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Tasting Notes:
The 2016 Shimora Koshu is more exotic and flavoursome than the 2015 edition and opens up with generous aromas of lanolin, honey lemon, nashi pear, white blossom and honey suckle with just a hint of oak sitting in reserve. Creamy textured with gentle honeyed lemon flavours that are punctuated by fresh acidity which lingers through the finish.
Winemaking:
Grapes were sourced from the vineyard of Kinishi-san on the higher slopes of Katsunuma and harvested on 10 October 2016. Fruit was processed by Rika and Phillip at Katsunuma Jozo Winery, whole bunch pressed in a Europress tank press with extra slow pressing and overnight hold under carbon dioxide. 40% of settled juice was fermented in stainless steel barrels. The remainder went to new oak and rested for five days in a cool room at 5 degrees before transfer to neutral oak for ferment. After blending, natural cold stabilisation and cross-flow filtration, the wine was bottled in November 2017.
Reviews:
“Delightful afternoon wine. Textured nose somehow. Like its predecessors, it has excellent balance. It's dry but not bone dry and the fruit retains its delicacy.” - Jancis Robinson MW
Tasting Notes:
The 2016 Shimora Koshu is more exotic and flavoursome than the 2015 edition and opens up with generous aromas of lanolin, honey lemon, nashi pear, white blossom and honey suckle with just a hint of oak sitting in reserve. Creamy textured with gentle honeyed lemon flavours that are punctuated by fresh acidity which lingers through the finish.
Winemaking:
Grapes were sourced from the vineyard of Kinishi-san on the higher slopes of Katsunuma and harvested on 10 October 2016. Fruit was processed by Rika and Phillip at Katsunuma Jozo Winery, whole bunch pressed in a Europress tank press with extra slow pressing and overnight hold under carbon dioxide. 40% of settled juice was fermented in stainless steel barrels. The remainder went to new oak and rested for five days in a cool room at 5 degrees before transfer to neutral oak for ferment. After blending, natural cold stabilisation and cross-flow filtration, the wine was bottled in November 2017.
Reviews:
“Delightful afternoon wine. Textured nose somehow. Like its predecessors, it has excellent balance. It's dry but not bone dry and the fruit retains its delicacy.” - Jancis Robinson MW