Chardonnay d'or
  • White – still
  • Grapes: Chardonnay 100%
  • Type: White
  • Style: Dry, medium-bodied
  • Color: Pale golden color with a brownish tint
  • Alcohol: 15%
  • Wild yeast: Yes
  • Any added sulphites: 15 ppm
  • Filtered: Yes (coarse filter)
  • Serving temperature: ~10°C
  • Production:

Tasting notes

Aromas of sweet and ripe fruits such as pear, yellow peach, honey and confiture. It’s slightly sweet, with a nice balance of acidity and mineral bitterness. The aftertaste is very long, and the rich fruit flavor continues slowly. The barrel flavor isn’t overpowering, and the Chardonnay’s liveliness and power fills your mouth. The 2022 was harvested when the wine was past its golden color and a little brown. The alcohol content rises to 15% without sugar supplementation, giving the wine a powerful finish that is hard to imagine from a Japanese wine! From the attack to the aftertaste, the wine has a dense fruitiness and strong alcohol that lasts for a long time and is somewhat reminiscent of Japanese sake.

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, it has the potential to be aged for a long time.

 

Food pairing

Pairs well with all types of cheese, grilled roasted or baked chicken as well as seafood. Avoid pairing with heavily seasoned or acidic / bitter foods.

Winemaking

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 for 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. This white wine is made by pressing the bunches without maceration of the skins, fermenting only the juice in stainless steel tanks and aging it in wooden barrels for 5 months.

 

Producer

Location