CH’NG Poh Tiong
Japan’s most widely-planted red is a hyrbid of vinifera Muscat Hamburg and labrusca Bailey. It was bred specifically for the country and is resistant to disease.It buds late and is able to avoid spring frost and ripens early and easily. One of the off-putting aromasof many a Muscat Bailey A is a reminder of candy-floss and lollypop. What we have here, instead, is a raspberry fruity red of intensity, balance and mouth-watering freshness that reminds of a very well-made Pinot Noir. The first vintage of Soryu Muscat Bailey A was 2009. Down the years, fourth-generation Hiromi Suzuki (son of the proprietor) tried fruit from various areas to improve the quality. And finally narrowed it down to Muscat Bailey A from Hosaka which, apart from having smaller berries, is able to preserve acidity even when it achieves sugarripeness. Since the 2016 vintage, Soryu only uses fruit from Hosaka. Soryu Winery started as a cooperative back in 1899. In 1943, the present Suzuki family acquired all the shares of the other members. The winery is located in Katsunuma, Yamanashi.
