This bottle was also purchased at Maruki Winery in Katsunuma. Although it picked up a little heat in the trunk on the way back home, I didn’t notice any obvious negative impact when I opened it.
“Carefully selected fully ripe grapes harvested in September were used. The free-run juice was mainly subjected to malolactic fermentation. The wine was then aged for about one year in 225-liter barrels. The pure fruit aroma of Bailey A, gentle oak notes, and well-integrated tannins come together beautifully.”
So, it seems to be a wine made from grapes that underwent malolactic fermentation and were then matured for about a year in barriques (not specified as new oak).
In the glass, it shows a medium ruby color with a purplish hue. The nose reveals cherries, raspberries, violets, and a hint of vanilla. On the palate, it opens with a fresh, supple burst of fruit. The acidity is lively yet rounded, the tannins are soft, and the wine as a whole is medium-bodied with a charming balance. Compared with the new wine I had last time, this one has a far more solid body.
As a daily-drinking bottle it’s a bit pricey, but in terms of quality it’s on a very high level. Personally, I find it much more appealing than some of the cheap Spanish or Italian wines that are over-alcoholic and hard to keep drinking.
Next time, I’d like to look for a Muscat Bailey A in the ¥2,000 range that could serve as a regular everyday wine.