COCO FARM & WINERY
Ashikaga, Tochigi

Grapes: Cabernet Franc (from Yamagata)
Type: Red
Style: Dry, medium-bodied
Colour: Pale ruby
Alcohol: 11.0%
Wild yeast: Yes
Any added sulphites: 3 ppm 
Filtered: No
Serving temperature: 16-18°C
Production: 1,517 bottles
Please store in a cool, dark place.

Tasting notes
A supple and complex Cabernet Franc with aromas of plum, cherry, and strawberry, layered with vanilla-like oak notes and an earthy character. Medium-bodied on the palate, with a balanced combination of ripe fruit and gentle sweetness from oak. Smooth tannins follow, leading to a soft, savoury and lightly toasted finish. From 2026 to around 2029, the wine is expected to show a fruit-driven character, gradually developing greater complexity and richness with further bottle ageing.

Food pairing
Pork rillettes with pain de campagne, grilled aubergine, sautéed mushrooms, rare tuna katsu with yuzu koshō, pork loin sautéed with balsamic vinegar, Peking duck, Japanese fried chicken with Yamagata-style dashi, simmered splendid alfonsino, Basque cheesecake. 

Winemaking
Cabernet Franc Camino Vineyard 2023 Cocoromi Series  is made entirely from Cabernet Franc grown in Coco Farm & Winery’s own managed Camino Vineyard in the Matsuzawa district of Kaminoyama, Yamagata. The vineyard was established in 2020 in an area with significant day-to-night temperature variation, providing favourable conditions for grape growing.

In 2023, the vines experienced insect pressure, late frost, strong winds, and a long, hot summer before the grapes were hand-harvested on 27 October. The ripe fruit was carefully sorted, with only the best bunches destemmed and placed into stainless steel tanks. Fermentation began gradually at low temperature using indigenous yeasts. During approximately two to three weeks of maceration, remontage was carried out carefully to avoid excessive tannin extraction.

Once sufficient extraction from the skins had been achieved, the grapes were pressed and the wine transferred to oak barrels, where malolactic fermentation proceeded with native lactic acid bacteria. It was then aged in oak for approximately ten months before blending and bottling unfined and unfiltered on 12 September 2024.

The wine combines expressive Cabernet Franc fruit with supple tannins, savoury depth, and gentle complexity from oak ageing. Light and approachable at the table, Coco Farm & Winery particularly recommends it as a red wine well suited to Japanese cuisine and everyday meals.

Nutrition Facts per 100ml
Energy: 66 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 0.5 g
 - Sugar: 0.2 g
Protein: 0.1 g
Salt: 0g