Achievement
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Coco Farm＆Winery
Etude Of The Wind
2021 風のエチュード／ココ・ファーム・ワイナリー
"The aroma is of apples, pears, and white peaches, with hints of honey, yogurt, mint, and flint. The taste is smooth, with a pleasing overall acidity and sweetness from the fruit, while a slight bitterness and savoriness from the lees slowly spread across the mouth."
Tasting note
Category
Wine
Type
White Wine
Producer
Coco Farm＆Winery
Production area
Japan Tochigi Prefecture
Variety
Chardonnay 90%, Petit Manseng 10%
Fermentation
Stainless tank＆Oak
Capacity
750 mL
ABV
12%
Recommended Pairings
Rolled omelet, buri (yellowtail) carpaccio, braised eggplant, charcoal-grilled shiitake mushrooms on logs, dried horse mackerel, oyster fry, asparagus bacon, roast pork, almond sautéed chicken breast.
Tasting from winery
Étude of the Wind' is a dry white wine made from carefully selected grapes including Chardonnay from various regions of Japan. The grapes, fully ripened in the vineyard and harvested, are carefully sorted and gently pressed.
Afterward, the juice, transferred into stainless tanks or barrels according to the grape's characteristics, undergoes healthy fermentation with wild yeast to become wine.
'2021 Étude of the Wind' has been blended with 10% Petit Manseng to structure the flavor profile of the Chardonnay. After fermentation, to preserve the natural flavors, the wine was bottled unclarified and unfiltered. A musical étude (study piece) combines various elements for the practice of an instrument and is loved by many for its charm.
The white wine 'Étude of the Wind', crafted in a winery where the wind blows through the mountains, is also composed of various elements for the sake of good wine: good soil, the right region for the grape variety, the passion of the growers, and careful brewing.
Please enjoy the rich taste, a complex blend of the aromas of fruit and earth.
*The juice obtained by gently pressing the whole grape bunches is placed into stainless steel tanks. The sediment is allowed to settle to clarify the juice, which is then transferred at around 20°C for one week into barrels and stainless steel tanks, where it undergoes fermentation with wild yeast for one to three weeks. This is followed by MLF (malolactic fermentation) with wild lactic acid bacteria.
About the producer
The Charm of Meticulous Grape Cultivation and Wild Yeast Fermentation
In the 1950s, a vineyard opened on a mountain by junior high school students who struggled with arithmetic and literacy and their teacher has never been exposed to herbicides since its cultivation.
Coco Farm & Winery, born at the foot of this mountain in 1980, started winemaking in 1984. Currently, the vineyard does not use any chemical fertilizers or herbicides, and the brewery focuses on natural fermentation with wild yeast to brew wine from 100% Japanese grapes.
From sparkling wines with secondary fermentation in the bottle to dessert wines, they are joyfully making wine while listening to the 'voices' of the grapes saying, 'This is what we want to become.
Also, the stratum of finely shattered Jurassic rocks, like mille-feuille, creates moderate stress for the grapes in the rainy climate, which leads to the production of good quality grapes.
About the Production Area
Japan Tochigi Prefecture
A land where you can enjoy a variety of flavors, aromas, and colors
Tochigi Prefecture is landlocked, with hot summers and cold winters, resulting in significant temperature differences both diurnally and annually.
These variations are beneficial in balancing the sugar and acid levels in grapes. Additionally, the soil in Tochigi is predominantly volcanic, which provides good drainage.
There are also regions rich in minerals, making these soil conditions well-suited for grape cultivation.
Grape varieties originating from America such as 'Niagara' for white wine and 'Concord' for red wine are commonly grown, but in recent years, international and unique Japanese grape varieties have also begun to be cultivated.
