Botanical Life
Kasai, Hyogo

Grapes: Muscat Bailey A (from Yamagata)
Type: Red
Style: Dry, light-bodied
Colour: Pale purple
Alcohol: 11%
Wild yeast: Yes
Any added sulphites: No
Filtered: No
Serving temperature: 10-16°C
Production: 930 bottles
Please store in a cool, dark place.

Tasting notes
Fresh red fruit and herbal aromas of red plum, cranberry, umeboshi and shiso. The palate is characterised by juicy fruit and acidity, like when you bite into a plum, with spices such as cloves and a sense of soil. Try it on a summer afternoon, slightly chilled, on the terrace. Recommend uncorking the bottle 30 minutes before drinking.

Food pairing
Duck with raspberry sauce, chicken braised in tomato sauce, marinated cherry tomatoes in Japanese style, roast chicken with balsamic vinegar and orange, grilled cod with Saikyo miso, tempura, sweet and sour pork, fried prawn in chilli sauce, dim sum such as siumai and xiaolongbao, fresh fruit tart

Winemaking
Made from Muscat Bailey A, an indigenous Japanese grape variety from Okitama in Yamagata Prefecture. The name "vin-shu plus" refers to the négociant series of the winery.  

In Yamagata, August 2023 saw an average temperature of around 27.4°C, with monthly rainfall below 100mm. Considering that the usual average temperature for August is around 25°C, it was a particularly hot and dry summer. Due to the high temperatures and abundant sunlight, the grapes matured at an accelerated pace, leading to a rapid increase in sugar levels while acidity dropped quickly. As a result, early harvesting was necessary.

After carefully selecting each bunch, only healthy whole bunches were placed in fiberglass tanks and sealed to undergo carbonic maceration with wild yeast fermentation. The grapes were left undisturbed for about a month to encourage intracellular fermentation. Once the colour and aromas were extracted, the tank was opened. For five days, the tanks were moved outdoors during the daytime to expose the grape skins to sunlight. During this period, punching down was performed in the morning and evening to aid in the final stages of fermentation and extraction. Once fermentation stabilised, the grapes were pressed. The wine was then naturally clarified in fiberglass tanks for about six months before racking. Throughout the process, all liquid transfers were done using gravity, without pumps. The wine was bottled without filtration or added sulfites.

According to winemaker Junpei Fukunaga, this wine reveals a completely new character of Muscat Bailey A that he had never encountered before, allowing him to rediscover the unique appeal of the variety.

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