Domaine Nakajima

2025 · Sparkling · White · 10%

Shine Muscat and others

A playful pét-nat from Domaine Nakajima's Nagano estate, built largely on aromatic Shine Muscat. Gently sparkling and creamy, with the grape's signature muscat perfume, soft lactic notes and an almost sparkling-sake character.

Grapes were dried in the shade for about a week, then destemmed and crushed. Macerated for a full day, then pressed with a vertical basket press. A portion underwent cryoextraction to concentrate the juice, adding structured acidity and fuller texture. Fermented in resin tanks, then bottled with the addition of reserved frozen juice.

2025 · Still · White · 10%

Delaware

Nakajima's easygoing everyday white, made from 100% Delaware grapes from Yamagata. Melon, golden kiwi, green apple and peach nectar, with a bright, crisp acidity.

Grapes were harvested slightly early to retain acidity, and dried in the shade for 1–4 weeks. Crushed, then foot-trodden, before pressing with a vertical basket press. Fermented in resin tanks. Bottled during malolactic fermentation, leaving a slight residual gas.

2024 · Still · White · 12.5%

Chardonnay

From Domaine Nakajima's newer, high-altitude Mido-district plantings in Tomi, Nagano, this wild-fermented Chardonnay is made with the estate's characteristic light touch. Elegant and mineral-driven rather than showy, with fine acid lift and real poise. 730 bottles produced.

Whole clusters are crushed using an in-house crusher and pressed with a vertical basket press. Spontaneous fermentation takes place in resin tanks. Aged for 8–10 months in 225L old French oak.

2024 · Still · White · 10%

Blend (Chenin Blanc / Sauvignon Blanc)

A wild-fermented estate blend of Chenin Blanc and Sauvignon Blanc that reflects Yutaka Nakajima's Loire influence. Grown on hand-worked clay slopes in Tomi, Nagano. Aromas of guava, passion fruit, sage and fennel with honey and roasted almond. Acidity reminiscent of Japanese citrus carries kiwi and guava fruit, in a wine defined by its lively acidity. 580 bottles produced.

Whole clusters are crushed using an in-house crusher and pressed with a vertical basket press. Spontaneous fermentation takes place in resin tanks. Aged for 8–10 months in 225L old French oak.

2025 · Still · Red · 10%

Blend (Kyoho and others)

'Cuvée Ammonoidea' is Nakajima's everyday red, a blend of roughly 90% Kyoho with 10% estate wine (Pinot Noir, Merlot and Cabernet Franc), made using a ripasso technique. Ripe strawberry, prune and milk caramel on the nose, with Kyoho's plush fruit carrying bright red-fruit acidity and a savory finish — charming, but not too casual for the table.

Kyoho grapes were dried in the shade for 1–3 weeks, then destemmed and crushed. Macerated for 7–10 days with freshly pressed pomace from the estate's own Pinot Noir, Merlot and Cabernet Franc (ripasso), then pressed with a vertical basket press. All tanks were blended before bottling, with a small addition of late-press wine from the estate wines. Blend of Kyoho (90%) and estate wine (10%) by juice volume. Bottled during malolactic fermentation, leaving a slight residual gas.

2024 · Still · Red · 11.5%

Pinot Noir

Domaine Nakajima's first-ever Pinot Noir, from the estate's higher Mido-district vineyard in Tomi, Nagano, hand-worked and wild-fermented. An early, promising release in the translucent, low-intervention house style, with fresh plummy fruit and real potential to develop.

All grapes are hand-destemmed. Maceration for 2.5 weeks in resin tanks, then pressed with a vertical basket press. Aged for 8–10 months in 225L old French oak. 390 bottles produced.