カテゴリー: ワイン・データシート

Japanese

Our Ashicoco is our basic off-dry white wine. It is blended from grapes grown throughout Japan, principally Koshu from Yamanashi.
Pair as you would with any light, aromatic, slightly sweet wines. White fleshed fish, chicken, and ham would do well, as would a cheese and fruit platter on a sunny afternoon.

06/Jul/2022

●2021 Ashicoco Wine Details PDF

Japanese

Coco Rose is a medium-bodied rose showing charming strawberry and sour cherry fruit. The blend changes with the seasons. In this year, main variety is Merlot. It remains out go-to wine for afternoon sipping with a platter of cheeses and fruit.

●2021 Coco-Rose Wine Details PDF

Japanese

As with our Novo Brut, the Novo Demi Sec is a traditionally made bottle of Riesling Lion-based sparkling wine, light, crisp, and refreshing. It has a higher dosage than the Brut, and that gentle sweetness makes it ideal to be paired with ham, cheeses, fresh fruit, etc. It also holds pride of place as the staff favorite for Sunday brunch.
Our 1996 Novo Demi-Sec sparkling wine was served at the final State Dinner of the Okinawa G8 Summit in 2000. This event brought much attention to our wine and our winery.
We were honored to be included in this historic event, the first time a domestic Japanese wine was served at an official State Dinner.
With each day, each harvest we try to live up to the trust placed in us, working hard to produce the highest quality wines.

14/Jun/2022

●2018 NOVO DEMI-SEC Wine Details PDF

Japanese

Novo Brut is a classically produced dry sparkling wine, made with careful attention to detail and in accordance with techniques developed by the Champenoise winemakers of northern France.
The grape involved is Riesling Lion, a hybrid grape variety, from the vineyard overlooking our winery. This grape, fermented a la champenoise, produces a crisp, gently aromatic bubbly showcasing lime and quinine notes. A grand way to start dinner, and a perfect foil for all kinds of tidbits and hors d’oeuvres.

14/Jun/2022

●2018 NOVO BRUT Wine Details PDF

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.

24/Jun/2022

●2021 Ruby sparkling Wine Details PDF

Japanese

Coco’s Mata Yaro Ne is our red dessert wine, made from ripe Muscat Bailey A grapes that are slowly dried to concentrate flavors and sugars. The dried grapes are then macerated slowly through fermentation to produce a delicious sweet red wine, redolent of dried cherries and bitter almond. Tryit with a flourless chocolate cake or simply chilled on a Sunday afternoon.

24/Jun/2022

●MV matayaronne_22 Wine Details PDF

Japanese

Zweigelt?….. Zweigelt????
What is it? How does one pronounce it?
The Zweigelt grape variety certainly has it’s share of identity problems. It is not very well known outside of some tiny corners of the wine world. And it’s name—rather clunky and unpoetic—doesn’t help attract followers. “Pinot noir” and “Chardonnay” sound delicious, mellifluous and rounded as the names roll off the tongue. Say “Zweigelt” and it sounds like you’re choking on a fish bone.
Which is all too, too unfortunate. Because Zweigelt (some call it “Zwei” to save time) is a very high quality red wine grape, uniquely suited to making wines of depth in the cold north of Hokkaido. The grape variety comes from Austria, where it was developed in the early 1900s by one Dr. Zweigelt (how’d you like to go through life with THAT name!). What Dr. Zweigelt was hoping to achieve via grape breeding we can only guess, but by crossing the St. Laurent and Blaufrankisch grape cultivars he ended up with an early ripening variety that yields (when done well) wines with excellent fruit, structure, color and aroma.
The 2018 COCO TOARU ZWEIGELT is our inaugural attempt with this wine from new vineyards planted in Yoichi’s Nobori sub-region. It is actually a blend of two vineyards…. The NAKAGAWA vineyard is “hidden” among a series of hills in Nobori’s northeast sector, a very sheltered spot with sandy soils and little wind. The KONISHI vineyard is in a far more exposed site, a hilltop overlooking the town of Yoichi and the Japan Sea.
In the cellar, in keeping with the Coco Toaru philosophy, the grapes were lightly crushed, fermented with wild yeasts at moderate temperatures, pressed gently, and then aged in a mix of wooden barrels and small-volume stainless steel tanks.
Nothing is added to the wine except a modicum of sulphur dioxide at bottling, and nothing is removed as we avoid the use of damaging filtration equipment.
We hope you enjoy our attempt at a Coco Toaru Zwei. We had great fun making the wine, and are encouraged by the results. A Votre santé！

12/Jun/2022

●2018 zweigelt Wine Details PDF

Japanese

Noumin Rosso is our basic red, a soft, fruity, eminently drinkable dry red wine made from a variety of grapes grown throughout Japan. The backbone of the blend is typically a mixture of Merlot and Cabernet Sauvignon from Nagano and Yamagata-grown grapes, and other grapes to provide aromatic lift.
Regardless of the blend in a given year, the wine is always a balanced, fruity, approachable wine capable of pairing with hamburgers, roast chicken, are grilled pork.

26/May/2022

●2021 Noumin Rosso Wine Details PDF

｢2021山のペティアン｣は、腕の良い契約栽培農家さんたちが育てた、プティ・マンサンの葡萄を、足利の山の醸造場、ココ･ファーム･ワイナリーで仕込んだ微発泡の白ワインです。
2006年､初めてフランス南西部のピレネー山脈の麓からこころみ学園の葡萄畑に植栽されたプティ･マンサンは足利の気候風土によく適合し、その個性を発揮しはじめました。その後、このプティ･マンサンの栽培はココ･ファーム･ワイナリーの契約栽培農家さんたちにも引き継がれ、南果連協同組合をはじめ各地の契約農家さんたちのフロンティア・スピリッツによって、大切に育てられ日本の風土に根付くようになりました。
しっかり完熟し、糖度の上がったプティ・マンサンは足利の醸造場に運ばれ、房ごとやさしくプレスされて、野生酵母で自然に醗酵していきます。醗酵中の二酸化炭素もその高い糖度によって、ゆるやかに発生し続けます。二酸化炭素の発生は冬を経てゆっくり続き、せっかくですので、王冠ビン詰めをしてペティアンとしてビン詰めすることにしました。よく冷やして微生物のつくり出すやさしい味わいをお楽しみください。

2022/07/05

●2021 山のペティアンワイン・データシートPDF（プリントに最適です）

私たちは2004年頃から小公子から｢のぼっこ｣というヌーボー(新酒)を造ってきました。日本の山葡萄から澤登春雄氏によって作出された小公子は、色が濃いのにタンニンが少なく豊かな酸味とさくらんぼやざくろのような味わいが特徴です。良いスパークリングワインには豊かな酸が必要不可欠。この小公子の酸に着目して｢のぼっこ｣をつくる過程の遊び心から、2017年｢ルビーの泡｣は生まれました。
2021年ヴィンテージは、小公子が持つより繊細かつクリアな果実の風味を引き出すため、山形で育った葡萄と佐野市赤見の自家畑の葡萄のフリーランの果汁を集め、タンクで約2週間醗酵。培養酵母を加えず、繊細な赤い果実の風味とスパークリングワインとしての味わいのバランスが整うまで、約8カ月間ビン内で醗酵・熟成させました。その後、こころみ学園の園生たちが手作業で毎朝毎晩45度ずつビンを回しながらルミュアージュ。その後、ビン口を凍らせデゴルジュマンで澱を抜きました。
野生酵母だけで造られた豊かで元気な泡、透きとおるルビー色、きれいな酸味･･･。スパークリングワインの爽やかさと赤ワインのリッチな果実味。敬愛するイタリアの“ランブルスコ”のようにスタイリッシュな魅力をお伝えできれば幸いです。酸化防止剤を加えていません。よく冷やしてどうぞ。

2022/06/24

●2021 ルビーの泡ワイン・データシートPDF（プリントに最適です）