About this wine
Cabernet Franc grown on Akeno Vineyard's own plot in Hokuto City, Yamanashi, showing black cherry, orris root, and shishito-pepper aromas layered with black pepper and forest-floor notes from barrel aging. Sour cherry and dark fruit fruitiness meet the variety's signature green, peppery edge, with well-integrated tannins that leave a gently bitter finish.
A great way to learn Cabernet Franc's telltale peppery, green note — mellow enough not to overwhelm a first taste.
Sommelier's Note
"The most distinctive red in the Akeno Vineyard range — that shishito-pepper greenness is a signature Cabernet Franc trait done right, not a flaw to apologize for."
Food Pairings
The variety's peppery, herbal edge makes it a natural match for grilled lamb, duck, and dishes seasoned with black pepper or herbs. Try it with Japanese-style yakitori (especially negima) or grilled shishito peppers themselves.
When to drink it
Grilled meat dinners, izakaya-style evenings, autumn and winter meals
Specs
- Grape Varieties
- Cabernet Franc
- Style
- Red
- Vintage
- 2024
- Price Range
- ¥5,390 (tax included, 2024 vintage)
Terroir & Winemaking
Fermented in stainless steel tanks without chaptalization or acid adjustment, then barrel-aged in French oak. Shows integrated, fine tannins and a savory, slightly bitter finish typical of well-ripened Cabernet Franc.
Frequently Asked Questions
- What does the Cabernet Franc taste like?
- Black cherry, orris root, and shishito-pepper aromas with black pepper and forest-floor notes from oak aging; the palate has sour cherry and dark fruit balanced by the variety's characteristic green pepperiness and well-integrated tannins.
- Why does it taste slightly green or peppery?
- That herbal, pepper-like character is a hallmark of Cabernet Franc, especially in cooler sites like Akeno's high-elevation vineyard — it is an intentional varietal trait, not a sign of under-ripeness.
- What food pairs best with it?
- Grilled lamb or duck, black-pepper or herb-seasoned dishes, and Japanese grilled fare like negima yakitori.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
カベルネ・ソーヴィニヨン 樽熟成
Cabernet Sauvignon Barrel-Aged
RedCabernet Sauvignon
Grown on Akeno Vineyard's own 2-hectare plot at roughly 800m elevation in Hokuto City, Yamanashi — an area with Japan's longest recorded sunshine hours — this Cabernet Sauvignon is fermented in stainless steel tanks with no added sugar or acid, then aged in new French oak for 8 months and once-used barrels for a further 3 months before 3 months in bottle. The result is a structured, cool-climate expression of Cabernet Sauvignon with the variety's characteristic dark fruit and spice deepened by careful barrel work.
メルロー 樽熟成
Merlot Barrel-Aged
RedMerlot
Merlot from Akeno Vineyard's own farm in Hokuto City, Yamanashi, fermented in stainless steel tanks with no added sugar or acid, then aged in new French oak barrels for 6 months followed by 6 months in bottle. A softer, rounder counterpart to the estate's Cabernet Sauvignon, showing the plush, generous side of Merlot grown at altitude in Japan's sunniest wine region.
甲州「たかねのはな」
Koshu 'Takane no Hana'
WhiteKoshu
A Koshu white grown by Akeno Vineyard Club members — including grower Kazuhito Kitano — on the estate's own plot in Hokuto City, Yamanashi. Vinified on a contract basis at Komazono Vineyard in Koshu City, the wine shows citrus fruit with a faint honeyed sweetness, balanced acidity, and a pleasant bitterness that gives the finish real punch, in the classic style of Yamanashi's signature grape.
シャルドネ
Chardonnay
WhiteChardonnay
Made from 100% Chardonnay grown on Akeno Vineyard's own plot in Hokuto City, Yamanashi, fermented in French oak barrels and aged on the lees in barrel for four months. The wine combines ripe orchard fruit with the bright, direct acidity of a cool, high-elevation site, and picks up notes of vanilla and honey from its oak treatment.