Natan Winery
Miyoshi, Tokushima

Grapes: Yama Sauvignon 65%, Campbell Early 35% (from Iwate)
Type: Red
Style: Dry, light-bodied
Colour: Medium ruby
Alcohol: 10.0%
Wild yeast: Yes
Any added sulphites: No
Filtered: No
Serving temperature: 10-13°C
Production: 1,020 bottles
Please store in a cool, dark place.

Tasting notes
Aromas of strawberry jam, bell pepper, brown sugar, cherry, compote, milky candy. Light bodied, flavours of redcurrant and red plum. Hibiscus tea-like crisp acidity. Recommend to drink slightly chilled and enjoy the red fruit flavours of Campbell Early. As temperature rises the herbaceousness and wildness of the Yama Sauvignon will appear.

Food pairing
Tempura, Kushikatsu, grilled mackerel sushi, conger eel sushi, sweet and sour pork, braised beef tendon, Karubi barbecue, pasta in thick tomato sauce, chèvre

Winemaking
Yama Sauvignon and Campbell Early were destemmed, crushed and placed into tanks. Fermentation for 2 weeks with daily punching down. After pressing, transferred to stainless steel tanks for secondary fermentation for 2 months. Matured in French oak for 8 months. More charming on the nose and palate than the 2021 vintage, which was vinified with 100% Yama Sauvignon. Chill slightly and enjoy the changes in flavour as the temperature rises.

Yama Sauvignon is a cross between Yamabudou (wild grapes indigenous to Japan) and Cabernet Sauvignon. It combines the advantages of Cabernet Sauvignon, a European wine grape variety that is not easy to grow in Japan, with the added advantages of ease of cultivation in Japanese climate and conditions, and resistance to pests and diseases. Campbell Early is a complex interspecific variety between Moore Early and 'Belvider x Muscat Hamburg'. It was developed in the US in 1892 and introduced to Japan in 1897.