"Certified organic and Demeter biodynamic. A blend of Riesling, Pinot Gris, Muscat and Gewürztraminer hand picked, wild-yeast fermented and aged in a mix of cement and wood for six to nine months. No interventions. A blend made by Alsace winemaker Christophe Mittnacht and his Japanese chef wife Yuka specifically to go with sushi and sashimi. Gyotaku is a traditional Japanese art form created with fish, ink and paper – fish rubbing (just like brass rubbing).
Bold and rich in a sweet-grain kind of way. Dry and yet reminiscent of baked citrus peel and chamomile honey and warm malty bread with a grapefruit-zest edge. Soft into the core but glistening with quiet background acidity. Perhaps my mind is being overly led by the thought of sushi, but this has an miso-like umami undertow and a sweet saltiness that reminds me of rice wine. Now to test the sushi theory... (TC)"
Vinous Reverie Notes