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| yAppellationz |
Toriibira Vineyards, Katsunuma-Town,
Yamanashi-Prefecture |
| yVarietyz |
Koshu 100% |
| yTrellis Systemz |
overhead trellis |
| yVine Densityz |
100 vines/ha |
| yAverage Yieldz |
15t/ha |
| yHarvestz |
early November |
| yFermentationz |
for 21 days, 15-18 |
| yAgingz |
12 months in small barrels ( after 6 months in stainless steel
tanks ) |
| yAlcohol Contentsz |
12.4 % |
| yTotal Acidityz |
12.0 g/L as tartaric acid |
| yResidual Sugarz |
115g/L |
| yProductionz |
1,394 bottles |
yVintagez
Warm temperatures in early spring led to early budbreak, which was between 10 days and 1 week earlier than average. Then temperatures dropped to normal after blooming, slowing down the growing speed. This weather continued, causing growth slightly ahead of normal during June and July. The rainy season started normally, with relatively dry, cloudy and cool weather. Then the weather took a sharp turn after the end of rainy season with a hot spell, and we had typhoons much earlier than usual. Fortunately the grapes did not suffer damage from the typhoon, and a favorable ripening season followed. Cumulative sunshine hours were high because of relatively dry weather, which provided satisfactory ripening conditions. During the harvest season there was little rain, and the grapes had less disease than average, so as a result we harvested very healthy grapes ensuring optimum wine quality.. |
yTasting Commentsz
Intense sweet aromas of Chinese quince compote, citrus fruit peel, and honey, drift up to the nose. An abundant sweetness on the palate with fresh acidity, followed by a subtle astringent aftertaste. Enjoy this wine as a digestive, with sweets such as kumquat compote, lemon curd, orange tart, or with hard cheeses such as Parmigiano Reggiano. Decant this wine if you want to enjoy it now. (Comment on August 2004) |
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