Domaine Tetta

2024 · Sparkling · White · 12%

Chardonnay, Gewürztraminer and others.

A lightly sparkling 'Perlant' led by Chardonnay with a splash of Pinot Gris and aromatic varieties, whole-bunch pressed and bottle-conditioned on Tetta's limestone estate. Lychee, muscat, green apple and white peach lead a gently fizzy, aperitif-styled palate with clean acidity, subtle skin-contact texture and a mineral edge.

Blend of Chardonnay (86%) with Gewürztraminer (7%) and five other varieties — Pinot Gris, Auxerrois, Kerner, Riesling and Sémillon — comprising 7% of the blend. Destemmed. Fermented with wild yeast in stainless steel tanks; fermentation finished in bottle.

2024 · Sparkling · Rose · 12%

Merlot, Cabernet Franc, Cabernet Sauvignon

A lightly sparkling rosé 'Perlant' of Merlot with a touch of Cabernet Franc and Cabernet Sauvignon, whole-bunch pressed to juice and bottle-conditioned on Tetta's Okayama limestone — a rare style, and the estate's first attempt at a Merlot-based Perlant. Orange-tinged pink, with kirsch, passion fruit and grapefruit over wild white flowers, chalk and mineral notes, and a firm, gently tannic, gastronomic finish.

Blend of Merlot (94%) with Cabernet Franc and Cabernet Sauvignon, comprising 6% of the blend. Whole-bunch pressed, fermented with wild yeast in stainless steel tanks; fermentation finished in bottle.

2024 · Still · White · 12.5%

Chardonnay

Tetta's stainless, unoaked Chardonnay — wild-fermented and raised without barrel for a fresh, lively expression of the estate's limestone karst in Okayama. White peach, green apple and pear over pure fruit, balanced acidity and a long, clean finish; as the estate puts it, 'fresh, like freshly picked grapes.'

2024 · Still · White · 11%

Shine Muscat and others.

Prized Shine Muscat — Okayama's celebrated aromatic table grape — vinified dry at Domaine Tetta with wild yeasts and a light touch. Muscat, pear and white-peach compote lead a delicate yet complex palate, its faint sweetness balanced by acidity and a whisper of tannin into a long, silky, nectar-like finish.

Blend of Shine Muscat (90%) with Riesling, Chenin Blanc, Sauvignon Blanc and Ougyoku, comprising 10% of the blend. Grapes are vinified separately with wild yeast, then blended in tank. Whole-bunch, uncrushed grapes undergo three months of carbonic maceration, with fermentation and aging in stainless steel for seven months. The wine is then lightly filtered through a coarse filter, with no fining.

2023 · Still · White · 15%

Chardonnay

'd'Or' is Tetta's barrel-aged Chardonnay, made from golden, late-picked fruit on Okayama limestone, wild-fermented and given around five months in oak with minimal SO2. Pale gold, with concentrated honeyed-lemon, dried and tropical fruit and apricot confiture framed by elegant oak, dense fruit and a long, mineral, finely acidic finish. Remarkably well-balanced, with real potential for extended aging.

Whole-bunch pressed. Fermented with wild yeast in stainless steel tanks. Aged in oak for about 5 months.

2024 · Still · Orange · 12%

Pinot Gris

An estate Pinot Gris made in a skin-contact, orange style on Tetta's limestone karst in Niimi, Okayama. The color of pale, orange-tinged black tea, aromas of apricot, dried fruit, mandarin peel and dried sweet potato, a dry palate, clean acidity and a mineral, skin-derived grip. Light-bodied, yet with a rich, brandy-and-cocoa warmth on the nose.

Whole-berry fermented with wild yeast in stainless steel tanks. Aged for about 11 months in oak.

2024 · Still · Orange · 12.5%

Sauvignon Blanc

A skin-contact Sauvignon Blanc from Tetta's Okayama limestone estate, wild-fermented, barely filtered and left with a slight, natural cloudiness. Deep gold, with dried pineapple and mango, dried herbs and flowers, and a palate marked by bright acidity, with a lingering fruitiness on a distinctive, characterful finish quite unlike any other Sauvignon Blanc.

Whole-berry fermented with wild yeast in stainless steel tanks. Aged for about 11 months in tanks.

2023 · Still · Rose · 12%

Aki Queen (85%), Muscat Bailey A (7%), and others (8%)

Domaine Tetta farms 7 hectares of vines on a limestone karst plateau at 400 to 600 meters in Niimi, Okayama. Its owner, Ryuta Takahashi, began reclaiming the land from abandoned farming in 2009, with the explicit goal of regenerating it through wine. The estate itself was completed in 2016. Aki Queen is a Japanese black-grape hybrid (a parent variety of Muscat Bailey A) that suits the Niimi limestone and altitude. The 2023 release is a rosé built around 85% Aki Queen and 7% Muscat Bailey A, vinified with native yeasts and aged in former limestone mining tunnels held year-round at 12 to 15°C and 80% humidity. 12% alcohol, no added sugar, no added acid. A distinctive rosé from one of Japan's most terroir-driven projects.

Aki Queen, Muscat Bailey A, and other varieties are fermented separately with wild yeast, then blended in tank. Whole-bunch, uncrushed grapes undergo three months of carbonic maceration, with fermentation and aging in stainless steel for about two months. The wine is then lightly filtered through a coarse filter, with no fining.

2023 · Still · Red · 15%

Cabernet Franc

From Domaine Tetta's estate on a limestone karst plateau in Niimi, Okayama, this late-harvested, 100% Cabernet Franc — age of vines 6–12 years —is wild-fermented and barrel-influenced into a full-bodied, generous red. Deep ruby, with ripe red fruit, raspberry jam and cassis liqueur, a note of barrel-derived cocoa and a cool menthol lift over moderate, well-knit tannins.

Grapes were destemmed. Fermented in stainless steel tanks with wild yeast. Aged for about 8 months in oak.

2023 · Still · Red · 12%

Muscat Bailey A

Muscat Bailey A is the workhorse Japanese black grape, but at Domaine Tetta it receives the full estate treatment. The vines — 7 hectares on a limestone karst plateau at 400 to 600 meters in Niimi, Okayama — trace back to 2009, when owner Ryuta Takahashi founded Tetta with the explicit goal of regenerating abandoned farmland through wine. The Domaine Tetta winery itself was completed in 2016. The winemaking follows the same philosophy: a gravity-flow cellar, native-yeast fermentation, no added sugar or acid, and aging in former limestone mining tunnels held year-round at 12 to 15°C and 80% humidity. Grapes are hand-picked, extraction is restrained, and the wine finishes at 12% alcohol. The result is a precise, place-driven take on a grape better known for cheap supermarket bottlings: elegant and red-fruited, with cinnamon and caramel notes from the oak, light-bodied and long on the finish.

Grapes are destemmed but not crushed. The firm-skinned berries create a semi-carbonic environment in the tank, starting intracellular fermentation, which continues with wild yeast in stainless steel with punch-downs (pigeage) three times a day. The wine is aged six months in used 225-liter French oak barrels, then lightly filtered through a coarse filter, with no fining.