2022 Kaze no Rouge | A red wine made with Hokkaido-grown Zweigelt and wild yeast

Red wine brewed in a windswept winery

“Kaze no Rouge” is a red wine made from Zweigelt grapes grown in Yoichi, Hokkaido.

Zweigelt is a wine grape variety developed in Austria in the 1920s, and it gradually spread in Hokkaido after being introduced in the 1970s.

Today, wines made from this variety are becoming representative of Hokkaido, and this wine was created with the desire to convey the appeal of Zweigelt wines.

It is named after the winds that blow through Coco Farm Winery, located in a valley at the foot of the mountains, throughout the four seasons.

〈Adoption Record〉
・2008 G8 Hokkaido Toyako Summit (2006)
・JAL International First Class Lounge (2014, 2020 vintages)

Pioneer in winemaking with "wild yeast"

Wine is an alcoholic beverage made by fermenting grape juice with the power of yeast. While most modern wines use "cultured yeast" obtained by cultivating and drying natural yeast, Coco Farm Winery does not add anything, allowing the wine to ferment naturally with the wild yeast naturally adhering to the grape skins.

Although winemaking that respects nature takes time, it results in high-quality wines described as having "the authentic taste of grapes" and "the taste of the terroir."

As natural wines gained popularity, winemaking with wild yeast attracted attention, and Coco Farm Winery is said to be a pioneer of Japanese wines fermented with wild yeast.

Fresh fruitiness from a garnet color

The aroma features fruit notes such as plum and blueberry, along with oak nuances reminiscent of spice and cacao.

You will be captivated by the graceful transition from a fresh, acidic palate to gentle tannins.

It's recommended to pair it with dishes that highlight the natural flavors of ingredients, such as pork loin tonkatsu or pot-au-feu. It also goes well with rich desserts like chocolate and chestnuts.

Store in the vegetable compartment of your refrigerator and leave at room temperature for about 15 minutes before drinking to reach the ideal temperature. As the temperature rises, the aroma and flavor expand, allowing you to fully enjoy its characteristics.

The unique winemaking story of "Coco"

In 1958, Shigeru Kawata, a teacher in a special education class (now a support class) in Ashikaga City, Tochigi Prefecture, and his junior high school students cleared a vineyard on a 38-degree slope.

By cultivating grapes on this steep slope, students with intellectual disabilities grew both physically and mentally, fostering their self-confidence.

In 1969, Kokoromi Gakuen was established, and grape cultivation became full-fledged with the motto "Don't be afraid to fail, try anything." Coco Farm Winery was established in 1980.

True to their belief that "we want our wine to be recognized for its quality, not bought out of sympathy," the quality of their wine is world-class!

In July 2000, the winery became widely known when its sparkling wine "1996 NOVO" was served at the dinner party at Shuri Castle for the Kyushu-Okinawa Summit.

This commitment to quality, along with the pride of the students, supports the winery.

"Listen to the grapes so they can become the wine they want to be."

Today, Coco Farm Winery continues to produce wine with meticulous handcraftsmanship.

Click here for other products from Coco Farm Winery.