About this wine
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.
A gentle, oak-touched white — a good stepping stone for those moving from unoaked whites to fuller-bodied Chardonnay.
Sommelier's Note
"Shows that Akeno's high-sunshine, high-elevation site suits barrel-fermented Chardonnay just as well as it suits Bordeaux reds — a rounder, richer style than the estate's Koshu."
Food Pairings
A rounded, barrel-fermented white that suits cream-based pasta, roast chicken, and grilled scallops. In Japanese cuisine, try it with butter-grilled hotate or a creamy chawanmushi.
When to drink it
Dinner parties, creamy pasta nights, autumn seafood dishes
Specs
- Grape Varieties
- Chardonnay
- Style
- White
- Vintage
- 2025
- Price Range
- ¥4,500-5,500 (estimated; comparable to the estate's other cuvées, exact retail price not publicly confirmed)
Terroir & Winemaking
Fermented and aged for four months in French oak barrels, from 100% estate-grown Chardonnay.
Frequently Asked Questions
- What does this Chardonnay taste like?
- Ripe orchard fruit with bright, cool-climate acidity, plus vanilla and honey notes from four months of French oak fermentation and aging.
- Is it barrel-fermented?
- Yes — it is fermented in French oak barrels and aged in barrel for four months, using 100% estate-grown Chardonnay.
- What food pairs well with it?
- Cream-based pasta, roast chicken, grilled scallops, and dishes like butter-soy hotate or chawanmushi.
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.
カベルネ・フラン 樽熟成
Cabernet Franc Barrel-Aged
RedCabernet Franc
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.
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.