COCO FARM & WINERY
Ashikaga, Tochigi

Grapes: Zweigelt
Type: Red
Style: Dry, medium-bodied
Colour: Deep ruby
Alcohol: 12%
Wild yeast: Yes
Any added sulphites: 15 ppm
Filtered: Yes
Serving temperature: 16°C-
Production: 14,531 bottles
Please store in a cool, dark place.

Tasting notes
The aroma of blueberries, plums and blackcurrant, complemented by spicy hints reminiscent of black pepper and subtle oak akin to cocoa. On the palate, fresh fruit flavors and lively acidity emerge first, followed by a lingering finish of soft, spicy tannins. To enjoy its freshest flavour, please consume within a few hours of opening.

Food pairing
Yakitori, sukiyaki, miso katsu (pork cutlet with miso sauce), mackerel simmered in miso, roasted duck with Japanese-style sauce, maitake mushroom tempura, pork loin tonkatsu, venison roast with caper sauce, grilled lamb (Genghis Khan BBQ), beef steak, Bolognese pasta, Camembert cheese.

Winemaking
Kaze no Rouge is a red wine primarily made from the Zweigelt grape variety. The 2021 vintage features Zweigelt grapes grown at Fujisawa Vineyard and the fields of young grape growers in Yoichi, Hokkaido, along with a blend of Pinot Noir and other varieties. In the 1970s, Zweigelt vines were brought to Hokkaido from a monastery near Vienna, Austria. Over time, these vines gradually spread, and today, wines made from Zweigelt are becoming a hallmark of Hokkaido’s red wines. Notably, the 2006 vintage was served at the 2008 Hokkaido Toyako G8 Summit.

Only the best bunches of ripe grapes were selected and destemmed. The grapes were placed in stainless steel tanks and fermentation started with wild yeast at a low temperature. To avoid excessive tannin extraction, pumping over was performed with care. After approximately 2–3 weeks of maceration, fermentation produced alcohol, which helped extract components from the skins and seeds to an optimal level. Once confirmed, the wine was pressed and transferred to wooden barrels, where malolactic fermentation (MLF) occurred with wild lactic acid bacteria. The wine was then aged for approximately 12–13 months in wooden barrels and oak tanks. Additionally, a portion of the grapes underwent fermentation and maceration at 10R Winery in Iwamizawa, Hokkaido, before being pressed. The following early summer, the wine was transferred to wooden barrels in Ashikaga and aged for approximately four months. The two wines were blended and bottled unfiltered and unfined.

Nutrition Facts per 100ml
Energy: 73 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 1.5 g
 - Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g