The Tokyo Wine Society
Orange Wine
July 31, 2020
Wine List
from Yamagata, Japan JPY2,420
Wines can be purchased @ Suzukiya Wine shop, Kamakura and Virtus Wine, Tokyo
Other wines;
Orange Wine (Also known as ‘Amber wine’, ‘skin-fermented white wines’ or ‘skin-contact white wines’)
Organically certified viticulture and uses skin maceration in all their white wines
Grape variety – Rebulla, Ribolla Gialla grape
2014 vintage, 11.5% abv
Length of maceration – skin contact low. Rebula macerated for four days without the control of the temperature and fermented using only its own yeast. This allowed the wine to extract the maximum of natural substances present in its skins. This enables a strong natural stability of wine so no added sulphites required. After pressing the wines are put in old oak barrels where it remains for two years then it is racked and bottled and matured in cellar for three years.
Flavour profile: firm acidity, peach, citrus and apple notes
Since 1995 this estate has focused entirely on Orange wines.
Grape variety – Ribolla Gialla,
2011 vintage, 13% abv
Length of maceration - 3 months skin contact, spontaneous fermentation and no addition of sulfur dioxide, even in bottling; then years and years of aging in cask, and as many years of aging in bottle.
Flavour profile: mineral, characterized by hints of almond and a slight tannic sensation. Full bodied and tannic.
Organically certified viticulture, organic grapes from local farmers. The winemaker made his first vintage in 2011 in collaboration with Isabelle Legeron MW
Grape variety – Tsolikouri
2017 vintage, 11.5% abv
Length of maceration - All Lagvinari wines are fermented, macerated, and aged in traditional Georgian “qvevri” (buried clay vessels).
Flavour profile: green apples, yellow plums, citrus aromas of tangerines and clementine followed by floral and nutty aromas.
Adoption of the qvevri in 2001 as the perfect fermentation vessel.
Grape variety – Grape blend obtained from different vine varieties (Chardonnay, Sauvignon, Pinot grigio and Riesling italico) which are fermented separately and blended/ aged together.
2008 vintage, 15% abv
Length of maceration – 6 months skin contact in amphora, with wild yeasts and no temperature control. Ageing in large oak barrels, where it was left for six years. Wine is bottled without fining or filtration. Small amounts of Sulphur added.
Flavour profile - full bodied, notes of dried apricot, lemon rind and smoky tobacco, sweet earth and a touch of spice.
A medium-sized winery with a decade’s experience of producing orange wines.
Grape variety – Delaware,
2019 vintage, 11% abv
Length of maceration – whole bunch fermentation, three weeks of skin contact, unfiltered
Flavour profile: medium bodied orange wine with soft textures, a lot of citrus and apricot aroma and flavour
Organically certified viticulture and uses skin maceration in all their white wines, no added sulphites during the winemaking or bottling. The label introduces the wine and winemaker as “I am Didimi from Dimi and this is my Krakhuna.” Krakhuna, a white grape, is indigenous to the Imereti region of western Georgia and is mostly found in the village of Dimi, where seventy year old Didimi lives.
Grape variety – Krakhuna,
2015 vintage, 11.5% abv
Length of maceration – only a few days skin maceration, traditional winemaking method of fermenting in qvevri and aged for six months before bottling
Flavour profile: lemon peel, pear skin and dried pineapple. It has a subtle, bitter and tannic finish.