北海道 — EST. 2021
山田堂
Yamada-dō
PHILOSOPHY
Creating everyday table wines to be enjoyed daily. Wines that don't compete with food yet carry real character — brightening the dining table. Trained under Takahiko Soga of Domaine Takahiko; the winery as a gathering point for diverse collaborators.
「日常に楽しんで頂けるテーブルワインを造ること」。食事の邪魔をしないが個性的で、日々の食卓を華やかにするワイン。ドメーヌ・タカヒコの曽我貴彦に師事し、人と人が交差する場としてのワイナリーを目指す。
VITICULTURE
Farming
Organic cultivation following natural rhythms, without chemical fertilizers or pesticides. To draw out the vine's innate strength, intervention is kept to a minimum.
Varieties
WINEMAKING
Philosophy
Natural fermentation with wild yeast as the baseline, valuing the gradual evolution in bottle. The grape's character is respected and excessive manipulation avoided.
SO₂
MinimalYeast
Wild yeastFiltration
UnfilteredVessels
WINEMAKER
山田耕一
BACKGROUND
Studied viticulture and winemaking at a Spanish wine school. Back in Japan, after five years in Yamanashi and two years training under Takahiko Soga of Domaine Takahiko, he became independent in 2021, obtaining a winemaking license. He planted European wine grapes — Pinot Noir and Müller-Thurgau — in vineyards managed by Yamada-do.
TRAINING
Spanish wine school; Yamanashi (five years); Domaine Takahiko (Takahiko Soga, two years).
MENTORS
TIMELINE
春、離農される農家さんから2.3haの畑を受け継ぎ、畑の側にある納屋をワイナリーへ改修
9月果実酒製造免許を取得し、ワイナリーとしてスタート