Domaine Hase
Takayama Village, Nagano

Grapes: Chardonnay, Riesling, Kerner, Gewürztraminer, Sauvignon Blanc, others
Type: White
Style: Dry, medium-bodied
Colour: Deep gold
Alcohol: 11.5%
Wild yeast: Yes
Any added sulphites: 15 ppm 
Filtered: No
Serving temperature: 7-10°C
Production: 1,900 bottles
Please store in a cool, dark place.

Tasting notes
Fresh acidity reminiscent of lemon, Japanese citrus such as hassaku, and grapefruit is layered with aromas of quince, white peach, ginger, lemongrass and mineral notes. A small amount of blush wine in the blend brings subtle hints of red fruits like cassis, nectarine and plum. Honey-like notes gradually emerge after opening, adding richness. Best enjoyed within two days of opening.

Food pairing
Carpaccio of mountain trout with yuzu pepper dressing, pickled vegetables, lightly seared salmon with white peach sauce, sous-vide chicken breast with cassis mustard, soba galette with mushrooms and cheese, seared scallops with citrus butter sauce, beef rump tagliata with plum chutney, almond tofu with citrus compote, plum sorbet

Winemaking
A blend of Chardonnay from a contracted grower in the Fukuihara area of Takayama Village, Nagano, together with German varieties grown in their own vineyards (including Riesling, Kerner, Gewürztraminer, and Sauvignon Blanc), co-fermented and aged in a 500L oak cask. A small amount of blush wine made from Pinot Noir and Pinot Gris, which were grown in their own vineyard, was blended in just before bottling.

The 2023 vintage was marked by record-breaking heat and an unusually dry autumn. While this raised concerns about low acidity in white varieties, careful vineyard management allowed balance to be maintained. Grapes from the contracted vineyard were picked in two passes – an early and a late harvest – while estate German varieties were harvested one to two weeks earlier than usual. Despite the extreme weather, most fruit achieved over 20% sugar while still retaining acidity, resulting in a vintage of striking concentration and freshness.

The grapes were de-stemmed and lightly macerated before natural fermentation in stainless steel tanks. Some of the late-harvest fruit was pressed as whole bunches. Fermentation was then continued in large oak casks, where the wine was matured for a further eight months.

Nutrition Facts per 100ml
Energy: 75 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 2.0 g
 - Sugar: 2.0 g
Protein: 0.1 g
Salt: 0g