Kisvin Koshu

Kisvin

Kisvin Koshu

Kisvin Koshu

Kisvin

A white wine made using Emerald Koshus, green Koshu grapes that have been ripened without direct sunlight to avoid over-tinting the skin. How do they achieve this, you ask? By covering each and every bunch by hand with its own little personal umbrella especially designed for this purpose. Helicopter parenting rarely breed healthy children, but it sure works for wine grapes! These babies are taken better care of than kids in the 90's were.

The extra step keeps the grapes pretty much dry even after rain, lets Kisvin to bypass the headaches most grape harvesters get from the frequent rain that happens during harvest season, allowing them wait to their heart's content to harvest until the grapes are at their peak, just-right ripeness. What these precious grapes result in is a super clean, crisp, fruity white wine. The pure, unadulterated, clean taste is achieved by both fermenting and aging in stainless steel tanks.

ML.
750
VOL.
ALC.
12.5%
VOL.
Regular price $68.00

ABOUT THIS BOTTLE

KISVIN KOSHU

Light-bodied white wine with aroma of grapefruit, pear, and flinty minerals. Rounded apple flavors, citrus, white flowers, medium acidity and umami.

DETAILS

Wine Type: White Wine
Varietal: Koshu Grape 
Vintage: 2018
Style: Dry, Semi-Light, Medium Finish

TASTING NOTES

 


HOW TO ENJOY

PAIRING

Light dishes such as Carpaccio, Tempura, Shellfish, and lean fish.

 

SERVING

Gently chilled. Take your time enjoying it as the balance of the flavors will settle after a moment.

This is a story about a firebrand motocross racer/competitive bass fisherman turned genius grape farmer and a young, independent, single-mother maverick wine brewer who originally wanted to be a stand-up comedian. Against all odds they meet and start creating the highest-quality wines. Few years into making wine, world-renowned sommelier Gerard Basset happen to taste their wines, tweets the world about it (which is, let's face it, as close to breaking the internet that Japanese wine world can get) and the rest is history.