Grace Winery Koshu Kayagatake 2022

Region and Vineyards

Grace Winery is situated in the Yamanashi Prefecture, the birthplace of the Japanese wine industry. The region’s climate, characterized by warm days and cool nights, is ideal for viticulture. The vineyards are planted on well-drained volcanic soils, which are rich in minerals and contribute to the distinctive minerality of the wines. These soils, combined with modern vine training techniques such as cordon training and Vertical Shoot Positioning, provide excellent conditions for producing high-quality Koshu grapes.

Winemaking

Koshu Kayagatake is made from 100% Koshu grapes. The grapes are harvested at optimal ripeness and undergo fermentation in stainless steel tanks to preserve the natural acidity and delicate flavors of the Koshu grape. Post-fermentation, the wine is matured on its fine lees for three months, which adds richness and complexity to the final product. This careful winemaking process ensures that the wine retains its fresh, crisp character while developing a subtle depth.

Tasting Notes

• Color: Pale lemon with greenish hues.
• Aroma: Light and floral, with delicate notes of lemon, lime, green apple, and grassy hints.
• Palate: Crisp and refreshing, featuring flavors of citrus, green apple, and a subtle peppery hint. The wine finishes with a pronounced minerality and thirst-quenching acidity.

Did you know?

Koshu is Japan’s most important grape variety, with a history of over a thousand years of cultivation. Grace Winery was a pioneer in introducing European training and pruning methods to Japan, enhancing the quality and consistency of their Koshu wines. This innovative approach has helped bring international recognition to the Koshu grape and Japanese winemaking.

Wine Pairing Ideas

• Sushi and Sashimi: The wine’s crisp acidity and subtle minerality enhance the delicate flavors of fresh seafood, making it an excellent match for sushi and sashimi.
• Goat Cheese Salad: The wine’s refreshing acidity and floral notes pair beautifully with the creamy tanginess of goat cheese, creating a harmonious balance.
• Grilled White Fish: The citrus and mineral notes of the wine complement the simple, clean flavors of grilled white fish, enhancing the overall dining experience.
• Tempura: The light and airy texture of tempura is balanced by the wine’s fresh acidity, cutting through the dish’s richness.

History of Grace Winery Estate

Grace Winery was founded in 1923 by Chotaro Misawa in the Katsunuma province of Yamanashi Prefecture, the birthplace of the Japanese wine industry. The winery has always been committed to the belief that great wine is made in the vineyard. This philosophy led them to be the first in Japan to research and introduce European training and pruning methods such as long cordon training and Vertical Shoot Positioning in 1990.

The estate's commitment to innovation and quality continued over the decades. In 1959, the brand "Grace" was created by the third generation of the Misawa family, and by 1961, the winery had become a supplier to the French Navy. Significant advancements were made in the 1990s, with the winery adopting modern viticultural techniques to enhance the quality of their wines. In 1997, Grace Winery's "Koshu Taru Chozou 1997" won the trophy for the best Japanese wine at the International Wine Challenge in Japan.

In 2010, the Koshu grape was officially recognized by the OIV (International Organisation of Vine and Wine) and classified among the list of Vitis Vinifera, marking a significant milestone for the winery and Japanese wine industry as a whole.

Meet the winemaker: Ayana Misawa

The current winemaker at Grace Winery, Ayana Misawa, is renowned for her dedication to capturing the essence of the Koshu grape and the unique terroir of Yamanashi. Ayana Misawa studied winemaking in France and gained international experience at renowned wineries such as Mountford in New Zealand, Errazuriz in Chile, and Cape Point in South Africa. This extensive training abroad has greatly influenced her winemaking approach.

Ayana is one of the few female winemakers in Japan and brings a fresh, innovative perspective to the family winery. While respecting traditional practices, she has introduced contemporary winemaking techniques to enhance the quality and global appeal of Grace wines. Ayana's commitment to sustainable viticulture and her passion for expressing the true character of the Koshu grape have been instrumental in elevating Grace Winery's reputation on the global stage.

In an interview with Jeannie Cho Lee, Ayana shared her vision of producing more serious Koshu wines with aging potential, utilizing techniques such as sur-lie and barrel aging. She also emphasizes the importance of clonal selection for Koshu and has shown interest in expanding Grace Winery's red wine offerings, particularly focusing on Cabernet Franc grown at high altitudes with unique characteristics.

Region and Vineyards

Grace Winery's vineyards are located in the Yamanashi Prefecture, particularly in the Katsunuma area, known for its ideal viticultural conditions. The vineyards are situated at elevations ranging from 400 to 700 meters above sea level, providing a cool climate with abundant sunshine, perfect for the slow maturation of grapes.

The soil composition in this region is diverse, including volcanic soils with good drainage and alluvial fans, which are ideal for viticulture. The winery also employs sustainable and organic farming practices to maintain the health and vitality of the vineyards. The use of modern vine training techniques, such as long cordon training, helps in controlling yields and concentrating the flavors and sugars in the grapes, balancing the naturally high acidity of the Koshu grape.

Grace Winery's vineyards are divided into several key districts:

• Katsunuma: The birthplace of Japan's wine industry, characterized by high mountains and a continental climate with distinct seasons. The hilly areas of Toriihira and Hishiyama produce grapes with great concentration of flavors​​.

• Hishiyama District: The highest viticultural area in Katsunuma, situated between 500 and 600 meters above sea level, known for its complex topography and high-quality white wine grapes​​.

• Toriibira District: A small area on the south-western slopes of Mount Kashio at an altitude of around 450 meters, producing grapes with remarkably concentrated flavors​​.

• Akeno (Misawa Vineyard): Located at 700 meters above sea level, enjoying the longest sunshine hours in Japan, resulting in an exceptional balance between structured acidity and concentrated fruit​​.

Wine Range

Grace Winery produces a variety of wines, with a particular focus on the Koshu grape, Japan's most important indigenous variety. The winery's portfolio includes:

• Grace Koshu: A light, floral wine with fresh acidity and mineral undertones.
• Grace Koshu Kayagatake: Noted for its elegant expression of melon, nashi pear, and hints of fennel and white pepper.
• Hishiyama Vineyard Private Reserve Koshu: A complex wine with layered aromas of lemon, lime, acacia, coriander, and cumin, finishing with a fresh, mineral note.

The winery also produces red wines from international grape varieties such as Merlot, Cabernet Sauvignon, and Petit Verdot, showcasing their versatility and commitment to quality across different styles of wine.