Domaine Hase
It may seem obvious, but we believe that only grapes with high potential can produce truly great wines. If you can grow grapes with high potential that match the environment and reflect the climate, you can make a great wine that will resonate with the heart without adding anything (such as supplemental sugar, acid, or other additives). We believe that the shortcut to producing wines with high potential is to choose varieties that match the environment, to be particular about cultivation, and to pass the baton to the cellar.
In order for the cellar to benefit from the natural environment, including microorganisms, the winery is located next to the vineyards. We make wine in the same environment from cultivation to winemaking. Hikaru Farm series wines (wine and cider) are made from contract-grown grapes, and some FUKUIHARA series wines are made from contract-grown grapes mixed with our own grapes.
This wine is a claret with a higher percentage of red varieties from our own vineyards than the "FUKUIHARA rosē" wine we have made in previous years (a rosé wine with a color more similar to red wine). The cuvées from multiple vintages are combined for the wine's finish (M.V. stands for "multi-vintage", a term used to refer to the number of vintages in a given year). (M.V. stands for multi-vintage, a wine in which cuvées from multiple vintages are combined).
The wines are made from Chardonnay and Cabernet Franc from Yoshizawa, a young grower who opened a vineyard in Fukuihara, where the winery is located, at the same time as us, as well as Muscat Bailey A and Pinot Noir from our own vineyards.
The grape varieties include Chardonnay, Pinot Gris, Riesling, Pinot Blanc, Pinot Noir, Gewurztraminer, Sauvignon Blanc, Chenin Blanc, and Syrah (each planted with multiple clones), etc. Each parcel is harvested at once, skin contact is made, and the wine is pressed to 228 After skin contact, the grapes are pressed and transferred to small 228 liter barrels, where spontaneous fermentation (about 1 month), spontaneous lactic acid fermentation, and maturation are completed in the same barrels (about 10 months in barrels). These are combined before bottling.