Jomon Wine 2021 12%
Ref : NISDOIC12
€69.00
Tax Included
Ichiro Ueda wines, Domaine Ichi, are strongly influenced by his experiences working with Takahiko Soga of Domaine Takahiko. Like Domaine Takahiko, project focuses on pinot noir (with a small amount of pinot gris) and the only additive used may be a small amount of SO2.
Ancient native Japanese variety “Yamabudo (Amurensis)” is grown naturally, without fertilizers or pesticides. Yoichi region of Hokkaido is home to numerous Jomon ruins (14500 to 300 BC, equivalent to the Neolithic, a people of hunters and gatherers who gradually settled in villages with semi-buried houses), and it is said that Jomon made and drank mountain grape alcohol.
This is a natural wine made from mountain grapes (Amurensis), vinified in the most natural way possible, in homage to mountain grape drink of the time: wild yeast, unfiltered and sulfite-free. At our winemaker's, grapes are harvested late, leaving them on vines just before snow showers (or even harvesting as snow falls), so that water in the grapes evaporates and they are partially dried, increasing their sugar content and concentrating their flavor.
As it seemed a little too “wild”, they decided to let it age, and recently released first vintage 2021. Nose is very aromatic and complex, with dominant aromas of blackcurrant and prune, with some fresh aromas of ink, cedar and mint. Palate is fresh: rich in plum and freshly pressed grapes.
This wine has a lovely finish with a rich flavor that spreads through the mouth, round with noticeable acidity and good tannins. We recommend opening this wine 24 to 48 hours in advance for optimum tasting.
This wine can be kept for a long time, and we recommend drinking it after 6 to 8 years.
Recommendations : Deer meat (red deer, roe deer), game dishes with spicy seasonings, dry-cured ham, sausages, marinated tuna drizzled with balsamic vinegar and olive oil, teriyaki yellowtail, smoked meats, dried fruit, nuts, cheeses (Epoisse, brie, camembert, Munster, Maroilles, Pont l'Evêque, Livarot, Gorgonzola).
Recommended serving temperature: +15℃ +18°C
NISDOIC12
Data sheet
- Capacity
- 750 ml
- Weight
- 0.75 kg
- Ingredients
- grapes
- Volume of pure alcohol
- 12%
- Category
- red wine
- Recommandation
- EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
- Winery
- Iecha
- Location
- 16-118 Higashimachi, Niki-Cho, Yoichi District, Hokkaido
- Quantity produced
- Approx. 700 bottles
- Bottle color
- Dark
- Grape variety
- Amurensis (Yamabudo)
- Grape origin
- Yoichi, city of Niki, Yoichi District, Hokkaido
- Yeast type
- Wild yeast
- Fermentation type
- 50% destemmed grapes / 50% whole bunch fermentation
- Fermentation process
- Stainless steel tanks
- Filtration method
- Unfiltered
- Vineyard
- Own
- Altitude
- 50m
- Latitude
- 43 °
- Annual sunshine (hours)
- 1508 hours
- Climate
- Cold maritime
- Average annual temperature
- 8.3 ℃
- Average annual precipitation
- 1325 mm
- Soil type
- clay and sand on ancient volcanic andesite
- Average age of vines
- indefinite due to wild vines
- Trellising system
- Vertical shoot positioning
- Harvesting method
- Manual
- Harvest year
- 2021
Of the four fruit-growing regions in Hokkaido, Yoichi/Niki is an area of abundant fruit harvests. Good ventilation from mountains to southwest and sea breezes create an environment where grapes are less likely to suffer from gray rot. As vineyard is located at almost same latitude as Alsace, France, Pinot Noir, Pinot Gris, Gewurztraminer and other hybrid varieties such as Yama Sauvignon, Yamasachi, Campbell Early, Niagara, Portland and Tabiji are grown here.
In this region, wineries use as few chemical fertilizers and herbicides as possible to grow grapes organically, which has led to their wine being certified as the first organic wine in Japan. Because Domaine Ichi's vineyards are spread out, it takes more than half a day to tour them. For better control, Mr Ueda uses technology: surveillance cameras to prevent damage caused by birds and animals, and weather sensors to collect data on accumulated temperature and humidity levels.
Wine is brewed from organically grown grapes, with wild yeast, without filtration or additives. “There's nothing to add, nothing to subtract, just the juice. The rest is taken care of by nature. Domaine ICHI's ideal goal is to produce a delicate, lively wine from grapes that can only be grown in Hokkaido, and a wine that goes well with meals. Mr. Ichiro Ueda, born in Hokkaido, spent his middle and high school years in California, USA.
After graduating from university in Japan, he often visited Hokkaido for work and made new friends. He then bought a quality 1.4 ha farm from a friend and opened Very Berry Farm Ueda in 2000 (currently, the farm covers 40 ha and grows a wide range of produce). When he opened the farm, the Campbell Early, Niagara and Portland varieties planted by previous owner were already growing. Although he had never thought of making wine, this is what sparked his interest in winemaking.
In 2009, he refurbished a barn next to the farm and opened his first winery “Very Berry Farm & Winery NIKI” to produce organic wine. Using JAS-certified organic grapes and an organic method, they succeeded in producing first certified organic wine in Japan. What's more, their organic blueberry wine was served on board ANA (All Nippon Airways) planes for over three years from 2014. With the winery too small to produce more volume, Domaine ICHI was newly established in 2020. The following year, as Domaine ICHI, it obtained organic certification for its wines in Japan.
Related Products
Ichiro Ueda wines, Domaine Ichi, are strongly influenced by his experiences working with Takahiko Soga of Domaine Takahiko. Like Domaine Takahiko, project focuses on pinot noir (with a small amount of pinot gris) and the only additive used may be a small amount of SO2.
Ancient native Japanese variety “Yamabudo (Amurensis)” is grown naturally, without fertilizers or pesticides. Yoichi region of Hokkaido is home to numerous Jomon ruins (14500 to 300 BC, equivalent to the Neolithic, a people of hunters and gatherers who gradually settled in villages with semi-buried houses), and it is said that Jomon made and drank mountain grape alcohol.
This is a natural wine made from mountain grapes (Amurensis), vinified in the most natural way possible, in homage to mountain grape drink of the time: wild yeast, unfiltered and sulfite-free. At our winemaker's, grapes are harvested late, leaving them on vines just before snow showers (or even harvesting as snow falls), so that water in the grapes evaporates and they are partially dried, increasing their sugar content and concentrating their flavor.
As it seemed a little too “wild”, they decided to let it age, and recently released first vintage 2021. Nose is very aromatic and complex, with dominant aromas of blackcurrant and prune, with some fresh aromas of ink, cedar and mint. Palate is fresh: rich in plum and freshly pressed grapes.
This wine has a lovely finish with a rich flavor that spreads through the mouth, round with noticeable acidity and good tannins. We recommend opening this wine 24 to 48 hours in advance for optimum tasting.
This wine can be kept for a long time, and we recommend drinking it after 6 to 8 years.
Recommendations : Deer meat (red deer, roe deer), game dishes with spicy seasonings, dry-cured ham, sausages, marinated tuna drizzled with balsamic vinegar and olive oil, teriyaki yellowtail, smoked meats, dried fruit, nuts, cheeses (Epoisse, brie, camembert, Munster, Maroilles, Pont l'Evêque, Livarot, Gorgonzola).
Recommended serving temperature: +15℃ +18°C
Jomon Wine 2021 12%
€69.00
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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