Grape origin: the foot of Mt. Kayagatake in Yamanashi prefecture
Grape variety: Muscat Bailey A, Cabernet Sauvignon, Merlot
Vinification: Fermentation in stainless steel tank and maturation in used oak barrel
Alcohol by volume: 12.5%
Wine type: (R) Medium body
Production: 48,000 bottles
The grapes used are grown on the foot of Mt. Kayagatake in Yamanashi prefecture. Kayagatake’s long sunshine hours and cool climate contribute to the excellent quality of the wines.
Obvious Baily-A characters of fresh red cherry, sour red berry sauce and sour plum. In addition, there were spicy characters of green pepper, and Japanese mustard, and oak flavours. The attack was refreshing with plenty of acidity. The acid was well integrated with the red fruit at the front of the mouth. Mid palate showed a balance of delicious acidity integrated with tannin, transiting to richly flavoured body, imparting a sense of stability and peace. Well-delineated acid structure, elegant red berry on the mid-palate, umami at the back, all well-wrapped and integrated, displaying an overall gentle style