About Kaze no Vineyard Merlot
- Style
- Red
- Grape Varieties
- Merlot
- Price Range
- ¥5,000-7,000
Crafted at Rita Farm & Winery in Yoichi, Hokkaido, this wine is made from 100% estate-grown Merlot. The grapes are harvested from the 'Kaze no Vineyard,' a site known for its excellent sunlight exposure. Following a philosophy of minimal intervention, the wine is fermented naturally with wild yeasts and aged in old barrels. It offers a light, natural, and elegant profile, characterized by notes of raspberry, blackberry, and cassis, with a silky texture and well-integrated tannins that reflect the unique terroir of Yoichi.
This is a masterpiece of Japanese terroir that must be experienced; its purity and balance are unmatched in the region.
New to wine?
A perfect introduction to Japanese natural wine; it is light, approachable, and incredibly food-friendly.
Food Pairings
Pairs beautifully with grilled chicken with herbs, roasted duck, or mushroom-based dishes. Its elegant acidity also makes it a great match for Japanese cuisine such as grilled eel with soy-based sauce (Unagi no Kabayaki) or seared bonito (Katsuo no Tataki).
When to drink it
Ideal for a relaxed dinner with friends or a special evening pairing with seasonal Japanese dishes.
Terroir & Winemaking
100% estate-grown Merlot. Fermented naturally with wild yeasts. Aged for one year in old barrels. Gravity-fed liquid transfer and bottling to minimize stress on the wine.
About the producer
Rita Farm & WineryYoichi's natural wine pioneer — sea breeze vineyards, wild yeast, zero compromise余市町, 北海道 · Founded 2013Visit the producer page →More wines from Rita Farm & Winery
Frequently Asked Questions
- What does it taste like?
- It features a light, elegant profile with vibrant notes of raspberry, blackberry, and cassis, supported by silky tannins.
- What food should I pair it with?
- It pairs exceptionally well with grilled meats, mushroom dishes, and Japanese classics like Unagi no Kabayaki.
- When is the best time to drink it?
- It is delicious upon release, but aging it for 1-2 years will further soften the acidity and enhance its complexity.
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