【Appellation】 Yamanashi Prefecture 【Variety】 Koshu 100% 【Trellis System】 overhead trellis 【Harvest】 middle September 【Fermentation】 for 14 days in stainless steel tank. 20℃ 【Aging】 4 month in stainless stell tank 【Alcohol Contents】 12.8% 【Total Acidity】 5.9g/L as tartaric acid 【Residual Sugar】 less than 2.0g/L 【Production】 4,722 bottles 【Vintage】 Because of sunny and dry weather throughout winter, the average temperatures have been about 1℃ higher than usual, bringing the grape trees a mild dormancy season. Budbreak occurred about one week earlier than average, which was the same trend as cherry blossoms. Warm temperatures continued until the blooming season and we had more rain than usual in May. Although the rainy season started in the beginning of June, the weather was warm and sunny with little rain. This warm, dry weather continued until the end of July, resulting in about one week of earlier-than-average ripening, while the weather started to change cyclically in August. Under these circumstances, Koshu variety started to color from the early growing stage, so as a result we saw more bright red-purple colored grapes than average this year. We had two typhoons in September followed by rainy weather. However we were able to harvest very healthy grapes before that. 【Tasting Comments】 Chateau Mercian Koshu Kiiro-ka is a clean and crispy wine with fresh aromas of grapefruit, green apple and lime. The scent of white flowers -- which reminds one of quality sake brewed from the finest rice-- and a pleasant yeasty aroma, drifts under the nose, developing into a mild bouquet. This is followed by a burst of fresh piquancy on the palate, with a pleasant astringent taste, and with an aromatic grapefruit and green apple finish. It also displays a little salty flavor. An impressive quality of this deliciously fresh wine is that it expresses these savory flavors even when chilled. This wine would be best enjoyed with freshly grilled white fish or baked clams. (Comment on November 2004)