Pinot Noir AK 2023 11% 2023 750ml
Ref : NISMONT6
€65.00
Tax Included
On first tasting, you may notice a pronounced note of ethyl acetate, but with time this should develop into a more harmonious and pleasant aroma. To capture the character of Pinot Noir grown in the cool climate of Yoichi on the island of Hokkaido, winemaker Mr. Yamanaka wanted to create a wine with notes of umeboshi (pickled plum) and shiso (perilla leaf).
This red wine, pale garnet in color, light and dry, offers an expressive nose of red fruits, wild berries, dark red cherries with floral notes, hints of white spices (cinnamon) and wood.
We appreciate the good minerality and acidity, as well as the silky tannins. On the palate, umami dominates, with good volume, minerality, and aromatic intensity. Light, but persistent through to the mellow finish.
Pale garnet color. Pairings: veal sauté, roast poultry, venison, wild mushrooms Ideally, we recommend aging for at least three years before opening. Facing east, from sunrise onwards, the sun shines through the 1.5-hectare vineyard of Domaine Mont, in a privileged environment where the grapes are grown with good ventilation and drainage.
Because the temperature rarely exceeds 30 degrees during the day and drops below 20 degrees at night, this gives the vineyard efficient photosynthesis and, as a result, moderate acidity in the wine that tends to linger and a sugar content that tends to increase. The accumulated temperature in Yoichi is similar to that of northern Burgundy and Alsace.
Mr. Yamanaka, the owner of the estate, avoids using pesticides as much as possible, especially insecticides, as he respects insects as carriers of wild yeasts. Due to the nature of his license, he can only use grapes grown in the region.
As for the winemaking method, he chooses to use wild yeast rather than dry yeast to speed up fermentation. He believes it is better to let the various microorganisms work slowly and create a delicate yet complex aroma. Born and raised in a family of Japanese tea merchants, he truly learned the “umami, bitterness, and delicacy” of Japanese tea, and today he strives to express that flavor. Today, he strives to express this “Japanese-ness” in his wine. This wine is made from 100% Pinot Noir grapes from the Aki (AK) vineyard, a long-established farm in Nobori, in the town of Yoichi.
After harvesting, the whole bunches were gently macerated in vats for about four weeks before being punched down and pressed. Starting with the 2023 vintage, the estate has been punching down the cap more thoroughly, which has allowed for more extraction and a more classic Pinot Noir style than previous vintages.
This wine is aged for 12 months in oak barrels from the Taransaud cooperage. It is unfiltered, unfined, and has no added sulfites.
NISMONT6
Data sheet
- Ingredients
- grapes
- Volume of pure alcohol
- 11%
- Appearance
- pale garnet to ruby
- Category
- light-colored red wine
- Type
- mineral, aromatic
- 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
- Estate
- Location
- 898 Noboricho, Yoichigun Yoichicho, Hokkaido
- Quantity produced
- Approximately 1,100 bottles
- Bottle color
- Dark
- Grape variety
- 100% Pinot Noir
- Grape origin
- Yoichicho, Hokkaido, Aki contract vineyards
- Yeast type
- wild yeast
- Fermentation type
- whole clusters
- Fermentation process
- stainless steel tanks
- Filtration method
- Unfiltered
- Aging method
- in French Taransaud oak barrels (3-5 years old) for 12 months
- Vineyard
- own
- Altitude
- 10 m
- Latitude
- 43 °
- Annual sunshine (hours)
- 1631 hours
- Climate
- Cold maritime
- Average annual temperature
- 9.8 ℃
- Average annual precipitation
- 1156 mm
- Soil type
- Volcanic clay
- Average age of vines
- Not specified
- Trellising system
- Vertical positioning of shoots
- Harvesting method
- manual
- Harvest year
- 2023
Domaine MONTTHE STORY
Mr. Nakayama originally worked for an architectural design firm in Seattle, USA. After returning to Japan in 2012, he went to Hokkaido to teach snowboarding. 80% of instructors were farmers, as winter is the slow season for agriculture in Hokkaido. Through these encounters with farmers, he became intrigued by agriculture.
Off-season from spring to autumn for him, as an instructor, led him to work in a resort restaurant. It was then that he became sufficiently fascinated by wine to become a sommelier. He had originally intended to grow his own grapes, but had never learned about winemaking. That's why he went to Domaine Takahiko for training. After his training period from 2014 to 2016, he opened Domaine Mont himself.
Location of the current vineyard was an abandoned plot of land for 15 years that turned into a forest, So he had to cut down the trees one by one with a chainsaw and level out the land. Today, however, vineyard is certified to JAS organic standards and the grapes are grown organically at Domaine Mont.
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On first tasting, you may notice a pronounced note of ethyl acetate, but with time this should develop into a more harmonious and pleasant aroma. To capture the character of Pinot Noir grown in the cool climate of Yoichi on the island of Hokkaido, winemaker Mr. Yamanaka wanted to create a wine with notes of umeboshi (pickled plum) and shiso (perilla leaf).
This red wine, pale garnet in color, light and dry, offers an expressive nose of red fruits, wild berries, dark red cherries with floral notes, hints of white spices (cinnamon) and wood.
We appreciate the good minerality and acidity, as well as the silky tannins. On the palate, umami dominates, with good volume, minerality, and aromatic intensity. Light, but persistent through to the mellow finish.
Pale garnet color. Pairings: veal sauté, roast poultry, venison, wild mushrooms Ideally, we recommend aging for at least three years before opening. Facing east, from sunrise onwards, the sun shines through the 1.5-hectare vineyard of Domaine Mont, in a privileged environment where the grapes are grown with good ventilation and drainage.
Because the temperature rarely exceeds 30 degrees during the day and drops below 20 degrees at night, this gives the vineyard efficient photosynthesis and, as a result, moderate acidity in the wine that tends to linger and a sugar content that tends to increase. The accumulated temperature in Yoichi is similar to that of northern Burgundy and Alsace.
Mr. Yamanaka, the owner of the estate, avoids using pesticides as much as possible, especially insecticides, as he respects insects as carriers of wild yeasts. Due to the nature of his license, he can only use grapes grown in the region.
As for the winemaking method, he chooses to use wild yeast rather than dry yeast to speed up fermentation. He believes it is better to let the various microorganisms work slowly and create a delicate yet complex aroma. Born and raised in a family of Japanese tea merchants, he truly learned the “umami, bitterness, and delicacy” of Japanese tea, and today he strives to express that flavor. Today, he strives to express this “Japanese-ness” in his wine. This wine is made from 100% Pinot Noir grapes from the Aki (AK) vineyard, a long-established farm in Nobori, in the town of Yoichi.
After harvesting, the whole bunches were gently macerated in vats for about four weeks before being punched down and pressed. Starting with the 2023 vintage, the estate has been punching down the cap more thoroughly, which has allowed for more extraction and a more classic Pinot Noir style than previous vintages.
This wine is aged for 12 months in oak barrels from the Taransaud cooperage. It is unfiltered, unfined, and has no added sulfites.
Pinot Noir AK 2023 11% 2023 750ml
€65.00
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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