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2020 Ruby sparkling Wine Details

Japanese

Ruby No Awa is a light, fruity, spicy red sparkling wine. The sparkle is from a secondary fermentation in bottle using wild yeasts. The wine is bottled young and riddled off its lees after a few months of storage. The grape involved is the Shokoshi grape, developed by the renowned Sawanobori family of Japanese grape breeders.
The pretty, refreshing character of this wine makes it a natural for peach caprese, and good friends.

TECHNICAL DATA
VARIETY SHOKOSHI 100%
VINEYARD Kaminoyama city, Yamagata prefecture
Akami region in Sano city, Tochigi prefecture
HARVEST
DATE
12th, 24th August; 1st September 2020
Sugar at Harvest (average): 21.3oBrix
BOTTLING Tirage on: 21st September 2020
Disgorgement on: 1st, 2nd April 2021
The number of bottles produced: 2,045
ANALYSIS
DATA
Alcohol: 12.5%  Total acidity: 5.8 g/L.
Residual Sugar: 1.7g/L.

10/Apr/2021

 

2020 Ruby sparkling Wine Details PDF

 

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2020いまここ赤

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2020農民ロッソ

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2020 Noumin Dry Wine Details

Japanese

Noumin Dry is our entry-level white wine. A blend of Kerner, Muller-Thurgau, Chardonnay, Sauvignon Blanc, Bacchus and Silvaner. The wine is a flinty, aromatic, gentle white, and an ideal accompaniment to fish or simply prepared poultry.

TECHNICAL DATA
VARIETY Kerner 42 %, Muller-Thurgau 25 %, Chardonnay 14 %,
Sauvignon Blanc 9 %, Bacchus 7 %, Silvaner 3%
VINEYARD Hokkaido 83%, Yamagata 10%, Nagano 7%
HARVEST
DATE
Kerner: 13th, 16th, 20th, 24th, 27th, 31st October 3rd, 7th, 10th, 15th, November 2020
Muller-Thurgau: 26th September 1st, 7th, 13th, 21st, 27th, 31st October 3rd, 23rd November 2020
Chardonnay: 1st, 15th, 21st, 25th, 27th, 29th September 2020
Sauvignon Blanc: 9th, 25th September 27th, 31st October 15th November 2020
Bacchus: 26th September 1st October 2020
Silvaner: 23rd November 2020

Brix @the Harvest19.2oBrix (average)

BOTTLING Bottled on: 1st~5th 8th~10th March 2021
The number of bottles: 70,914(750ml) 17,429(375ml)
ANALYSIS
DATA
Alcohol: 12.1%
Total acidity: 5g/ L.
Residual Sugar: 1.5g/L.

12/Mar/2021

 

2020 Noumin Dry Wine Details PDF

 

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2020タナロゼ

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2019 pinot rose Wine Details

Japanese

The 2019 COCO TO ARU Pinot Rose marks our 7th vintage for this wine.
We originally began to produce this rose as a “one off”, an unplanned use of some grapes that seemed more suited for rose than for red wine. The reaction to that first wine was overwhelmingly positive, and so we decided to make the wine every year. We are very happy to do this as it is our firm conviction that dry rose wines can be some of the most refreshing, the most complex, the most food-friendly wines around.
With the decision to make this wine every year, we have continued to refine the process, exploring the best way to make a dry rose. In many cases, rose is made by blending lesser quality white and red wine to make a simple quaffing rose wine. Not so with the Coco To Aru Rose. Here we start with the best grapes possible—100% Pinot noir from the famed Kimura Vineyard in Yoichi, Hokkaido. We then undertake a very long, cool carbonic maceration of the whole clusters of grape in tank… this process, aided by the cold Hokkaido weather, allows for a very gentle extraction of aroma, flavor, umami and just the right amount of color (hence, the rose ‘blush’) from the skins. We then press the grapes, and continue the fermentation in specially selected barrels and stainless steel tanks. Post-fermentation aging on the lees helps to promote a gentle mouthfeel and complexity of both aroma and taste.
Rose production has a rather checkered history: of late, it is typically a wine, neither red nor white, made from red wine grapes insufficiently ripened or white wine grapes that don’t have anywhere else to go.
This is a sad thing, as carefully grown and vinified rose wines can be supremely enjoyable for both the casual wine drinker and the serious student of wine.
We hope you find this wine to your liking, as a compliment to your meal or your gathering of friends.

TECHNICAL DATA
VARIETY Pinot Noir 100 %
VINEYARD Kimura vineyard, Nobori, Yoichi, Hokkaido
HARVEST
DATE
17th October ~ 5th November 2019
ANALYSIS
DATA
Alcohol: 12.0%
Total acidity: 7.3 g/L.
Residual Sugar: 9.4g/L.

03/Mar/2021

 

2019 pinot rose Wine Details PDF

 

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2015 kita no novo rose Wine Details

Japanese

Kita-no-Novo rose is a classically styled rose sparkling wine, close to its Champenoise roots, made with careful attention to detail and in accordance with techniques developed by the Champenoise winemakers of northern France.
The grapes involved are Pinot Noir, Chardonnay and Pinot Meunier from the vineyards of the Kimura family, located in Yoichi, Hokkaido. The grapes, fermented “a la mode champenoise”, produce a crisp, gently aromatic sparkling wine show-casing grapefruit, strawberry, brioche, and nuts. Original identity of Kita-no-Novo rose was based on many blending trials between red wine and Cuvée.
Try this with carpaccio of smoked salmon, borsch, arancino, scallop croquette.

TECHNICAL DATA
VARIETY Pinot Noir 76 %, Chardonnay 20 %, Pinot Meunier 4 %
VINEYARD Kimura vineyard, Nobori, Yoichi, Hokkaido
HARVEST
DATE
28th, 29th, 30th September
1st, 4th, 5th, 7th, 12th, 28th, 29th, 30th, 31st October 2015
2020(dosage of Pinot Noir-red wine)
BOTTLING Over 52 months in the bottle with yeast
Tirage on: 11th August 2016
Disgorgement on : 15th February 2021
ANALYSIS
DATA
Alcohol: 11.7 %
Total acidity: 8.1 g/L
Residual Sugar: 3 g/L

23/Feb/2021

 

2015 kita no novo rose Wine Details PDF

 

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2015 Kita no NOVO Wine Details

Japanese

Kita-no-Novo is a classically styled sparkling wine, close to its Champenoise roots, made with careful attention to detail and in accordance with techniques developed by the Champenoise winemakers of northern France.
The grapes involved are Pinot Noir and Chardonnay, from the vineyards of the Kimura family, located in Yoichi, Hokkaido. The grapes, fermented “a la mode champenoise”, produce a crisp, gently aromatic sparkling wine show-casing grapefruit, pear, honey, yogurt, and firestone notes.
Try this with fresh oyster, croque-monsieur, Tartine de rillettes, or Brie cheese.

TECHNICAL DATA
VARIETY Pinot Noir 75 %, Chardonnay 21 %, Pinot Meunier 4 %
VINEYARD Kimura vineyard, Nobori, Yoichi, Hokkaido
HARVEST
DATE
28th, 29th, 30th September
1st, 4th, 5th, 7th, 12th, 28th, 29th, 30th, 31st October 2015
BOTTLING Over 52 months in the bottle with yeast
Tirage on: 11th August 2016
Disgorgement on: 28th January 2021
ANALYSIS
DATA
Alcohol: 11.5 %
Total acidity: 8.1 g/L
Residual Sugar: 0.7g/L

23/Feb/2021

 

2015 Kita no NOVO Wine Details PDF

 

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2020 農民ドライ ワイン・データシート

English

「2020農民ドライ」は北海道や山形、長野の契約農家で育った個性的な香りとしっかりした酸の白ワイン用葡萄から造りました。シンプルな造りを心がけ、軽く搾って、果皮と種を取り除いた果汁を主にステンレスタンクで醗酵。ブレンド後はタンクで熟成し、濾過してビン詰しました。お寿司や和食だけでなくバラエティ豊かな日本の食卓によく合う、クリーンでさわやかな「日本の小粋な白ワイン」です。

テクニカル・データ
品種: ケルナー 42 %
ミュラー・トゥルガウ 25 %
シャルドネ 14 %
ソーヴィニョン・ブラン 9 %
バッカス 7 %
シルヴァーナ 3 %
畑: 北海道余市 荒農園、才川農園、長谷川農園、藤澤農園、相馬農園
山形県上山市 南果連
長野県高山村 角藤農園、高山村ワインぶどう出荷組合
長野県安曇野 希来里ふぁーむ
収穫: 2020/09/01, 09, 15, 21, 25, 26, 27, 29 10/01, 07, 13, 16, 20, 21, 24, 27, 31 11/03, 07, 10, 15, 23
収穫時の糖度(平均)19.2°Brix
収穫方法:手摘み
醗酵: 除梗した葡萄をやさしくプレスして、タンクに入れる。葡萄の香りを逃がさないように液温を20℃以下に保ち、ゆっくりと野生酵母で醗酵させた。一部品種については混醸した。
熟成: ステンレスタンクで約3カ月熟成。その後、澱引き・ブレンドし、濾過を行った。
瓶詰: ビン詰日:2021/03/01~05, 08~10   本数:70,914本(750ml) 17,429本(375ml)
アルコール:12.1%   酸度:5g/L.   残糖:1.5g/L.

 

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テイスティング・
コメント:
グレープフルーツやカボスのフルーツに加え、フレッシュバジルやトマト、ミントなどの香りに吟醸香も感じる。味わいはさっぱりとした辛口。フレッシュな酸と丸みを帯びた果実味を感じる。中程度のアタックを感じ、余韻にはハーブや柑橘の皮のような渋みが続いていく。
料理との相性: グリーンアスパラガスのマリネ、山ウドの酢味噌和え、チーズフォンデュ、蕪の粒マスタードサラダ、新玉葱と桜海老のかき揚、稚鮎の天麩羅、舞茸の天麩羅、パスタジェノベーゼ、鶏笹身の柚子胡椒焼き、ブリドー那須
飲み頃: 2021年~2023年 フレッシュな味わいを楽しめるだろう。2024年~ 熟成により蜂蜜やハーブなどの香りが強くなり、一体感のある味わいへと変わっていくだろう。

2021/03/15

2020 農民ドライワイン・データシートPDF(プリントに最適です)

 

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