Coco Farm & Winery
Here comes the sun
ヒア・カムズ・ザ・サン／ココ・ファーム・ワイナリー
Category
Wine
Type
Red Wine
Producer
Coco Farm & Winery
Production area
Kaminoyama, Yamagata Prefecture (Nanka-ren Cooperative; Sato Farm); Takayama Village, Nagano Prefecture (Nanka-ren Cooperative).
Variety
89% Tannat, 11% Cabernet Sauvignon
Fermentation
Fermentation with wild yeast in stainless steel tanks, followed by malolactic fermentation in barrels.
Maturation
Aged in oak barrels for approximately 12–13 months.
Capacity
750 mL
ABV
11.5%
Production Quantity
10,067 bottles (750 ml each)
Recommended Pairings
Sautéed shiitake mushrooms from Kokoromi Gakuen, charcoal-grilled venison, grilled eel (kabayaki style), Chikuzen-ni (braised root vegetables and chicken), beef steak, yellowtail teriyaki, Boeuf Bourguignon, asparagus wrapped in bacon, piperade, and marinated mushrooms.
Tasting from winery
Deep garnet in color. A complex bouquet of dark cherry and blackcurrant is enriched by herbal notes of forest floor, coffee, and bitter chocolate, alongside animal nuances of cured leather and savory meat. While the acidity is high and feels slightly tight on the entry, the fruit flavors gradually expand toward the finish. The tannins are gentle and well-integrated, providing a pleasant weight and texture to the body.
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
