed.
From the vintage 2023, the domain has carried out more pigeand, which has allowed further extraction and a more classic pinot style than the previous vintages. This wine is high 12 months in oak barrels of Tonnellerie Taransaud. It is not filtered, uncooked and sulfitely added.
