Domaine Hase
Takayama Village, Nagano

Grapes: Muscat Bailey A (75〜80%), Pinot Noir (15%), Gamey, Zweigelt and others
Type: Red
Style: Dry, medium-bodied
Colour: Medium ruby
Alcohol: 12%
Wild yeast: Yes
Any added sulphites: 15 ppm 
Filtered: No
Serving temperature: 16-18°C
Production: 1,480 bottles
Please store in a cool, dark place.

Tasting notes
A complex bouquet of framboise, cassis, violet, strawberry jam, cherry and dried fruits, layered with hints of clove, nutmeg and other spices. The palate shows red fruits and spices, with greater concentration and power than typical vintages. Structured by fine tannins and balanced alcohol, this wine also has the potential for long-term ageing. Enjoyable for around three days after opening.

Food pairing
Roast beef fillet with red wine sauce, beef cheek braised in red wine, beef Wellington, sukiyaki (Japanese hot pot with thinly sliced beef), charcoal-grilled miso-marinated pork, grilled eel with sweet soy glaze (unagi kabayaki), Peking duck, Moroccan-style lamb tagine, grilled Mont d’Or cheese

Winemaking
A red wine made from organically farmed grapes grown in their own vineyards with no chemical pesticides. Normally released as two separate cuvées – one Pinot Noir-led and the other Muscat Bailey A-led – the 2023 vintage proved exceptional, with Muscat Bailey A reaching unprecedented levels of ripeness and concentration. As a result, the two were combined and released as a special vintage under the name “PRIVATE RESERVE.”
The name pfz carries a story: “pf” refers both to the use of the Pinot fin clone (Pinot fin) and to winemaker Mr. Hase’s passion as a true Pinot fan, while “z” honours Zenbei Kawakami, the creator of Muscat Bailey A, with his initial.

The 2023 vintage was marked by record-breaking heat, but little of the rainfall that usually troubles October. The grape clusters remained compact, allowing sugars to rise steadily through to harvest. Muscat Bailey A, picked unusually late in November, reached outstanding maturity and quality.

After careful sorting, the grapes were de-stemmed, cold-macerated, and fermented for about a month before pressing. To add complexity, 30% whole-bunch fermentation was included. Fermentation continued in François Frères (80%) and Kádár Hungarian oak barrels (20%), followed by natural malolactic fermentation and around one year of barrel ageing. A small amount of sulphites was added only at bottling.

Nutrition Facts per 100ml
Energy: 68 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 1.5 g
 - Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g