Hokuriki is a coastal area in Japan that divides into four prefectures or regions -- Toyama, Ishikawa, Niigata and Fukui Prefectures. Hokuriku lies along the Sea of Japan. It is famous for its hot springs, thanks to the Hakusan volcano in the region. Hokuriku has moist conditions. Summer brings a lot of clear skies and warm, sunny days while winter provides a lot of snowfalls. Long cold winters and mountainous terrains in Hokuriku takes pride allow its production of fine sake in great variety.
Plenty of fine sakes, such as the Ginban Banshu, Komedakeno, Denshin Rin, Ginkobai and Hanagaki Junmai among many more are commonly found in Hokuriku. Sakes produced in Hokuriku are known for rich flavors, distinct acidity, spices and refreshing aromas, making this region one of the most popular places to visit when it comes to sake.
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Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay
Appellation 100% Virginia
Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.
Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity.
Thierry Mortet Gevrey-Chambertin is made from 100 percent Pinot Noir.
The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
The age of wines varies between 15 to 60 years.
Yield: 45 hl/ha
Production: 15,000 bottles on average.
Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 4 months. Aging in oak barrels for 12 months (new and 1 or 2 year old barrels). Kieselguhr filtration before bottling.
Liquorice, blackberry, red fruits flavors.
Excellent with meat, game and cheeses.