About this wine
Chanter Y.A Y-Cube is one of Diamond Winery's flagship Muscat Bailey A cuvées, named for the three "Y"s behind it: winemaker Yoshio Amemiya and contract growers of the Yokouchi family who farm in the Hosaka district of Nirasaki, Yamanashi. Grapes are harvested late (typically around late September) and, depending on vintage, undergo an extended maceration of roughly three months (some bottlings are labeled "M:3M" for maceration:3 mois) before aging in oak barrels for 12 to 26 months. Made with Burgundy's cru Beaujolais in mind, the wine shows deep reddish-purple color, vanilla and toasty oak notes layered over ripe berry fruit, spice, and refined, silky tannins — a benchmark demonstration of how far Japanese Muscat Bailey A can be pushed.
A great way to see how oak aging and extended maceration can transform Muscat Bailey A into something structured and serious.
Sommelier's Note
"Y-Cube is proof that Muscat Bailey A can carry real oak and extended maceration without losing its identity — a serious, structured expression rarely seen from the variety."
Food Pairings
The oak-driven richness and spice pair well with grilled and smoked meats, yakitori with tare sauce, unagi kabayaki, and teriyaki dishes; also good with aged hard cheeses.
When to drink it
Special dinners, izakaya-style gatherings with grilled or glazed dishes, gifts for Japanese wine enthusiasts.
Specs
- Grape Varieties
- Muscat Bailey A
- Style
- Red
- Price Range
- ¥2,700-5,500 (varies by vintage and aging)
Terroir & Winemaking
Muscat Bailey A grapes are sourced from contract growers (the Yokouchi family) in the Hosaka district of Nirasaki City, Yamanashi, typically harvested late (around late September) for full ripeness. Some vintages undergo an extended ~3-month maceration (labeled "M:3M"). Aged in oak barrels for 12 to 26 months depending on the bottling.
Frequently Asked Questions
- Where does the name 'Y-Cube' come from?
- The 'Y' honors three people: winemaker Yoshio Amemiya and two Yokouchi-family grape growers from the Hosaka district — the idea being that their combined effort makes the wine 'cubed' (three times) better.
- What does Chanter Y.A Y-Cube taste like?
- Deep reddish-purple in color, with vanilla and toasty oak layered over ripe berry fruit, spice, and refined, silky tannins from extended barrel aging.
- What food pairs best with it?
- Its oak-driven richness pairs well with grilled or glazed dishes such as unagi kabayaki, teriyaki chicken, and yakitori with tare sauce, as well as aged hard cheeses.
- How long is it aged before release?
- Aging varies by vintage, typically 12 to 26 months in oak barrels; some bottlings also undergo an extended roughly 3-month maceration before pressing.
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ダイヤモンド酒造 シャンテY.A アマリージョ
Diamond Winery Chanter Y.A Amarillo
WhiteKoshu
Chanter Y.A Amarillo is Diamond Winery's approachable, entry-tier Koshu bottling from Katsunuma, Yamanashi. Made from 100% Koshu grapes, the wine is fermented at low temperature and briefly aged on its lees (sur lie) in stainless steel tanks, with no oak contact. The result is a crisp, dry white with aromas of citrus and green apple, a touch of herbal freshness, and the light peppery bitterness on the finish that is a signature trait of the Koshu grape. "Amarillo," Spanish for "yellow," nods to the wine's pale straw-gold hue. It is one of the more accessible wines in the Chanter range, released each vintage as a fresh, everyday expression of Diamond Winery's terroir-driven Koshu.
シャンテY.A 結ひ（ユイ）
Chanter Y.A Huit
RedMuscat Bailey A
Chanter Y.A Huit is Diamond Winery's rare, sought-after barrel-aged Muscat Bailey A cuvée, released as roughly the eighth vintage in this barrel-aged series (hence 'Huit', French for eight). Fruit is hand-harvested late from the winery's contracted 'Cuvée K' plot in the Hosaka district of Nirasaki City, Yamanashi — an area with some of Japan's highest sunshine hours and a wide diurnal temperature swing that lets grapes ripen fully while retaining fresh acidity. Winemaker Yoshio Amemiya, who trained in tasting at the University of Bordeaux and apprenticed in Burgundy, ferments the late-harvest grapes with a Burgundy-style yeast and ages the wine in oak barrels, giving it volume and structure while keeping the fruit expression delicate. The Japanese reading 'Yui' (結ひ/結い, meaning 'bond' or 'connection') reflects Amemiya's wish that the wine connect the vineyard, farmers, winemaker, retailers, and drinkers.