Description
From Burgundy to Yamanashi, Ancient Japan Grapes with Philosophy of Bourgogne Vinification
The chief winemaker, Yoshio Amemiya produces wines which are influenced by Burgundian winemaking. The skills of viticulture and oenology were accumulated by study at University of Bordeaux and CFPPA de Beaune and by training at well-known Burgundy wineries – Olivier Leflaive and Simon Bize. His artisanal style wines made from Japanese grape varieties (Koshu, Muscat Bailey-A) fit to casual scene to fine dining situations.
5 Star Winery – Japan Winery Award 2024
Delicate Yet Masculine Red Wine Of Muscat Bailey-A
Grapes selected from the exclusive vineyards and blocks, grown at the three single vineyards, two of which are owned by vigneron Masahiko Yokouchi located at Hosaka town, in Nirasaki-city near the centre of Yamanashi prefecture.
Maceration conducted after whole bunch press, followed by one week primary fermentation at 10°C then secondary fermentation for three weeks at room temperature.
Aroma of intense red fruit such as strawberry, raspberry and dark cherry, along with earthiness and leather characters as well as cinnamon and a hint of vanilla. Rich yet delicate medium bodied wine has good structure and is well balanced with a pleasant finish of gentle tannin and comfortable acidity, with presenting genuine complexity to make aroma and flavours harmonized perfectly.
Data
| Variety (Cultivar) | Muscat Bailey-A |
|---|---|
| Winery | Diamond Shuzo |
| Origin | Katsunuma, Koshu-city, Yamanashi |
Pairings
- Fried Chicken
- Mapo Tofu
- Cantonese Style Barbecued Pork
- Japanese Caviar
- Boeuf Bourguignon (Burgundian Beef Stew)
