⏱ 1 min read
The Short Version
A 2024 Hokkaido wine defies expectations with stalled fermentation, residual sugar, and a delicate balance of sweetness and acidity, aging into aroma rather than overpowering the palate.
The 2024 Meguru from Jiki no Hatake in Yoichi, Hokkaido, arrived with a story of its own—stalled fermentation, residual sugar, and a bottle that defied expectations. Made at 10R Winery during the Murata couple’s ongoing estate construction, this field blend of Pinot Blanc, Chardonnay, and Sauvignon Blanc emerged from a fermentation that stalled due to rising pH and overactive lactic bacteria. The result is a semi-dry wine with a delicate balance of sweetness and acidity, shaped by nature’s unpredictability.
It’s a wine that ages into aroma rather than overpowering the palate.
Fermentation Follies and the Art of Waiting
The winemakers’ decision to bottle in pressure-resistant bottles with crown caps was a pragmatic response to the risk of refermentation. Yet the wine’s evolution isn’t over—waiting 2–3 years could coax a slight spritz from its stillness. This isn’t a flaw, but a testament to the Meguru’s character. The initial off note on opening was fleeting, giving way to a profile of mango, citrus, and wildflower honey. “It’s a wine that ages into aroma rather than overpowering the palate,” notes the producer, a philosophy that defines natural winemaking’s quiet rebellion against convention.
A Summer Drink with a Side of Mystery
Served chilled at 6–9°C, the Meguru feels like a summer sipper—refreshing, layered, and unexpectedly complex. Its palate of sea salt, lemon, and gentle sweetness makes it a natural match for spicy dishes, though the reviewer opted for immediate enjoyment over patience. The residual sugar isn’t a gimmick; it’s a byproduct of fermentation’s capriciousness. This wine’s charm lies in its contradictions: a semi-dry wine that thrives on sweetness, a still wine that hints at effervescence, a natural wine that defies easy categorization.
It’s a wine that ages into aroma rather than overpowering the palate. What makes a wine worth waiting for—its flaws, its evolution, or the story behind its making?
Questions & Answers
How did the fermentation process affect the *Meguru* 2024?
The fermentation of *Meguru* 2024 stalled due to rising pH and overactive lactic bacteria, resulting in a semi-dry wine with a delicate balance of sweetness and acidity. This natural process created a unique profile, including notes of mango, citrus, and wildflower honey, shaped by the unpredictability of fermentation.
Why was the *Meguru* bottled in pressure-resistant bottles?
The *Meguru* was bottled in pressure-resistant bottles with crown caps to mitigate the risk of refermentation, a precaution due to the stalled fermentation process. This choice allowed the wine to evolve over time, potentially developing a slight spritz after 2–3 years of aging.
What makes the *Meguru* a unique natural wine?
The *Meguru* is unique due to its contradictions—semi-dry yet sweet, still yet hinting at effervescence, and natural yet defying easy categorization. Its charm lies in its evolution, aging into aroma rather than overpowering the palate, reflecting the philosophy of natural winemaking.
How should the *Meguru* 2024 be served?
The *Meguru* 2024 should be served chilled at 6–9°C for optimal enjoyment. Its refreshing, layered profile of sea salt, lemon, and gentle sweetness makes it a versatile pairing for spicy dishes, though it is also enjoyable when consumed immediately after opening.
Originally reported by Reddit Natural Wine.
