Domaine Takahiko Nana-Tsu-Mori Blanc de Noir2021

A natural dry still wine made by harvesting Pinot Noir of Nanatsumori infected with ideal noble rot (Botritis) on a grain basis.
 
Therefore, in the years when noble rot does not occur, the production volume drops significantly, and there are years when it is not brewed.
 
In 2021, the weather was blessed, and there was almost no occurrence of noble rot until just before the harvest, but just before the harvest, there were many noble rot, so it became a vintage with a large production of BDN as last year.
 
In order to avoid becoming sweet or high alcohol, it was diluted with healthy juice before fermentation, but from 2020, it was fermented as it is, aiming for a dry and voluminous wine.
 
During the harvest period of about 14 days, it is soaked at low temperature, squeezed on the last day of harvest, and fermented with wild yeast without sulfuric acid as it is. After fermentation, it is aged in a barrel for about 1 year without adding sulfuric acid in an old barrel.
 
The aroma spreads such as nuts, deciduous leaves, honey, mint, citrus, truffles, butter, Tianjin sweet chestnuts, white peaches, bekko candy, black tea, orange marmalade, etc.
 
2021VT also has acid, and the ALC is characterized by being very high at 15.5. The aftertaste is long, and the taste is very gentle, but the minerals are also strong.
 
BDN is a marriage to various ingredients and is also recommended for Japanese dishes such as cheese, chicken liver, shabu-shabu and tempura. It also matches Japanese sweets and Western sweets.
 
2021 is a great vintage for BDN as well as 2020, and it is finished in a great wine.
 
Since sub-current acid is added at the time of bottling, I would like you to wait until around April 2024 to remove the plug.
 
The ideal is to remove the plug after aging for more than 4 years. Because the number of bottles produced is small, I hope that you can share and drink it with many people with a glass of wine.