Domaine Atsushi Suzuki Passetoutgrain 2020 750ml

Domaine Atsushi Suzuki

[Vineyard] Located in Yoichi town, Hokkaido. We took over a 5.6-hectare vineyard from farmers who used to cultivate wine grapes using conventional cultivation methods. Located on an eastern slope with an altitude of 60m to 80m, the soil consists of weathered gravel, sand, and clay, with andesite as its bedrock, offering good drainage. The gentle east-facing slope provides excellent sunlight, and the good air circulation protects the grapes from diseases.

[Cultivation] We always ponder how to harvest condensed grapes and work diligently without relying too much on pesticides. Our goal is to cultivate disease-resistant grapevines. We practice grass cultivation and generally no-tillage. Bordeaux mixture is our main pesticide, and for varieties vulnerable to botrytis, we use chemical pesticides a few times a year. We aim to phase out varieties that rely on chemical pesticides and cultivate grapes organically once the vineyard environment is stabilized. Currently, there are sections where we don't use chemical pesticides, and wines from Domaine Atsushi Suzuki are made from grapes harvested from these sections.

[Varieties] In decreasing order of quantity: Zweigelt, Kerner, Müller-Thurgau, Pinot Noir, Chardonnay, and Gewürztraminer. Although primarily Germanic varieties, since 2017 we've been reducing these and gradually replacing them with Chardonnay.

[Vinification] For red wines, we aim for a pure and gentle taste. For white wines, we target a mineral-rich taste. We appreciate natural wines from Jura and Loire, and delicate and elegant wines from Burgundy. We rely on wild yeast for fermentation and only add minimal sulfites during bottling to reduce potential damage during distribution. We don't contemplate chaptalization or acidification to genuinely express the power of the grapes.

[Winery] We renovated a stone storehouse, initially built in the early Showa period for apple storage. Throughout the year, there aren't drastic temperature changes, supporting the fermentation process. The facility isn't spacious, and a large press doesn't fit. Therefore, we only have a small basket press, barrels, and resin tanks. We don't have pumps or destemmers. It's physically taxing work, but it allows us to closely monitor the grapes during the process.