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4827 FERMIER CHARDONNAY NIIGATA 2017 720ml
4827 FERMIER CHARDONNAY NIIGATA 2017 720ml


 
: HK$580.00

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Code: T04150175FBJ2017
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Takashi Honda used to be a banker in Tokyo, but he moved to Niigata where he grew up, to be a vigneron. Honda took a seminar of winery management which was provided by Cave d’Occi Winery(one of the pioneer of Japanese hand crafted fine wine) in 2005 and he established HONDA VINEYARDS & WINERY in 2006 just next to Cave d’Occi with a small parcel of Albariño. This parcel were planted by Cave d’Occi, and Honda accomplished this challenge - releasing the first Albariño wine made in Japan in 2009.

The vineyards of Fermier are located on sand dune Echizenhama at the foot of Kakudayama, and Albariño - a grape variety from the Galician coast in northern Spain is planted on its particular terroir. Once Honda started working in the vineyards, he got inspired immediately and was convinced potential of Albariño in this place - indeed there are lots of similarities between climates of Echizenhama and Galicia. Honda took actions quickly, he expanded vineyards in Kakudahama(near Echizenhama), Niida(riverside of Shinano River) and Higashikayaba(riverside of Shinano River - by contracted farmer).


A : Albariño | B : Cabernet Franc | C : Undisclosed | D : Albariño
E : Pinot Noir (Spätburgunder / D115 / D667) | F : Petit Verdot
G : Pinot Noir (D777) | H : Pinot Gris

Today Honda cultivates 1.6 ha, majorly Albariño, besides Cabernet Franc, Pinot Noir, Petit Verdot and Pinot Gris are planted on their vineyards and Chardonnay, Merlot etc are provided by contracted farmers. Herbicide and chemical fertilizers are never used. But he keeps flexibility to use minimum pesticide if it is needed. *Due to high humidity, vignerons in Japan need to deal with higher risk of downy mildew.


To make wine which reflects nature of Niigata straightly, Honda firstly accepts environment, and then listens the voice of vines. If vines craves something, Honda assists them. However, as a matter of fact, usage of agrochemical are minimum or zero. “I just want to make wine from terroir naturally. Organic farming or biodynamic farming are not a goal. Vignerons shouldn’t force their ideal on grapes” said Honda.

In the cellar, Honda works in a natural manner too - Fermentation starts spontaneously by wild yeast, transportation of liquid by gravity, minimum usage of SO2, and all the works are done by hand. Honda manages only small quantity which he can handle by himself.

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