About Haramo Chardonnay
- Style
- White
- Grape Varieties
- Chardonnay
- Price Range
- ¥3,861
- 750ml, winery direct price
Haramo Chardonnay is crafted from 100% Chardonnay grapes grown in the estate's own vineyards in Katsunuma, Yamanashi. After fermentation, the wine is aged for approximately nine months in seasoned oak barrels (typically in their second year or older), a method chosen to let the Chardonnay's own character shine through rather than being dominated by fresh oak. The result is a dry white with a deep, greenish-gold hue, aromas of vanilla and toasted nuts, and a smooth, gentle mouthfeel that balances mineral-driven acidity with ripe fruit.
A textbook example of restrained oak aging done right -- the barrel adds warmth and roundness without ever burying Katsunuma's bright Chardonnay fruit.
New to wine?
A gentle, food-friendly introduction to Japanese oak-aged Chardonnay -- creamy but not heavy, with just enough oak spice to feel special.
Food Pairings
Its smooth texture and gentle acidity make it a natural match for umami-rich seafood dishes -- think butter-poached scallops, grilled white fish, or simple seafood pastas -- as well as roast chicken and soft, creamy cheeses.
When to drink it
A great choice for a home dinner featuring seafood or roast poultry, or as a thoughtful gift for someone exploring Japanese wine.
Terroir & Winemaking
100% Chardonnay sourced from Haramo's own vineyards in Katsunuma. Barrel-fermented, then aged for approximately nine months in seasoned oak barrels (second-fill or older) to keep the oak influence subtle and preserve the grape's own character. Dry style, 750ml.
About the producer
Haramo WineA 1924 Katsunuma winery guided by the philosophy that nature makes the best grapes.甲州市, 山梨県 · Founded 1924Visit the producer page →Frequently Asked Questions
- What does Haramo Chardonnay taste like?
- It's a dry white with vanilla and toasted-nut aromas from barrel aging, balanced by mineral-driven acidity and ripe orchard fruit, finishing smooth and gentle on the palate.
- How is it made?
- It's fermented and then aged for about nine months in seasoned oak barrels (second-fill or older), a choice that keeps the oak influence subtle while letting the Katsunuma-grown Chardonnay's own character come through.
- What food pairs well with it?
- Umami-rich seafood dishes such as butter-poached scallops or grilled white fish, as well as roast chicken and soft cheeses.
- Where are the grapes grown?
- 100% from Chardonnay grapes grown in Haramo Wine's own vineyards in Katsunuma, Yamanashi.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier