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A MAXIMUM OF ONE ITEM PER PERSON.

Domaine Nakajima
Tomi, Nagano

Grapes: Chenin Blanc 74.5%, Sauvignon Blanc 25.5%
Type: White
Style: Dry, medium-bodied
Colour: Medium gold
Alcohol: 12%
Wild yeast: Yes
Any added sulphites: 25 ppm 
Filtered: No
Serving temperature: 7-10°C
Production: 990 bottles
Please store in a cool, dark place.

Tasting notes
Aromas of toasted macadamia and chestnut mingle with bright citrus notes like mandarin and navel orange. As the wine opens up, tropical hints of guava and dragon fruit emerge, along with fresh basil notes from the Sauvignon Blanc. The palate is driven by crisp citrus acidity, supported by a touch of sweetness reminiscent of ripe mandarin and a subtle nuttiness. Lees and oak ageing add a toasty depth and gentle bitterness, while a savoury, saline character develops on the second day.

Food pairing
Salt-grilled ayu (sweetfish), fritto misto, chestnut risotto, pasta with Genovese sauce, chicory salad, sea bass carpaccio with basil and citrus sauce, sautéed scallop with hazelnut butter sauce, prawn and guava ceviche-style marinade, sous-vide chicken breast with yuzu pepper sauce, roasted cauliflower and Parmigiano salad.

Winemaking
At last, wines made from estate-grown grapes at Domaine Nakajima have arrived! This highly sought-after Japanese label is now available—don’t miss your chance to try it.

In 2023, both the Chenin Blanc and Sauvignon Blanc reached maturity simultaneously and were harvested on the same day. A small initial pick on 6th September was for checking the taste of the grapes, with the main harvest following around the 20th. Although total acidity was lower than usual, the wines retained vibrant freshness. Thanks to fully matured vines and favourable weather, yields increased by roughly 1.5 times over the previous year. The grapes were healthy, with ripe skins and generous aromatics—a clear sign of a promising vintage.

After careful hand sorting, the grapes were lightly crushed using a handmade crusher and further foot-treaded, then gently pressed in a vertical basket press. Fermentation took place with wild yeasts in a resin tank, followed by 10 months of ageing in old 225L oak barrels. Just before bottling, 25 ppm of sulphites were added. The wine was bottled unfiltered and unfined.

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