Grace Koshu Hishiyama 2023

In The Observer, David Williams reported that the koshu grape had made it into Jancis Robinson's Oxford Companion to Wine, saying of the Grace Koshu "It makes for subtle, delicate whites such as this, with its gentle pulse of citrus, white flowers and minerals.".

Made from Japan's most important indigenous grape variety: Koshu. The grapes for the Hishiyama Private Reserve are grown in a vineyard situated at the eastern end of the Kofu Basin. The Katsunuma area is an alluvial fan with widely distributed well-drained soil, which has been suitable for viticulture since ancient times. The Hishiyama district, with its complex terrain, is situated at the highest altitude of the Katsunuma region at an elevation of 500 to 600 metres. The soil is diverse, with large granite components scattered throughout the area. The lively acidity and smoky minerality in the wines from this region are direct expressions of the sense of place. The warm climate promotes healthy grapes, and to protect the grapes from the direct sunlight, Grace Winery uses ‘umbrellas’ to shade each bunch of grapes allowing them to reach excellent phenolic maturity. A modern long cordon training system is being used as an alternative to the traditional trellising methods. Significant advances have been made in limiting yields and focussing on canopy management. These endeavours have concentrated flavours and sugars, balancing the high acidity that occurs naturally in this variety. The fruit is hand-harvested at optimum maturity. The vineyard is organically and sustainably cultivated.

The grapes were gently pressed in a pneumatic press, prior to being fermented in stainless steel tanks to preserve the naturally occurring acidity and pure fruit flavours of the Koshu variety. Maturation took place in stainless steel tanks, prior to being bottled.