# Château Mercian Fuefuki Koshu Gris de Gris (2022)

- **Producer:** Château Mercian
- **Colour:** orange
- **Type:** still
- **Grapes:** Koshu 100%
- **Region:** Yamanashi, Japan
- **Alcohol:** 10.5%
- **Average price:** €29
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, quince, peach, apricot, candied pear, yogurt, vanilla, tea, apple pie, Darjeeling, old rose

## About this wine

The Château Mercian Fuefuki Koshu Gris de Gris 2022 is a distinctive white wine from Yamanashi, Japan, made from 100% Koshu grapes. Produced by Japan's oldest winery, Château Mercian, the wine's name, 'Gris de Gris,' hints at the subtle pinkish-gray color derived from the grape skins. The Fuefuki District in Yamanashi Prefecture, known for its volcanic soils and proximity to Mount Fuji, provides a unique terroir for Koshu cultivation. The 2022 vintage experienced favorable weather conditions, with a cold winter and warm spring leading to healthy grape development, followed by a dry, hot summer that ensured optimal maturity. Château Mercian's mission is to elevate Japanese wine globally, and this wine represents an innovative approach to a native grape.

## Interesting facts

- The name 'Gris de Gris' refers to the subtle pinkish-gray hue of the Koshu grape skins.
- Château Mercian aims to make Japan a world-class wine region.
- The wine uses traditional Japanese 'tana' (overhead trellis) vine training.
- It's a Koshu wine made with techniques typically reserved for red or orange wines.

## Food pairing

The wine's gentle astringency and pleasant acidity cut through richer textures and complement savory elements. Its subtle fruit notes and aromatic complexity bridge well with delicate seafood, poultry, and umami-rich Japanese dishes.

## Wine making process

The production of Château Mercian Fuefuki Koshu Gris de Gris 2022 involves meticulous techniques to highlight the Koshu grape's potential. Key processes include extended skin contact, with some sources noting up to three weeks, and partial thermo-maceration to enhance aroma and color extraction. The crushed grapes are divided into different fermentation lots. Fermentation occurs in both wooden barrels (around 5 days at 26–30°C) and stainless steel tanks (around 14 days at 18–20°C). Following fermentation, the wine is aged for about 7 to 8 months, utilizing a combination of stainless steel tanks and used oak barrels. The used oak is employed for subtle micro-oxidation rather than imparting strong oak flavors, preserving the wine's inherent character.