About this wine
Kisvin Chardonnay is the winery's standard-tier, 100% Chardonnay bottling from the Enzan district of Koshu City, Yamanashi Prefecture, fermented mainly in stainless steel with a barrel-fermented portion and aged around ten months combining French oak maturation and bottle aging, with regular batonnage. The wine shows a pale gold color with aromas of peach, nectarine, honeysuckle, lime and verbena layered with toast, hazelnut and chamomile-tea notes from the oak. On the palate it is ripe yet bright, with a creamy texture, an umami-driven grip, a touch of honeyed sweetness and a long lemon-custard finish carrying a saline edge. Since Master of Wine Gerard Basset publicly praised the wine in 2017, it has become one of the most internationally recognized expressions of Japanese Chardonnay.
A great first step into serious Japanese Chardonnay — creamy and toasty like a village-level Burgundy, but with a distinctly Japanese saline finish.
Sommelier's Note
"Since Gerard Basset praised it in 2017, this bottling has stood as proof that Koshu-grown Chardonnay can rival serious Burgundy — richly textured yet defined by a saline, umami-laced finish no French appellation can replicate."
Food Pairings
Its saline, umami-forward finish makes it an excellent match for shrimp, crab and other sweet, savory shellfish, as well as roast chicken, creamy pasta and aged hard cheeses.
When to drink it
Special dinners, seafood-centered meals, or as a benchmark bottle to introduce guests to premium Japanese Chardonnay.
Specs
- Grape Varieties
- Chardonnay
- Style
- White
- Alcohol
- 12.5
- Price Range
- ¥5,500-6,500
Terroir & Winemaking
100% Chardonnay grown in Enzan, Koshu City, Yamanashi. Fermented primarily in stainless steel tanks with a partial barrel-fermented component, then aged roughly 10 months combining French oak barrel maturation and bottle aging, with regular batonnage (lees stirring) to build texture. ABV approximately 12.5%.
Frequently Asked Questions
- What grape and region is Kisvin Chardonnay made from?
- It is a 100% Chardonnay from the Enzan district of Koshu City, Yamanashi Prefecture, grown on the same estate that produces Kisvin's acclaimed Koshu.
- How is it made?
- Fermented mainly in stainless steel with a barrel-fermented portion, then aged about 10 months across French oak barrels and bottle, with regular batonnage for texture.
- What does it taste like?
- Peach, nectarine, honeysuckle and lime aromas layered with toast, hazelnut and chamomile tea, leading to a creamy, umami-driven palate with a long, faintly saline lemon-custard finish.
- What food pairs well with it?
- Shrimp, crab and other umami-rich shellfish, roast chicken, and Japanese dishes like saikyo-yaki grilled fish.
- Why is Kisvin Chardonnay well known internationally?
- Master of Wine Gerard Basset publicly praised the wine in 2017, helping introduce Kisvin's Chardonnay to a global audience.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
キスヴィン 甲州
Kisvin Koshu
WhiteKoshu
Kisvin Koshu is the flagship white wine of Kisvin Winery in Enzan, Yamanashi, made from 100% Koshu grapes grown using the winery's signature 'Emerald Koshu' method: each bunch is individually hand-covered with a custom-designed umbrella to shield it from direct sunlight and rain. This keeps the grape skins green rather than the purple hue Koshu normally develops in the sun, reducing the astringency and bitterness typical of standard Koshu wines while allowing sugars to ripen fully. The result is a crisp, light-bodied dry white with aromas of white peach, citrus (grapefruit, yuzu), white flowers and a flinty mineral edge, balanced by moderate acidity and a savory, umami-tinged finish from lees contact. Kisvin Koshu was selected for ANA's international First Class service in 2019, one of the clearest signs of its standing among Japan's finest Koshu wines.
キスヴィン ルビー
Kisvin Rubis
RedPinot Noir · Syrah
Kisvin Rubis is a Pinot Noir and Syrah blend from Kisvin Winery's estate in the Enzan district of Koshu City, Yamanashi Prefecture. The exact blend ratio shifts vintage to vintage (roughly 70-77% Pinot Noir with Syrah filling out the balance), but the winemaking approach stays consistent: primary fermentation in stainless steel tanks, full malolactic fermentation, then around 20 months of barrel aging that softens the tannins and knits the two varieties together. The wine shows a bright ruby color — the cuvée's name and concept both point to 'a brilliant red jewel on the table' — with aromas of ripe plum, raspberry, rose petal and sweet oak spice, a juicy, medium-bodied palate, and fine-grained tannins with a long, spice-tinged finish.
キスヴィン ピノ・ノワール
Kisvin Pinot Noir
RedPinot Noir
Kisvin Pinot Noir is Kisvin Winery's flagship red, first released in 2015 from 100% Pinot Noir grown in the Takemori district of Enzan, Koshu City, Yamanashi Prefecture. Made in extremely limited quantities (retailers often cap purchases at one bottle per customer), the grapes are fermented in resin tanks and aged roughly 17 months in French oak. The wine gained worldwide attention after Master of Wine and former World's Best Sommelier Gerard Basset praised the 2015 vintage on social media, calling it the Pinot Noir the world had been waiting for, and it has since become one of the most sought-after and quickly sold-out cuvees in Japanese wine. It shows a translucent ruby color with vivid strawberry, American cherry and plum aromas layered with violet, rose, cinnamon and caramel notes, a soft palate with well-integrated acidity and silky tannins, and a refined, elegant finish that rivals Old World Burgundy in style.