Achievement
ANA International First Class
Gold Award Winner at the Japan Wine Challenge
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Conrad Hotel Tokyo
GOLD BAR AT EDITION
THE THOUSAND KYOTO
Park Hyatt TOKYO
The Ritz-Carlton
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NHK World “The philosophy of professional work”
Wine Spectator
GQ MAGAZIN
Kisvin Winery
Kisvin Chardonnay
キスヴィン シャルドネ／キスヴィン・ワイナリー
"A Chardonnay produced by an up-and-coming winery, made from domestic grapes. Its charm lies in the rich flavor that becomes smoother over time, thanks to the use of carefully selected French oak.
The balance between the fresh fruitiness and the rich oak aroma is wonderful, resulting in a finish that rivals that of French wines."
Tasting note
Category
Wine
Type
White Wine
Producer
Kisvin Winery
Production area
Japan Yamanashi Prefecture
Variety
Chardonnay (100%)
Fermentation
Stainless tank
Capacity
750 mL
ABV
12%
Recommended Pairings
Mont d'Or cheese, Sautéed white fish
Tasting from winery
This wine has a shimmering, pale gold hue. It boasts a rich aroma of peaches and nectarines, accompanied by the scent of honeysuckle, freshly squeezed lime juice, verbena, toast, nuts, and chamomile tea leaves. On the palate, it reveals a high level of mature fruitiness and a slightly elevated acidity, yet it possesses a very creamy texture that is captivating. The umami in the finish provides a firm grip on the tongue. There's also a gentle nuance reminiscent of honey added, making it enjoyable, with an aftertaste that lingers like lemon custard, offering a long-lasting impression.
About the producer
Up-and-coming Japanese wineries that are currently attracting attention
KISVIN Winery, a new winery that began wine production in 2013, is located in Enzan, Koshu City, Yamanashi Prefecture, an area known for its grape cultivation. The winery is a collaborative effort between grape cultivation specialist Yasuhiro Ogiwara and the emerging female winemaker Mayu Saito, who studied winemaking in Burgundy.
Centered around Ogiwara, the winery was founded in 2005 along with Hitoshi Ikeda (a grape cultivator known for "Cuvée Ikeda" among others) and Kazuhiro Nishioka (a specially appointed researcher at the Graduate School of the University of Tokyo) as part of a study group for winemaking grapes called "Team Kisvin." This marked the beginning of KISVIN's activities, focusing on the cultivation of wine grapes and expanding its scale.
Initially, the wine grapes cultivated were sold to local wineries. One of the buyers, Château Sakaori, recognized the high quality of the grapes from Ogiwara and Ikeda of Team Kisvin and requested a separate batch for winemaking. As a result, Château Sakaori purchased a new tank specifically for this purpose, leading to the release of "Kisvin Koshu" in 2008.
The wines produced by KISVIN Winery are of exceptional quality and have been adopted in high-end settings, including Michelin-starred restaurants and luxury hotels in Tokyo, earning widespread acclaim for their taste.
In 2017, the winery was visited by the late Gérard Basset, a legendary sommelier and Master of Wine, who tasted the yet-to-be-released "Kisvin Pinot Noir." He immediately praised the wine on his social media as "unique and sensational," crafted by a talented winemaker, generating significant buzz worldwide.
About the Production Area
Japan Yamanashi Prefecture
The Wine Kingdom of Japan
Yamanashi is the birthplace of Japanese wine. Winemaking began in Kofu approximately 140 years ago. Grape cultivation has progressed in areas on the east side of the Kofu Basin, such as Katsunuma and Old Enzan, where there is a large temperature difference between day and night, and major alcoholic beverage manufacturers have been quick to set up wineries in Yamanashi. Of course, Yamanashi Prefecture is No. 1 in terms of wine production and number of wineries in Japan. In addition to producing Koshu and Muscat Bailey A, which are unique Japanese varieties that have been attracting attention recently, the winery produces high-quality wines that pursue the climate and winery's individuality from Merlot, Cabernet Sauvignon, Chardonnay, and other varieties.
This white wine is made from Chardonnay grapes cultivated in the Enzan area of Koshu City, Yamanashi Prefecture. Mayu Saito, the winemaking director, uses French oak for aging, similar to the domains in Burgundy where she honed her skills, resulting in a product that rivals those from Burgundy. A notable aspect of KISVIN Winery is the high quality of its grapes. Starting around May, rain shields are gradually installed over the Chardonnay fields.
Despite many producers being troubled by rain during the harvest season, the winery's dedication to meticulous grape cultivation allows for the grapes to fully ripen before harvesting. This patience in waiting for the grapes to reach the desired maturity results in a wine with remarkable richness and depth. The wine is bursting with aromas of citrus fruits like grapefruit and orange, and tropical fruits, complemented by rich scents of honey and nuts derived from the oak barrels.
Upon tasting, a rich flavor of concentrated citrus fruits is evident, with a very smooth texture. The fruitiness, beautiful acidity, and rich nuances from the oak are felt throughout the lengthy finish. Even though it is a standard type, this wine, suitable for long-term aging, distinctly reflects KISVIN's commitment to quality.
