Koshu FOS 2017 Coco Farm Winery

¥6,000

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Japan Tochigi Prefecture

Grape variety: Koshu

The color is clear and bright orange. Aromas of baked apples, apricots, loquats, mandarin oranges, black tea and orange peel. In the mouth, the flavors of mandarin orange, apple tea, and orange peel, light acidity and soft astringency are pleasant, and the gentle aftertaste continues.

This orange wine, with its deep color, broad and complex aroma, and pleasant astringency, is the vintage that was selected for JAL's first international flight. By blending stainless steel and barrel cuvees that have been pigeed twice a day and cuvees that have been fermented in stainless steel tanks after three days of low-temperature maceration, the astringency and strength of Koshu grapes are expressed. increase. Furthermore, this time, the sense of unity has increased due to aging.

Compatibility with food

Roasted chicken with salt, prosciutto and persimmon, Moroccan couscous, asparagus and bacon stir-fry, karasumi radish, squid and seafood paella, croquettes, white stilton apricots, mimolette, scamorza afcatata, orange financier, kumquat compote

best time to drink

2017 has a lot of white wine elements, so it's delicious to drink chilled. Increasing the temperature increases the mellowness. This impression will continue for the next two years or so. After five years of aging in good conditions, a sense of unity will come out and it will become mellow.

During our travels to wine-producing regions around the world, we were able to come across this madder-colored wine that was deeply flavorful. An orange wine with a bitter, complex and natural taste made by the Friuli region of Italy, the Jura region of France, and the people of Georgia. While searching for the right kind of grapes for the right land, we were encouraged by the wines that fully demonstrate the individuality of the grapes that have been cultivated in the land for a long time. At that time, most of the white wines made from Koshu grapes, which are indigenous to Japan, were light in color and easy to drink. Therefore, people tend to think that the grapes themselves have the same pale color and soft taste, but in reality, Koshu grapes have an astringent taste and are very powerful. In 2004, we wanted to bring out the appeal of the Koshu grape, so we started making wine that extracts as much of the grape aroma and ingredients as possible from the Koshu grape.
FOS stands for Fermented on Skins. Since 2004, this FOS has been made through trial and error, fermenting the skins and seeds together (like red wine) every year, in partnership with excellent contract growers. As an honor, "2017 Koshu FOS" also appeared in "Morning No.39" Marriage ~Kami no Shizuku Final Chapter~ (written by Naoki Aki, pictured by Shu Okimoto).

vineyard and winery

The mountain vineyards, which were cleared by boys in the 1950s, have never been sprayed with herbicides since they were cleared. Founded in 1980, Coco Farm Winery at the foot of the mountain started making wine in 1984. Since 2007, we have been making wine from 100% Japanese grapes, and now all of our homemade wines at Coco Farm Winery are "Japanese wines." We do not use any chemical fertilizers or herbicides in our own fields, and we mainly use natural wild yeast and wild lactic acid bacteria for fermentation in our brewery. It is important to listen carefully to the voice of the grapes, "I want to be like this wine," and make the most of its characteristics.

technical data
Breed: Koshu 100%
field: Yamanashi Prefecture, Koshu City, Katsunuma Shugyokuen Tomu Farm Katsunuma, Koshu City, Yamanashi Prefecture
harvest:

2017/10/24,31
2017/10/25 2016/10/31
Sugar content at harvest (average): about 16.9°Brix
Harvest method: Hand-picked

fermentation: It was fermented with wild yeast in two ways. First, destemmed grapes are placed in a tank or jar and brewed twice a day. After the ingredients from the skin are extracted by the alcohol that comes out of fermentation, it is pressed. In the second, the grapes were destemmed and cold macerated for 3 days. Fermented in stainless steel tanks after pressing.
Aging: After fermentation, about 20% is aged in wooden barrels and about 80% in stainless steel tanks for 6-7 months.
Bottled: Bottled unfined and unfiltered after racking. Bottling date: 2018/06/14 Number: 10,048 bottles (750ml)
Alcohol: 11.2% Acidity: 0.45 g/100ml Sugar: 0.10%