GRAPE REPUBLIC PAST WINES
2021 BIANCO
This wine is made from Delaware (87%) and Steuben (13%). The grapes were primarily direct pressed into stainless steel tank for fermentation and élevage, but a small amount of both was fermented on skins for twelve hours. After seven months in tank, the wine is bottled. 12% ABV
2021 ROSATO
This wine is primarily Steuben (47%) partially skin fermented for 12 hours, partially skin fermented for six days. Delaware (25%) is the next largest component, seeing a quick 12 hours on skins before being pressed off. Niagara (19%) and Rosario Bianco (9%) were fermented whole cluster in amphora before being pressed off. All the components are then blended and after a short élevage in stainless steel, it’s bottled. 10.5% ABV
2021 ROSSO
This cuvée is made from co-fermented Steuben (71%) and Niagara (10%) that spends eight days on skins, blended with a co-ferment of Steuben and Delaware (29%) that spends six days on skins. The wines are blended and after a short élevage in stainless steel, the wine is bottled. 10.5% ABV
2021 AROMATICO FRIZZANTE
Delaware (50%), Niagara (37%), and Neo Muscat (13%) were primarily crushed and left on skins for twelve hours before being pressed off into stainless steel. When the wine reaches 12g/l of residual sugar, the wine is bottled to complete fermentation under crown-cap resulting in a lightly sparkling wine. 11% ABV
2021 ROSA FRIZZANTE
This wine is made from Delaware (58%), Niagara (29%), and Steuben (17%) fermented in stainless steel tank. When the wine reaches 14g/l of residual sugar, the wine is bottled to complete fermentation under crown-cap resulting in a lightly sparkling wine. 11.5% ABV
2021 ANFORA ARANCIONE
This year’s wine is made from Delaware (80%) and Steuben (20%). For added depth and complexity the grapes were harvested in three stages. The early picked grapes spend four days on skins. The next pick spends eight days on skins. The ripest grapes spend nine days on skins in amphora. Roughly 90% of the grapes were destemmed and 50% was aged in amphora. The following spring the wines are blended and bottled.
2020 BIANCO
This wine is made from Delaware (87%), Steuben (13%). The grapes were primarily direct pressed into stainless steel tank for fermentation and élevage, but a small amount of both was fermented on skins for twelve hours. After seven months in tank, the wine is bottled. 12% ABV
2020 ROSATO
This wine is primarily Steuben (47%) partially skin fermented for 12 hours, partially skin fermented for six days. Delaware (25%) is the next largest component, seeing a quick 12 hours on skins before being pressed off. Niagara (19%) and Rosario Bianco (9%) were fermented whole cluster in amphora before being pressed off. All the components are then blended and after a short élevage in stainless steel, it’s bottled. 10.5% ABV
2020 ROSSO
This cuvée is made from co-fermented Steuben (71%) and Niagara (10%) that spends eight days on skins, blended with a co-ferment of Steuben and Delaware (29%) that spends six days on skins. The wines are blended and after a short élevage in stainless steel, the wine is bottled. 10.5% ABV
2020 AROMATICO FRIZZANTE
Delaware (50%), Niagara (37%), and Neo Muscat (13%) were primarily crushed and left on skins for twelve hours before being pressed off into stainless steel. When the wine reaches 12g/l of residual sugar, the wine is bottled to complete fermentation under crown-cap resulting in a lightly sparkling wine. 11% ABV
2020 ROSA FRIZZANTE
This wine is primarily co-fermented Steuben (57%) and Merlot (3%) that spends six days on skins. The remainder is a co-ferment of Muscat Bailey A (21%), Niagara (9%), Delaware (6%), and Neo Muscat (4%), which after a twelve hour maceration is pressed off to stainless steel. When the wine reaches 12g/l of residual sugar, the wine is bottled to complete fermentation under crown-cap resulting in a lightly sparkling wine. 10.5% ABV
2020 ANFORA ARANCIONE
This year’s wine is made entirely from Delaware. For added depth and complexity the grapes were harvested in three stages. The early picked grapes spend four days on skins. The next pick spends eight days on skins (85% destemmed). The ripest grapes spend nine days on skins in amphora (87% destemmed). The following spring the wines are blended and bottled. 11% ABV
2020 MUSCAT BAILEY A
This wine is made exclusively from a hybrid grape called Muscat Bailey A developed in Japan by Zenbei Kawakami in 1927. It is ideally suited to Japan’s humidity thanks to its natural resistance to powdery mildew, downy mildew, and botrytis. It’s thin red skins, large grapes, and distinctive candied aroma make in an ideal candidate for light red wines. The grapes were fermented on skins (20% whole-cluster) for eight days before being pressed of into stainless steel for élevage. 10% ABV
2020 APPLE REPUBLIC
This cider is made from apples grown in Yamagata prefecture including Syu-Yo, a local variety developed in 2007 featuring high acid and elevated sugars. The co-fermented all the varieties with the pulp, pumping over as you would with wine to integrate oxygen and ensure a healthy ferment. When the cider reaches 12g/l of residual sugar, the cider is bottled to complete fermentation under crown-cap resulting in modest effervescence. (Varieties: 秋陽 50%, シナノスイート 44%, 王林 6%) 7% ABV
2020 SIDRO K
The apples for this project are grown in the town of Nakayama. The blend primarily features Orin (75%), a variety developed in Aomori in 1952, prized for its mildly tropical flavours and soft acidity, and Kougyoku (25%) a sensationally bright red apple known for its high acid. The cider undergoes lees stirring and pump-overs during fermentation. When the cider reaches 12g/l of residual sugar, the cider is bottled to complete fermentation under crown-cap resulting in modest effervescence. 7% ABV
2020 NANYO CIDER
This cider is made from classic Fuji Apples (65%) and La France Pears (35%) grown in Yamagata. The cider undergoes lees stirring and pump-overs during fermentation. When the cider reaches 12g/l of residual sugar, the cider is bottled to complete fermentation under crown-cap resulting in modest effervescence. 6.5% ABV
2019 BIANCO
This wine is made from Delaware (68%), Steuben (17%), and Koshu (15%). The grapes were primarily direct pressed into stainless steel tank for fermentation and élevage, but a small amount of Delaware was fermented on skins for nine days to add extra texture. It has a mild pink hue from Steuben’s dark skins. 11% ABV
2019 ROSATO
This wine is primarily whole-cluster-pressed Steuben, and Delaware fermented in stainless steel. A small amount of Steuben was fermented on the skins for six days before being pressed off and blended in for colour and texture. They also added just a pinch of skin-fermented Niagara for aromatic complexity. 11% ABV
2019 ROSSO
This cuvée is made from Steuben (81%) and Niagara (4%) grown in Yamagata and fermented on the skins for 4-6 days. Yama Sauvignon (15%), a dark-skinned high-acid hybrid of Yama Budou and Cabernet Sauvignon, from Iwate, was fermented on skins for 15 days. There was roughly 12% stem inclusion. After a short élevage in stainless steel, the wine is bottled. 10.5% ABV
2019 AROMATICO FRIZZANTE
Niagara (40%), Rosario Bianco (10%), Neo Muscat (3%), and Shine Muscat (1%) were foot crushed and left on skins for twelve hours before being pressed off. After a two-week fermentation, it is blended with whole-cluster-pressed Delaware. The wine is bottled with fresh Delaware juice to referment under pressure (12g/L residual sugar), resulting in a modestly petillant wine. 10.5% ABV
2019 DELA FRESCA FRIZZANTE
This wine is made exclusively from Delaware grown in Nanyo, Yamagata. Some of the grapes were crushed and left on skins for a twelve-hour maceration while the rest was direct pressed into tank. When the wine has fermented to 12g/L residual sugar, the wine is bottled, resulting in a classic petillant naturel. 11.5% ABV
2019 ANFORA ARANCIONE
This cuvée is a blend of Delaware (60%), Niagara (27%), Rosario Bianco (9%), with a splash of Pinot Gris and Gewurztraminer. Delaware, a cold-hardy pink-skinned variety with minimal foxiness, was destemmed and fermented on skins for eight days. The rest of the grapes were co-fermented on the skins for five days. After a six-month élevage in amphora, the wine was racked, blended, and rested in stainless steel before bottling. 10% ABV
2019 KOSHU
Koshu is a variety of Vitis Vinifera grown almost exclusively in Japan. Although it is most likely indigenous to Europe, its long history and high quality in Japan has obscured its origins. Known for its resistance to botrytis, it is well adapted to the humid climate. After twelve hours on skins, the juice is pressed off into amphora for fermentation and élevage. After eight months, the wine is bottled. 11% ABV
2019 MERLOT
This wine is made exclusively from Merlot grown in Yamanashi. The grapes were destemmed and fermented in two separate batches in amphora; one for six days on skins, the other for fifteen. The wine is then pressed off back into amphora for a quick six-month élevage. The wine is then blended and settled in stainless steel before bottling. 11.5% ABV