余市 — EST. 2020

Domaine Bless

PHILOSOPHY

In the sunny, south-facing terroir of Niki Town — where morning light arrives early — wine is crafted by fermenting harvested grapes as close to their natural state as possible. Since 2020, fully integrated estate production from vine to bottle.

仁木町の朝日が早く差し込む南向きの恵まれた大地で、収穫したぶどうをできる限り自然に近い状態で発酵させるワイン造り。2020年より栽培から醸造まで一貫した自社製造体制を確立。

WINERY INFO

創業年 / Founded

2020

産地 / Region

余市

圃場面積 / Vineyard

3.2ha

標高 / Elevation

120–180m

土壌 / Soil

仁木町の独特な黄土壌が特徴で、ミネラル分が豊富です。粘土と砂利のバランスに優れ、冷涼地のテロワール表現に適しています。

LINKS

Website Instagram

VITICULTURE

Farming

Cultivation without chemical fertilizers or herbicides, respecting the vine's natural vitality. Drawing on the cold-climate character of Niki, low-yield management produces concentrated fruit.

Varieties

ピノ・ノワールシャルドネミュラー・トゥルガウ

WINEMAKING

Philosophy

Grapes harvested from a beautiful vineyard that shows many faces through the seasons are vinified in as natural a state as possible.

SO₂

Minimal

Yeast

Wild yeast

Filtration

Unfiltered

Vessels

フランス樫の樽（225L）ステンレスタンク

WINEMAKER

本間廣泰

BACKGROUND

Worked 16 years in clinical-testing roles at a Sapporo hospital. Visiting wineries as a couple sparked an interest in viticulture and winemaking; sensing the potential of winemaking in Niki, they moved there. After two and a half years of training at a Yoichi winery from 2015, he became independent, acquiring abandoned farmland in the Asahidai district of Niki and developing a vineyard.

PREVIOUS CAREER

Clinical-testing work at a Sapporo hospital (16 years).

TRAINING

Two and a half years of training at a Yoichi winery.

WINES BY DOMAINE BLESS

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