domaine tetta
Nimi, Okayama

Grapes: Muscat Bailey A
Type: Red
Style: Dry, medium-bodied
Colour: Medium ruby
Alcohol: 12.0%
Wild yeast: Yes
Any added sulphites: 15 ppm
Filtered: Yes (coarse filter)
Serving temperature: 16-18°C
Production: 3,724bottles
Please store in a cool, dark place.

Tasting notes
Aromas of raspberry, cassis and confiture offer a fresh, sweet-and-sour impression, layered with notes of cinnamon and caramel from oak ageing, along with a hint of dried herbs. Although dry on the palate, the aromatic profile lends a subtle impression of sweetness. Flavours of cassis and black plum are complemented by gentle oak nuances, supported by vibrant acidity and soft tannins. Elegant fruit fills the mouth, leading to a long, refined finish without heaviness. Best enjoyed within five days of opening.

Food pairing
Sukiyaki, teriyaki duck, yakitori with tare sauce, beef simmered in soy and ginger (shigureni), aubergine with miso glaze (nasu dengaku), hamburger steak with demi-glace sauce, Comté, Mimolette, Brie, glazed carrots, sautéed porcini mushrooms, roast beef, spaghetti Bolognese, chicken stewed in tomato sauce, lasagne, beef cheek braised in red wine, aged tuna.

Winemaking
domaine tetta’s Muscat Bailey A is made from some of the oldest vines in the estate’s own vineyards, and we were told that the team has gone through repeated trial and error in refining their approach to this wine. Now in the fourth year of their ongoing changes and improvements, the producer feels they have gradually come closer to expressing a “natural and beautifully clean” style of MBA.

Rather than pushing the variety’s famously sweet, candy-like aromas—often described as strawberry sweets or cotton candy—the focus here is on a more elegant, polished expression with a refined, graceful palate. This is a Japanese red wine we would wholeheartedly recommend not only domestically, but also to customers overseas looking for something distinctive and high-quality.

Made from 25-year-old vines, the grapes were harvested between 20 and 22 November 2023. Fermentation took place with wild yeasts, with no acidification or chaptalisation. The wine was fermented in stainless steel tanks, with punch-downs (pigeage) carried out during fermentation. It was then aged in barrels before being bottled in early August 2024.

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