{"title":"¥5,000〜¥10,000","description":"","products":[{"product_id":"collio-friulano-2018-borgo-del-tiglio-コッリオ-フリウラーノ-2018-ボルゴ-デル-ティリオ","title":"Collio - Friulano 2018 Borgo del Tiglio \/ Collio Friulano 2018 Borgo del Tiglio","description":"\u003cp\u003eCollio - Friulano 2018 Borgo del Tiglio \/ Collio Friulano 2018 Borgo del Tiglio\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Friulano\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":39865291014352,"sku":"","price":8030.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/6B2F3710-27A4-4DEE-B510-C814C5A263AB_1_201_a.heic?v=1770722632"},{"product_id":"watervale-riesling-2020-koerner-wine","title":"Watervale Riesling 2020 Koerner Wine","description":"\u003cp\u003e Australia South Australia\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Riesling \u003c\/p\u003e\n\n\u003cdiv title=\"Page 9\" class=\"page\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e \u003cspan\u003eFrom three compartments located in two fields,\u003c\/span\u003e \u003cspan\u003e\"\u003c\/span\u003e \u003cspan\u003eGullyview\u003c\/span\u003e \u003cspan\u003e\" and \"\u003c\/span\u003e \u003cspan\u003eParis\u003c\/span\u003e \". \u003cspan\u003eAverage vine age about\u003c\/span\u003e \u003cspan\u003e45\u003c\/span\u003e \u003cspan\u003eyears, hand-picked,\u003c\/span\u003e \u003cspan\u003e18\u003c\/span\u003e \u003cspan\u003ehours of skin contact.\u003c\/span\u003e \u003cspan\u003eWild yeast fermentation (\u003c\/span\u003e \u003cspan\u003e2\u003c\/span\u003e \u003cspan\u003emonths)\u003c\/span\u003e in \u003cspan\u003estainless steel tanks (\u003c\/span\u003e \u003cspan\u003e60%)\u003c\/span\u003e \u003cspan\u003e, ceramic egg tanks\u003c\/span\u003e \u003cspan\u003e(30%)\u003c\/span\u003e \u003cspan\u003eand Slovenian oak barrels\u003c\/span\u003e \u003cspan\u003e(10%)\u003c\/span\u003e . \u003cspan\u003eAged on good quality lees for 8 months in stainless steel tanks.\u003c\/span\u003e Bottled with \u003cspan\u003ea small amount of\u003c\/span\u003e \u003cspan\u003eSO2\u003c\/span\u003e \u003cspan\u003eadded. Unfiltered, no clarifiers used.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cdiv title=\"Page 9\" class=\"page\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n \u003cp\u003e\u003cspan\u003eThe Corner family has been cultivating grapes for\u003c\/span\u003e \u003cspan\u003e35\u003c\/span\u003e years \u003cspan\u003ein Watervale, Clare Valley, South Australia\u003c\/span\u003e . \u003cspan\u003eDamon and Jonathan's young brothers, who grew up in the area, will take advantage of the experience they have cultivated in Japan and overseas to start a new challenge = natural wine making from their own fields. Their winemaking concept is extremely simple, \"all quality comes from the field\". All of our vineyard grapes, which are a true expression of the Clare Valley terroir, are naturally fermented with wild yeasts and are made with minimal human\u003c\/span\u003e \u003cspan\u003eintervention such as\u003c\/span\u003e minimal \u003cspan\u003eS02\u003c\/span\u003e additions, no fining and no filtering. \u003cspan\u003eThe wines they produce, such as the fresh and aromatic Riesling and the red wine \"The Clare\" that is full of umami and makes you feel the blessings of nature, are natural and express the terroir of the Clare Valley. It has already started to attract attention in Australia with its sophisticated charm.\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n \u003cp\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":39979404329168,"sku":"","price":5060.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/1EC8579A-425A-4FF6-9C76-9F7A523B4D79_1_105_c.jpg?v=1746774597"},{"product_id":"bourgogne-chardonnay-2018-frederic-magnien-ブルゴーニュ-シャルドネ-フレデリック-マニャン","title":"Bourgogne Chardonnay 2019 Frederic Magnien \/ Bourgogne Chardonnay Frederic Magnien","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eBasically an assemblage of three compartments such as Les Graviers in the village of Chambord-Musigny and Les Vaux in the village of Santenay. Altitude 240-300m, total area 2.0ha. Only 2 hours of maceration. It is then fermented with natural yeasts. 10 months barrel aging (about 10% new barrels). Bottled after straining and light filtering.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Mineral feeling with plump fruit flavor\u003c\/p\u003e\n\n Aromas of toasted wood with tropical notes of ripe grapes. It has a mineral and salty taste and is recommended during meals. It goes well with a hearty meal such as meat. \n\u003cdiv data-mce-fragment=\"1\" class=\"product-single__tasting-data\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"wine-data\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"wine-data__graph data-pos-3\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"wineryTitle\"\u003e\n\n\u003ch1\u003e Frederic \u003cspan\u003eMagnien\u003c\/span\u003e\n\n\u003c\/h1\u003e\n\n\u003cdiv class=\"titleMeta\"\u003e\n\n\u003cp class=\"category\"\u003e \u003cspan class=\"tasting\"\u003eFranceFrance\u003c\/span\u003e \u003cspan class=\"area\"\u003e\/ Bourgogne\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"wineryLogo\"\u003e\u003cimg src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/08\/15125410\/frederic-magnien-300x300.jpg\" width=\"200\" height=\"200\" alt=\"Frederic Magnien\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e \"Frédéric Magnan has changed\" \/ Bettane\u003c\/h2\u003e\n\n \u003cp\u003eWith the ideal of Leroy wine making, the cultivation manager was transferred from Leroy. The Leroy-style cultivation method is introduced. It has changed from rich to delicate and stretchy burgundy.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e Negothian near Domaine\u003c\/h3\u003e\n\n\u003cp\u003e Many Burgundy producers envy the success of \"Frédéric Magnan\". At the same time, I am surprised by the big changes in wine in recent years. Chablis heavyweight \"Jean-Marc Brocard\", who built the Domaine in his first generation, also praises the work and passion of \"Frédéric\". \u003cimg class=\"alignnone size-medium wp-image-5270\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195915\/FredericMagnien2.jpg\" alt=\"\" width=\"640\" height=\"480\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"Work more in the fields than the vignerons of old. That's why he's always tanned. You seemed to be worried for a while, but now your focus is fixed. Drink wine and you'll understand\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\"Frédéric\" knows every Burgundy vineyard, parcel and owner. For more than 10 years, I've been repeating the process of going out to the fields every day, finding fields that meet the conditions on my own, and negotiating with the owners. They are a new type of negociant who receive a commission from the owner of the field and dispatch a cultivation team to manage the field themselves. On paper, he is a négociant, but he does the same job as a domaine.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“The person in charge of cultivation is the person who introduced biodynamics to Leroy and has been directing the cultivation of Leroy for over 30 years. I would like to evolve into a wine that emphasizes the delicate and pure part of the fruit.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eIn order to express the soil as a negociant, it is impossible to buy traditional grapes or barrels. If you can't get involved from cultivation, grow the ideal grapes, and harvest at the ideal timing, you can't make the ideal wine.\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Evolution of Village Wine\u003c\/h3\u003e\n\n\u003cp\u003e \"Frédéric\" sticks to the expression of soil. It seems that they are not satisfied with the AOC, which was decided 100 years ago, and have started initiatives that do not fit within that framework. \"Cours de Fer (iron)\" for wine made from iron-rich fields. \"Cours de Roche\" (stone) for wines that combine fields with many stones. And, for wines from vineyards with strong clay, it was described as \"court d'arziel (clay)\".\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“When making village wines, the individuality of the soil in each field sometimes outweighs the individuality of the village. In that case, I thought I should state the fact.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eSoil and tree age are the most important factors when choosing a field.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Village wines must be at least 40 years old. In order to express the individuality of the soil, it is necessary to extend the roots to some extent, reduce the vigor of the tree, and reduce the amount of water in the tree.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Leroy from D.R.C. \u003c\/h3\u003e\n\n\u003cp\u003e\u003cimg loading=\"lazy\" class=\"alignnone size-medium wp-image-5271\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\"\u003e We have adopted organic farming for more than 10 years and have been cultivating and brewing according to the solar organic method. The recent 'Frederick' is moving towards a more natural and less human intervention.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“I like Leroy more than DRC. I prefer wines that are imperfect but free-flowing and cannot be measured with a ruler, rather than flawless, perfectly organized wines.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eUsually, when the bunches begin to form in the spring, the tips of the vines are cut off to allow the bunches to use the nutrients used to grow the vines. It is a cultivation method that promotes the growth of grapes, and has been introduced by almost all producers.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"I stopped picking the core in spring. The vines do their own distribution of nutrients. Humans shouldn't do it, and the stress of having the vine cut is greater.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Winemaking wants to be a natural form that eliminates the tastes and trends of the maker as much as possible. The brewing process is basically the same for both Grand Cru and AC Burgundy.\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Jar (amphora) aging\u003c\/h3\u003e\n\n\u003cp\u003e Frederick's wine was introduced to Japan for the first time through a method called \"barrel selection.\" Importers bought barrels and distributed them in Japan.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Maybe because of the fashion in Japan at the time, Japan only bought 100% new barrels. In fact, the ratio of new barrels was less than 50% even at that time.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e The first \"Frédéric Magnan\" introduced to Japan was only 100% new barrels, so many people still have the image of barrels in his wine. In addition, the 2002s were unfiltered and a bit hazy, and were harvested later and slightly overripe than they are now. And the maceration was also long. In the last few years, the reputation of “Frederick” has skyrocketed. Until the early 2000s, I think there were problems with wine. It may have been a transit point.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Aging in jars (amphoras) has also started. Aging in thin unglazed Spanish jars allows some moisture to evaporate and some condensation.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eUse a jar that is not hardened with beeswax on the inside. There are no aroma or water-soluble ingredients, so it does not add tannins or aromas to the wine like barriques do.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It brings out the individuality of the grapes themselves, but at this stage, we have determined that it lacks complexity on its own. Balanced by assemblage with barrique-aged wine.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e In the 2012 edition of Bettane Desseauve, it received 4 BD marks, the highest rating as a négociant, and was rated higher than a first-class domaine. Bettane's comments were impressive and accurate.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Frédéric Magnan has changed. It must be distinguished from other negociants. After a difficult year in 2008, it turned out very nicely, and 2009 proved it to be the real deal. I'm looking forward to the future.』 \u003cimg loading=\"lazy\" class=\"alignnone size-medium wp-image-5269\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 2560w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":40156341731536,"sku":"","price":5390.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/5A418C1A-6939-4CCC-8706-8B7DB7427006_1_201_a.jpg?v=1733544792"},{"product_id":"valpolicella-ripasso-classico-superiore-2017-larco-ヴァルポリチェッラ-リパッソ-クラッシコ-スペリオーレ-ラルコ","title":"Valpolicella Ripasso Classico Superiore 2019 L'Arco","description":"\u003cp\u003e Italy Veneto\u003c\/p\u003e\n\n\u003cp\u003e Grape varieties: 55% Corvina, 35% Rondinella, 5% Molinara, 5% Croatina\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e A blend of several Valpolicella classic red varieties. Corvina and Rondinella are colors, textures and scents. Molinara and a very small amount of Croatina are used to further complicate the aroma. Even in this cuvée, the extraction of the red wine itself before Ripasso is light, and the focus is on extracting the skins of the Amarone grapes during Ripasso. The result is a well-balanced Ripasso that combines lightness with fine tannins and structure.\u003c\/p\u003e\n\n \u003cp\u003eIn Veneto, Quintarelli deserves the praise of \"mythical producer\" more than anyone else. Luca Fedorigo was born into a family of growers who had been selling grapes to this master for many years, working under Quintarelli from the age of 14, learning cultivation and brewing in close proximity to the master. After that, he became independent, purchased a field, built a winery, and released his first VT in 1998. Amarone is a long-term appassiment for about 90 days and aged in large Slavonian oak barrels. Thoroughly traditional, both in cultivation and vinification. However, just like Quintarelli, who learned cultivation and brewing, he also found possibilities in the French varieties of Cabernet Franc, Cabernet Sauvignon, and Merlot, and brewed in Luca's own way, making Rubeo unique. Produces structured wines. In recent years, the quality of the wine made by Larco has increased significantly since 2014, and the head of the family, Luca, has begun to be overrepresented as \"the second coming of Giuseppe Quintarelli\".\u003c\/p\u003e\n\n \u003cp\u003eThe name of the winery comes from a stone arch called \"Jupiter's arch\". It can be seen from the road leading from Verona to Negrar, and until a few years ago the Fedorigo family lived near this archway. The Arch of Jupiter, whose origins date back to the 16th and 17th centuries, is one of seven arches that rise along the hills of San Vito di Negraral. For Luca Fedorigo, this archway evokes memories of the past, which Luca wishes to express in his wines. \u003cbr\u003eIn 1996, at the age of 14, Luca inherited the vineyard and peach orchard from his parents. After that, he started working at a prestigious winery in Valpolicella (Quintarelli Giuseppe Quintarelli), where he gained great experience and in 1998 produced his first Amarone. In 2000, he established his own cellar right next to his parents' vineyards, and started full-scale production in 2001 while working at Quintarelli. A proactive and well-founded winery that respects the past. While inheriting the tradition that Valpolicella's wine has inherited, we pay close attention to creating Valpolicella-like wines. In cultivation we respect the needs of the land and use only natural products such as lime, copper, sulphur, cattle and horse compost, but the vines can be endangered. In exceptional cases, do not hesitate to use specific products.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":40156407824592,"sku":"","price":6380.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/D02F181C-8FDD-4D5D-A4F8-390D6EE2E5E1_1_105_c.jpg?v=1771643759"},{"product_id":"emilia-barbera-2006-la-stoppa-エミリア-ロッソ-バルベーラ-ラ-ストッパ","title":"Emilia Barbera 2010 La Stoppa \/ Emilia Rosso Barbera La Stoppa","description":"\u003cp\u003e Italy\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eEmilia Romagna\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Barbera\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eAverage age 40 years. Fields with low-grade plowing have little nitrogen and are in a lean state. The afflicted Barbera has low yields but high concentration. After harvesting, the grapes are destemmed and fermented in stainless steel tanks using only wild yeasts. Maceration takes about 30 days. Fermentation continues slowly for over a year. Malolactic does not occur because the pH is low. Aging in old barriques for 12 months followed by a minimum of 2 years in bottle. Ship when ready to drink.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eA deep fragrance that has been aged with the lees, sweetness and volume, and a very good balance of acidity. A rich flavor unique to late-harvested Barbera. Experience the taste of aging.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":40208860807376,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/DF5FBC76-5B3C-42FD-A27C-71DBD788D750_4_5005_c.jpg?v=1768026536"},{"product_id":"carte-dor-drappier-カルトドール-ドラピエ","title":"Carte d'Or Drappier","description":"\u003cp\u003e french champagne\u003c\/p\u003e\n\n\u003cp\u003e Grape varieties: Pinot Noir, Chardonnay, Pinot Meunier\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eSince it is a cuvee that aims to maximize the individuality of the Cote des Bars, the ratio of Pinot Noir is increasing year by year. Press gently with air pressure instead of vertical press. This press does not come into contact with air, so it retains its freshness. Fermented with wild yeasts at low temperature for 2 weeks. Only 5% is aged in wooden barrels to give it a complex taste. Dosage 7g\/L.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":40209239441616,"sku":"","price":8690.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/89F76918-FE40-4B89-B80D-E6446B9125BD_1_201_a.jpg?v=1752122797"},{"product_id":"chateau-chasse-spleen-2014-シャトー-シャス-スプリーン","title":"Chateau Chasse Spleen 2014","description":"\u003cp\u003e France Bordeaux\u003c\/p\u003e\n\n \u003cp\u003eGrape varieties: \u003cspan\u003eMerlot, Cabernet Sauvignon, Petit Verdot\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eUntil now, Shas Spleen has been underestimated, but prices are skyrocketing as the world realizes that it is as good as rated chateaux. There is no doubt that it is a rare wine that can be enjoyed at a modest price even in vintages that have been aged for over 10 years.\u003cbr\u003e In the manga \"Kami no Shizuku\", it was introduced as \"an image of traveling on a Pegasus\", and its name recognition in Japan rose at a stretch.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":40314507985104,"sku":"","price":7500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/DF17513C-083B-45F9-81DB-BD78E6E42188_1_105_c.jpg?v=1745736909"},{"product_id":"おまかせセット-4本-8800円","title":"Recommended wine 4 bottles set 10% or more discount","description":"\u003cp\u003e 2 bottles of white wine\u003c\/p\u003e\n\n\u003cp\u003e 2 bottles of red wine\u003c\/p\u003e\n\n\u003cp\u003e Recommended wine set.\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe offer a discount of 10% or more from the regular wine price.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Please message me if you have any other requests.\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":40523376885968,"sku":"","price":8800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/products\/Wine_8800.jpg?v=1647405955"},{"product_id":"quentin-philippe-jeannot-bourgogne-rouge-ブルゴーニュ-ルージュ-カンタンフィリップジャノ-2019","title":"Bourgogne Rouge 2019 Quentin (Philippe) Jeannot","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Pinot Noir\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eThe fields are located on the southeast facing slopes of Saint-Sernan-du-Plan, home of the Domaine. About 40 years old. Aromas of fresh strawberries and cherries. Sweet and sour red fruits permeate the taste that draws the strong aroma of Pinot Noir with a straightforward touch.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eFermented in stainless steel tanks, aged on lees for 10 months in barriques\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":40564766671056,"sku":"","price":5500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/63F0577C-78E9-4223-9ACD-3D2863999747_1_201_a.jpg?v=1770278995"},{"product_id":"vdf-resonance-2019-le-clos-de-la-bruyerejulien-courtois-レゾナンス-ル-クロ-ド-ラ-ブリュイエール-ジュリアン-クルトワ","title":"VdF - Résonance 2019 Le Clos de la Bruyère(Julien Courtois)","description":"\u003cp\u003e Loire France\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chenin Blanc\u003c\/p\u003e\n\n\u003cp\u003e About Le Clos de la Bruyère\u003c\/p\u003e\n\n \u003cp\u003eThe Domaine was founded in 1998 by Claude Courtois' son, Julien Courtois, when he was 20 years old. From an early age, Julien took care of animals with his father and continued to learn cultivation and brewing. The fields owned are 5ha of clay rich in silex and silica soil in the village of Sologne. Game, Munu Pinot, etc. are old trees planted in 1968, and the yield is kept to 1\/4 of the fields of the surrounding producers, and some Munu Pinot are released after aging for more than 4 years. His temperament is firmly inherited from his father. Most of the vineyards are within a radius of 300m from the house, and a few remote vineyards are only 1km away, making it an ideal environment for thorough farming and carrying grapes to the cellar immediately after harvest. Part of the turtle is Vigne Française (a tree not grafted onto American rootstock). Vinification: Most of the whites are whole bunch pressed, while the reds are destemmed and fermented in wooden or resin tanks. All aging is done in old Burgundy barrels. As a general rule, both brewing and bottling are sulfite-free. Only around 8,000 bottles are produced annually.\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":40657866326224,"sku":"","price":9240.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/D3E2A175-37EC-4908-8202-5D9C9F04D315_1_201_a.jpg?v=1765598594"},{"product_id":"emilien-2017-chateau-le-puy-エミリアン-シャトー-ル-ピュイ","title":"Emilien 2017 Chateau Le Puy","description":"\u003cp\u003e France Bordeaux\u003c\/p\u003e\n\n\u003cp\u003e Grape varieties: \u003cspan data-mce-fragment=\"1\"\u003e85% Merlot, 14% Cabernet Sauvignon, 1% Carmenère\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe pure aroma of red fruits and the nuances of a moist forest such as mushrooms. There is a sense of transparency, and the taste supported by beautiful acid and minerals continues for a long time. It has an elegant and supple tannin flavor that is hard to believe from Bordeaux, which has a lot of rich flavors.\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eBiodynamic. 100% destemmed. Maceration for 4 weeks in concrete tanks. The cap is submerged in the wine with a net (no pichage or remontage) to suppress extraction. Aged for 12 months in large oak barrels without racking and for another 12 months in 250L old wooden barrels. Antioxidants are added in very small amounts during aging in large barrels.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eA biodynamic chateau in Bordeaux that has been around for\u003c\/span\u003e \u003cspan\u003e400\u003c\/span\u003e years. \u003cspan\u003eWe continue our unique biodynamic farming method in a field where the ecosystem is preserved.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":42094223130832,"sku":"","price":9460.0,"currency_code":"JPY","in_stock":false}]},{"product_id":"ultra-violet-de-david-2020-les-vins-pirouettes-ウルトラ-ヴィオレット-ド-ダヴィデ-レ-ヴァン-ピルエット","title":"Ultra Violet de David 2020 Les Vins Pirouettes","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAuxerrois, Pinot Blanc, Pinot Noir, Muscat, Pinot Gris, Riesling, Gewurztraminer\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e \u003cspan\u003eHarvested by hand, the rotten fruit is removed on the spot, and the whole bunch\u003c\/span\u003e \u003cspan\u003eis fermented with maceration for\u003c\/span\u003e \u003cspan\u003e5\u003c\/span\u003e days. \u003cspan\u003eEverything from fermentation to aging is done in stainless steel tanks. No antioxidant added.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e Aromas of pomegranate, blood orange and ripe raspberries. Moderate tannins are comfortable, fresh, bewitching and elegant taste.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eChristian of \"Domaine Binaire\" started Negos not only brewing in his own field. Using the grapes from the fields of the four friends, we brew a fun Alsace wine that allows you to enjoy the fruit more honestly.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eUses only grapes from fellow winemakers\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eSpeaking of Alsace's Van Nature, the name \"Domaine Binner\" always comes up. The domaine, which has been working on pesticide-free cultivation for a long time, has been attracting more attention since the current head of the family, \"Christian\". “Les Vinaires” is a negociant that “Christian” started in 2010. The grapes used are the grapes of four friends who are working on natural wine making. “Christian” is in charge of brewing while also involved in cultivation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It is made with the same philosophy as Domaine Viner, but the soil is different and the condition of the trees is different, so it has a different personality. The fields of the domaine have soil that is compatible with Riesling, but many of the fields of my friends can express fruits such as Muscat and Pinot Gris.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eRiesling Optimal Build Stocklet\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eMany of the fields used for \"Les Vinaires\" are located south of \"Colmar\". In Alsace, where diverse soils are intricately combined like a mosaic, this friend's field is weathered lime soil containing a lot of marl. This area was created by the collapse of a huge mountain range that existed from the Baden region of Germany to the Vosges called the Black Forest. Protected by a mountain range, the vineyards have the lowest rainfall in Alsace.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It goes well with Gewurztraminer and Pinot Gris. The wine is meaty and can be enjoyed young. The incense also opens from the beginning. Of course, like the Domaine, all fields are biodynamically introduced.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIn addition, we also own the “Build Stockle” field, which is the ideal land for Riesling and is the dream of many producers.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Buildstock is great. It is poor with good lime soil containing pebbles and mud. Perfect conditions for Riesling. The tree is 40 years old』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIt is located near the level below the Grand Cru \"Obermorschwihr\". Although it is not classified as a Grand Cru, it has more potential than a Grand Cru due to its soil, south-facing slopes, and good ventilation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eCultivate the power of the vine\u003c\/span\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Wine is made in the vineyard, not in the winery. The vitality of grapes makes wine. Start with the fields.』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eMy friend's field has more young trees than the \"Christian\" field. The vines don't have that much vitality yet, so no truly great wines are born.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Young grapes can express the fruit, but they cannot express the soil. Sometimes you can do it only when you get older. At the same time, there is also the joy of being young.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e“Crémant Zero Dosage” is very popular among fellow brewers. Fermented with only wild yeasts, no dosage, no added SO2. Only 2,800 bottles.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Even during the second fermentation in the bottle, no sugar or yeast is added. Just add the grape juice of the year. Foam made without adding anything other than grapes. I wanted to try making one.』\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":42143364907216,"sku":"","price":5280.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/AF6F2EFF-3334-4FC8-A295-3036A97DC98D_4_5005_c.jpg?v=1738225918"},{"product_id":"oxydatif-stephane2018-les-vins-pirouettes-オキシダティヴ-ド-ステファン-レ-ヴァン-ピルエット-500ml","title":"Oxydatif Stephane2018 Les Vins Pirouettes ≪500ml≫","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n\u003cp\u003e Grape varieties: Silvaner, Pinot Gris, Pinot Noir, Gewurztraminer \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n \u003cp\u003e\u003cspan\u003eA wine that is matured while adding flor without supplemental liquor in solera aging, which was made\u003c\/span\u003e \u003cspan\u003eexperimentally in\u003c\/span\u003e only \u003cspan\u003eone\u003c\/span\u003e barrel. \u003cspan\u003eUses only grapes from old compartments where the grapes themselves have strength. After the wine is transferred to old barrels, it gets its unique taste by coexisting with oxygen without the use of antioxidants. Umami Bomb! Volatile Bomb!\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eChristian of \"Domaine Binaire\" started Negos not only brewing in his own field. Using the grapes from the fields of the four friends, we brew a fun Alsace wine that allows you to enjoy the fruit more honestly.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eUses only grapes from fellow winemakers\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eSpeaking of Alsace's Van Nature, the name \"Domaine Binner\" always comes up. The domaine, which has been working on pesticide-free cultivation for a long time, has been attracting more attention since the current head of the family, \"Christian\". “Les Vinaires” is a negociant that “Christian” started in 2010. The grapes used are the grapes of four friends who are working on natural wine making. “Christian” is in charge of brewing while also involved in cultivation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It is made with the same philosophy as Domaine Viner, but the soil is different and the condition of the trees is different, so it has a different personality. The fields of the domaine have soil that is compatible with Riesling, but many of the fields of my friends can express fruits such as Muscat and Pinot Gris.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eRiesling Optimal Build Stocklet\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eMany of the fields used for \"Les Vinaires\" are located south of \"Colmar\". In Alsace, where diverse soils are intricately combined like a mosaic, this friend's field is weathered lime soil containing a lot of marl. This area was created by the collapse of a huge mountain range that existed from the Baden region of Germany to the Vosges called the Black Forest. Protected by a mountain range, the vineyards have the lowest rainfall in Alsace.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It goes well with Gewurztraminer and Pinot Gris. The wine is meaty and can be enjoyed young. The incense also opens from the beginning. Of course, like the Domaine, all fields are biodynamically introduced.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIn addition, we also own the “Build Stockle” field, which is the ideal land for Riesling and is the dream of many producers.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Buildstock is great. It is poor with good lime soil containing pebbles and mud. Perfect conditions for Riesling. The tree is 40 years old』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIt is located near the level below the Grand Cru \"Obermorschwihr\". Although it is not classified as a Grand Cru, it has more potential than a Grand Cru due to its soil, south-facing slopes, and good ventilation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eCultivate the power of the vine\u003c\/span\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Wine is made in the vineyard, not in the winery. The vitality of grapes makes wine. Start with the fields.』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eMy friend's field has more young trees than the \"Christian\" field. The vines don't have that much vitality yet, so no truly great wines are born.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Young grapes can express the fruit, but they cannot express the soil. Sometimes you can do it only when you get older. At the same time, there is also the joy of being young.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e“Crémant Zero Dosage” is very popular among fellow brewers. Fermented with only wild yeasts, no dosage, no added SO2. Only 2,800 bottles.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Even during the second fermentation in the bottle, no sugar or yeast is added. Just add the grape juice of the year. Foam made without adding anything other than grapes. I wanted to try making one.』\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":42143371690192,"sku":"","price":6490.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/F03D6959-723C-4FAE-93E1-9DB424520875_1_105_c.jpg?v=1737170058"},{"product_id":"a-chic-2020-larmonia","title":"\"a+\" Chic 2020 l'Armonia","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Italy\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eVeneto\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety:\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eChardonnay, Durella\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe Chardonnay is macerated and aged for 10 days in Tuscan amphora made in Galestro.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eRich fruity aromas of apples, honey and white flowers. There is also a thickness and complex taste that comes from the pericarp and seeds, and the wine alone is very satisfying!\u003cbr\u003e\u003cbr\u003e Late-picked Durella grapes are fermented in stainless steel. Aged for 5 months in Slovenian and Hungarian oak barrels. After bottling, add frozen grape juice for secondary fermentation. Disgorgement after 8 months in bottle.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eBiodynamic producers who simply harmonize with nature in POP\u003cbr\u003e\u003cbr\u003e The owner of Larmonia, Andrea Pendin, was inspired by the many natural farming methods in Italy while studying \"food\" at the Gastronomic University of Parma. Among them, you will be fascinated by encountering natural wines. While working as a designer, I made preparations and launched my own winery in 2009.\u003cbr\u003e\u003c\/span\u003e \u003cbr\u003eHe purchased a field in Montecchio Maggiore, Vicenza, and continued biodinami farming for 6 years to regenerate the field with the advice of winemakers. We worked with the idea of ​​giving top priority to respecting nature, the land, and the traditions built by people, and the fields were wonderfully stabilized, making it possible to naturally brew with indigenous varieties.\u003cbr\u003e\u003cbr\u003e The soil in Montecchio is a calcareous clay with marls, while in the vicinity of Larmonia it is volcanic and basaltic, suitable for the production of frizzante and white wine. In ancient times, this land was a sea, and volcanic eruptions lifted the land to form the current land of Vicenza. The soil is rich in minerals and is said to produce elegant wines that can be aged.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":42174934057168,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/6471C7D3-DFC9-4F64-83E3-01CC2649787D_1_105_c.jpg?v=1734675243"},{"product_id":"etna-bianco-2020-benanti-エトナ-ビアンコ-ベナンティ","title":"Etna Bianco 2020 Benanti","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Italy Sicily\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety: Carricante\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e100% Caricante. Do not use catalats. A field with an altitude of 900 to 1000m. A blend of fields in Milo on the east side of Etna and Santa Maria di Ricodia on the south side. Strong volcanic and sandy soils, very mineral rich. Trees are 35 to 50 years old. Fermentation in stainless steel tanks. No barrel aging. Yeast used as a starter is compatible with Caricante collected from the field.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e Hard and straight taste of Caricante\u003c\/h3\u003e\n\n\u003cp\u003e The taste of minerality and sourness peculiar to Caricante stands out more than the fruit. The aftertaste is a little salty with a hint of citrus like lemon.\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":42921627386064,"sku":"","price":5170.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/F71DA4C6-15E6-4163-BDEC-A3B08CE4F61E_4_5005_c.jpg?v=1768026568"},{"product_id":"rami-2020-c-o-s-ラミ-コス","title":"Rami 2020 COS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Italy Sicily\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety: Inzolia, \u003cspan data-mce-fragment=\"1\"\u003eGrecanico\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e50% Inzolia, 50% Grecanico Despite the exact same varietal proportions as last year, this wine is clearly complex and deep. Ten days of maceration make the wine even richer, with exotic fruit notes sitting firmly on top of a strong minerality reminiscent of the rock itself. Similar to Chenin and Garganega, Grecanico is a great variety that can withstand aging.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e Hard minerals and brewed umami\u003c\/h3\u003e\n\n\u003cp\u003e Dry mouthfeel with citrus aromas. As you continue to drink, plenty of umami comes out. It is mineral and has a slightly hard impression, so I would like you to take your time and enjoy it.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42921631219920,"sku":"","price":5610.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/0E7A464F-25D2-46C3-B8B7-AF94E4323064_1_105_c.jpg?v=1773816554"},{"product_id":"brutal-orange-2021-mother-rock-wines-ブリュタル-オレンジ-マザー-ロック-ワインズ","title":"Brutal Orange 2021 Mother Rock Wines","description":"\u003cp\u003e South Africa Swartland\u003c\/p\u003e\n\n \u003cp\u003eGrape variety: Chenin Blanc \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"section\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e \u003cspan\u003eUses 38-year-old Chenin Blanc from a single field (Masago soil, clay) in the suburbs of Malmsbury. Bush Vine. Hand-picked, sorted, crushed and whole bunch skinfermented for 2 weeks (whole bunch fermentation, paddled once a day for 10 days). Basket pressed, transferred to 1600L concrete egg tanks and aged in Surrey for 8 months. Unfiltered and bottled without antioxidants.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003eMaker Johan Meyer A beloved character nicknamed Stompy by everyone because of his petite and friendly personality. A wonderful producer who creates a fascinating and delicate wine that is unimaginable from its appearance. Diploma in oenology and agronomy from Elsenberg College. After that, he studied the basics of winemaking, especially Pinot Noir and Chardonnay, in California's Napa Valley, Central Coast, and New Zealand. He returned to South Africa in 2008 and won numerous awards as head winemaker and viticulturalist at a small winery in Thalbach. From 2010 to the present, Winemaker and own brand of wine at Mount Abora, Swartland. From now on, I would like to show the world that South Africa takes wine making seriously by expressing the South African terroir and producing top quality wines.\u003c\/p\u003e\n\n \u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43055740092624,"sku":"","price":6050.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/FullSizeRender.jpg?v=1768702510"},{"product_id":"the-sleeping-co-pilot-2021-intellego-ザスリーピング-コーパイロット-インテレゴ","title":"The Sleeping Co-Pilot 2021 Intellego","description":"\u003cp\u003e south africa sewardland\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Viognier\u003c\/p\u003e\n\n \u003cp\u003eDue to the DNA of the grapes, we decided to ferment whole bunches. It is well suited to the Swartland climate and has good character even at low alcohol levels. The aroma is full of Viognier fruit, but the stems control the character well. Fermented in whole bunch for 13 days. After that, it is aged for 10 months in a 500L French old wooden barrel.\u003c\/p\u003e\n\n\u003cp\u003e Järgen is the wildest, funky and crazy man in Swartland. Contrary to its character, it creates a delicate and unique type of wine. \u003cbr\u003eDiploma in oenology and agronomy from Elsenberg College. After that, he became a traveler and traveled around France, New Zealand, Russia and Spain. At that time, training in Matassa in the south of France inspired him to become passionate about natural wines, and since 2010 he has worked as an assistant at Ramshook with Craig Hawkins. His aim is to bring out the full character of the grapes and to bring out the characteristics of the Swartland terroir.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43102585127120,"sku":"","price":6380.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/B5024174-7B73-4976-99A0-1ECBF84A8C79_1_105_c.jpg?v=1776389075"},{"product_id":"elementis-2021-intellego-エレメンティス-インテレゴ","title":"Elementis 2021 Intellego","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e south africa sewardland\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety: Chenin Blanc \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"section\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n \u003cp\u003e\u003cspan\u003eMade from 33-year-old Chenin Blanc (alluvium) from the Abbotsdale area. dry farming. Bush Vine. Harvested by hand, sorted, destemmed and crushed, skinfermented for 13 days. Pressed, transferred to 500 liter old barrels and aged in Surrey for 10 months. Bottled unfiltered.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Järgen is the wildest, funky and crazy man in Swartland. Contrary to its character, it creates a delicate and unique type of wine. \u003cbr data-mce-fragment=\"1\"\u003eDiploma in oenology and agronomy from Elsenberg College. After that, he became a traveler and traveled around France, New Zealand, Russia and Spain. At that time, training in Matassa in the south of France inspired him to become passionate about natural wines, and since 2010 he has worked as an assistant at Ramshook with Craig Hawkins. His aim is to bring out the full character of the grapes and to bring out the characteristics of the Swartland terroir.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43102594040016,"sku":"","price":6380.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/A9486E35-5908-4264-9A7A-8089B7BFA989_1_105_c.jpg?v=1776389048"},{"product_id":"intellego-syrah-2020-intellego-インテレゴ-シラー-インテレゴ","title":"Intellego Syrah 2020 Intellego \/ Intellego Syrah Intellego","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e south africa sewardland\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety: Syrah \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"section\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n \u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003eMade with 20-year-old Padeberg grapes (Masago soil). dry farming. Bush Vine. After hand-picked and sorted, the whole cluster is semi-MC for 10 days. It is then pressed, transferred to 500 liter old barrels and aged for 10 months. Bottled unfiltered. \u003c\/div\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Järgen is the wildest, funky and crazy man in Swartland. Contrary to its character, it creates a delicate and unique type of wine. \u003cbr data-mce-fragment=\"1\"\u003eDiploma in oenology and agronomy from Elsenberg College. After that, he became a traveler and traveled around France, New Zealand, Russia and Spain. At that time, training in Matassa in the south of France inspired him to become passionate about natural wines, and since 2010 he has worked as an assistant at Ramshook with Craig Hawkins. His aim is to bring out the full character of the grapes and to bring out the characteristics of the Swartland terroir.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43102620385488,"sku":"","price":5280.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/BB7BEB01-E6B0-4E8C-A77C-9D2BB194BC58_1_105_c.jpg?v=1776388965"},{"product_id":"chablis-sainte-claire-bio-2021-jean-marc-brocard-シャブリ-サント-クレール-ビオ-ジャン-マルク-ブロカール","title":"Chablis Sainte Claire Bio 2021 Jean Marc Brocard","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe gorgeousness of citrus fruits is impressive. Good balance of acidity and fruitiness, followed by a sense of iodine. A solid dry flavor that calls for a meal.\u003c\/span\u003e I can feel the iodine clearly!\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePrey Village, south of the left bank of the Serang River. Jurassic Kimmeridian soil, geologically chronologically the same as the Grand Cru. Many base Chablis are made on Portlandian soils, but Brocards are all kimmeridian, so they have a strong iodine feel. The tree is about 25-30 years old. All in our own fields. Fermentation is in stainless steel tanks and wild yeast only. No cultured yeast is used. Aged for 9 months in stainless steel tanks.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"wineryTitle\"\u003e\n\n\u003ch1\u003e Jean-Marc BrocardJean \u003cspan\u003e-\u003c\/span\u003e Marc Brocard\n\n\u003c\/h1\u003e\n\n\u003cdiv class=\"titleMeta\"\u003e\n\n\u003cp class=\"category\"\u003e \u003cspan class=\"tasting\"\u003eFranceFrance\u003c\/span\u003e \u003cspan class=\"area\"\u003e\/ Bourgogne\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"wineryLogo\"\u003e\u003cimg alt=\"Jean-Marc Brocard\" height=\"200\" width=\"200\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/31002241\/logo_pickup04-300x300.jpg\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e \"Chablis\" with the strongest sense of iodine\u003c\/h2\u003e\n\n\u003cp\u003e The second generation Julien's biodynamic challenge began with a fight with his father, who strongly opposed him, saying, ``There is no way biodynamics will succeed in Chablis.'' It is now the largest biodynamic domaine in Burgundy.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e The original taste of Chablis is iodine\u003c\/h3\u003e\n\n \u003cp\u003eIn 1973, \"Jean Marc Brocard\" started from 0.3ha. Currently, the company's vineyards have increased to 200ha. A large field for a family run domaine. Chablis has many large-scale producers. However, many have vineyards in 'Portlandian soil' that were expanded during the AOC expansion in the late 1970s. Jean-Marc Brocard has a brewery in the village of Play in the south instead of the northern \"Portlandian soil\" and owns fields only in the surrounding Kimmeridian soil.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“The original Chablis is born from the Kimmelidian soil, which was formed at the bottom of the sea during the Jurassic period 150 million years ago. The strong mineral of iodine derived from kimmeridian is Chablis and uniqueness that Beaune does not have.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eAlmost all of the fields they own are located in Chablis before expansion. Villages are also made from 100% Kimmeridian soil fields.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“In the 1980s, our Chablis did not sell well in France. The iodine was too strong. The first to appreciate it was the British. Surrounded by the sea, they were accustomed to iodine and wanted minerals.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Today, there are many Chablis, such as Burgundy Blanc, with plenty of fruit on the front and no iodine. \"Brocard\" has the original iodine feeling of Chablis.\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Village is also Kimmeridian\u003c\/h3\u003e\n\n\u003cp\u003e The current head of the family, Julien, puts the most effort into neither the excellent Premier Crus nor the expensive Grand Crus. The standard village \"Saint Clair\".\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“For us, the Village Sainte-Clair is more important than the Grand Cru. I want to spread the true taste of Chablis, not expensive Chablis.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e AOC Chablis is often made from purchased grapes, but \"Brocard\" Chablis \"Sainte Clair\" is all from our own vineyards. After harvesting in the field adjacent to the brewery, preparation can be done immediately. In addition, AOC Chablis usually uses grapes of \"Oxfordian soil\" in the northern part of Chablis. Grapes are cheap because the soil is strong and the yields are high.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"Sainte Clair is located in the south of the left bank of the Selan River, which flows through the center of Chablis, and is a field exposed to the late Kimmeridian soil of the same era as the Grand Cru. It's not as steep as the Grand Cru, but it's exactly the same soil.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eOf particular note is the Sainte Clair Vieille Vigne. Biodynamics are used in an 80-year-old plot in Sainte-Clair.\u003c\/p\u003e\n\n\u003cp\u003e “The roots of an 80-year-old tree grow vertically over 30m, so good results can be obtained even in years with little rainfall. In addition, the vigor of the tree is weak, the water content is low, and the degree of concentration increases, resulting in a heavy wine.”\u003c\/p\u003e\n\n\u003cp\u003e Overwhelming concentration and kimmeridian minerals. And the high acidity that comes from the low PH enhances the aging power of this wine, so you can enjoy it in excellent condition even when it is back vintage.\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Aiming for 100% biodynamic\u003c\/h3\u003e\n\n\u003cp\u003e Biodynamic, which was started in 1998 by the second-generation Julian, is a major change in Brocard. Father \"Jean Marc\" was strongly opposed at that time, but now 80% of the field conversion has been completed starting with \"Boissonneuse\".\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Alice et Olivier de Meur also worked at Brocard. We have been promoting biodynamics in cooperation with them.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e However, even in 2012 when there was a lot of rain and in 2013 when the weather was unseasonable, the amount of production dropped to less than half because no chemicals were used. Of course, sales will be less than half. Managing a domaine is hard work.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“We don’t buy medicines, we make them ourselves. The individuality of each field comes out more clearly due to biodynamics.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \"Julien\" is also active in introducing a woof (egg-shaped fermenter), changing the tailoring, and extending the fermentation period. Fermented and aged in concrete Houffes, Grand Crus Les Pleuses are strongly affected by the lees and emphasize their complexity.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“The changes in Chablis Sainte Claire VV are easy to understand. Firm grip, Chablis-like iodine feeling is very strong. Even finer and denser texture. We weren't doing anything wrong.\"\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Vaud Vey has a harsh environment with an east-facing slope of 52 degrees, so it has a cooler feel than Montman, and is characterized by minerals and acidity rather than fruit, and is the most vertical. Voloran is changed to obtain a meaty fruit taste. Montman became able to feel a strong sense of iodine in the ripe fruit.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":43123912868048,"sku":"","price":5280.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/BB592D8D-B93B-479B-B2B3-736041F138A9_1_105_c.jpg?v=1737169287"},{"product_id":"pouilly-fuisse-les-vernays-2018-verget-プイィ-フュイッセ-レ-ヴェルネ-ヴェルジェ","title":"Pouilly Fuisse “Les Vernays” 2018 Verget","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFuisse village is mostly marl soil with little calcareous soil, but the Vernet field is on limestone bedrock. The hillside, west facing and strong minerality offer great aging potential. Fermented and aged in barriques (25% new barrels). Sur Lee for 8 months. The beginning of the mouth is thick, but the beautiful acid spreads all at once. Aftermath is perfectly straight and accurate. Aftertaste is very long.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e Genius of white wine \"Jean-Marie Guffin\"\u003c\/h2\u003e\n\n\u003cp\u003e A Chardonnay expert who gets the highest rating every year in France's two most popular magazines. The Negothian section, which makes use of its genius wine making, is also highly rated. A typical Macon that seems to stop by for a meal.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e 3-star RVF magazine, 5-star Betanne magazine\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"It's always a wonderful moment to taste the wines of this unconventional winemaker.\"\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eLe guide des meilleurs vins de France2015 \"Domaine Gyufan Henin\" has the highest rating of 3 stars in RVF. It has also received the highest rating of 5 stars in \"Béttane de Sauve\".\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“In Burgundy, only 11 restaurants, including Romanée-Conti and Rousseau, have a five-star rating. White wine magician\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg\" class=\"alignnone size-medium wp-image-5236\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The head of the family, Jean-Marie Gufan, is a Belgian who moved to Burgundy with his wife in the 1970s. He was in an environment that had nothing to do with wine making, but he quickly became one of the top producers. Everyone calls him a \"genius\". Even during the tasting, he judges the wine with his senses, like an artist. Unique expression. Express the power of wine.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e\"At Verger, we always choose good grapes ourselves to bring out the expression of the field. It's a fun job. Gyufan Hénin confirms and enhances the potential of his grapes every year.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Release 60 different cuvees every year\u003c\/h3\u003e\n\n\u003cp\u003e Since 1980, he has been working on \"Maison Verger\", a negociant division.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“I started Négociant because I wanted to find new possibilities for Chardonnay outside of Macon. I get excited when I meet various Chardonnays.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e While exchanging information with grape growers and producers such as \"Chablis\", \"Côte d'Or\" and \"Macon\", we decide the purchase area for the year.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“We can also obtain grapes from producers that surprise everyone. I keep buying it every year\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe aging barrels were marked with the names and plots of various well-known producers. \"Julien\" is the brewer of \"Verger\" and the right hand of \"Jean-Marie Gufan\" has been working for over 10 years. He goes to all the fields and knows the soil and sunshine conditions. He also leads a cultivation team, and in some fields he also cultivates them himself. Brewing is almost the same as \"Gyufan Henin\". Gentle pressing, with an emphasis on free-running juice, the pressed juice is completely separated.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Free-run fruit juice with low pH is fermented and aged in barrels as an advanced cuvée. Press juice is brewed in concrete tanks and stainless steel tanks as the name of the village.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Fermentation is wild yeast only. Fresh white wines should also start cold and ferment as slowly as possible.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“In some years, alcoholic fermentation and malolactic fermentation are carried out at the same time. It is unthinkable by common sense, but this makes the wine lighter. It fits Verger's personality.”\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg\" class=\"alignnone size-medium wp-image-5238\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Generally, from a brewing point of view, it is considered dangerous to proceed with two fermentations at the same time and should be avoided. However, it is considered favorably for them as they can achieve a well-balanced finish without adding weight to the fruit.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"You can't make the best wine without the best grapes. If we don't get the best grapes, we don't make the cuvée of that parcel. Let's downgrade\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e That's why the cuvées released at \"Verge\" are different every year.\u003c\/p\u003e\n\n\u003cp\u003e “We make about 60 cuvees. It may feel like a lot, but for me, it's only 60.”\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Verge de Sud\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Wine is a product of nature. So it's always changing. Both producers and drinkers should change. If you're looking for something that doesn't change, it's better not to have wine.\"\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 2256w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 1280w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 660w\" height=\"427\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg\" class=\"alignnone size-medium wp-image-5237\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e About 10 years after launching \"Verger\", their next challenge was to make wine in the south of France \"Luveron\". Purchased a domaine at an altitude of 420m or more, and \"Jean-Marie Gufan\" moved here.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“The simplicity of southern France is due to the short ripening period. This high altitude area is in the south of France, but the grapes ripen slowly.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eAt the time of purchase, many unsuitable varieties were planted, so large-scale replanting was carried out. Seven varieties are planted, including Grenache and Chardonnay. Southern French wine is also brewed in the same way as Gyufan Henin and Verger. ■ (Domaine) Gyufan Henin Macon's own field only.\u003c\/p\u003e\n\n\u003cp\u003e ■ (Negociant) Verger Bourgogne grapes.\u003c\/p\u003e\n\n\u003cp\u003e ■ (Domaine) Gyufan au Sud Only our own grapes from Luveron in southern France.\u003c\/p\u003e\n\n\u003cp\u003e ■(Negocian) Verger de Sud Purchased grapes from Luveron in southern France.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":43136238420176,"sku":"","price":8580.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/A0E513D8-D418-47CA-9AF8-CEB8C375DCB9_1_105_c.jpg?v=1749270169"},{"product_id":"lune-a-boire-blanc-2018-2019-2020-marc-kreydenweiss-ルナ-ボワール-ブラン-マルク-クライデンヴァイス","title":"\"Lune a Boire\" Blanc 2018+2019+2020 Marc Kreydenweiss ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\" data-mce-fragment=\"1\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e France Alsace\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety:\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003ePinot Blanc, Auxerrois, Silvaner, Riesling, Gewurztraminer\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Using the grapes of a friend who has acquired an eco sale. 60% Pinot Blanc, Auxerrois, 20% Silvaner, 10% Riesling, 5% Gewurztraminer. An assemblage of different varieties that grow in all Alsatian soils. Fermented with wild yeast only. Aged for 12 months in foudre barrels with lees. Aiming for a light and natural taste that can be drunk every day.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe new wine that Antoine started is the Luna Boire series. Using the grapes of a friend who has the same idea (acquired eco sale), it is brewed without antioxidant additives.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eUnlike regular wine, we aim to create a wine that you can enjoy drinking every day. Antoine thinks Alsace Guru Guru wine.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e A historic maker representing Alsace\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e A classic maker boasting a history of over 300 years, but avant-garde, such as etiquette that changes every year, the introduction of biodynamics, and advancement to the Rhone. We are also challenging long-term maceration and amphora. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\" data-mce-fragment=\"1\"\u003e\n\n\u003ch3 class=\"title\" data-mce-fragment=\"1\"\u003e A maker representing Ba Run\u003c\/h3\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Marc Kreidenweiss is a representative maker of Alsace with a history of over 300 years. Its history begins with the purchase of the convent's fields by the Gressel family. \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e\"I inherited a part of the vineyard of Androw Abbey and started as a grape cultivation farmer, and in the 1850s I started wine brewing and bottling for the first time in this area.\"\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e Later, in 1948, the marriage of Dennis Gresser and the Rene Kleidenweiss family led to Domaine Kleidenweiss. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-medium wp-image-9021\" src=\"https:\/\/terravert.co.jp\/wp-content\/uploads\/2018\/12\/vinsterroirs-640x194.jpg\" alt=\"\" width=\"640\" height=\"194\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/terravert.co.jp\/wp-content\/uploads\/2018\/12\/vinsterroirs-640x194.jpg\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The home base is 13ha in Androw in the Bas-Lan district, downstream of the Rhine River. Almost all of the best vineyards in Ba Rhin are located around Andrew.\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e“Haut Rhin is high in the Vosges Mountains and produces robust wines. Ba Ran is at a low altitude, but the terrain around Androw is intricate and complicated.』\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e Andrew has complicated hills and complicated topography. The raised hills have complex soils and terroir. It has the same delicacy and complexity as Haut Ran. \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e\"In 1999, we purchased a 16ha field in Costiere de Nimes. Introduced biodynamics like Alsace. Yield is also kept to 40hl\/ha, making a wine with an exceptional elegance for Nimes.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The current head of the family is the 13th generation \"Marc Krydenweiss\", but his older brother \"Manfred\" who joined in 1990 is Rhone. His younger brother, Antoine, is in charge of Alsace.\u003cbr data-mce-fragment=\"1\"\u003e \"Manfred is a field expert and is in charge of biodynamics. Antoine, who joined us in 2004, specializes in brewing, and is in charge of both Alsace and Nimes.”\u003cbr data-mce-fragment=\"1\"\u003e Their wine in the 90's lost the dignified strength and elegance of Clydenweiss, but with the addition of Antoine, it regained its \"likeness\".\u003c\/p\u003e\n\n\u003ch3 class=\"title\" data-mce-fragment=\"1\"\u003e Biodynamic since 1989\u003c\/h3\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eThe biggest change in the history of Marc Krydenweiss was brought about by \"Marc\" who took over the domaine at the young age of 23 in 1971. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg loading=\"lazy\" class=\"alignnone size-medium wp-image-9083\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 2256w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 1280w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 660w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e In 1984, organic farming was introduced with the aim of highlighting the individuality of each field. Furthermore, the yield is reduced to about half, to 40hl\/ha or less.\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e“In 1989, we introduced biodynamics for the first time in Alsace. Since then, the wine has evolved into a wine that clearly expresses the individuality of each vineyard.”\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e In the fields, only biodynamic preparations and original homeopathy are used to deal with diseases and pests. In addition, the forest is left as much as possible, allowing nature and vines to coexist.\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e“Grand crus are in particular contact with the forest. The vine becomes stronger by being influenced by other plants and by being influenced by insects and animals.”\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003eThe character of the year depends not only on the vines, but also on the influence of other plants and animals. That is the original nature.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43136243269840,"sku":"","price":5390.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/88A523CF-A44C-4311-BC0F-46F735C6302B_1_201_a.jpg?v=1762055961"},{"product_id":"mother-rock-liquid-skin-2021-jh-meyer-signanature-wines-mother-rock-wines-マザー-ロック-リキッドスキン-jhメイヤー-シグネチャー-ワインズ-マザー-ロック-ワインズ","title":"Mother Rock Liquid skin 2021 JH Meyer Signature Wines\/Mother Rock Wines","description":"\u003cp\u003e South Africa Swartland\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chenin Blanc\u003c\/p\u003e\n\n\u003cp\u003e Uses 38-year-old Chenin Blanc from a single field (Masago soil, clay) on Mount Padeberg. dry farming. Bush Vine. Harvested by hand, sorted, crushed and whole bunch fermented for 9 weeks (skinferment). Slowly pressed in a basket press, transferred to a 1600 liter concrete egg tank and aged surreal for 5 months. Bottled in early January 2022, unfiltered and without added antioxidants.\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eMany people know about it because it was imported from the\u003c\/span\u003e \u003cspan\u003efirst vintage in 2014\u003c\/span\u003e , and \u003cspan\u003ealthough Johan's oranges are basically prepared in the same way as Brutal's oranges, the difference is\u003c\/span\u003e \u003cspan\u003ethe skinferment period. Brutal lasts 2 weeks, but this liquid\u003c\/span\u003e \u003cspan\u003eskin lasts longer at 9 weeks and is full of orange.\u003c\/span\u003e \u003cspan\u003eAfter 9 weeks, the extract is strong, but the flavor reminiscent of Japanese Iyokan,\u003c\/span\u003e \u003cspan\u003eJohann's unique umami, is difficult.\u003c\/span\u003e \u003cspan\u003eI think it's more interesting\u003c\/span\u003e \u003cspan\u003eto try it side by side with Brutal's orange\u003c\/span\u003e . \u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"page\" title=\"Page 1\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"section\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\n\u003ch4 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eJohan Meyer\u003c\/span\u003e\n\u003c\/h4\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eBecause of his petite and friendly personality, he is a beloved character who is nicknamed Stompy by everyone. A wonderful producer who creates a fascinating and delicate wine that is unimaginable from its appearance. Diploma in oenology and agronomy from Elsenberg College. After that, he studied the basics of winemaking, especially Pinot Noir and Chardonnay, in California's Napa Valley, Central Coast, and New Zealand. In 2008, he returned to South Africa and won numerous awards as head winemaker and viticulturalist at a small winery in Thalbach. From 2010 to the present, Winemaker and own brand of wine at Mount Abora, Swartland. From now on, I would like to show the world that South Africa takes wine making seriously by expressing the South African terroir and producing top quality wines.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43139103457488,"sku":"","price":6050.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/EC94817B-023D-48CA-BE7E-E7AF808EE6C5.jpg?v=1768702376"},{"product_id":"mother-rock-holocene-2021-jh-meyer-signanature-wines-mother-rock-wines-マザーロック-ホロシーン-jhメイヤー-シグネチャー-ワインズ-マザー-ロック-ワインズ","title":"Mother Rock Holocene 2021 JH Meyer Signature Wines\/Mother Rock Wines","description":"\u003cp\u003e South Africa Swartland\u003c\/p\u003e\n\n\u003cp\u003e Grape varieties: Carignan, Mourvèdre, Cinsault \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"section\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e 48-year-old Cinsault (conglomerate and clay) from the Padeberg district, 37-year-old Carignan and Mourvèdre (grand sand) are used. Dry agriculture, bushvine. Harvested by hand, sorted and macerated on all bunches for 10 days. It is then pressed, transferred to old barrels and fermented. Aged on lees for 11 months. Bottled unfiltered.\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eJohann's southern French blended red wine is\u003c\/span\u003e \u003cspan\u003erelatively unrecognized and one of the hidden wines that I think is very wasteful.\u003c\/span\u003e \u003cspan\u003eAt first glance, the color looks heavy, but the fruit juice extract is very strong and the\u003c\/span\u003e \u003cspan\u003egentle acidity balances it out, so you don't feel the weight at all.\u003c\/span\u003e \u003cspan\u003eIt is a versatile type that can be recommended for people who are not good at heavy things.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eIf you have it, it's very easy to use, and it looks like it's going to be useful.\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"section\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\n\u003ch4 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eJohan Meyer\u003c\/span\u003e\n\u003c\/h4\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eBecause of his petite and friendly personality, he is a beloved character who is nicknamed Stompy by everyone. A wonderful producer who creates a fascinating and delicate wine that is unimaginable from its appearance. Diploma in oenology and agronomy from Elsenberg College. After that, he studied the basics of winemaking, especially Pinot Noir and Chardonnay, in California's Napa Valley, Central Coast, and New Zealand. In 2008, he returned to South Africa and won numerous awards as head winemaker and viticulturalist at a small winery in Thalbach. From 2010 to the present, Winemaker and own brand of wine at Mount Abora, Swartland. From now on, I would like to show the world that South Africa takes wine making seriously by expressing the South African terroir and producing top quality wines.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43139107160272,"sku":"","price":7480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/8B7D0C4F-B4D0-47DB-8160-44EE27E4EFA4.jpg?v=1768702376"},{"product_id":"carbonic-pinot-noir-bk-wines-カーボニック-ピノ-ノワール-bk-ワインズ","title":"Carbonic Pinot Noir 2022 BK Wines","description":"\u003cp\u003e australia adelaide hills\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Pinot Noir\u003c\/p\u003e\n\n\u003cp\u003e Winemaking: Single vineyards of lenticular wood. 100% whole bunch put into 2700L oak barrels (French, old barrels) and carbonic maceration for 3 weeks with naturally fermented gas. Pressed to stainless steel, adding a small amount of sulphites after malolactic fermentation. Bottled after several months of aging. Unfiltered, no clarifiers used. Complex and deep aromas of earthy mushrooms and herbs as well as clumps of violets and dense raspberries and wild strawberries.\u003c\/p\u003e\n\n \u003cp\u003eAs the name suggests, 3 weeks of carbonic maceration locks in the purest fruitiness, and features concentrated fruits such as raspberries and strawberries, as well as an impressive bunch of violets. target. However, there are also elements such as mushrooms and herbs that are reminiscent of depth, and it is clear that \u003cspan\u003eBK\u003c\/span\u003e 's Pinot Noir continues to evolve every year.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43171241459920,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/E5045DCD-3E9A-4AC9-A52F-8A1A931D9E0F_1_201_a.jpg?v=1779430602"},{"product_id":"pinot-blanc-h-2020-gerard-schueller-et-fils-ピノ-ブラン-アッシュ-ジェラール-シュレール","title":"Pinot Blanc H 2020 Gerard Schueller et Fils","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Pinot Blanc\u003c\/p\u003e\n\n\u003cp\u003e Large barrels are used for fermentation and aging. After the grapes are pressed, they are often left as they are.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e H (Ash) is a higher-grade cuvée made from a single field of each variety. The field chosen for H is different every time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e Gérard Schueller et Fils\u003c\/p\u003e\n\n \u003cp\u003eRegarding brewing, one of the horizontal pneumatic brewers was originally broken, so I bought it and started using it in 2013. It seems that he wanted a Vasslan if possible, but it seems that he had no choice because it was difficult to find and he did not know if it was available (from a manufacturer that does not exist at present). The pressing time is short, 6-7 hours for the Vasselin horizontal type and about 4 hours for the pneumatic type, but the load is accordingly large. Vin Nature producers prefer horizontal Vasselin, which squeezes a lot of valves with less load and more antioxidant and aromatic components, unless the wine is made like Champagne, which does not favor valves due to its nature. Another press machine is scheduled to arrive in 2015, but the contents are also a secret. Multiple presses take up a lot of space, but the more you have the better because you can press the grapes after harvest without leaving them for several hours. In the past, there was only one horizontal type machine, which took a long time, and he said that at that time, the pressing time alone was past 2:03 in the middle of the night. \u003cbr\u003eFermentation vessel material and volume (L): Almost all FoudreAlsacienne, resin for maceration, a few small stainless steel tanks for exceptional use or for maceration. Capacity unknown.\u003cbr\u003e Maturation vessel material: All FoudreAlsacienne, from small 228l barriques to traditional large ones.\u003cbr\u003e Cellar environment: All work is done in a concrete cellar in the basement. Most of the fields are gathered within 3 km from the village, but it is less than 10 km away beyond one hill of Birstukle.\u003cbr\u003e Number of bottles produced per year: I was told that it is meaningless because there is considerable variation, but the average yield is 35hl\/ha × 7ha ÷ 750ml, which is about 33000bt\/an. Probably less than that because there are many magnums and Jeroboams. \u003cbr\u003ePlace of sorting: The place has not been decided. When you realize you need to sort out. He says he doesn't need it twice.\u003cbr\u003e Maceration: red available, white available only in Pigé and Naturellement réfusé Maceration period: 3 to 4 weeks for red, 4 to 5 weeks for white in the maceration series, which can be up to a year.\u003cbr\u003e Addition of yeast: none Alcohol fermentation: about 10 days at the shortest, about 1 year at the longest. 2014 has finished fermenting within a month with some Rieslings remaining. \u003cbr\u003eFermentation temperature control: \"I'm watching\" but not Aging vessel: Wooden barrels and stainless steel tanks in exceptional cases Aging period: Varies depending on vintage and grape conditions Filtration: NonFiltré notation and except for special cases. I have been using a filter since 1972, but from this year (currently, if there is a cuvée that has not been bottled in the 2013 vintage before bottling or even in the previous vintage), I have adopted the Lenticulaire (granular type) and have been using it since the week before last. starting. For Bruno, it seemed like a very good filter, and he was delighted.\u003cbr\u003e Clear: No. If you do, use egg whites. Only the 1983 vintage Gewürz was fined with egg whites. \u003cbr\u003eRacking: Not during aging. In the case of Pinot Noir, after the start of fermentation in wooden barrels or stainless steel tanks, it is pressed, and after that, it is deblevaged like white wine for about 2 days to remove large sediments, leaving only fine sediments, and then it is put into barrels for aging again. Stuffed into \", ripening begins. The part enclosed in \"\" is Bruno's original.\u003cbr\u003e Timing and amount of SO2 addition: 20 mg\/L maximum. Only when bottling.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43197609967824,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/79EC1554-11D9-4DC9-8C24-44D95AAED06A_1_105_c.jpg?v=1761022636"},{"product_id":"pinot-gris-2020-gerard-schueller-et-fils-ピノ-グリ-ジェラール-シュレール","title":"Pinot Gris 2020 Gerard Schueller et Fils","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e France Alsace\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety: Pinot Gris\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e Fermented and aged in stainless steel tanks or wooden barrels\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e A blend of multiple vineyards, this is the standard Gérard-Schler-et-Fisse wine, but it also has aging potential.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e Gérard Schueller et Fils\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eRegarding brewing, one of the horizontal pneumatic brewers was originally broken, so I bought it and started using it in 2013. It seems that he wanted a Vasslan if possible, but it seems that he had no choice because it was difficult to find and he did not know if it was available (from a manufacturer that does not exist at present). The pressing time is short, 6-7 hours for the Vasselin horizontal type and about 4 hours for the pneumatic type, but the load is accordingly large. Vin Nature producers prefer horizontal Vasselin, which squeezes a lot of valves with less load and more antioxidant and aromatic components, unless it is made like Champagne, which does not favor valves due to its nature. Another press machine is scheduled to arrive in 2015, but the contents are also a secret. Multiple presses take up a lot of space, but the more you have the better because you can press the grapes after harvest without leaving them for several hours. In the past, there was only one horizontal type machine, which took a long time, and he said that at that time, the pressing alone took him past 2:03 in the middle of the night. \u003cbr data-mce-fragment=\"1\"\u003eFermentation vessel material and volume (L): Almost all FoudreAlsacienne\u003cbr data-mce-fragment=\"1\"\u003e (Foodl Alsaciennes), resin for maceration, and a few small stainless steel tanks for exceptional use or for maceration. Capacity unknown.\u003cbr data-mce-fragment=\"1\"\u003e Maturation vessel material: All FoudreAlsacienne, from small 228l barriques to traditional large ones.\u003cbr data-mce-fragment=\"1\"\u003e Cellar environment: All work is done in a concrete cellar in the basement. Most of the fields are gathered within 3 km from the village, but it is less than 10 km away beyond one hill of Birstukle.\u003cbr data-mce-fragment=\"1\"\u003e Number of bottles produced per year: I was told that there is considerable variation, so I don't think it makes much sense, but the average yield is 35hl\/ha x 7ha ÷ \u003cbr data-mce-fragment=\"1\"\u003eAbout 33000bt\/an for 750ml. Probably less than that because there are many magnums and Jeroboams.\u003cbr data-mce-fragment=\"1\"\u003e Place of sorting: The place has not been decided. When you realize you need to sort out. He says he doesn't need it twice.\u003cbr data-mce-fragment=\"1\"\u003e Maceration: red available, white available only in Pigé and Naturellementréfusé Maceration period: 3 to 4 weeks for red, 4 to 5 weeks for white in the maceration series, which can be up to a year.\u003cbr data-mce-fragment=\"1\"\u003e Addition of yeast: none Alcohol fermentation: about 10 days at the shortest, about 1 year at the longest. 2014 has finished fermenting within a month with some Rieslings remaining. \u003cbr data-mce-fragment=\"1\"\u003eFermentation temperature control: \"I'm watching\" but not Aging vessel: Wooden barrels and stainless steel tanks in exceptional cases Aging period: Varies depending on vintage and grape conditions Filtration: NonFiltré notation and except for special cases. I have been using a filter since 1972, but from this year (currently, if there is a cuvée that has not been bottled in the 2013 vintage before bottling or even in the previous vintage), I have adopted the Lenticulaire (granular type) and have been using it since the week before last. starting. For Bruno, it seemed like a very good filter, and he was delighted.\u003cbr data-mce-fragment=\"1\"\u003e Clear: No. If you do, use egg whites. Only the 1983 vintage Gewürz was fined with egg whites. \u003cbr data-mce-fragment=\"1\"\u003eRacking: Not during aging. In the case of Pinot Noir, after the start of fermentation in wooden barrels or stainless steel tanks, it is pressed, and after that, it is deblevaged like white wine for about 2 days to remove large sediments, and then leaves only fine sediments and is put into barrels for aging again. Stuffed into \", ripening begins. The part enclosed in \"\" is Bruno's original.\u003cbr data-mce-fragment=\"1\"\u003e Timing and amount of SO2 addition: 20 mg\/L maximum. Only when bottling.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43197663576272,"sku":"","price":5940.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/74FAC036-4846-4DDA-BBA6-F355BD7A09BE_1_105_c.jpg?v=1761022674"},{"product_id":"gewurztraminer-cuvee-particuliere-2020-gerard-schueller-et-fils-ゲヴュルツトラミネール-キュヴェ-パルティキュリエール-ジェラール-シュレール","title":"Gewurztraminer - Cuvee Particuliere 2020 Gerard Schueller et Fils","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e France Alsace\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety: Gewurztraminer\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e Fermented and aged in stainless steel tanks or wooden barrels\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eThe Cuvee Particuliere series is named better in order to distinguish it from the standard cuvée, and is a cuvée mixed with several plots of grapes.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e Gérard Schueller et Fils\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eRegarding brewing, one of the horizontal pneumatic brewers was originally broken, so I bought it and started using it in 2013. It seems that he wanted a Vasslan if possible, but it seems that he had no choice because it was difficult to find and he did not know if it was available (from a manufacturer that does not exist at present). The pressing time is short, 6-7 hours for the Vasselin horizontal type and about 4 hours for the pneumatic type, but the load is accordingly large. Vin Nature producers prefer horizontal Vasselin, which squeezes a lot of valves with less load and more antioxidant and aromatic components, unless the wine is made like Champagne, which does not favor valves due to its nature. Another press machine is scheduled to arrive in 2015, but the contents are also a secret. Multiple presses take up a lot of space, but the more you have the better because you can press the grapes after harvest without leaving them for several hours. In the past, there was only one horizontal type machine, which took a long time, and he said that at that time, the pressing time alone was past 2:03 in the middle of the night. \u003cbr data-mce-fragment=\"1\"\u003eFermentation vessel material and volume (L): Almost all FoudreAlsacienne\u003cbr data-mce-fragment=\"1\"\u003e (Foodl Alsaciennes), resin for maceration, and a few small stainless steel tanks for exceptional use or for maceration. Capacity unknown.\u003cbr data-mce-fragment=\"1\"\u003e Maturation vessel material: All FoudreAlsacienne, from small 228l barriques to traditional large ones.\u003cbr data-mce-fragment=\"1\"\u003e Cellar environment: All work is done in a concrete cellar in the basement. Most of the fields are gathered within 3 km from the village, but it is less than 10 km away beyond one hill of Birstukle.\u003cbr data-mce-fragment=\"1\"\u003e Number of bottles produced per year: I was told that there is considerable variation, so I don't think it makes much sense, but the average yield is 35hl\/ha x 7ha ÷ \u003cbr data-mce-fragment=\"1\"\u003eAbout 33000bt\/an for 750ml. Probably less than that because there are many magnums and Jeroboams.\u003cbr data-mce-fragment=\"1\"\u003e Place of sorting: The place has not been decided. When you realize you need to sort out. He says he doesn't need it twice.\u003cbr data-mce-fragment=\"1\"\u003e Maceration: red available, white available only in Pigé and Naturellement réfusé Maceration period: 3 to 4 weeks for red, 4 to 5 weeks for white in the maceration series, which can be up to a year.\u003cbr data-mce-fragment=\"1\"\u003e Addition of yeast: none Alcohol fermentation: about 10 days at the shortest, about 1 year at the longest. 2014 has finished fermenting within a month with some Rieslings remaining. \u003cbr data-mce-fragment=\"1\"\u003eFermentation temperature control: \"I'm watching\" but not Aging vessel: Wooden barrels and stainless steel tanks in exceptional cases Aging period: Varies depending on vintage and grape conditions Filtration: NonFiltré notation and except for special cases. I have been using a filter since 1972, but from this year (currently, if there is a cuvée that has not been bottled in the 2013 vintage before bottling or even in the previous vintage), I have adopted the Lenticulaire (granular type) and have been using it since the week before last. starting. For Bruno, it seemed like a very good filter, and he was delighted.\u003cbr data-mce-fragment=\"1\"\u003e Clear: No. If you do, use egg whites. Only the 1983 vintage Gewürz was fined with egg whites. \u003cbr data-mce-fragment=\"1\"\u003eRacking: Not during aging. In the case of Pinot Noir, after the start of fermentation in wooden barrels or stainless steel tanks, it is pressed, and after that, it is deblevaged like white wine for about 2 days to remove large sediments, leaving only fine sediments, and then it is put into barrels for aging again. Stuffed into \", ripening begins. The part enclosed in \"\" is Bruno's original.\u003cbr data-mce-fragment=\"1\"\u003e Timing and amount of SO2 addition: 20 mg\/L maximum. Only when bottling.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43197668294864,"sku":"","price":5610.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/030E6C38-2AFA-42A7-8944-05A64D233368_1_105_c.jpg?v=1761022715"},{"product_id":"eastern-peak-wv-chardonnay-2021-latta-イースタン-ピーク-ウェスタン-ヴィクトリア-シャルドネ-ラッタ","title":"Eastern Peak WV Chardonnay 2021 LATTA \/ Eastern Peak Western Victoria Chardonnay Latta","description":"\u003cp\u003e australia eastern peaks\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003cp\u003e Second range made from 5 nearby fields (Eastern Peak, Mount Coghill, Two Mile Hill, Pirrepoint \u0026amp; Moonambel) including our own fields. All bunch pressed, natural fermentation in 300L \u0026amp; 228L oak barrels (30% new barrels), aged for 12 months (with MFL). Aged in stainless steel for a further 4 months and bottled with a small amount of sulfites. No clarifier, no filter.\u003cbr\u003e Acacia, lilac, yellow peach, butter and yoghurt are rich and gorgeous, and the delicacy and minerality unique to cool climates. The aftertaste is also wonderful.\u003c\/p\u003e\n\n \u003cp\u003e\"Western Victoria Chardonnay 2021\" is an entry cuvée for Eastern Peak released this year, including purchased grapes from our own vineyards and surrounding vineyards.\u003cbr\u003e A gorgeous and rich aroma of acacia, lilac, pear, banana, yellow peach, etc., and the high acidity and minerals unique to cool climates are delicately intertwined. The taste of the barrel is elegant, and butter and biscuits come to mind, but yogurt is also at the same time. A delicious Chardonnay that has a long finish and is classical, but still has Owen Rattata's texture and drinkability.\u003c\/p\u003e\n\n \u003cp\u003eEasternPeak is a winery located in Coghills Creek, about 25km from the town of Ballarat, Victoria, and is home to Australia's proud new generation ratta brewer OwenLatta. Owen, who was originally born as the second generation of this winery, launched LATTA, a micronegothian label, to challenge creatively from a wider range of production areas and varieties with his own hands, and he cultivated it himself. Grapes from our own vineyards, mainly Chardonnay and Pinot Noir, are what we call the Eastern Peak domaine (although some of the second range also includes purchased grapes). \u003cbr\u003eThe fields of Eastern Peak are hilly areas located at an altitude of 430m, and the soil is loamy containing iron-containing clay and basalt. Its cool climate and low risk of disease make it an ideal terroir for Chardonnay and Pinot Noir. Owen's parents founded the winery in 1983, following the advice of the late legendary Australian winemaker Trevor Mast, who saw the potential of the region, although it was not originally a wine region. In other words, Owen grew up surrounded by vineyards here, but the environment is terrible, and when Owen was 15 years old, he was already involved in brewing. Until 2018, we continued to cultivate without irrigation and without the use of chemicals, but after experiencing an unprecedented drought in 2019, we became acutely aware of the need to respond to climate change, placing a greater burden on the environment. By purchasing equipment that does not exist, we will use groundwater as much as possible. Currently, we are working on organic farming, which Owen believes himself, while incorporating the ideas of biodynamic and quantum agriculture. \u003cbr\u003eAs with the Negos label \"Latta\", all wines at Eastern Peak are naturally fermented with indigenous wild yeasts, and do not use any filtering or fining agents other than a small amount of sulfur dioxide added during bottling. But Owen said, \"Great winemakers can't leave their DNA in wine, but wine always reflects the land where the grapes were grown. That's why a truly great wine has a good terroir and is suitable.\" The essence of Eastern Peak resides in the field, as he says.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43263503007952,"sku":"","price":7480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/5613B344-894C-4E4E-8CFA-17C2C87543D5_1_105_c.jpg?v=1737170271"},{"product_id":"devotus-2018-devotus-デヴォトス-デヴォトス","title":"Devotus 2018 Devotus","description":"\u003cp\u003e new zealand martinborough\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Pinot Noir\u003c\/p\u003e\n\n \u003cp\u003eFlagship made from a section of trees aged 19 to 27 years. Hand-picked and rigorously selected, the grapes are cold soaked and fermented with wild yeasts (40% whole bunch). A total of 12 days of skin contact. Aged for 10 months in old French barrels and bottled with a very small amount of antioxidants (30ppm). Unfiltered, no clarifiers used. Deep ruby ​​red. Aromas of cherry, plum and fresh herbs. Perfectly ripe, pleasing whole bunch, great finish. Drink now - ideally aged for at least 5 years.\u003c\/p\u003e\n\n\u003ch4\u003e Devotus\u003c\/h4\u003e\n\n \u003cp\u003e“Devoted to PinotNoir”- As the word implies, Don McConachy is obsessed with Pinot Noir and pursues only Pinot Noir. Devotos (meaning \"to do\" in Latin) is a very small winery founded in 2014 by the Don in Martinborough Terrace, one of the world's leading Pinot Noir breweries. Only Pinot Noir is cultivated and produced, and the average annual production volume is only about 500 boxes in total (and it is sold out every year only by reservation). \u003cbr\u003eDon is 49 years old (as of 2019), was born in a family of ranches that raise livestock and grains in NZ, and majored in mechanics and engineers at university. Having worked as an engineer in 58 countries for 21 years after graduating, he has a unique career. However, during those 21 years, I had the opportunity to be involved in many vineyards in the wine-producing regions of France and Italy. is born from a vineyard that is full of love and perfectly taken care of by the manager.\" In particular, I was fascinated by Pinot Noir, where this tendency is prominent, and I had a dream to grow Pinot Noir in my hometown and with my own hands. \u003cbr\u003eIn 2012, Don returned to New Zealand with his wife. Although he seeks the land for the best Pinot Noir he thinks, Pinot Noir is not required for truly great quality unless it is a field with soil and climate suitable for the varietal characteristics (half-way Pinot). (He can't make noir.) However, what was destined for him was the ideal “Martinborough Terrace (gravel quality with good drainage)” for cultivating Pinot Noir in NZ, where two wineries he loves, “Dry River”. Pinot was planted in the early days of Martinborough as a wine production area (that is, as old as possible), and a 3ha field located \"between\" and \"AtaRangi\" was put up for sale. Don thanked fate and bought the land and named the field \"Devotus\" (first release in 2014). \u003cbr\u003eDon was lucky enough to get the best vineyards, and another stroke of luck came his way. It was an encounter with NZ's most brilliant young brewer \"Alex Craighead\". In NZ, where there is still a lot of human intervention in winemaking, and the individuality of brewing techniques is often seen in wines rather than the original voice of the land, Alex is pursuing a wine that emphasizes terroir with a natural approach. The construction matches the ideal that Don seeks. Alex was also fascinated by the potential of the fields owned by Don and has been involved as a consultant to this day. \u003cbr\u003eOnly Pinot Noir (Clone is Dijon667, 777, 114, 115, Abel \u0026amp; Pommard) is planted in the 3ha field owned by Don, and the oldest one is over 30 years old. . In the fields with thin layers of topsoil along the river and well-drained soil containing a lot of stones (so the roots grow deep), no irrigation is used, no chemical pesticides including herbicides are used, and the fields are managed organically. (no authentication). Yields are extremely low (4.75t\/ha for 2018 Devotus) and Don's focus is on how to maximize the potential of the grapes, so he spends most of his time in the field (Don is proud of himself). Called \"Vigneron\"). \u003cbr\u003eIn contrast, the spirit of “hands-off” is seen in winemaking. Harvested with the best possible quality, the grapes are fermented with wild yeasts and neither sugar nor acid is used. No new barrels or fining agents are used, and only a very small amount of antioxidants (about 30ppm) are added. Of course, it doesn't mean to neglect it. The Pinot Noir of Devotos, which is born in this way, is sold out every year only by accepting reservations due to its limited production volume. At that time, all the stock in Japan was sold out, so we waited for a whole year before we could finally import and introduce it.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43293813801168,"sku":"","price":9900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/D40B169A-9C9E-448E-8CEF-F7A16EDA9B94_1_201_a.jpg?v=1737171521"},{"product_id":"mother-rock-wines-2020-mother-rock-white-blend-マザー-ロック-ホワイト-マザー-ロック-ワインズ","title":"Mother Rock White Blend 2020 Mother Rock Wines","description":"\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003esouth africa\u003c\/span\u003e swartland\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eGrape varieties:\u003c\/span\u003e 41% Chenin Blanc, 25% Viognier, 19% Grenache Blanc, Semillon \u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"VVRGLTg=\"\u003e\u003c\/a\u003e \u003cspan\u003eIt features a refreshing and accented green scent like ripe lemon, Chinese quince and fresh sage.\u003c\/span\u003e \u003cspan\u003eThe taste is high acidity with a good balance of fruitiness, white flowers, and a moderate vanilla scent.\u003c\/span\u003e \u003cspan\u003eThis time, VT has a refreshing herb feel like Mother Rock White, but you can feel more volume in a good way.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"section\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n \u003cp\u003eMade from 19-44 year old vines grown in 5 different areas of the granite Swartland region (mainly masago, red clay, laterite and cyst). dry farming. Bush Vine. After hand-harvesting and sorting, 85% of the grapes are whole bunch pressed, fermented in concrete egg tanks (low temperature of 14°C) and 300 liter old barrels, and aged on lees for about 12 months. The remaining 15% of the grapes were fermented for 4 weeks whole bunches (skinferment), pressed and aged on lees for about 12 months in concrete egg tanks (low temperature of 14°C) and 300 liter old oak barrels. (Ratio: 50% concrete egg tanks, 50% old barrels) All blended in April 2020 and bottled unfiltered and without antioxidants.\u003c\/p\u003e\n\n\u003ch4\u003e \n\u003ca data-encoded-attr-charset=\"dXRmLTg=\" data-encoded-tag-value=\"\" data-encoded-tag-name=\"meta\"\u003e\u003c\/a\u003e \u003cspan\u003eJohan Meyer \/\u003ca data-encoded-attr-charset=\"dXRmLTg=\" data-encoded-tag-value=\"\" data-encoded-tag-name=\"meta\"\u003e\u003c\/a\u003e Johann Mayer\u003c\/span\u003e\n\n\u003c\/h4\u003e\n\n \u003cp\u003e\u003cspan data-sanitized-data-mce-fragment=\"1\"\u003eMaker Johan Meyer\u003c\/span\u003e \u003cspan data-sanitized-data-mce-fragment=\"1\"\u003eA beloved character nicknamed Stompy by everyone because of his petite and friendly personality. A wonderful producer who creates a fascinating and delicate wine that is unimaginable from its appearance. Diploma in oenology and agronomy from Elsenberg College. After that, he studied the basics of winemaking, especially Pinot Noir and Chardonnay, in California's Napa Valley, Central Coast, and New Zealand. He returned to South Africa in 2008 and won numerous awards as head winemaker and viticulturalist at a small winery in Thalbach. From 2010 to the present, Winemaker and own brand of wine at Mount Abora, Swartland. From now on, I would like to show the world that South Africa takes wine making seriously by expressing the South African terroir and producing top quality wines.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43293827432656,"sku":"","price":7480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/DA0F12AB-7F6E-42EE-8864-F1D6A66D8C99.jpg?v=1768702376"},{"product_id":"sato-pinot-noir-north-canterbury-サトウワインズ-ピノ-ノワール-ノース-カンタベリ-2017","title":"Pinot Noir North Canterbury 2020 Sato \/ Pinot Noir North Canterbury Sato Wines","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n \u003cp\u003enew zealand central otago\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Pinot Noir\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e “SatoPinotNoirNorthCanterbury\/Sato Pinot Noir North Canterbury 2020” is Pinot Noir that was released for the first time last year, and the field that served as the source is the company field of Black Estate, which was selected as the 2022 NZWinemaker of the Year by GourmetTravellerWine magazine (Biodynamic).\u003cbr\u003e In 2019, it was the first time brewing, so the timing of the harvest was fumbling around.\u003cbr\u003e Therefore, despite the cool 2020, the alcohol content is 13.4%, which is a wonderful result that Mr. Sato thinks is the perfect ripeness. It retains the charm of the cute red fruits that are characteristic of North Canterbury, and has a more mellow and rich liquor quality. \u003cbr\u003eThe only cuvée that was able to obtain a reasonable amount, unfortunately, it is not produced after 2021 because it has stopped purchasing grapes from Black Estate.\u003cbr\u003e Therefore, please note that there is a high possibility that 2020 will be the last production.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e 20 years (probably) the last production in PN from the company's own field (biodynamic) of Meijo Black Estate. All grapes are destemmed, naturally fermented and macerated. After being pressed in a basket press and settled in stainless steel, it is aged for 21 months in old barrels (made in France). A total of 15ppm of sulfites is added before bottling. Unfiltered, no clarifiers used.\u003c\/p\u003e\n\n\u003ch3\u003e Sato Wines \u003c\/h3\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"section\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n \u003cp\u003e\u003cspan\u003eSato\u003c\/span\u003e Wines is one of the world's leading Pinot Noir brewing regions \u003cspan\u003eand\u003c\/span\u003e \u003cspan\u003eis located in Central Otago, New Zealand's South Island, which is also the southernmost wine-producing region in\u003c\/span\u003e \u003cspan\u003ethe\u003c\/span\u003e \u003cspan\u003eworld\u003c\/span\u003e \u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eA very small production boutique winery started by\u003c\/span\u003e \u003cspan\u003ea couple\u003c\/span\u003e in \u003cspan\u003e2009\u003c\/span\u003e ( \u003cspan\u003e1900\u003c\/span\u003e boxes \u003cspan\u003eas of 2019\u003c\/span\u003e \u003cspan\u003e,\u003c\/span\u003e \u003cspan\u003eexported to\u003c\/span\u003e \u003cspan\u003e16\u003c\/span\u003e countries \u003cspan\u003eincluding Japan\u003c\/span\u003e ). From \u003cspan\u003e2019VT\u003c\/span\u003e \u003cspan\u003e, we have our own brewery, and we\u003c\/span\u003e \u003cspan\u003eare starting to release\u003c\/span\u003e wine \" \u003cspan\u003eLa Ferme de Sato\u003c\/span\u003e \" from our own fields, so we are getting more and more attention both in Japan and overseas. \u003cspan\u003eincrease.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eSelf-proclaimed \"Vigneron\" (Note: Winemakers who prioritize work in the field sometimes avoid the title of Winemaker), Mr. and Mrs. Sato, who have finally obtained high-quality grapes through their tireless efforts. Sato Wines wine is produced. They learned from the great makers of traditional wine countries and were greatly influenced by them. The cultivated grapes are carefully brewed without any additives (except for a small amount of antioxidants before bottling). The wines that are produced enjoy the benefits of Central Otago's cool climate and large temperature differences, while giving you a sense of richness and vitality that permeates your body. what a wonderful thing. At the bottom of it is, \"I don't want to destroy the harmonious microbial environment that is handed down from the field to the bottle as much as possible. I want to make wine that correctly reflects the terroir and vintage.\" Good wine is literally alive. There is a firm conviction of Mr. and Mrs. Sato, who says, \"I believe that there is.\" \u003cbr\u003e“First and foremost, it is important to respect the land on which we make our wine. Therefore, we believe that grapes should be grown organically or biodynamically, and grapes should be grown without human intervention. We also believe in minimal and reincarnation into wine: a “pure, living wine” that reflects the terroir of this beautiful region of Central Otago, where grapes are harvested full of vitality and health. We can't help but be excited by the challenge of creating it.\"... These words by Mr. Yoshiaki exemplify the appeal of Sato Wines. You can definitely see it inside.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43359425102032,"sku":"","price":8250.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/589514FA-3C28-40B0-ABFC-7FA7F5676C8F_1_105_c.jpg?v=1752299197"},{"product_id":"le-chant-du-vent-2020-sato-wines-ル-シャン-デュ-ヴァン-サトウ-ワインズ","title":"Le Chant du Vent 2020 Sato Wines","description":"\u003cp\u003enew zealand central otago\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e \" \u003cspan\u003eLe Chant du Vent\u003c\/span\u003e \u003cspan\u003e2020\u003c\/span\u003e \" is a white wine made from Chardonnay planted in 3 sections from the top to the bottom of our own field.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e Chardonnay was particularly notable for its characteristically small bunches in 2020, a year in which the labor involved in harvesting was rewarded with \"very aromatic and impressive\" qualities.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e The concentration of the grapes is very strong, and the alcohol content exceeds \u003cspan\u003e14%\u003c\/span\u003e (although Sato believes it is ripe), so it is better to drink it in a slightly lower temperature range than usual.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e The wine name comes from the fact that sometimes very strong winds blow in the fields of high altitude locations in Central Otago, and the sound that comes out when the wind passes through the fields sounds like a song.\u003c\/p\u003e\n\n \u003cp style=\"font-weight: 400;\"\u003eUnfortunately, due to the production volume, the number of arrivals is less than last year, and it is very limited. \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n \u003cp\u003e\u003cspan\u003e20\u003c\/span\u003e years \u003cspan\u003efull of aromatic charm\u003c\/span\u003e \u003cspan\u003e. Otago's own vineyard (Biodynamic) is said to be the most windy in Otago, and it is said that sometimes the wind that blows through the vineyard makes a flute-like sound = the song of the wind. The entire field is divided into\u003c\/span\u003e \u003cspan\u003e3\u003c\/span\u003e \u003cspan\u003eblocks and mainly\u003c\/span\u003e \u003cspan\u003eMendoza clones\u003c\/span\u003e \u003cspan\u003eare planted. Hand-picked, whole bunches pressed by human feet and basket pressed. After calming down in stainless steel, it is naturally fermented in old barrels and aged for\u003c\/span\u003e \u003cspan\u003e16\u003c\/span\u003e \u003cspan\u003emonths (\u003c\/span\u003e with \u003cspan\u003eMLF\u003c\/span\u003e \u003cspan\u003e, without battonage).\u003c\/span\u003e A total of \u003cspan\u003e15ppm\u003c\/span\u003e \u003cspan\u003eof sulfites were added\u003c\/span\u003e \u003cspan\u003ebefore bottling\u003c\/span\u003e . Aged in bottle for \u003cspan\u003e12\u003c\/span\u003e \u003cspan\u003emonths or more. Unfiltered, no clarifiers used.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n \u003cp style=\"font-weight: 400;\"\u003e[ \u003cspan\u003eLa Ferme de Sato\u003c\/span\u003e (Sato Wines)]\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e Mr. and Mrs. Sato, who have studied with respected traditional natural wine producers who inspired them to aim to make natural wine mainly in France, and pursued \"what is wine?\" It can be said that it was\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e It was in \u003cspan\u003e2015\u003c\/span\u003e that we finally found land with good conditions and started our own field project.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e We found and purchased a suitable piece of land located on a steep slope with a reasonable size at an altitude of over \u003cspan\u003e300m\u003c\/span\u003e on average in the Central Otago Pisa area.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e Biodynamic cultivation was started from the beginning, and five grape varieties \u003cspan\u003e, Pinot Noir, Chardonnay, Chenin Blanc, Cabernet Franc, and Gamay,\u003c\/span\u003e are planted in an area of \u003cspan\u003e​​3.1ha\u003c\/span\u003e .\u003c\/p\u003e\n\n \u003cp style=\"font-weight: 400;\"\u003eThe long-awaited first release of \u003cspan\u003e2019\u003c\/span\u003e was unveiled in Japan last year and thankfully attracted a lot of attention.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e This time it will be released in \u003cspan\u003e2020\u003c\/span\u003e , which is the second vintage for \u003cspan\u003eLFS\u003c\/span\u003e .\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e \u003cspan\u003eFirst\u003c\/span\u003e of all, it is worth mentioning the climate conditions.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e Even if you think in a span of 5 years, there will not be as cool a year as \u003cspan\u003e20\u003c\/span\u003e years after \u003cspan\u003e2021\u003c\/span\u003e , and it may be a vintage with special meaning over the next 5 years or more.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e “Because \u003cspan\u003e2020\u003c\/span\u003e was a cool year, the bunches of grapes were small, \u003cspan\u003eand\u003c\/span\u003e in terms of production volume, it was small. , the expectations are only increasing.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: 400;\"\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43359624003792,"sku":"","price":9350.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/9DCB50CA-95B5-41EB-ADD7-9DC46D6734D6_1_201_a.jpg?v=1770722586"},{"product_id":"pinot-gris-amzelle-2019-domaine-marc-tempe-ピノグリ-アムゼル-ドメーヌ-マルク-テンペ","title":"Pinot Gris Amzelle 2019 Domaine Marc Tempé","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: 100% Pinot Gris (hand-picked\/average 50 years) \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"section\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n \u003cp\u003eSlowly pressed Pinot Gris that grows in clay and granite soil, devoured for 24 hours, fermented and aged for 23 months in foudle, and bottled in July 21. You can feel the golden color with green, Iyokan, Hosui pear, caramelized scent and honey aroma. The juicy and sweet umami and the taste of plenty of extracts are a very well-balanced gem. \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e \u003cspan\u003eDomaine Marc Tempé\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003ePopular in Japan since 2005! Biodynamic master who loves Japon\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n \u003cp\u003eDomaine Marktempe is located in the southwestern village of Zellenberg, about 7 km from Colmar, in the center of southern Alsace. Alsace is the second driest region after Perpignan in southern France. The summer fields facing south are hot enough to burn a fried egg, so the grapes have a good sugar content. At an altitude of 225-260m, the clay-lime soil base, mixed with granite from the Vosges Mountains and yellowish limestone, is suitable for a variety of grape varieties and produces a full, mineral-rich taste. In early summer, the soil of Marc's fields emits an indescribably deep earthy scent. Weeds are growing vigorously, and the roots of the vines are filled with earthworm holes less than 1 cm in diameter. Yes, his field is biodynamic. With a total area of ​​8ha, he has been working on Biologic since 1993 and Biodynamic since 1996. It does nothing but help the vine grow to its full potential. If you look, you can see fat escargots (snails) on the trees. The number of creatures is a huge difference compared to nearby fields that use herbicides and chemical fertilizers. “Even the snails know what a delicious field is!” The grapes, which are fully exposed to the sun and have a sufficient sugar content, are sorted and harvested by hand in September. Gently press for 5-6 hours with the tufts and stems attached. \"It's a gentle press that leaves a ladybug alive,\" he says. Marc's wine, which is made with natural yeast from the ground, has a bright and positive warmth.\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":43361765621968,"sku":"","price":5500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/43E551C7-6118-4E7E-B07C-BC3ABC328450_1_201_a.jpg?v=1753506250"},{"product_id":"ぴのぐり-2020-ココ-ファーム-ワイナリー-こことあるシリーズ","title":"Pinoguri 2020 Coco Farm Winery (Cocoto Aru Series)","description":"\u003cp\u003e Japan Tochigi\u003c\/p\u003e\n\n\u003cp\u003e Grape variety:\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003ePinot Gris\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eAromas of grapefruit, citrus and pear fruit, along with honey, tomato, fennel and hay. The taste has refreshing acidity and fresh fruitiness, and the aftertaste is fragrant and bittersweet.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003ctable id=\"winedata\" class=\"wainedata_td\" border=\"1\" cellspacing=\"0\" cellpadding=\"7\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd valign=\"top\" width=\"80\"\u003e Compatibility with food:\u003c\/td\u003e\n\n\u003ctd valign=\"top\"\u003e Fruit tomato caprese, pickled daikon radish, dengaku eggplant, macaroni gratin, garlic shrimp, seafood fricassee, crab cream croquette, diavola-style chicken saute, chestnut rice\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd valign=\"top\" width=\"80\"\u003e Best time to drink:\u003c\/td\u003e\n\n\u003ctd valign=\"top\"\u003e 2021-2025 will continue to be fresh, rich and fruity on the palate. From 2026, the impression of sweet fruit will settle down, and a sense of unity will emerge as it matures.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003eThere are many types of Pinot Gris that are currently being produced around the world. Crisp and fresh Italian Pinot Grigio, rich and mellow New Zealand and California, sticky honey texture and spicy richness of Alsace. In Germany, it is also known as Roulender (sweet) or Grauburgunder (dry), and Pinot Gris wines are made in many different places, such as Switzerland, Hungary, Slovenia, Russia, Moldova, and Canada, with various interpretations. .\u003cbr\u003e A Certain Series \"2020 Pinoguri\" is made from Pinot Gris grown by excellent growers in Yoichi, Hokkaido, Japan. In 2014, we made wine from Pinot Gris for the first time, and 2020 is our 7th vintage. \u003cbr\u003eThis particular 2020 Pinoguri has become a powerful, fruity wine type. \"2020 Pinoguri\" reflects the freshness of the northern part of Japan. Please take your time.\u003c\/p\u003e\n\n\u003ctable cellpadding=\"7\" cellspacing=\"0\" border=\"1\" class=\"wainedata_td\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd height=\"30\" valign=\"center\" align=\"middle\" colspan=\"2\" class=\"winedata_hd\"\u003e technical data\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd width=\"80\" valign=\"top\"\u003e Breed:\u003c\/td\u003e\n\n\u003ctd valign=\"top\"\u003e 100% Pinot Gris\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd width=\"80\" valign=\"top\"\u003e field:\u003c\/td\u003e\n\n\u003ctd valign=\"top\"\u003e Nakagawa Farm, Kimura Farm, Noboricho, Yoichi-cho, Yoichi-gun, Hokkaido\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd width=\"80\" valign=\"top\"\u003e harvest:\u003c\/td\u003e\n\n\u003ctd valign=\"top\"\u003e 2020\/10\/25-29\u003cbr\u003e Sugar content at harvest (average) about 21.9°Brix\u003cbr\u003e Harvest method: hand-picked\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd width=\"80\" valign=\"top\"\u003e fermentation:\u003c\/td\u003e\n\n\u003ctd valign=\"top\"\u003e After sorting the grapes, the bunches were pressed under low pressure. Uses cultured yeast (VL3, CH9).\u003cbr\u003e Stainless steel tank fermentation storage.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd width=\"80\" valign=\"top\"\u003e Bottled:\u003c\/td\u003e\n\n\u003ctd valign=\"top\"\u003e Bottling date: 2021\/09\/18-19 Number: 6,247 bottles (750ml)\u003cbr\u003e Alcohol: 12.3% Acidity: 6.4g\/L Residual sugar: 1.3g\/L\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":43423197528272,"sku":"","price":5450.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/055369CA-2564-4F9D-BECE-B8A66480EC5D_1_105_c.jpg?v=1737168164"},{"product_id":"riesling-au-dessus-de-la-loi-2020-marc-kreydenweiss-リースリング-オウ-デ-シュシ-ド-ラ-ロワ-マルク-クライデンヴァイス","title":"Riesling Au Dessus de la Loi 2020 Marc Kreydenweiss","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Riesling\u003c\/p\u003e\n\n\u003ch3\u003e Characterized by hard acid and solid skeleton\u003c\/h3\u003e\n\n\u003cp\u003e solid skeleton. A fresh, typical Riesling. It has a hard texture and is suitable for long-term storage.\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe soil is the same pink (oxidized) sandstone in the 2 ha field adjacent to the Grand Cru Viversberg, and the lower layer is clay. Sandstone provides Riesling with strong acidity and structure. Very clear and fresh. It has a typical Riesling flavor. Fermentation in stainless steel tanks. Aged for 10 months with the lees in a 100-year-old foudle. Due to the revision of the law, the village name can no longer be used, so I named it Ou de Susi de la Roi (beyond the law).\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e A historic maker representing Alsace\u003c\/h2\u003e\n\n\u003cp\u003e A classic maker boasting a history of over 300 years, but avant-garde, such as etiquette that changes every year, the introduction of biodynamics, and advancement to the Rhone. We are also challenging long-term maceration and amphora.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e A maker representing Ba Run\u003c\/h3\u003e\n\n \u003cp\u003eMarc Kreidenweiss is a representative maker of Alsace with a history of over 300 years. Its history begins with the purchase of the convent's fields by the Gressel family.\u003cbr\u003e \u003cspan class=\"greenBold\"\u003e\"I inherited a part of the vineyard of Androw Abbey and started as a grape cultivation farmer, and in the 1850s I started wine brewing and bottling for the first time in this area.\"\u003c\/span\u003e\u003cbr\u003e Later, in 1948, the marriage of Dennis Gresser and the Rene Kleidenweiss family led to Domaine Kleidenweiss. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg height=\"194\" width=\"640\" alt=\"\" src=\"https:\/\/terravert.co.jp\/wp-content\/uploads\/2018\/12\/vinsterroirs-640x194.jpg\" class=\"alignnone size-medium wp-image-9021\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The home base is 13ha in Androw in the Bas-Lan district, downstream of the Rhine River. Almost all of the best vineyards in Ba Rhin are located around Andrew.\u003cbr\u003e \u003cspan class=\"greenBold\"\u003e“Haut Rhin is high in the Vosges Mountains and produces robust wines. Ba Ran is at a low altitude, but the terrain around Androw is intricate and complicated.』\u003c\/span\u003e \u003cbr\u003eAndrew has complicated hills and complicated topography. The raised hills have complex soils and terroir. It has the same delicacy and complexity as Haut Ran.\u003cbr\u003e \u003cspan class=\"greenBold\"\u003e\"In 1999, we purchased a 16ha field in Costiere de Nimes. Introduced biodynamics like Alsace. Yield is also kept to 40hl\/ha, making a wine with an exceptional elegance for Nimes.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e The current head of the family is the 13th generation \"Marc Krydenweiss\", but his older brother \"Manfred\" who joined in 1990 is Rhone. His younger brother, Antoine, is in charge of Alsace.\u003cbr\u003e \"Manfred is a field expert and is in charge of biodynamics. Antoine, who joined us in 2004, specializes in brewing, and is in charge of both Alsace and Nimes.” \u003cbr\u003eTheir wine in the 90's lost the dignified strength and elegance of Clydenweiss, but with the addition of Antoine, it regained its \"likeness\".\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Biodynamic since 1989\u003c\/h3\u003e\n\n\u003cp\u003e The biggest change in the history of Marc Krydenweiss was brought about by \"Marc\" who took over the domaine at the young age of 23 in 1971. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 2256w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 1280w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 660w\" height=\"427\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg\" class=\"alignnone size-medium wp-image-9083\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e In 1984, organic farming was introduced with the aim of highlighting the individuality of each field. Furthermore, the yield is reduced to about half, to 40hl\/ha or less.\u003cbr\u003e \u003cspan class=\"greenBold\"\u003e“In 1989, we introduced biodynamics for the first time in Alsace. Since then, the wine has evolved into a wine that clearly expresses the individuality of each vineyard.”\u003c\/span\u003e\u003cbr\u003e In the fields, only biodynamic preparations and original homeopathy are used to deal with diseases and pests. In addition, the forest is left as much as possible, allowing nature and vines to coexist. \u003cbr\u003e\u003cspan class=\"greenBold\"\u003e“Grand crus are in particular contact with the forest. The vine becomes stronger by being influenced by other plants and by being influenced by insects and animals.”\u003c\/span\u003e\u003cbr\u003e The character of the year depends not only on the vines, but also on the influence of other plants and animals. That is the original nature.\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Possessing historical excellent fields\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Soils are complex and can be divided into 14 types. The most common cysts are of various colors. The black cysts are the ones that burnt the blue cysts when the granite rose.”\u003c\/span\u003e\u003cbr\u003e Basically, in acidic soil, granite gives bitterness and structure, so I plant Pinot Blanc and Auxerrois. The schist is planted with Riesling and Pinot Gris. \u003cstrong\u003e\u003cbr\u003e\u003cspan class=\"greenBold\"\u003e■ Grand Cru Kastelberg\u003c\/span\u003e\u003c\/strong\u003e \u003cbr\u003eTypical black cyst soil. Terraced fields on the highest intricate hills in Androw. The must stage is rich in minerals to the extent that it is bitter and tasteless. Soil with only 6 owners and low moisture.\u003cbr\u003e \u003cstrong\u003e\u003cspan class=\"greenBold\"\u003e■Grand Cru Wiebelsberg\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e Slightly gradual southeast facing slope adjacent to Kastelberg. Rare pink (oxidized) sandstone with clay underlay. Sandstone provides strong acids.\u003cbr\u003e \u003cspan class=\"greenBold\"\u003e\u003cstrong\u003e■ Grand Cru Moenchberg\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e Located below the town of Androw on a mixed soil of marl and sandstone that originated from the Ice Age. Gives strength and structure to Pinot Gris. A historic field where the Benedictine monastery has been making wine since 1097. Earliest harvest.\u003cbr\u003e \u003cspan class=\"greenBold\"\u003e\u003cstrong\u003e■ Clos du Val d'Eleon\u003c\/strong\u003e\u003c\/span\u003e \u003cbr\u003eA field cultivated by Marc in 1989 with the same blue cyst as the Mosel. A rare parcel owned by only three people. Surrounded by woods, the wine is cool and mineral rather than fruity. Planting Riesling and Pinot Gris. the latest harvest.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43441938956496,"sku":"","price":5390.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/88338B8A-D45F-460B-9CB9-E007BD2D657B_4_5005_c.jpg?v=1762417422"},{"product_id":"carte-blanche-blanc-2022-bk-wines-カルト-ブランシュ-ブラン-bk-ワインズ","title":"Carte Blanche Blanc 2022 BK Wines","description":"\u003cp\u003e australia adeta hills\u003c\/p\u003e\n\n\u003cp\u003e Grape varieties: Chardonnay, Pinot Gris, Grüner Veltliner, Riesling \u003c\/p\u003e\n\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\n\u003cdiv class=\"section\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n \u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eLast year's white wine was very well received, and Brendan, who usually emphasizes the expression of terroir and varietal characteristics, has exceptionally blended and finished using various cuvées in the winery. The main ingredient is Chardonnay, and the amount that is not enough to release as a single field is blended here. In addition, a small amount of Pinot Gris, Grüner, Riesling, etc. are added in an exquisite sense of balance. In addition, a small amount of \u003cspan\u003e2020\u003c\/span\u003e Chardonnay, \u003cspan\u003ewhich\u003c\/span\u003e has been aged in old barrels for a year while maintaining skin contact, is also blended with this wine (!). It has a taste that perfectly embodies \u003cspan\u003e\"Wine\u003c\/span\u003e \".\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eA blended white wine born from a deep respect for the great Burgundy Chardonnay and the winemaker's exceptional taste. Mainly Chardonnay (\u003c\/span\u003e including a small amount of \u003cspan\u003e2020\u003c\/span\u003e \u003cspan\u003ethat has been skin-contacted for\u003c\/span\u003e \u003cspan\u003eone\u003c\/span\u003e year \u003cspan\u003e), a small amount of Pinot Gris \u0026amp; Grüner Veltliner, and Riesling. A small amount of antioxidants is added before bottling. Unfiltered, no clarifiers used.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n \u003cp\u003eBKWines was founded in 2007 in the Adelaide Hills, South Australia by brewer BrendonKeys. Brendan was born in NZ. He started his career as a chef, but his passion soon turned to wine. After starting out as a winemaker in Gisborne, New Zealand, Brendan moved to California to hone his skills under Paul Hobbs, who was the head brewer at Opus One. After that, in 2004, he participated in the establishment of Viña Cobos in Argentina at the request of Paul. However, while respecting Paul, Brendan devoted himself to the natural yet modern style of wine from Jura, Alsace, and Burgundy, and finally in 2007, he opened a small winery in the Adelaide Hills forest to fulfill his dream. I was excited inside. \u003cbr\u003eBrendan's style is natural but never nostalgic, even avant-garde. Assuming fermentation with wild yeasts and minimal use of sulfites (or no), he went out and selected skin contact, carbonic maceration, whole cell fermentation, and even production using film yeast. It is used in a variety of ways according to the condition of the grapes harvested from a single vineyard. However, with Brendan's passion and utmost attention to detail, the resulting wine is extremely complete and has a stunning personality that combines a serious side with a friendly expression. By drinking his wine, we get a glimpse into the bottomless world of Brendan.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43448309907664,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/98489E64-27CC-48A1-8BB9-89331769FBBB_1_201_a.jpg?v=1779429957"},{"product_id":"carte-blanche-rouge-2022-bk-wines-カルト-ブランシュ-ルージュ-bk-ワインズ","title":"Carte Blanche Rouge 2022 BK Wines","description":"\u003cp\u003eaustralia adelaide hills\u003c\/p\u003e\n\n\u003cp\u003e Grape variety:\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eSyrah, Pinot Noir, Merlot + Pinot Noir\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eSediments\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"font-weight: 400;\"\u003eA blended red produced by brewer Brendan's originality and rich experience. Continuing from last year, the main ingredient is Syrah, and the savory flavor, which is well expressed in the cool climate of whole-bunch fermentation, is especially prominent in the scent. A small amount of Pinot Noir and Merlot is blended there, and all the sediments of Pinot Noir pressed at the winery in this year are added, and as a result, it is put in the mouth. It is full of unexpected surprises that go beyond taste. Brendan says, \"I'm pretty confident about the \u003cspan\u003e2022\u003c\/span\u003e Carte Blanche Rouge. If you like cru Beaujolais, you'll definitely like it.\"\u003c\/p\u003e\n\n \u003cp\u003eA blended red born from the originality and rich experience of brewer Brendan. The main component is whole-bunch fermented Syrah, blended with small amounts of PN and Merlot (+PN sediments). Aged for 10 months in oak barrels. A small amount of antioxidants is added before bottling. Unfiltered, no clarifiers used. A red that celebrates textures that are “just like a cru Beaujolais.”\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBKWines was founded in 2007 in the Adelaide Hills, South Australia by brewer BrendonKeys. Brendan was born in NZ. He started his career as a chef, but his passion soon turned to wine. After starting out as a winemaker in Gisborne, New Zealand, Brendan moved to California to hone his skills under Paul Hobbs, who was the head brewer at Opus One. After that, in 2004, he participated in the establishment of Viña Cobos in Argentina at the request of Paul. However, while respecting Paul, Brendan devoted himself to the natural yet modern style of wine from Jura, Alsace, and Burgundy, and finally in 2007, he opened a small winery in the Adelaide Hills forest to fulfill his dream. I was excited inside.\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003eBrendan's style is natural but never nostalgic, even avant-garde. Assuming fermentation with wild yeasts and minimal use of sulfites (or no), he went out and selected skin contact, carbonic maceration, whole cell fermentation, and even production using film yeast. It is used in a variety of ways according to the condition of the grapes harvested from a single vineyard. But Bren in detail\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eWith Dan's passion and utmost attention, the resulting wines are of extreme perfection and have\u003c\/span\u003e \u003cspan\u003eacquired a stunning personality that combines a serious side with a friendly expression. By drinking his wine, we get a glimpse into the bottomless world of Brendan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43448317771984,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/67293017-7743-4373-963E-EFCB85C9BD4A_1_201_a.jpg?v=1779430116"},{"product_id":"sivi-2019-dario-princic-シヴィ-ダリオ-プリンチッチ","title":"Sivi 2019 Dario Princic","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Italy Friuli Venezia Giulia\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePinot Grigio\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eDario Princić, who shares the same ideas as Radicon and Gravner, works on natural cultivation and brewing.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eRibolla Giarra is made by brewing and fermenting. 35 days of maceration, fermented only with natural yeasts without temperature control. No fining or filtering, only very small amounts of SO2 at bottling.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eWhile the fruit has a strong presence, it is a pleasantly balanced wine with astringency, bitterness and delicate acidity derived from the skin.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"UTF-8\"\u003eOver 50 years old. A special clone with small grains and thick skin. Harvest is delayed until the skin turns pink. Fermentation is done in open fermentation vats, using wild yeast only. Maceration is only for 7 days. After fermentation is complete, the lees are left intact and aged in old barrels of various sizes for 30 months. It is then assemblaged and aged in stainless steel tanks for 3 months. Bottled unfiltered.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eA close friend of Yosco Gravnel, and a classmate of Stanco Radicon and La Castellada's Nico. But Dario is different. Whereas they were the children of the cantina for generations, Dario was not. In fact, it is said that he was a wholesaler of ingredients, Gravenel, and Radicon wines to nearby restaurants and hotels.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003eUnable to hold back his passion for winemaking, he started home-bottling in 1993. While learning many of the technical things from Stanko Radicon, we shared the same idea for wine making.\u003cbr data-mce-fragment=\"1\"\u003e Dario's wines are special. There is no \"difficulty\" or \"difficulty\" that Gravnel and Radicon have. It doesn't give the cold impression of trying to drink it, but it is full of \"kindness\" that will approach anyone.\u003cbr data-mce-fragment=\"1\"\u003e The gorgeous and richly fragrant attack stays strong and long in the mouth. However, there is a sense of \"lightness\" that makes it easy to drink without feeling the \"weight of the wine\" due to long-term maceration.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e “I learned how to make wine from Stanko, and I make wine with the same feeling as Stanko. Balance is the key, isn't it? 』\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eAs Dario says, his wines are all about balance. The tannins, thickness, soft acidity, and firmness derived from ponca are balanced at a high level by the freshness of the fruit and the rich, dense sweetness that comes from permeating the skin for a long period of time. It can be said that it is a high-dimensional and balanced wine that only Dario can do.\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":43449937363152,"sku":"","price":8690.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/6E7006E3-82F2-4F35-BDB1-9ACCF9367ABD_1_105_c.jpg?v=1736667125"},{"product_id":"doma-2020-naboso-ドマ-ナボッソ","title":"DOMA 2020 Naboso","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Slovakia Southern Slovakia\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape varieties: 50% Welschriesling, 20% Grüner Veltliner, 20% Gewurztraminer, 10% Silvaner\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eApricot, loquat seeds, a slightly woody scent with a taste of boiled black tea, a slightly spicy\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003ecardamom and a faint freesia scent.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe acidity is smooth and integrated, soft and calming, mineral\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eand long-lasting.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"section\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Uses grapes from 40 to 50 year old fields (sand, granite) facing southeast. Harvested by hand. After sorting, 80% destemmed, 20% whole bunches, skinfermented for 2 weeks in 500L to 750L open tanks. After pressing, it is transferred to acacia barrels and wooden barrels and aged for one year in Surrey. After that, it is aged in stainless steel tanks for 9 months to equalize the taste and blend, and is bottled by gravity without filtering.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eNabosso is a small winery founded in Slovakia by Slovak Andrei and German Nadia (wife). After working as a restaurant owner for 10 years, André turned to winemaking. Worked at several wineries to learn natural winemaking. My wife Nadia met natural wine when she lived in England in 2012, trained at a winery in Burgenland, then worked at a wine importer in Copenhagen, moved to Slovakia with Andrei, and built the current winery.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43457197048016,"sku":"","price":5390.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/2AAD82D0-B0A9-4E87-9092-69B90F111884_1_201_a.jpg?v=1761548518"},{"product_id":"spolu-2020-naboso-スポル-ナボッソ","title":"SPOLU 2020 Naboso","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Slovakia Southern Slovakia\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape varieties: 40% Blaufränkisch, 30% Riesling, 30% Grüner Veltliner\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJuicy plums with the charming flavor of Japanese cherries.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eMineral, fresh, and\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eslightly low-toned, smooth acidity and moderately low tannins are rounded, and the umami spreads slowly and\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003econtinues gently.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"section\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e 40 to 50 year old single vineyard (sand, granite) grapes facing south east. Harvested by hand. After sorting, the grapes are destemmed, crushed, and skinfermented for 2 weeks in open tanks of 500L to 750L. After pressing, it is transferred to old barrels and aged in barrels for one year. After that, it is aged in stainless steel tanks for 10 months to equalize the taste and blend, and is bottled by gravity without filtering.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eNabosso is a small winery founded in Slovakia by Slovak Andrei and German Nadia (wife). After working as a restaurant owner for 10 years, André turned to winemaking. Worked at several wineries to learn natural winemaking. My wife Nadia met natural wine when she lived in England in 2012, trained at a winery in Burgenland, then worked at a wine importer in Copenhagen, moved to Slovakia with Andrei, and built the current winery.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43457206878416,"sku":"","price":5280.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/EE7814E1-1A60-4028-BADB-2724517F8389_4_5005_c.jpg?v=1761548552"},{"product_id":"saint-veran-terroirs-de-davaye-2019-verget-サン-ヴェラン-テロワール-ド-ダヴァイエ-ヴェルジェ","title":"Saint Veran \"Terroirs de Davaye\" 2019 Verget","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003ch3\u003e Rich and distinct character\u003c\/h3\u003e\n\n \u003cp\u003eRich, pure and bright fruitiness. The fruity and soft aftertaste has a herbal feel and is refreshing and pleasant.\u003c\/p\u003e\n\n\u003cp\u003e Davier village. Mainly Pommard first press, but also Côte Rôtie and Terre Noir second press. Second pressing gives richness. North-facing pommards are harvested late and impart freshness. Complex with toasted bread and fresh aromas at the end. Very rich and powerful, rich and silky.\u003c\/p\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e Genius of white wine \"Jean-Marie Guffin\"\u003c\/h2\u003e\n\n\u003cp\u003e A Chardonnay expert who gets the highest rating every year in France's two most popular magazines. The Negothian section, which makes use of its genius wine making, is also highly rated. A typical Macon that seems to stop by for a meal.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e 3-star RVF magazine, 5-star Betanne magazine\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e\"It's always a wonderful moment to taste the wines of this unconventional winemaker.\"\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Le guide des meilleurs vins de France2015 \"Domaine Gyufan Henin\" has the highest rating of 3 stars in RVF. It has also received the highest rating of 5 stars in \"Béttane de Sauve\".\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“In Burgundy, only 11 restaurants, including Romanée-Conti and Rousseau, have a five-star rating. White wine magician\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg\" class=\"alignnone size-medium wp-image-5236\" decoding=\"async\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The head of the family, Jean-Marie Gufan, is a Belgian who moved to Burgundy with his wife in the 1970s. He was in an environment that had nothing to do with wine making, but he quickly became one of the top producers. Everyone calls him a \"genius\". Even during the tasting, he judges the wine with his senses, like an artist. Unique expression. Express the power of wine.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e\"At Verger, we always choose good grapes ourselves to bring out the expression of the field. It's a fun job. Gyufan Hénin confirms and enhances the potential of his grapes every year.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Release 60 different cuvees every year\u003c\/h3\u003e\n\n\u003cp\u003e Since 1980, he has been working on \"Maison Verger\", a negociant department.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“I started Négociant because I wanted to find new possibilities for Chardonnay outside of Macon. I get excited when I meet various Chardonnays.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e While exchanging information with grape growers and producers such as \"Chablis\", \"Côte d'Or\" and \"Macon\", we decide the purchase area for the year.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“We can also obtain grapes from producers that surprise everyone. I keep buying it every year\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe aging barrels were marked with the names and plots of various well-known producers. \"Julien\" is the brewer of \"Verger\" and the right hand of \"Jean-Marie Gufan\" has been working for over 10 years. He goes to all the fields and knows the soil and sunshine conditions. He also leads a cultivation team, and in some fields he also cultivates them himself. Brewing is almost the same as \"Gyufan Henin\". Gentle pressing, with an emphasis on free-running juice, the pressed juice is completely separated.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Free-run fruit juice with low pH is fermented and aged in barrels as an advanced cuvée. Press juice is brewed in concrete tanks and stainless steel tanks as the name of the village.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Fermentation is wild yeast only. Fresh white wines should also start cold and ferment as slowly as possible.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“In some years, alcoholic fermentation and malolactic fermentation are carried out at the same time. It is unthinkable by common sense, but this makes the wine lighter. It fits Verger's personality.”\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg\" class=\"alignnone size-medium wp-image-5238\" loading=\"lazy\" decoding=\"async\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Generally, from a brewing point of view, it is considered dangerous to proceed with two fermentations at the same time and should be avoided. However, it is considered favorably for them as they can achieve a well-balanced finish without adding weight to the fruit.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"You can't make the best wine without the best grapes. If we don't get the best grapes, we don't make the cuvée of that parcel. Let's downgrade\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e That's why the cuvées released at \"Verge\" are different every year.\u003c\/p\u003e\n\n\u003cp\u003e “We make about 60 cuvees. It may feel like a lot, but for me, it's only 60.”\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Verge de Sud\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Wine is a product of nature. So it's always changing. Both producers and drinkers should change. If you're looking for something that doesn't change, it's better not to have wine.\"\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 2256w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 1280w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 660w\" height=\"427\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg\" class=\"alignnone size-medium wp-image-5237\" loading=\"lazy\" decoding=\"async\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e About 10 years after launching \"Verger\", their next challenge was to make wine in the south of France \"Luveron\". Purchased a domaine at an altitude of 420m or more, and \"Jean-Marie Gufan\" moved here.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“The simplicity of southern France is due to the short ripening period. This high altitude area is in the south of France, but the grapes ripen slowly.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eAt the time of purchase, many unsuitable varieties were planted, so large-scale replanting was carried out. Seven varieties are planted, including Grenache and Chardonnay. Southern French wine is also brewed in the same way as Gyufan Henin and Verger. ■ (Domaine) Gyufan Henin Macon's own field only.\u003c\/p\u003e\n\n\u003cp\u003e ■ (Negociant) Verger Bourgogne grapes.\u003c\/p\u003e\n\n\u003cp\u003e ■ (Domaine) Gyufan au Sud Only our own grapes from Luveron in southern France.\u003c\/p\u003e\n\n\u003cp\u003e ■(Negocian) Verger de Sud Purchased grapes from Luveron in southern France.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":43463056883920,"sku":"","price":6380.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/02203387-2EC8-48EF-9559-F04FB557179A_1_105_c.jpg?v=1749270149"},{"product_id":"ソムリエセレクトのお中元-夏ギフト-5000円セット","title":"ソムリエセレクトのギフト","description":"\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003eこの季節に合わせて\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003eギフトセットをご用意致します\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p2\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003eソムリエの選ぶおまかせセット\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p2\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e1本 or 2本　\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e（メモに希望を記載下さい。ない場合は白ワイン、赤ワインの2本で用意します）\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p2\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e箱・包装付きでご用意します\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p2\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e※のしがご希望の方は注文時に\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e「メモ」\u003c\/span\u003eに記載をお願いします\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e表書き　例：御中元\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e, 御祝\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e名入れ　例：山田　太郎\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p2\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p2\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e6000円セット\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p2\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003ca href=\"https:\/\/www.wineshopyoineonline.com\/products\/%E3%82%BD%E3%83%A0%E3%83%AA%E3%82%A8%E3%82%BB%E3%83%AC%E3%82%AF%E3%83%88%E3%81%AE%E3%81%8A%E4%B8%AD%E5%85%83-%E5%A4%8F%E3%82%AE%E3%83%95%E3%83%88-8000%E5%86%86%E3%82%BB%E3%83%83%E3%83%88\" title=\"ソムリエセレクトのお中元・夏ギフト　8000円セット\"\u003e8000円セット\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p2\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003ca href=\"https:\/\/www.wineshopyoineonline.com\/products\/%E3%82%BD%E3%83%A0%E3%83%AA%E3%82%A8%E3%82%BB%E3%83%AC%E3%82%AF%E3%83%88%E3%81%AE%E3%81%8A%E4%B8%AD%E5%85%83-%E5%A4%8F%E3%82%AE%E3%83%95%E3%83%88-10-000%E5%86%86%E3%82%BB%E3%83%83%E3%83%88\" title=\"ソムリエセレクトのお中元・夏ギフト　10,000円セット\"\u003e10,000\u003cspan data-mce-fragment=\"1\" class=\"s2\"\u003e円セット\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":43492487299280,"sku":"","price":6000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/779C11A8-8B5F-41F6-A005-EB36E1CB6F16_890037a5-57b6-45bf-a435-e6430d0131fc.png?v=1694176868"},{"product_id":"ソムリエセレクトのお中元-夏ギフト-8000円セット","title":"ソムリエセレクトのギフト","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eこの季節に合わせて\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eギフトセットをご用意致します\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eソムリエの選ぶおまかせセット\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e1本 or 2本　\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e（メモに希望を記載下さい。ない場合は白ワイン、赤ワインの2本で用意します）\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e箱・包装付きでご用意します\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e※のしがご希望の方は注文時に\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e「メモ」\u003c\/span\u003eに記載をお願いします\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e表書き　例：御中元\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e, 御祝\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e名入れ　例：山田　太郎\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.wineshopyoineonline.com\/products\/%E3%82%BD%E3%83%A0%E3%83%AA%E3%82%A8%E3%82%BB%E3%83%AC%E3%82%AF%E3%83%88%E3%81%AE%E3%81%8A%E4%B8%AD%E5%85%83-%E5%A4%8F%E3%82%AE%E3%83%95%E3%83%88-5000%E5%86%86%E3%82%BB%E3%83%83%E3%83%88\" title=\"ソムリエセレクトのお中元・夏ギフト　5000円セット\"\u003e6000円セット\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e8000円セット\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.wineshopyoineonline.com\/products\/%E3%82%BD%E3%83%A0%E3%83%AA%E3%82%A8%E3%82%BB%E3%83%AC%E3%82%AF%E3%83%88%E3%81%AE%E3%81%8A%E4%B8%AD%E5%85%83-%E5%A4%8F%E3%82%AE%E3%83%95%E3%83%88-10-000%E5%86%86%E3%82%BB%E3%83%83%E3%83%88\" title=\"ソムリエセレクトのお中元・夏ギフト　10,000円セット\"\u003e10,000\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e円セット\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":43492487725264,"sku":"","price":8000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/779C11A8-8B5F-41F6-A005-EB36E1CB6F16_9c250ed7-df98-4a65-9de8-cd3414905fe3.png?v=1694176884"},{"product_id":"riesling-les-jardins-2021-domaine-ostertag-_","title":"Riesling Les Jardins 2021 Domaine Ostertag \/ リースリング レ・ジャルダン ドメーヌ・オステルタッグ","description":"\u003cp\u003eフランス　アルザス\u003c\/p\u003e\n\u003cp\u003eブドウ品種：リースリング\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 28\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003e総面積3ha の畑のぶどうから造られます。シトラス系の香りとミネラル感が豊か。繊細で上品な味わい。アカシアなどの白い花の香りも。\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 27\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eアルザスの異端児として注目されている造り手 \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 10\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eドメーヌ・オステルタッグはアルザス地方で長い歴史をもつ一族オステルタッグ家が 1966 年にエピフィグ村に設立したドメーヌ です。ドイツ系の名前「オステルタッグ」は昔の言葉でイースター(復活祭)を意味し、復活祭にちなんだ羊が家紋・ロゴになっています。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e現在の\u003c\/span\u003e\u003cspan\u003eアルザスワインの旗手と呼ばれる造り手\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eライン河に沿ったアルザス地方エピフィグ村で長い歴史を持つ一族。苗字オステルタッグは昔の言葉\u003cspan\u003eで\u003c\/span\u003e\u003cspan\u003e「復活祭」\u003c\/span\u003e\u003cspan\u003eを意味し、復活祭にちなんだ羊が家紋、そしてドメーヌのロゴとなっている。美しいラベル\u003c\/span\u003eは画家である奥様のデザイン\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1998年より\u003c\/span\u003e\u003cspan\u003e全区画で自然環境に配慮したビオディナミ農法を実施\u003c\/span\u003e\u003cspan\u003eし、ヴィンテージやテロワールの特\u003c\/span\u003e徴を最大限発揮させるようにしている。所有畑は15haで畑にはたくさんの草が生えており、土壌の健康さを表している\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":43537037263056,"sku":"","price":5500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/50E1272C-5BD8-43D7-8CF7-E539EB95612B_1_105_c.jpg?v=1737170008"},{"product_id":"pouilly-fuisse-terres-de-pierres-2017-verget-プイィ-フュイッセ-テール-ド-ピエール-ヴェルジェ","title":"Pouilly Fuisse “Terres de Pierres”  2022 Verget \/ プイィ・フュイッセ・テール・ド・ピエール ヴェルジェ","description":"\u003cp\u003eフランス　ブルゴーニュ\u003c\/p\u003e\n\u003cp\u003eブドウ品種：シャルドネ\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eヴェルジッソン村のラ・コートが主体（北斜面なのでミネラル感とフレッシュさをもたらす）でフュイッセ村の2区画をブレンド。ヴェルスラクロワとレリットで、豊かさと密度をもたらす。70％は小樽（新樽25％）で30％が大樽。味わいのスケールは大きく、力強い。コストパフォーマンスに優れるヴェルジェの定番。\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":43654490128592,"sku":"","price":7150.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/428A6636-628D-4BAE-B419-5761A36AC5C6_1_105_c.jpg?v=1742799495"},{"product_id":"santenay-rouge-dalle-nacree-2021-david-moreau-サントネ-ダル-ナクレ-ダヴィッド-モロー","title":"Santenay Cuvee S 2022 David Moreau \/ サントネ  キュヴェ・エス ダヴィッド・モロー","description":"\u003cp\u003eフランス　ブルゴーニュ\u003c\/p\u003e\n\u003cp\u003eブドウ品種：ピノ・ノワール\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eダヴィッドの祖父母が最初に手に入れた、レ・コルニエールと呼ばれる区画。 キュヴェ名の“S”は祖母のシモーヌの頭文字にちなんでいる。ミルランダージュ（結実不良）が多く、収量も多くはない畑だけれど、ダヴィッドの思い入れの強い畑の一つ。結実不良のため種の無い果実の比率が多いので、タンニンはスムースで、果実味が前面に出ている。\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e植樹：1965年 \u003cbr\u003e位置：標高255m、南東向き \u003cbr\u003e土壌：村の中心のやせた土地\u003c\/p\u003e\n\u003cp\u003e発酵初期に低温(12-15℃)で6日間のマセレーション \u003cbr\u003e25%を228Lの新樽、75%を228Lの旧樽で17ヵ月間の熟成\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavid Moreau \/ ダヴィッド・モロー\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eサントネのピノ・ノワールのイメージを覆すほどの力量を持つドメーヌ。1984年生まれのダヴィッド・モローは、若くして叡智に輝き常に前進している。2009年に祖父の畑を受け継ぎ、ドメーヌをスタート。すでにディジョンのブルゴーニュ大学でエノロゴ資格を取得していた。\u003c\/p\u003e\n\u003cp\u003eボーカステル、ユベール・ラミー、DRCのほか、ニュージーランドでも経験を積んでいる。栽培はリュット・レゾネではあるが、「より自然な畑に戻すことが自分たちの使命」と語り、ダヴィッドなりに納得のいく栽培方法を模索中。\u003c\/p\u003e\n\u003cp\u003eサントネに所有する三つのプルミエ・クリュのうち二つは1964年植樹、マランジュは1943年と47年植樹の貴重な古木のみ。醸造初期には６日前後、13℃前後の低温浸漬を経て、バリックの新樽を１／３ほど使用するが、不自然に造り込まれたトーンは皆無。\u003c\/p\u003e\n\u003cp\u003eヴィンテッジによりサントネの１級が、上質なシャンボール・ミュジニーかモレ・サン・ドニの１級を思わせる、純粋で洗練され、きめ細かな質感と優美なニュアンスを帯びることは、この造り手では珍しくない。2014年VT以降の毎年の品質向上は特に目覚ましい。\u003c\/p\u003e","brand":"Wine Shop YOiNE","offers":[{"title":"Default Title","offer_id":43661876330704,"sku":"","price":9240.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/2184C039-6F30-4814-ADA0-27063037FFD1_1_201_a.jpg?v=1755750703"},{"product_id":"cheverny-blanc-montcrochet-2021-herve-villemade-シュヴェルニ-ブラン-モンクロシェ-エルヴェ-ヴィルマード","title":"Cheverny Blanc Montcrochet 2023 Herve Villemade \/ シュヴェルニ・ブラン モンクロシェ エルヴェ・ヴィルマード","description":"\u003cp\u003eフランス　ロワール\u003c\/p\u003e\n\u003cp\u003eブドウ品種：ソーヴィニョン・ブラン、ソーヴィニヨン・ロゼ\u003cspan class=\"s1\"\u003e70%\u003c\/span\u003e、シャルドネ\u003cspan class=\"s1\"\u003e20%\u003c\/span\u003e、ムニュ・ピノ\u003cspan class=\"s1\"\u003e10%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMontcrochetはセラーから5㎞程離れた、複数の品種の植わる区画。ソーヴィニョン系の香りや、果実味よりも酸味とミネラルを基調とした、味すじ。瓶詰前の熟成期間も長いので落ち着いている。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHerve Villemade \/  エルヴェ・ヴィルマード\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e手頃な価格帯のワインの域を大きく超える、清澄な果実味と生命感あるワインで、フランスで熱心なファンを持つエルヴェ・ヴィルマード（旧ドメーヌ・ドゥ・ムーラン。2015年に社名変更）。シュヴェルニーにあるドメーヌの歴史は、エルヴェの祖父が創業した1939年に遡る。エルヴェはティエリ－・ピュズラとの親交からヴァン・ナチュールに傾倒し、1999年ビオロジック開始、2002年にエコセールの認証を取得した。現在自社畑22ha,契約畑13ha。セラーでも、伝統的器材に潤沢に投資し、発酵は台形木製タンク（高価）も多数使用。熟成にも15hlの木樽や、台形木製タンクを多く用いる。2014年以降は、ジョージア産アンフォラでの発酵・熟成も試みなど、意欲的。亜硫酸塩の添加は醸造時ゼロ、瓶詰め時のみ10mg\/Ｌにとどめる。ジューシーで格調高い酸が心地よいシュヴェルニー・ルージュは、ピノ・ノワール主体。ロワールの稀少土着品種ムニュ・ピノにも注力し、その持ち味であるくっきりとした鉱物感も見事に表現する。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43694616576208,"sku":"","price":5280.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/1F18C130-7AB3-493D-A39D-BD3D1F0BD527_1_201_a.jpg?v=1776482417"},{"product_id":"saignee-pinot-noir-2023-bk-wines-セニエ-ピノ-ノワール-bk-ワインズ","title":"Saignée Pinot Noir 2025 BK Wines \/ セニエ ピノ・ノワール BK ワインズ","description":"\u003cp\u003eオーストラリア　アデレードヒルズ\u003c\/p\u003e\n\u003cp\u003eブドウ品種：ピノ・ノワール\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eピノの美しさを表現するセニエ製法。レンズウッド産のピノ・ノワールを除梗・破砕しマセレーション（48 時間）。果汁を抜き取り、オーク樽で野生酵母によって自然醗酵および\u003cspan class=\"s1\"\u003e熟成。最小限の亜硫酸を添加しボトリング。\u003c\/span\u003eノンフィルター、清澄剤不使用。クリーミーで濃密な口当たりが魅惑的なラヴェル・スタイルのロゼ。\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e以前はプロヴァンス・スタイルの軽やかなロゼを造っていたBKですが、年々試行錯誤を続ける中でピノ・ノワールの美しさを表現するにはタヴェル・スタイルであるべきだと確信。\u003c\/span\u003e\u003cspan\u003e薔薇やストロベリー（クリーミーさを伴った）といった華やかで可愛らしい表情と、熟した西瓜を連想させるセイヴァリーさ。\u003c\/span\u003e\u003cspan\u003e何よりBK特有の液体に宿るテクスチャ―によって口内が浸されるような感覚はこのワインが持つ稀有な魅力と言っていいと思います。\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eBK Wines \/ BK ワインズ\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBKWinesは醸造家BrendonKeys\/ブレンダン・キースによって2007年、南オーストラリア州アデレード・ヒルズに設立されました。\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eブレンダンはNZ生まれ。当初シェフとしてキャリアをスタートさせましたが、すぐにその情熱はワインへと向くことになります。NZのギズボーンでワインメーカーとしての歩みを始めたブレンダンは、カリフォルニアに移り、オーパス・ワンの醸造ヘッドを務めていたポール・ホブスの元でスキルを磨きます。その後2004年にはポールに乞われアルゼンチンのヴィーニャコボスの設立に参加。しかしポールを尊敬しながらもブレンダンは、JuraやAlsace,Burgundyのナチュラルでありながらモダンなスタイルのワインに傾倒していき、2007年、ついに自らの夢を果たすべく小さなワイナリーをアデレード・ヒルズの森の中に興しました。\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eブレンダンの目指すスタイルはナチュラルですが決して懐古的ではなく、アヴァンギャルドとさえ呼べるものです。野生酵母での醗酵や亜硫酸の最小限の使用（もしくは０）を前提とし、スキンコンタクト・カーボニックマセレーション・全房醗酵、さらには産膜酵\u003cbr\u003e母を使った造りなどを、自ら足を運び選んだ単一畑から収穫されるブドウの状態に合わせて多彩に用います。しかし細部にまでブレンダンの情熱と最大限の注意が向けられ出来上がるワインは極めて高い完成度を誇り、シリアスな側面とフレンドリーな表情を併せ持つ\u003cbr\u003e見事な個性を獲得しています。我々は彼のワインを飲むことで、底知れないブレンダンの世界を覗き見ることになるのです。\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43740489875664,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/04A00513-7A66-4F80-8207-C94CD2E89632_1_201_a.jpg?v=1779430293"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/collections\/IMG_8380_3466f60b-53ca-4a4f-bddb-d8eba15969a8.jpg?v=1726370750","url":"https:\/\/www.wineshopyoineonline.com\/en\/collections\/5000%e5%86%86-10000%e5%86%86.oembed?page=9","provider":"Wine \u0026 Coffee YOiNE","version":"1.0","type":"link"}