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中央葡萄酒 山梨 甲州 グレイス ワイン リスト

Gris de Koshu

VINTAGE 2020

Inspired by the potential of Pinot Gris when visiting Alsace, our 4th generation owner started making the first vintage of this wine in 1999. The origin was the idea of “making a white wine (Koshu) for everyday enjoyment”, and the word “Gris” was derived from the French word “gris” meaning “pinkish grey”, which is the colour Koshu’s skins, and “de” from French again, meaning “of”.
The wine is made from grapes grown in the Yamanashi prefecture. It fully expresses the individuality of varietal Koshu: fruity, with refreshing acidity, and moderate umami.
We started making the wine with an eye on the future, that one day Japanese wine will be part of our dining culture, and our wine will accompany not just dining tables at home, but in restaurants throughout the country as well, as a wine that faithfully presents the characteristics of Koshu.
In 2013, Gris de Koshu received the highest award (Trophy) in the white wine category at the Decanter Asia Wine Award and became a representative white wine of Asia.
Gris de Koshu was also the label that was selected for the commemorative celebration party for the Nobel Prize winner of 2017, Yoshinori Ohsumi, Professor Emeritus of Tokyo Institute of Technology, for his research on autophagy.

Region Yamanashi prefecture
Grape Variety Koshu
Vinification Fermentation and maturation in stainless steel tanks
Type White wine
Style Dry
Retail Price ¥2,200 (incl. tax)

2020 Vintage
2020 started from a warm winter to spring, and the vines budded well. After that, the canopy grew steadily thanks to proper rain and higher than average sunshine through flowering to fruit set. In the rainy season, however, the growth of vines stagnated due to record rain and lack of sunshine, but with proper control and individual bunch shading, damage was limited. After the rainy season, summer started full-fled, good weather returned and continued as if to make up for the lack of sunshine until then. The delayed growth and maturation of the grapes gradually recovered, and the harvest of Koshu started as usual. However, we were all on high alerts until the latter half of the harvest due to the autumn rain in September and typhoon No. 14 in October. All said though, through careful management of the situation by removing the suboptimal grapes one by one, and attentive harvest bunch by bunch, although yield has decreased, we were able to gather enough healthy grapes to make “Grace Koshu”. Grapes cultivated on the hillside of Katsunuma town were dedicated to “Gris de Koshu. By maintaining flexibility in our choice of grapes, we were able to maintain the highest quality for the vintage.

Tasting Note

Clear and faultless. Fresh with an overflow of fruity aromas such as white peach, pear, orange and orange peel, floral aromas of sandalwood and jasmine, and spicy aromas of white pepper and clove. On the palate, smooth and dry, with refreshing acidity and umami.

Food pairing with Gris de Koshu

Simple Mizutaki of Pork
Gris de Koshu synergizes well with various tastes and textures such as crispy Chinese cabbage, the slightly bitter garland chrysanthemum, and fatty pork. Regardless of whether you prefer the fruity sourness of ponzu or the nutty aroma of sesame sauce, the fruitiness and and the mellow flavours of Gris de Koshu harmonise well with the condensed umami ingredients from the vegetables and meat of the hot pot dish.

Yuzu-flavuored Cheese Fondue
Just add a few drops yuzu juice to the cheese fondue and the wine will go along well. The rich flavours from a mixture of Gruyere and Cheddar cheeses, go well with the refreshing taste of Gris de Koshu. Please enjoy it with steamed vegetables such as radish as well as the potatoes, the classic ingredient.

More about Koshu here

 

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