After beginning his career as a sommelier in Japan, Jintaro studied oenology and gained experience working in vineyards across New Zealand and Burgundy before settling with his family in Alsace in 2012.

He worked with several of the region’s leading vignerons, including Isabelle Meyer, Jean Boxler, and Jean-Paul Zusslin. Eventually he established his own project in the village of Gueberschwihr next to our and his good friend Vincent Gross. Since the release of his inaugural wines, interest in his work has grown steadily, rightly so.

The grapes are gently pressed and fermented with native yeasts, then aged in a variety of vessels, often seeing barrel. The wines combine pure fruit with subtle umami complexity from extended lees stirring, a technique that gives these a Burgundian feel.