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Tasting Notes:
The 2015 Shimora Koshu is restrained and detailed with strong scents of white blossom with older oak chiming in nicely. Crisp, silky and finely sculpted with classic honey lemon accented by gentle waves of freshly cut grass which hold true over a lengthy finish.
Winemaking:
Grapes sourced from the vineyard of Kinishi-san on the higher slopes of Katsunuma. Fruit was processed on 15 October by Rika and Phillip at Katsunuma Jozo Winery. Whole bunch pressed in a Europress tank press with extra slow pressing and held overnight under carbon dioxide. Half of the juice was settled in stainless steel barrels and inoculated with yeast. The other half went to new oak and rested for five days in a cool room at 5 degrees. Then it was fermented in neutral oak. After blending, a natural cold stabilisation was followed by cross-flow filtration before bottling in November 2016.
Reviews:
“The wine is feather light thanks to its 9% alcohol. It is fine and detailed although in a very delicate style. It’s a touch aromatic with peppery, honeydew and citrus fruits with a touch of almond meal scented oak in the background. The fruit is delicate but there is also understated power which shows on its crisp palate and extremely long finish. The wine is also silky and seamless, and is still youthful despite its five years of age, barely showing any development. What to eat – Kingfish sashimi no doubt. Great value for a Japanese wine of this quality. 93 Points.” - Angus Hughson
“Lifted, rather mineral nose. Really pretty light and with less punch on the palate than the 2014. Clean and fresh. Appetising dry finish.” - Jancis Robinson MW
Tasting Notes:
The 2015 Shimora Koshu is restrained and detailed with strong scents of white blossom with older oak chiming in nicely. Crisp, silky and finely sculpted with classic honey lemon accented by gentle waves of freshly cut grass which hold true over a lengthy finish.
Winemaking:
Grapes sourced from the vineyard of Kinishi-san on the higher slopes of Katsunuma. Fruit was processed on 15 October by Rika and Phillip at Katsunuma Jozo Winery. Whole bunch pressed in a Europress tank press with extra slow pressing and held overnight under carbon dioxide. Half of the juice was settled in stainless steel barrels and inoculated with yeast. The other half went to new oak and rested for five days in a cool room at 5 degrees. Then it was fermented in neutral oak. After blending, a natural cold stabilisation was followed by cross-flow filtration before bottling in November 2016.
Reviews:
“The wine is feather light thanks to its 9% alcohol. It is fine and detailed although in a very delicate style. It’s a touch aromatic with peppery, honeydew and citrus fruits with a touch of almond meal scented oak in the background. The fruit is delicate but there is also understated power which shows on its crisp palate and extremely long finish. The wine is also silky and seamless, and is still youthful despite its five years of age, barely showing any development. What to eat – Kingfish sashimi no doubt. Great value for a Japanese wine of this quality. 93 Points.” - Angus Hughson
“Lifted, rather mineral nose. Really pretty light and with less punch on the palate than the 2014. Clean and fresh. Appetising dry finish.” - Jancis Robinson MW