2025年03月06日

25th Anniversary "Limited Edition Wine Vol.1" to be released on March 15th!

A wine made using traditional methods from Yama Sauvignon grapes.

Nakaizu Winery Chateau TS is located in Izu, a region known for being difficult for grape cultivation.

Supported by the tireless efforts of our growers and the masterful skills of our winemakers, we will celebrate our 25th anniversary on January 15, 2025.

To commemorate this, we will be releasing a specially crafted "limited edition wine."

■Limited Edition Wine Vol.1 with serial number released on March 15th

"Yama Sauvignon 2023 Legacy Style"

<Yama Sauvignon 2023 Legacy Style> Limited release

◇ About cultivation

Yama Sauvignon is one of the varieties that has supported winemaking in Izu for many years since the company's founding .

It is a red wine variety that was crossbred with wild grapes and Cabernet Sauvignon at Yamanashi University in 1978 .

It is said to be a variety that is highly disease resistant and has excellent coloring even in warming climates.

Its hot and humid characteristics Even in Izu, grapes are grown without using Grape Guard.

Izu receives a lot of rainfall, so it is a suitable place. It is difficult to maintain quality without proper cultivation methods.

In the history of cultivation, there have been many cases where heavy rains and typhoons have affected the crop. It is not possible to harvest at the best time,

During that time, there were years when the fruit was gone and the yield could not be secured. there was.

After the unfortunate experience, we have reviewed the timing of pest control and, in the pouring rain,

How about the drops? We have been researching and trying to determine how leaves fall and how they spread, and have been looking for the "best way to remove leaves."

Thanks to all that hard work and ingenuity, we are now able to harvest healthy, vibrant fruit every year.

◇Traditional brewing method

Fermented with natural yeast

The joy of today's brewing is the traditional style that has been practiced since the days before destemmers and temperature-controlled tanks.

Fermentation begins naturally when grapes are placed in a tank, but at the time there was no yeast to cultivate, so

Fermentation is done naturally using only natural yeast, no cultured yeast is used.

- Pudging by foot

*Pigeage: The process of stirring solid matter such as peels and seeds that float on top of the tank during fermentation using a stick or by hand.

For the punching, we used the traditional "foot stamping" method.

Normally, I use a special stick, but by stepping on my feet, I can feel the temperature and stiffness on my skin and thoroughly loosen those areas.

This makes the punching process gentler on the grapes.

- No destemming or crushing

*Infarction: Removing the grape berries from the grape stem (infarction).

In order to maximize the flavor of Yama Sauvignon, the grapes were brewed without destemming or crushing.

If grape stems are added to the mash, it will have a green, grassy character similar to that of bell peppers. It comes out easily,

With this in mind, we usually remove the stems, but for this limited edition brewing, we have chosen not to make the wine too clean,

In order to maximize the expression of the aroma and flavor of Yama Sauvignon, which is derived from wild grapes, the stems are not removed and the fruit and stems are fermented together.

By brewing using a method that seems to be time-honored, we are able to express the flavor of Yama Sauvignon.

With the history of wine and winemaking in mind, we have created a wine that captures the original flavor of the grapes with almost no intervention.

◇Color

A classic color that pairs well with a slight orange or red color.

◇ Aroma and taste

The initial aroma is sweet and sour, with notes of plum, shiso, and wild strawberry, followed by the rustic aroma of wild grapes and a moderate oak aroma.

The taste is mild, with a pleasant acidity and the delicious flavor of grapes in perfect balance, making it addictive.