COCO FARM & WINERY
Ashikaga, Tochigi

Grapes: Zweigelt 98%, Aligote 1%, Pinot Noir 1% (from Hokkaido)
Type: Red
Style: Dry, medium-bodied
Colour: Deep ruby
Alcohol: 12.5%
Wild yeast: Yes
Any added sulphites: 15 ppm
Filtered: Yes
Serving temperature: 16°C-
Production: 14,531 bottles
Please store in a cool, dark place.

Tasting notes
Aromas of blackberry and black cherry are layered with hints of violet, nutmeg, black pepper, leather, forest floor, and cacao nibs, creating a complex bouquet. On the palate, the wine opens with fresh black berry fruit flavors and notes of dark chocolate, complemented by a lively acidity. A spicy finish with soft, lingering tannins.

Food pairing
Yakitori (tare), sukiyaki, miso katsu (pork cutlet with miso sauce), mackerel simmered in miso, roasted duck with Japanese-style sauce, chili con carne with potatoes, takoyaki, maitake mushroom tempura, brandade de morue (salt cod and potato puree), pork loin tonkatsu, bone marrow pot-au-feu, venison roast with caper sauce, tomato farci (stuffed tomatoes)  

Winemaking
KAZE NO ROUGE is a red wine primarily made from the Zweigelt grape variety. The 2021 vintage features Zweigelt grapes grown at Fujisawa Vineyard and the fields of young grape growers in Yoichi, Hokkaido, along with a blend of Pinot Noir and other varieties. In the 1970s, Zweigelt vines were brought to Hokkaido from a monastery near Vienna, Austria. Over time, these vines gradually spread, and today, wines made from Zweigelt are becoming a hallmark of Hokkaido’s red wines. Notably, the 2006 vintage was served at the 2008 Hokkaido Toyako G8 Summit.

Carefully selected ripe grapes were destemmed, retaining only the best bunches. They were placed in stainless steel tanks and gradually fermented with wild yeast at a controlled low temperature. To avoid excessive tannin extraction, gentle pumping-overs were performed during a maceration period of about 2~3 weeks. Once the alcohol produced during fermentation had sufficiently extracted the desired elements from the skins and seeds, the wine was pressed. The wine was then transferred to wooden barrels, where malolactic fermentation took place using wild lactic acid bacteria. It was aged in oak barrels for approximately 12~13 months. Some of the grapes underwent fermentation and maceration at the 10R Winery in Iwamizawa, Hokkaido, before being pressed and transported to COCO FARM & WINERY the following summer, where they were aged in wooden barrels for about 4 months. Finally, the wines were blended, bottled unclarified and unfiltered, preserving the wine’s natural character.

Nutrition Facts per 100ml
Energy: 73 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 1.5 g
 - Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g