2017 Technical Specifications
Alcohol 12.0%
Residual Sugar 8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Classification Extra Brut
Region Yamanashi
Soil Clayey volcanic ash
Elevation 700.0 meters
Estate Grown Yes
Fermentation Vessels Used French-oak barrels for primary fermentation; bottle for secondary fermentation
Pressing Method Gentle Whole-Bunch Pressing
Oak Types French oak
Used Oak Only Yes
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Traditional-method sparkling wine with secondary fermentation in bottle, followed by 84 months of bottle maturation. Each bottle is riddled and disgorged by hand. Vineyard yield is kept below 40 hl/ha. The Norwegian monopoly’s current 2017 listing additionally reports acidity of 10.0 g/L, but does not identify its analytical equivalent basis, so that figure is not proposed as canonical total acidity.
Tasting Notes Lemon-yellow; fine persistent bubbles; lemon, orange, green apple, flowers, toast and honey; creamy mousse; structured acidity with fruit, nuts, honey and a lingering umami finish
Food Pairing Shellfish; fish
2015 Technical Specifications
Drinking Window 2023 onward
Region Yamanashi
Production Details Released by the producer in 2024 after seven years of maturation and renamed Grace Blanc de Blancs Late Disgorged. The producer defines Late Disgorged as allowing a longer period of lees contact before disgorgement; it does not state that the entire seven-year maturation period was lees contact.
2014 Technical Specifications
Drinking Window 2021-2027
Region Yamanashi
Harvest Dates Harvest began in late August
Production Details The producer says that beginning with the 2014 vintage, maturation increased to five years and the wine was named Grace Blanc de Blancs; the current Late Disgorged wine page retains 2014 in its vintage archive.