At a glance

Producer

Grace Winery

Region

Yamanashi, Japan

Grape variety

Koshu

Wine type

White

Body

Light-bodied and Crisp

Sweetness

Dry

Typical price

USD 25-40

Tasting profile

Citrus (yuzu, lemon), white florals, subtle minerality, delicate spice notes

Evolution: Will gain complexity with subtle nutty and honeyed notes after 3-4 years

At peak: Bright acidity with layered complexity and lingering finish

Structure

Acidity

High, bright and refreshing acidity typical of Koshu

Tannins

Very low (white grape variety, minimal tannins)

Alcohol

12.0-12.5%

Aging potential

Good short- to medium-term aging for 5-7 years due to acidity and balance

Drinking window

Peak drinking

2023 to 2026

Optimal window

2022 to 2028

Current status

Ready to drink, will maintain freshness for several years

Current condition

Fresh, vibrant acidity well preserved

The high acidity and fine phenolic structure of Koshu grapes, combined with Yamanashi’s climatic conditions, support a relatively extended peak drinking window for a light-bodied white. The 2021 vintage, being recent and well-crafted, is expected to evolve in complexity over a few years while retaining freshness.

Food pairing

Excellent with light seafood dishes (sashimi, grilled white fish), Japanese cuisine, tempura, and fresh salads. Also pairs well with mildly spicy Asian dishes.

Serving

Serving temperature

8-12°C / 46-54°F

Decant

Not required

Sustainability

Sustainability score: 8/10

Grace Winery employs water conservation techniques, integrated pest management, and solar energy installations for production facilities. Minimal intervention winemaking and eco-friendly packaging are prioritized.

Grace Winery demonstrates commitment to sustainable viticulture with measures to reduce environmental impact throughout vineyard management and winery operations. Their use of local resources and energy-efficient technologies contribute positively to their sustainability profile. While not fully certified organic, their practices align well with sustainability principles.