Mongaku Valley 2023 -Tochi- 13% 750ml

The vintage 2023 has an alcohol content of about 13%, which is quite similar to the vintage 2022. In terms of production, a malfunction of the press prevented our winemaker from squeezing a significant portion of the raisins harvested (mainly Pinot Noir).

This resulted in an unplanned and prolonged period of carbon maceration in resin vats, far exceeding their initial expectations, which resulted in a much larger than expected influence on "maceration" on the final wine.
For aging, for the first time since 2020, aged aged components have been added for certain products. Faced with increasingly complex challenges from year to year due to climate change and other factors, the Mongaku domain constantly seeks optimization and global harmony, taking into account the unique characteristics of each vintage and each grape variety.

They remain flexible and do not stick to the usual proportions of grape varieties. The result is a dry white wine with bitterness, complexity and excellent balance. The estate is committed to reducing the additions of sulphites as much as possible thanks to its own efforts. For 2023, as for 2022, all products are elaborated without any addition of sulphites (without sulfur). This seems to allow the wines to open earlier than before, but their aging potential remains unknown (perhaps about 5 years).

It is expected of significant changes if they are aged for at least one year, or ideally two to three years, in order to develop more consistency and depth. We hope you will follow your evolution as and when aging. The 2023 season in Yoichi was exceptionally difficult.

It began with damage caused by deer in winter, followed by an unusual heat wave of a month with temperatures around 30 ° C in summer. While the vineyards found a brief respite after the oppressive heat, the autumn harvest brought new tests, including bird damage and problems with the press, marking a really difficult season. For this vintage, the Mongaku domain continued to focus on the fermentation at low temperatures. By minimizing the energy resources used for air conditioning, they aim to reduce our environmental impact. At the same time, this approach allows them to create "unique wines to this terroir", born of the most natural temperature conditions of their underground cellar.

For this wine Mongaku Valley 2023 - Tochi, the delicate aroma offers a complex bouquet with apricot, citrus, honey, pear, nuts, subtle balancies, and a smoked touch. On the palate, you will discover a pleasant bitterness mixed with spicy, salty and acid notes, as well as a UMAMI reminiscent of the dashi, a toasted taste and a slight astringence from black grapes, for a delicate but exceptionally complex taste. It is dry, moderately full-bodied and offers a long finish. Without added sulphites, it has the potential to evolve, to change character with each tasting, and is ideally tasted in a large wine glass at a slightly higher temperature. We have great expectations as to its compatibility with food, partly thanks to the assembly of aged aged components, and we think it will gain age for at least 1 to 2 years, ideally 3 to 5 years.

The Mets-Vins agreement is very interesting.
For example, with regard to the acidity in the Pet-vinage agreement, there is the "harmonic agreement", where the acidity is present in the ingredient or the sauce (the dishes itself), and the "supplementary agreement", where the acidic wine and the Non-acidic dishes are associated ... Individual preferences in terms of food-wines vary considerably, but so far, our winemaker has the impression that if the ingredients and sauces (seasonings) have a certain level of "umami" and Acidity, as well as a little complexity, they agree better with the wines of Mygaku Valley. Easy to marry, it should smoothly accompany a wide range of dishes, with a seasonal and regional touch that comes out.

PET-WINE ACCORDS :

* Seafood such as scallop shells, shrimp and oysters
* A complex cuisine and rich in flavors, with attractive and varied season ingredients that bring out the sweet flavors of sauces and broths
* Amer foods such as wild plants, vegetables, fish, pork and herbs that bring out the flavor of ingredients, such as garlic
* Vegetables such as tomatoes and mushrooms, which have a great potential of Umami flavor
* For seasonings: spicy olive oil, mineral-rich gem salt, fermented seasonings that enhance the flavor of the ingredients, such as soy sauce.

The improvement of the umami taste can be obtained by the synergy of the ingredients themselves or by the combination of ingredients, by the method of preparation (drying, salt, fermentation, use of enzymes, etc.), by the denaturation of the proteins, By cooking (speed, degree, surface, baking at low temperature, etc.), by cooking without heating using acids and enzymes to enhance the flavor, etc. The infinite possibilities available to the culinary world make it so fascinating.

Serve at room temperature (enjoy the evolution of wine in the glass depending on the change of temperature according to your preferences)