This store requires javascript to be enabled for some features to work correctly.
- Winemaker: Christophe Mittnacht
- Farming (org/BioD/sust): Certified Biodynamic
- Variety(s): 45% Pinot Blanc, 23% Pinot Gris, 16% Gewurztraminer, 8% Riesling, 5% Muscat
- Terroir: Clay & limestone
- Vinification: Large old foudres
- Aging: Large old foudres
- Tasting Note: aromatic, dry and fresh with aromas of grapefruit zest and chamomile.
Gyotaku wine is a unique blend specifically crafted to complement sushi and sashimi. The creation of this wine is a result of a collaboration between a French winemaker and a Japanese chef. With its fresh and dry aroma, Gyotaku wine has the character to stand up to the flavors of soy and wasabi. The name Gyotaku has its roots in traditional Japanese art, where fish, ink, and paper are used to create prints. The 23-hectare farm, based in Hunawihr and Ribeauvillé, is run by Christophe Mittnacht and his cousin Marc and follows biodynamic principles. The farm is certified by Demeter and produces around 145,000 bottles of various cuvees and Grand Cru wines annually. The family tradition is being carried on by the next generation, with their sons now involved in the business. The wines are fermented with wild yeasts, and the farm has been practicing organic farming since 1999 and biodynamic farming since 2003. The focus is on minimal intervention in the cellar, resulting in pure and well-defined wines that are affordably priced. The wine is made from Riesling, Pinot Gris, Muscat, and Gewürztraminer grapes, hand-harvested and has a great aging potential, being zippy and youthful when young and developing nicely over 5-8 years.
