100% Kyoho grapes, a blend of domaine-owned grapes and purchased grapes from the Tomi area in Nagano.
Natural yeast fermentation. Fermentation is finished in the bottle (pét-nat method).
What you can expect:
Bright salmon hue, with a touch of cloudiness — as can be expected from a pét-nat. Very little effervescence. Vibrant apricot, guava and peach on the nose, with hints of strawberries and a hint of white pepper. Really juicy and fruity, succulent and aromatic in the mouth. Dry and quite textured as a pét-nat. Exuberant, quenching, and super easy to drink. Dangerously delicious: one might easily forget this is an alcoholic beverage.
About Domaine Nakajima | Japan
At a tiny family domaine located in the Nagano Prefecture, Yutaka Nakajima is making some of the most thrilling, authentic, under-the-radar wines in Japan.
When first introduced to wine, Nakajima-san was a student in culinary school. He became enamoured with natural wine and began dreaming about making his own one day. To gain practical experience, he worked at Les Bois Lucas in the Loire Valley (France), Huber in Baden (Germany), and Coco Farm in Japan. Finally, in 2011, he committed himself to planting a vineyard in the Tomi area of Nagano Prefecture. His small winery was set up in 2014 and, thus, Domaine Nakajima was born.
Domaine Nakajima’s vineyards are beautifully situated on a south-facing hillside. The vine training method is quite unusual: the vines have spur pruning on multiple heads, like a bush vine, but they are mostly trellised. Some vines are also grown on single stakes. Nakajima-san’s first plantings were Chenin Blanc, Sauvignon Blanc, Cabernet Franc and Merlot. He also experimented with Gamay but quickly learned that it wasn’t suitable to grow there. Recently, he planted some Pinot Gris too, and aspires to grow Savagnin, Ploussard and Trousseau on some new land that he has acquired.
Nakajima-san may be a purist in his approach to wine growing and winemaking, but he’s decidedly pragmatic in how he manages his young estate. While he patiently waits for more of his estate-owned vines to grow to maturity, he makes refreshing pét-nat sparkling wines from Kyoho grapes, a local table grape variety, to sustain his day-to-day operations. However, even “casual” wines cannot obscure Nakajima-san’s special touch: his pét nats have quickly gained in popularity and have become some of the most beloved local examples of the genre.
At the domaine, it’s very much a family affair. To run his estate, Nakajima-san is assisted by his mom, wife and brother. His wines are made in a natural style with just a touch of sulphur at bottling. Enchanting, captivating and soulful, they are as memorable as they are mesmerising. The only problem at the moment is that they are also extremely limited.