About Tomi Red
- Style
- Red
- Grape Varieties
- Petit Verdot, Merlot, Cabernet Sauvignon, Cabernet Franc
- Price Range
- ¥15,000-20,000
Tomi Red is the flagship red wine of Suntory Tomi no Oka Winery, produced since 1986 from the estate's own hillside vineyards in Kai City, Yamanashi. A Bordeaux-style blend of Petit Verdot, Merlot, Cabernet Sauvignon and Cabernet Franc — with the exact ratio changing each vintage depending on the harvest — it is hand-harvested, rigorously sorted, and aged roughly 12 to 14 months in French oak barrels (around a third to two-fifths new). Deep garnet in color, it shows dark cherry, blackcurrant, and violet aromas layered with cedar, spice, and well-integrated tannins on a medium-to-full body. In 1997 it became the first Japanese wine to win a gold medal at Les Citadelles du Vin in Bordeaux (2003), a milestone that put Japanese fine wine on the world stage.
Tomi Red was the wine that first proved Japanese reds could compete on the world stage — its 2003 Bordeaux gold medal remains a landmark for the entire industry.
New to wine?
A refined, Bordeaux-inspired Japanese red — a great choice if you want to see how far Japanese winemaking has come.
Food Pairings
Excellent with grilled wagyu beef, beef cheek braised in red wine, roasted lamb, and aged hard cheeses. The firm tannins and dark fruit also stand up well to rich, soy- or miso-based simmered dishes.
When to drink it
Milestone celebrations, formal dinners, and special gifts for wine enthusiasts.
Terroir & Winemaking
Hand-harvested and hand-sorted grapes from the estate's own hillside plots. Aged approximately 12 to 14 months in French oak barrels (roughly 30-40% new). Alcohol content typically around 13.5% ABV. Best served at 16-18°C, decanted or allowed to breathe in a large glass to soften the tannins.
About the producer
Suntory Tomi no Oka WineryWhere Japan's wine history was made — and the world's greatest Koshu was born, on the same hill since 1909甲斐市, 山梨県 · Founded 1909Visit the producer page →More wines from Suntory Tomi no Oka Winery
Frequently Asked Questions
- What grape varieties are used in Tomi Red?
- It is a Bordeaux-style blend of Petit Verdot, Merlot, Cabernet Sauvignon, and Cabernet Franc grown on the estate; the exact ratio changes each vintage.
- What does Tomi Red taste like?
- Deep garnet in color with dark cherry, blackcurrant, and violet aromas, layered with cedar and spice from French oak aging, firm but well-integrated tannins, and a long finish.
- What food pairs best with Tomi Red?
- Grilled wagyu beef, beef cheek braised in red wine, roasted lamb, aged hard cheeses, and rich soy- or miso-based Japanese simmered dishes such as sukiyaki.
- Why is Tomi Red historically significant?
- Its 1997 vintage became the first Japanese wine to win a gold medal at Les Citadelles du Vin in Bordeaux in 2003, a breakthrough moment for Japanese fine wine on the international stage.
- How should Tomi Red be served?
- Serve at 16-18°C, ideally decanted or given time to breathe in a large glass so the tannins soften and the aromas open up.
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