Not sure about these wines even if they are famous, so try it and decide yourself but no doubt lots opf passion goes into making it.
Yoichi’s representative red variety “Zwei” has a strong skeleton and a gorgeous and rich fruit like Gamay. This wine is brewed with the image of Burgundy’s Pasteur Grande, which is based on Gamay and Pinot Noir. I want you to feel the exquisite balance of the fragrance of strawberry, mushroom, mint and clove of Zwei’s Black Cherry and Pinot Noir. 2017 is a 70 % blend of Pinot Noir, resulting in a wine with a delicate and complex aroma in pleasant fruit. At present, all grapes used for Pasteur Gran are from Aiwaihara Vineyard (Sannobe) in the Noboribetsu district, and the label is labeled ” Aihara “.
The plantations are managed in Lutresonnet, where the quality of the Zwei and Pinot Noir harvested is very high. In 2017 , the sugar content did not increase, so the alcohol content was low at 10.5 , but the flavor of the wine was very complicated. I sometimes drink Yoichi Nobori Pastogran that has been asleep for more than three years, but it has evolved into a wonderful wine as it matures.
It is a very attractive wine even if you drink it now, but it will definitely turn into a wonderful wine by ripening. Unlike 2016 , the amount of sulfurous acid that is not magically added at the time of bottling is added. Since this wine is not a grape of its own garden, there is no mention of Domaine Takahiko on the label, it is Takahiko Soga wine.
Domaine Takahiko does not sell directly to customers to concentrate on the agricultural work that is made with wine. I can not apologize enough. Thank you for your cooperation. However, I would like to communicate as much as possible with the customers who can drink my wine. If you are interested, please register as a mail member of Domaine Takahiko (Please apply by e-mail). In addition, daily information is also available on Facebook and Twitter.
Nanatsumori Pinot Noir is the flagship wine of Domaine Takahiko.
<< Introduction >>
I think wine is a lump of ego. The taste and aroma of wine are greatly influenced by terroirs, but more so by “people”. Cultivation and brewer’s philosophy of the relationship between nature and humans greatly affects the taste of wine.
“What is Nana Tsu Mori?”
This field was once a fruit tree forest where seven types of fruit trees grew.
In order to tell the history of the field to future generations, it was named Nana tsu Mori (Nanatsumori).
Currently, the field of Nanatsumori is owned by Domaine Takahiko and only Pinot Noir is grown. All of this field is managed by bio (organic cultivation), and the label clearly states Domaine Takahiko.
《What is Yoichi Nobori》
It is a wine brewed using only grapes cultivated in Yoichi-cho, Hokkaido.
It is a wine I brewed using grapes purchased from Vinhoron, which I respect, not domaines.
The label on these wines does not state “Domain Takahiko Soga”.
It only states “Takahiko Soga”.
<< About the symbol mark >>
The family crest that has become the mark is an arrangement of “5.3 paulownia” to “5.3 grapes (pepper leaves).”
I believe that winemaking expresses the creator’s philosophy, philosophy, local culture and culture in wine. I’m brewing wine to express this, and I didn’t start Domaine to be a manager. I want to be a farmer (vinuron) who produces wine as quietly as possible, and a craftsman with his own philosophy. I don’t want to just do wine. making without the thought that only shape and image precede. Even now, I am still looking for a small scale where I can make my own wine. I think that the bigger the scale, the harder it can be to produce wines full of thought.
I also think that the wine I envision can only be made by farmers. There is a word brewer, but wine does not need that word. Because wine can be made in the field. What is wine? What is a terroir? I want to stay with Vinholon who keeps searching for the missing answer.
Attempts to return Vinifera (European grapes such as Pinot Noir) to nature, but like humans, are plants that have not yet returned to full nature. If you forcibly return to the jungle, what you return, what you try to return, and those around you will be burned. When you start to wonder where the wine maker and drinker are in the natural line for you, it’s time to meet a tearful and inspiring wine. And while drinking wine and thinking slowly about the reason why I came across the wine, I feel that the “real line of nature for humans” can be found in blurry destinations. However, if you rush to look at it quickly, distortion will always occur. It is not possible to promptly improve the global environment by using wine, but it is possible to evoke the natural “heart of working in nature” that humans have. I understand what natural cultivation and brewing is for me, and I feel that Vinuron wine has such power. However, by contrast, it must also be understood that, due to the influence of the maker, it is also a drink that can lead to an artificial manual world. We, modern humans, are all in deep holes dug vertically. Looking back and looking up, the only visible nature is light and round holes. The nature we see is, after all, the world of the matrix. The natural world imagined by humans. The only way to proceed is to dig a hole below. Digging sideways loses natural light and just goes to a world where you can’t see anything quickly. Now human beings simply have a desire to know what is beyond the infinite hole. There is only darkness called greed beyond the hole. To find real nature, you have to look at the world that stretches over the crater holes. But we humans already don’t know how to crawl. The wine we brew is not a tool for crawling, but it seems to be one of several tools that will give you a glimpse into the world above the hole. Perhaps a person who looks into the hole by any means will be struck by the desire to see the world beyond it. At that time, humans may be released from digging, but I think they probably can’t crawl out of the pit. Considering this, I remember Masanobu Fukuoka’s book. I have no intention of directly affecting politics or the environment through wine. I think that it is an important role to make small flowers bloom in the area little by little, increase them around and keep them going. I don’t have the ability, so just focus on it. It’s my job now to leave a little more tools for people in 100 years to look through the hole through wine.
About Domaine Takahiko
Originally, you should use easy-to-understand terms such as “Vinyard” and “farm” for your farm name, and why not use Japanese words for your farm name even though you are Japanese. I still repeat my own questions.
However, I want to bind myself with the weight of the French tradition of “Domaine”. I feel like I can’t be a farmer who produces real wine unless I take on the real meaning of the weight hidden in these words.
Also, in using my name Takahiko, the wine I make is not made by the company. It is created by humans who want to understand nature at all. The meaning of the terroir and the taste and aroma of the wine change according to the creator’s ideas. I think wine is a work that expresses itself in nature. Great wine is a lump of ego. So I put my name on the wine name.
What is the ideal wine
For me, the ideal wine to be brewed in Japan is a wine that is familiar with the Japanese culture in terms of taste and aroma and can express the beauty of Japanese food. The ideal wine is not a global wine that blends in with the people of the world, but also one that can be absorbed into the lives of our farmers, who are far from the global, and that can be moved by tears. A wine that emphasizes umami over minerals and values delicate and complex aromas like forests rather than fruits. In bottle ripening, wine that can express beautifully the four seasons of Japanese forests and satoyama. I think wines that can be laid for more than 20 years and express the four seasons during the aging process are great, but personally I don’t feel that they should be longer. I feel that the spring and summer scenery of wine, which is also required for 30 years, is too heavy to be familiar with Japanese ingredients and food culture. On the other hand, weak wines can often express spring and winter but cannot express summer and autumn. You. The important thing is how you can express the summer and autumn scenery with wine, but it is very important. If you can express the four seasons in 10 years, it is wonderful and amazing. No matter how long you ripen, you cannot express the beautiful autumn leaves (early autumn), and it will not be good for wines that become deep autumn (late autumn). If it is Japanese wine, I want to brew wine that expresses “spring”, “summer”, “autumn”, and “winter” as if walking on the approach to Japanese shrines and temples in each of the four seasons. I especially like the beginning of autumn, when the autumn leaves are beautiful, the grapes grow, the flowers blossom, and the mushrooms are harvested, and I want to brew a wine that can express that beautifully.
My idea of agriculture should be sustainable. A cultivation method that only I can do is useless. It must be agriculture that continues to spread around me. Farming that is biased towards chemical pesticides will probably not last. On the other hand, I feel that the farming methods that neighboring farmers cannot imitate will not continue. Is it possible to brew vineyards pickled with pesticides and say terroir? I believe that terroir is reflected only when cultivation is respected for nature. However, agriculture is something that humans always modify. It is not natural. Nature will always change if humans modify it. You must understand it. How to interact with nature, how to interact with it, and how far should you go? The answer hasn’t been found yet, but I think that you should never forget your respect for and appreciation of nature. To do that, we farmers need to be able to interact and talk with nature. It is useless in farming that adheres to the manual.
The basic idea of brewing is to return to the old days. The latest dry yeast, the latest de-stemming crusher, the latest stainless steel tank, the latest filtration equipment, the latest fining agents, etc. have deprived craftsmen of “ sensitivity ” and deprived wine of philosophy and terroir. is thinking. When ripe grapes are harvested, no small hand is needed in winemaking. Wine is made in the field, not in the factory. It is not made manually.
On the other hand, do not let the microorganisms involved in wine suffer. You need to have the sensibility of being able to contact microbes like a parent who cares for your child. Parents who raise their children while looking at the manual are useless.
In my winemaking, I do not remove the unstemmed, but prepare the whole cell. Use a bucket or gravity to move the wine without using a pump as much as possible. Currently, sulfurous acid is basic, not used for red wine. For barrels, we use barrels that have been used for an average of 15 years. (source Domaine Takahiko)