May. 17
It was the kick off day of the collaboration wine making project with Kobe Wine and Hakutsuru Sake Brewery.
I am a member of the project as a consultant.
It is the second vintage.
We produce 600 bottles of Chardonnay and 200 bottles of Cabernet Sauvignon last year.
We gathered at Inji vineyards in the morning.
We worked for the new buds and vine tops control for Chardonnay and Shinano-Riesling at the vineyards.
Mr. Hagiwara, the vineyard manager, led us the work.
It is a difficult working for me.
I made a lot of mistakes.
I must apologize to grapevines.
We had a nice Yakiniku BBQ lunch near the vineyards.
Then we moved to the estate vineyards of the winery and work for the vines of Cabernet Sauvignon.
After the vineyard working, we have a wine tasting.
We tried to check our first vintage wines.
Both Chardonnay and Cabernet were very good.
You can expect this first release in June.
We also tasted the test products of the winery.
They produced several grape varieties with very small lot.
All of them were very pure and unique.
I am looking forward to tasting the other vintages, as well.
It was very nice to join the kick off party today.
Thank you very much!
