KOSHU WINE PROJECT

THE WINEMAKING PROCESS

Ultimately we would like to create a natural process in order to accentuate the delicate characteristics of Koshu. With the help of Denis Dubourdieu, we are currently looking to make some changes in the traditional methods of making Koshu wine.

These changes include:

• Experiment with cooler fermentation temperatures between 16-18°C, in an effort to enhance the delicate aromatics of the Koshu grape variety.
• Use more reductive handling techniques to preserve the pure fruit character of the Koshu grape.
• Refrain from chaptalizing (adding sugar) or using any must concentration techniques. The resultant wine will be slightly lower in alcohol but purer and with more flavor.
• To retain fruit freshness, absolutely no new oak should be used in the winemaking process. In fact, the wine should ideally be stored in temperature controlled stainless steel vats, perhaps with some lees, until the time of bottling.
• Continue to avoid MLF in the winemaking to retain freshness and acidity in the final wine.

With the Koshu Wine Project, we are trying to experiment with a variety of techniques to research what is best suited for the climate of Japan and the Koshu varietal. We plan to share all results throughout Japan and educate farmers about modern grape growing strategies to produce high quality fruit for wine. Ultimately we would like to find a biodynamic solution to the present agricultural system in order to produce fruit that is truly representative of Japan.

Anyone that is enthusiastic about this project is welcome to participate. If you want to share or have new ideas we would love to hear them at info@koshu.org

PLEASE COME BACK TO SEE US FOR UPDATES INCLUDING OUR STEP-BY-STEP WINEMAKING PROCESS AND NEW IMAGES FROM THE 2006 VINTAGE.

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