About Chardonnay Oak
- Style
- White
- Grape Varieties
- Chardonnay
- Price Range
- ¥4,400-5,500
- Alcohol
- 12%
Chardonnay Oak is Nagomi Vineyards' barrel-fermented flagship white, made entirely from estate-grown Chardonnay in the winery's own plot in the Kano district of Tomi City — unlike the ta.to Chardonnay, it uses no purchased fruit from Takayama. Whole-cluster pressed and fermented with wild yeast in oak barrels, the wine matures on its lees in barrel for about a year before bottling unfiltered and unfined, then rests a further six months in the cellar before release. The result is a richer, more structured Chardonnay than ta.to, with fresh mandarin-citrus fruit, delicate spring-flower aromatics, and well-integrated buttery oak and vanilla nuance carried by a long, calm finish.
The richer, more structured sibling to ta.to — proof that Tomi City's Chardonnay can carry real oak with grace rather than being overwhelmed by it.
New to wine?
A great next step for anyone who enjoys buttery, oaked Chardonnay — approachable citrus fruit with just enough oak spice to feel special.
Food Pairings
The buttery oak character calls for richer, cream- or butter-based dishes: roast chicken, gratin, cream pasta, or seared scallops. In a Japanese meal it works beautifully with grilled chicken teriyaki, chestnut rice (kuri gohan), or crab cream croquette (kani-cream korokke).
When to drink it
A dinner-table centerpiece — roast chicken, creamy pasta, or a special home-cooked meal.
Terroir & Winemaking
100% estate-grown Chardonnay from the Kano district of Tomi City. Whole-cluster pressed, fermented with indigenous wild yeast in oak barrels, matured on lees in barrel for approximately one year, then bottled unfiltered and unfined with minimal sulfite addition, followed by roughly six months of cellar aging before release.
About the producer
Nagomi VineyardsTomi's husband-and-wife winery crafting wild-yeast wines東御市, 長野県 · Founded 2018Visit the producer page →Frequently Asked Questions
- What's the difference between Chardonnay Oak and ta.to Chardonnay?
- ta.to blends estate fruit from Tomi City with purchased Chardonnay from Takayama Village for a light, easy-drinking style, while Chardonnay Oak uses 100% estate-grown fruit from the Kano district, barrel-fermented and aged about a year in oak for a richer, more structured wine.
- How is Chardonnay Oak made?
- The grapes are whole-cluster pressed and fermented with wild indigenous yeast directly in oak barrels, then aged on the lees in barrel for roughly one year before being bottled unfiltered and unfined, with only minimal sulfite added.
- What foods pair well with Chardonnay Oak?
- Its buttery oak notes pair naturally with cream- or butter-based dishes such as roast chicken, gratin, and cream pasta, as well as Japanese dishes like chicken teriyaki, chestnut rice, and crab cream croquette.
- Is Chardonnay Oak filtered or fined?
- No. It is bottled unfiltered and unfined (no fining agents), with only minimal sulfite addition, preserving the texture developed during barrel fermentation and aging.
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