Warning: count(): Parameter must be an array or an object that implements Countable in /home/tetolasia/siamsgrace.com/public_html/wp-content/themes/laon-wine-house/includes/lists.php on line 395
Nakai Vineyard | SIAM S & GRACE CO., LTD.
nakai_main

Warning: A non-numeric value encountered in /home/tetolasia/siamsgrace.com/public_html/wp-content/plugins/trx_addons/shortcodes/promo/tpl.default.php on line 24

Profile

Akiyoshi Nakai moved to San Francisco from Japan in 1964. He started wine business in 1979 after his intensive 2 years study including viticulture and vinification as well as wine business practices at Santa Rosa Junior College. He started his business with 8ha vineyard in Russian River Valley and Sauvignon Blanc. With great care and passion, his vines grow to fruit high quality grapes. At first, he only supplied grapes to several wineries. However his grapes increased its reputation and even brought awards to some winery at Sonoma County. His passion grew and decided to make his own wines. He expanded vineyards and planted Chardonnay and Merlot in 1995 and 1997. 5,000 Pinot Noir vines joined his vineyards recently and has been increasing its popularity.
Nakai wines have been exported to Japan and Thailand only. Limited availability although its high reputation. Full of fruitiness and flavor, fuller body and mouth feel are insatiable.

Warning: A non-numeric value encountered in /home/tetolasia/siamsgrace.com/public_html/wp-content/plugins/trx_addons/shortcodes/promo/tpl.default.php on line 24

Home of Nakai Vineyard

Russian River Valley in Sonoma.
The United States is considered as one of the world's top wine-producing country. Its reputation would come from high quality wines from Napa and Sonoma.
The Russian River Valley is located in the heart of Sonoma County. It is one of the United States' top-ranked wine regions. One of California's coolest and foggiest region, the valley has a cool growing season and a long, slow, ripening period, which promotes complexity and balance in the wines. As a result, Russian River Valley wines are widely respected, particularly those made from Pinot Noir and Chardonnay.

Warning: A non-numeric value encountered in /home/tetolasia/siamsgrace.com/public_html/wp-content/plugins/trx_addons/shortcodes/promo/tpl.default.php on line 24

The most important thing

The most important thing is vineyard management. We do spend lots of energy on pruning and keep the best balance between fruits and leaves. With using New Zealand firming practice, make our fruit exposse to sunshine more. Retaining acidity and tannin is important for quality. Monitoring TAT level and waiting P.H. to go up. Maintaining good acidity and tannin in order to keep the good structure of wine is crucial.
Russian River Valley used to be the bottom of ocean long time ago. There are sufficient nutrient for grape growing. However, our soil is too hard to be absorbed by vines. There are lots of potassium but they are locked in hard clay soil. We broke up those high clay soils by using tractor and add CA sulfate (Gypsum) to have grape vines to absorb more potassium enabling to develop fruit.(Nakai Vineyard)

Warning: A non-numeric value encountered in /home/tetolasia/siamsgrace.com/public_html/wp-content/plugins/trx_addons/shortcodes/promo/tpl.default.php on line 24

Pinot Noir

Pinot Noir is red grape variety. It takes a great deal of care and skill to make Pinot perform.A difficult grape to grow. The Russian River Valley is Pinot-perfect climate combined with an amazing complexity of soil types. Aromas tend to be bright, focused fruit, ranging from wild strawberries and raspberries to red and black cherries. In the mouth they are rich and velvety, with their high degree of ripeness, kept in check by bright acidity.The essence of Pinot Noir wine is its aroma of strawberry and cherry (fresh red cherries in lighter wines and stewed black cherries in weightier examples),
You may see crystals in a bottle, on the underside of a cork. This is a harmless
deposits. It is called diamond or tartrates,too. The principal component of this deposit is potassium acid tartrate, the potassium salt of tartaric acid. It is sediment of fermentation process.Filtering and fining could remove such sediment. However, those process i.e.cooling wines for 3-4 months under 0C would give negative influence for taste of wine. Filtering process also minus some wine taste complexity. When you drink,managing crystals is not difficult and it is charming. So, we decided to leave crystals and prioritize more flavor. Therefore we keep high fruitiness and fresh flavor.(Nakai Vineyard)

Warning: A non-numeric value encountered in /home/tetolasia/siamsgrace.com/public_html/wp-content/plugins/trx_addons/shortcodes/promo/tpl.default.php on line 24

Chardonnay

Chardonnay is the world’s most famous white-wine grape and also one of the most widely planted. Although the most highly regarded expressions of the variety are those from Burgundy and California.
Many Chardonnay wines have high aromatic complexity including tropical (i.e. banana), stone fruits (i.e. peach), citrus and green fruits. This is usually due to winemaking techniques rather than the variety's qualities. Malolactic fermentation gives distinctive buttery aromas. Fermentation and/or maturation in oak barrels contributes notes of vanilla, smoke and hints of sweet spices such as clove and cinnamon.

At the winery, we pay great attention to the fermentation process. Fermentation to be completed with nearly zero residual sugar. Sugar in grapes to be converted well with careful selection of yeast and temperature control. Interestingly, many customers think our wines are ‘sweet’ even though no residual sugar. It is because of full of fruitiness and high alcohol. Our wine is very dry though. (Nakai Vineyard)

pinot-noir_r_2013
chardonnay_w_2013
chardonnay_w_2014

  Getting to know about Nakai VIneyard

Tasting wine is very subjective. You can start with ’wines that you like’ simply. Then you can try more and different styles. Depends on the moods, background music, and occasion, wine tastes differently. You would want to know reasons ‘why’ they are so different. It is personal and should learn from your own experience.
From wine maker perspective, one of the most important things is balance. Talking about red wine, affinity between tannin and acidity is very important. High quality red should have body, depth, long finish and viscosity. Regarding white wine, balance between acidity and fruitiness. Youth, long finish and roundness – those are key elements I focus on wine making.

The most important thing is vineyard management. We do spend lots of energy on pruning and keep the best balance between fruits and leaves. With using New Zealand firming practice, make our fruit exposse to sunshine more. Retaining acidity and tannin is important for quality. Monitoring TAT level and waiting P.H. to go up. Maintaining good acidity and tannin in order to keep the good structure of wine is crucial.
Russian River Valley used to be the bottom of ocean long time ago. There are sufficient nutrient for grape growing. However, our soil is too hard to be absorbed by vines. There are lots of potassium but locked in hard clay soil. We broke up those high clay soils by using tractor and add CA sulfate (Gypsum) to have grape vines to absorb more potassium which develop fruit.
At the winery, we pay great attention to the fermentation process. Fermentation to be completed with nearly zero residual sugar. Sugar in grapes to be converted with careful selection of yeast and temperature control. Interestingly, many customers think our wines are ‘sweet’ even though no residual sugar. It is because of full of fruitiness and high alcohol. Our wine is very dry though.

You may see crystals in a bottle, on the underside of a cork. This is a harmless deposits. It is called diamond or tartrates, too. The principal component of this deposit is potassium acid tartrate, the potassium salt of tartaric acid. It is sediment of fermentation process. Filtering and fining could remove such sediment. However, those process i.e. cooling wines for 3-4 months under 0C would give negative influence for taste of wine. Filtering process also minus some wine taste complexity. When you drink, managing crystals is not difficult and it is charming. So, we decided to leave crystals and prioritize more flavor. Therefore we keep high fruitiness and fresh flavor.

For red wine making, clone selection is important to me. Regarding 2013 Pinot Noir, we use 4 clones and blended. Those  are clone 115, 828, 667 and 777. Clone blending enable to make wines with more colors and complexity. Clone 828 adds earthy and mild nuance. Clone 777 adds blight color and tannin. Clone 115 adds more fruitiness…I always enjoy eating each grape and use imagination for blending to make wines.

My wife Takako is a Japanese artist and designed the current Nakai Vineyard labels. Takako is a teacher of tole paint and uses flowers, plants, and landscapes as motifs. The origin of current label is from her handmaid furniture at home, with using rose and grape vine. We use different label color for each grape variety. Green/gold is used for Chardonnay and lavender /purple is used for Pinot Noir.

2003 Merlot. 2003 was a difficult year to judge when to start harvest. Wanted to start late harvest but expected rains, too. This year I harvested grapes at PH 650 level. Grapes were perfect for making wines to me. This number has become my golden rule since then to decide the timing of harvest.

Company profile

SIAM S & GRACE CO., LTD.


Address: 
(Head Office)

1108/31 Sukhumvit Road, Phrakanong, Khlongtoey, Bangkok, 10110 Thailand

Address: (CNX Office)
8/1 Prapokklao Rd., Soi 4, Prasing, Muang, Chiang Mai, 50200 Thailand

E-mail:
info@siamsgrace.com