Light and floral in style, the freshness and elegance of this wine is quite remarkable. Delicate flavours of lemon, lime, green apple and grassy notes are backed by a thirst-quenching acidity, delicious peppered spice nuances and minerality on the finish.
Grace Winery was established in 1923, in the Katsunuma province, the birthplace of the Japanese wine industry. Committed to the belief that great wine is made in the vineyard, they were the first to research and introduce European training and pruning methods such as using long cordon training and Vertical Shoot Positioning in 1990. The wines are made in a modern way to retain the delicate characteristics of this individual and exciting grape variety.
Made from Japan's most important indigenous grape variety. The grapes for this wine are grown in distinctively volcanic soils with good drainage, providing excellent growing conditions for the Koshu grape. This vineyard has a cooler aspect, allowing the slow maturation of the grapes over a long growing season. Traditional trellis pruning has been cast aside in favour of a modern long cordon training system which helps to control yields; concentrating flavours and sugars to balance the high acidity that occurs naturally in this variety.
The fermentation took place in stainless steel to preserve the naturally occurring acidity and pure fruit flavours of the Koshu variety. The wine was matured in stainless steel tanks, where it spent three months on its fine lees adding richness and complexity.
The perfect pairing for Japanese cuisine, but also pairs with Asian and Western cuisine which is inspired by fresh seafood, light meats and fresh vegetables. This wine has a linear Zen-like quality, which is all about balance.
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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