About the Wine Maker: Denis Dubourdieu

From Sauternes to Mt. Fuji.

As an oenologist at the University of Bordeaux, Professor Denis Dubourdieu accepted the invitation of the Koshu Wine Project to travel to Japan with the mission of making a fine wine to match Japanese Cuisine.

Taking on this unprecedented task suited Professor Dubourdieu.  A distinguishing aspect of his career has been the introduction of scientific methods and applied theory that challenged the accepted norms of winemaking.  Applying theory to wine and.  His focus on biology and the macromolecular composition of sweet wines has contributed to the internationalization of the science.   Aroma precursors, characteristics of yeast, the duration of fermentation and methods for wine producers to extract the best from their grapes in locales and climates around the globe are part of Professor Dubourdieu's expertise.

The Koshu Wine Project has been fortunate to enjoy the commitment of Denis Dubourdieu to the creation of Shizen wines and their continual development since 2004.  His contributions are invaluable to the project's dedication to improving the quality of wine grapes in Japan.