北海道 — EST. 2018
モンガク谷ワイナリー
Mongaku Valley Winery
PHILOSOPHY
Three guiding notes: cool-climate acidity, gentle bitterness, and layered aromatics. Specializing in field blends — co-planting and co-fermenting multiple varieties from a single vineyard. Currently produces only white wines.
冷涼産地らしい酸味・適度な苦味・複雑な香味の3つを意識したワイン造り。複数品種を同一畑に混植し、同時に収穫・混醸するフィールドブレンドに特化。現在醸造しているワインは全て白ワイン。
VITICULTURE
Farming
Seven varieties — Pinot Noir, Chardonnay, Pinot Gris, Pinot Blanc, Sauvignon Blanc and others — grown naturally. Pressed pomace is fed to livestock and the resulting manure returned to the vineyard in a closed cycle; sea-urchin shells from local fishermen are also put to use. The cellar is a relocated Sapporo-soft-stone building.
Varieties
WINEMAKING
Philosophy
Natural fermentation with wild yeast. Unfined, unfiltered. Every wine made here is white, and the focus is on field blends that create aromatic compounds which post-fermentation blending cannot produce.
SO₂
MinimalYeast
Wild yeastFiltration
UnfilteredVessels
WINEMAKER
木原茂明
Birthplace — 東京都
BACKGROUND
Moved with his family from Tokyo to Yoichi, Hokkaido. He settled there in 2012 and launched Mongaku Valley Winery, drawn by a wish to 'think about food and living within relationships where you can see the other person's face.' For three years from his first 2015 vintage he trained and vinified under contract at 10R Winery, beginning estate winemaking in 2018. He specializes in field blends — co-planting and co-fermenting many varieties in one vineyard — using seven varieties.
TRAINING
Three years of training and contract vinification at 10R Winery (Bruce Gutlove).