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中央葡萄酒 山梨 甲州 グレイス ワイン リスト

Kayagatake Koshu

VINTAGE 2019

Mt. Kayagatake is well-known for being the last place Kyuya Fukada, author of the famous “One Hundred Famous Japanese Mountains”, visited before he passed away.
The wine is made from Koshu grapes grown on the foothills of Mt. Kayagatake, including those from estate-managed vineyards, at an altitude of 400m to 700m. Cultivated in an area blessed with cool climate and abundant sunshine, the resulting wines are refreshing and yet structured.
Starting from early 2000s, preferences for Koshu wines have shifted to a drier style.
As Koshu has restrained flavours compared to wines made from European varieties, there has been times producers pursued high impact winemaking techniques such as fruit juice concentration, sur lie and barrel maturation. A major turning point was the winemaking philosophy and techniques we learnt from the late Professor Denis Dubourdieu of the University of Bordeaux, during a 4-year collaboration project with a knowledgeable importer in Tokyo.
I was taught how important it is to preserve the healthy state of the grapes before fermentation by performing appropriate analysis to determine the optimum harvest time, speedy crushing, and anaerobic juice handling instead of relying on sur lie or new barrels, in order to make clean, natural and pure wines that bring out the original potential of grapes.
Through this series of technical guidance, the use of carbon dioxide (dry ice) on fruit juice, which was hitherto prohibited under the Japanese Liquor Tax Law, was finally allowed, bringing a great impact on improving the quality of Japanese wine. Today, it is a common practice of many wineries in Japan.
For those of us who lacked knowledge about EU winemaking standards, which has strict regulations on chaptalisation, acid addition, and juice concentration etc., it was an opportunity to reexamine the basics of winemaking – grape quality determines wine excellence. Kayagatake Koshu is a wine that follows this style of winemaking.

Region Foothills of Mount Kayagatake, Northwest of Yamanashi prefecture
Grape Variety Koshu
Vinification Fermentation and maturation in stainless steel tanks
Type White wine
Style Dry
Retail Price ¥2,750(incl. tax)

2019 Vintage
The growing season was light in rain with plenty of sunshine, smoothly promoting growth. July was rainy and cloudy, and maturity slowed down, but thanks to the good weather at the end of August, the delay in the summer was made up for. There was little damage from the autumn typhoon, and we were able to wait for full maturity before harvesting.

Tasting Note

Aromas of fresh green apple, grapefruit, pear, honeysuckle, chamomile and white pepper. Smooth and dry on the palate. A delicate yet tense white wine with a lively acidity that gives structure to the wine.

Food pairing

Marinated Vegetables
“Kayagatake Koshu” has the most delicate acidity amongst Grace’s wines. Marination is recommended to fully enhance the sourness of the ingredients.
If you use Koshu wine for the white wine in the recipe, you will be able to enhance the deliciousness of the ingredients.

Recipe from the winery mommy here.
Winery mommy’s recipe ① White-wine-marinated spring vegetables|GRACE WINE| note

More about Koshu here

 

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