COCO FARM & WINERY
Ashikaga, Tochigi

Grapes: Chardonnay 98%, Petit Manseng 2% (from Nagano and Yamagata)
Type: White
Style: Dry, medium-bodied
Colour: Pale yellow
Alcohol: 11.5%
Wild yeast: Yes
Any added sulphites: 40 ppm 
Filtered: No
Serving temperature: 7-10°C
Production: 13,783 bottles
Please store in a cool, dark place.

Tasting notes
A fresh and elegant wine with aromas of green apple and citrus, lifted by hints of herbs and mint. Subtle smoky notes of flint and even a touch reminiscent of katsuobushi add complexity. On the palate, bright, refreshing acidity is balanced by gentle fruit flavours that slowly unfold across the mouth.

Food pairing
Dashi-maki egg roll, yellowtail carpaccio, Braised Japanese aubergine, char-grilled shiitake mushrooms, half-dried horse mackerel, deep-fried seafood, fried oysters, asparagus wrapped in bacon, roast pork, stir-fried chicken breast with almonds.

Winemaking
“Kaze no Etude” is a dry white wine made from Chardonnay and other grapes grown by contracted growers across Japan for COCO FARM & WINERY. In the 2022 vintage, 2% Petit Manseng was blended in to give greater structure to the Chardonnay. Rather than weight or power, the wine emphasises clarity and purity, expressing the delicate Japanese approach of achieving beautiful ripeness within Japan’s climate.

In music, an “etude” is a study piece composed from various technical elements while remaining engaging and widely appreciated. Likewise, this white wine, produced at the winery located in the breezy hills of Ashikaga, is shaped by many elements essential to fine winemaking — suitable soils, carefully matched grape varieties, the passion of growers, and attentive vinification. It is from this combination of elements that the name “Kaze no Etude” was inspired.

The Chardonnay and Petit Manseng were pressed and left to settle overnight at a low temperature. The following day, after débourbage (racking before fermentation), the juice was transferred to stainless steel tanks. Fermentation took place with wild yeasts, first at below 22°C for seven days in tank, then for around six weeks in oak barrels. This was followed by malolactic fermentation with native lactic acid bacteria.

Maturation was carried out half in oak barrels and half in stainless steel tanks for about six months. After racking, the wines were blended and bottled without fining or filtration. From 2025 to 2027, the wine will remain fresh and fruit-driven, while from 2028 onwards it is expected to develop greater harmony, with toasty and matured notes emerging.

Nutrition Facts per 100ml
Energy: 73 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 2.0 g
 - Sugar: 2.0 g
Protein: 0.1 g
Salt: 0g