Coco Farm＆Winery
The Here And Now Red
いまここ赤／ココ・ファーム・ワイナリー
Category
Wine
Type
Red Wine
Producer
Coco Farm＆Winery
Production area
Nagano, Yamanashi, Tochigi, Hokkaido
Variety
Merlot 38%, Muscat Bailey A 26%, Cabernet Sauvignon 21%, Black Queen 5%, Zweigelt 4%, Cabernet Franc 3%, Pinot Noir 2%, Shiraz 1%
Fermentation
Stainless tank, remontage 2 to 3 days
Maturation
6 to 7 months in wooden barrels and stainless tanks
Capacity
750 mL
ABV
12%
Recommended Pairings
Arugula and prosciutto salad, seared bonito grilled over straw fire (Katsuo no Tataki), cassoulet with white beans, baked turban shell (Tsuboyaki Sazae), grilled chicken with rosemary, grilled eel with soy-based sauce (Unagi no Kabayaki), stir-fried beef with bell peppers (Chinjao Rosu), stewed tripe with Ashikaga tomatoes, coq au vin, spaghetti Napolitan.
Tasting from winery
The aroma features notes of raspberry, blueberry, and black cherry, complemented by hints of licorice and cocoa, imparted through barrel aging, adding complexity. It offers a soft attack with an abundance of sweet fruit flavors, supported by gentle acidity. Smooth tannins persist through the finish, creating a light yet well-structured, well-balanced taste.
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.
