Kiyosumi-Shirakawa Fujimaru Winery
Koto-ku, Tokyo
Grapes: Merlot 66%, Muscat Bailey A 34% (from Yamagata)
Type: Red
Style: Dry, medium-bodied
Colour: Medium ruby
Alcohol: 12%
Wild yeast: Yes
Any added sulphites: 20ppm
Filtered: No
Serving temperature: 16-18°C
Production: 1,184 bottles
Please store in a cool, dark place.
Tasting notes
On the nose, hints of blackberry and ripe blueberry, layered with spices like white pepper and nutmeg, plus just a touch of bell pepper can be found. On the palate, it has the smooth tannins and gentle oakiness typical of barrel-aged Merlot, which then gives way to the light, fruity character and aroma of Muscat Bailey A on the finish. It has a flavor profile reminiscent of natural wines from Ardèche in France. Enjoy the wine on the day after opening it.
Food pairing
Roast duck (with red wine or balsamic sauce), sautéed pork, herb-roasted chicken thighs, sukiyaki, chikuzen-ni (simmered root vegetables and chicken), Japanese-style meatloaf, teriyaki hamburger steaks, washed-rind cheeses, canapés with berry chutney or jam, lasagna, meat sauce pasta, and baked aubergine with ground meat.
Winemaking
Glou Glou Rouge is a cuvée born from the concept of how to bring out the best in Merlot grown in a vineyard known for its herbaceous character and make it enjoyable and appealing to drink.
The 2023 vintage was marked by intense heat, which had a significant impact on white grape varieties in particular. However, both the Merlot and Muscat Bailey A harvested were fully ripe and in excellent condition. This year, Fujimaru Winery used Muscat Bailey A from the Okitama region in Yamagata Prefecture for the first time. According to winemaker Ms. Haruka Sakuma, it turned out to be a fascinating and enjoyable vintage that allowed them to explore the distinctive qualities of the variety.
Yamagata’s Muscat Bailey A displayed a deep color, concentrated fruit flavors, and firm acidity, providing a complementary fruitiness that Merlot alone could not express. As a result, the wine gains depth and complexity, especially in the mid-palate and finish, delivering a more satisfying overall profile. For the 2023 vintage, the blend consists of Merlot and Muscat Bailey A in a 3:2 ratio, aiming for a well-balanced wine with both structure and vibrant fruitiness.
In terms of vinification, the Merlot was destemmed, crushed, and fermented in open tanks for 22 days. The Muscat Bailey A underwent the same process, with a 20-day maceration and fermentation period. Fermentation was carried out with great care, applying minimal force to avoid stressing the fruit. After fermentation, the wines were promptly pressed and transferred to wooden barrels for 10 months of maturation. Following barrel maturation, the wines were racked and moved to stainless steel tanks, where they were blended. At the time of tank transfer, 20 ppm of sulphites was added to protect against oxidation. After allowing the wine to settle for one month, it was bottled.
Nutrition Facts per 100ml
Energy: 68 kcal
Fat: 0 g
- Saturates: 0 g
Carbohydrate: 1.5 g
- Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g
