100% Chardonnay from Japan.
"Pale golden color with a brownish tint. Condensed sweet aromas of dried fruit, tropical fruit, apricots, and confitures, and a Japanese aroma reminiscent of ginjo sake and wasanbon. It has a slight sweetness, and the dense fruitiness and strong alcoholic feeling continue from the attack to the aftertaste, making it somewhat reminiscent of sake. Although the acidity is weak, I feel that it has the potential to be aged for a long time. This white wine is made by pressing the bunches without maceration of the skins, fermenting only the juice, and aging it in wooden barrels for 5 months.
The harvest season was much later than before, from November to December, and the bunches were harvested when they had passed the golden color and were slightly browned. The alcohol content rose to 15% without any sugar chaptalization, resulting in a powerful wine that is unimaginable as a Japanese wine. How much potential can we find in wine by delaying the harvest to the limit? It was a challenge that we had to take on even with the risk. The experiences he gained here have had a major influence on 23VT's winemaking."