Les Vins Vivants, Bailey A Hakkoutai Nagano Red 2024

100% Muscat Bailey A

Minami-Alps City, Yamanashi Prefecture, Japan

A subtle sweet aroma reminiscent of strawberry jam, with calm, aged aromas of damp earth and tobacco leaves. A round and smooth drinking experience. The color is a beautiful blend of raspberry red and garnet. Gentle nuances from the oak barrels and the aroma of raspberries spread throughout. While it has a light mouthfeel, you can enjoy a lingering umami flavor and an autumnal aroma reminiscent of fallen leaves in the finish.

The low alcohol content makes it easy to drink and pairs very well with food. It offers a classic, reassuring feel, and I think it would go well not only with lean red meats like duck and venison, but also with sweet dishes like rillettes, pâté, and those using raisins and cheese.

"In 2023, the supply of Bailey A was low, so we mixed it with Bordeaux varieties, but in 2024, we were able to make it on its own for the first time in two years. It's especially meaningful to me that it's grapes from my hometown. I am so grateful to the farmers who kindly allowed us to purchase the grapes. Bailey A is a variety that we particularly like, but we also think it's a wonderful variety that can express the essence of Japanese wine." -- Vins Vivants

Whole-cluster semi-carbonic maceration in open-top stainless steel tanks without destemming or crushing. On the 4th day after starting the winemaking process, we enter the tank and crush the grapes firmly with our feet to promote fermentation. Pigeage is performed daily thereafter. Pressing takes place about one month after the start of the winemaking process. Juice is extracted using a pneumatic membrane press, and then aged in 500L foudres. After approximately 11 months of barrel aging, the lees are removed and the wine is bottled. NO ADDED SULFUR, VEGAN.

LES VINS VIVANTS is a natural cidery and winery located in Nagano Prefecture, Japan. It is operated by Tomoko Ogino and Takahiro Ogino. Tomoko is primarily responsible for apple and grape cultivation, while Takahiro oversees cider and wine production. Takahiro was born in Yamanashi Prefecture, a region widely known as the center of Japanese wine production. He grew up in a family home with vineyards directly in front of the house and a winery just a few seconds’ walk away.

While working at a restaurant in Tokyo, Takahiro met Tomoko. Although he had no prior farming experience, he developed a strong desire to make wine himself. Takahiro trained for six years at Grace Wine in Yamanashi. He also gained experience with natural wine producers in Beaujolais and Alsace. Tomoko studied vinification and apple cultivation for two years at JA Shinshu Ueda Farm.

They founded LES VINS VIVANTS in 2019 in Tomi City, Eastern Nagano. It is a region rich in natural beauty: more than half of its land area consists of mountains and forests, about a quarter is farmland, and the Chikuma River flows gently through the center of the city. From the southern slopes, they could see the Yatsugatake Mountains and the Northern Alps, with Mount Asama rising on the opposite side. Due to its cool climate, Tomi is well suited to fruit cultivation with minimal reliance on artificial pesticides such as insecticides and fungicides. The name LES VINS VIVANTS derives from the French words vins (“wines”) and vivants (“living”). The name expresses their philosophy of producing living wines and ciders.