About Kisvin Chardonnay
- Style
- White
- Grape Varieties
- Chardonnay
- Price Range
- ¥5,500-6,500
- Alcohol
- 12.5
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.
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.
New to wine?
A great first step into serious Japanese Chardonnay — creamy and toasty like a village-level Burgundy, but with a distinctly Japanese saline finish.
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.
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%.
About the producer
Kisvin WineryOne of Japan's most acclaimed wineries, Kisvin holds a 5-star rating at Japan Winery Award 2025 and was praised by the late Gérard Basset—widely regarded as the world's finest sommelier. Their Koshu is served in ANA First Class, and their hand-covered 'umbrella' viticulture technique is a defining innovation in Japanese wine.甲州市, 山梨県 · Founded 2013Visit the producer page →More wines from Kisvin Winery
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.
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