About this wine
Villa d'Est Tazawa Merlot is a single-vineyard Merlot from the Tazawa plot, a 0.7-hectare parcel of gravelly topsoil within Villa d'Est's 850-meter-altitude estate in Tomi City, Nagano. Farmed without synthetic pesticides since 2006 and fermented with indigenous wild yeast using extended skin-contact (kamoshi) maceration in oak vessels, the wine is then aged for roughly a year and a half in oak barrels. The result is an elegant, floral Merlot with notes of red and dark cherry, plum, and gentle spice, balanced by fresh acidity and refined, silky tannins — a benchmark expression of cool-climate Japanese Merlot.
A graceful, food-friendly introduction to Japanese Merlot — floral and fresh rather than heavy or tannic.
Sommelier's Note
"One of the most elegant expressions of Japanese Merlot — the Tazawa vineyard's gravelly soil and altitude give it a floral lift and silky tannic finesse that rewards a gentle chill and unhurried pairing."
Food Pairings
Pairs beautifully with roast duck, grilled lamb, and mushroom-based dishes; its silky tannins and moderate body also stand up well to grilled unagi and other umami-rich fare.
When to drink it
Special dinners, wine-and-food pairing events, gifts for wine enthusiasts exploring Japanese terroir wines.
Specs
- Grape Varieties
- Merlot
- Style
- Red
- Price Range
- ¥4,500-5,500
Terroir & Winemaking
Sourced entirely from the 0.7-hectare Tazawa vineyard (gravelly topsoil, 850m elevation), organically farmed without synthetic pesticides since 2006. Fermented with indigenous wild yeast via extended maceration (kamoshi) in oak vessels, then aged approximately 1.5 years in oak barrels.
Frequently Asked Questions
- What makes the Tazawa vineyard special?
- It's a 0.7-hectare, gravelly-soil single vineyard within Villa d'Est's estate, farmed without synthetic pesticides since 2006 — the free-draining soil and 850m elevation give the Merlot its floral lift and fine tannins.
- How is it made?
- Fermented with indigenous wild yeast through extended maceration (kamoshi) in oak vessels, then aged around 1.5 years in oak barrels.
- What does it taste like?
- Floral aromatics with red and dark cherry, plum, and gentle spice, fresh acidity, and refined, silky tannins.
- What food pairs best with it?
- Roast duck, grilled lamb, mushroom dishes, and umami-rich Japanese fare like unagi or sukiyaki.
- Is it ready to drink now?
- Yes — most vintages drink well on release, though the wine can also develop further with a few years of bottle age.
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Talk to the SommelierMore wines from this producer
ヴィニュロンズ・リザーブ・シャルドネ
Villa d'Est Vignerons Réserve Chardonnay
WhiteChardonnay
Villa d'Est Vignerons Réserve Chardonnay is the flagship white wine of Villa d'Est Winery in Tomi City, Nagano, made from 100% Chardonnay grown in the estate's own vineyards at 850 meters altitude. Only the finest grapes are selected, barrel-fermented in French oak, and aged sur lie for approximately 7 months, yielding a wine with rich fruit character, moderate oak influence, and refined, cool-climate acidity. It is a limited-production cuvée (roughly 3,000-4,500 bottles depending on vintage) that has represented Japan on the world stage: the 2005 vintage was served at the 2008 Hokkaido Toya-ko G8 Summit, and the 2014 vintage at the 2016 Ise-Shima G7 Summit. The 2019 vintage won a bronze medal at Japan Wine Challenge 2021, and renowned sommelier Paolo Basso has compared the wine favorably to fine white Burgundy.
ヴィラデスト ヴィニュロンズ・リザーブ・メルロー
Villa d'Est Vignerons Réserve Merlot
RedMerlot
Vignerons Réserve Merlot is Villa d'Est's flagship red wine, made from 100% Merlot grown on the estate's own vineyards at 850 meters altitude in Tomi City, Nagano. The high-altitude, cool-climate site gives the grapes pronounced acidity and clarity of fruit compared to Merlot from Japan's other famous production areas such as Shiojiri and Kikyogahara. The grapes undergo skin-contact maceration fermentation (kamoshi) in French oak vats, followed by roughly 18 months of aging in French oak barrels, producing a full-bodied wine with elegant dark fruit, subtle spice, and a soft yet structured tannin backbone.