Starting his career as a sommelier at his father’s restaurants in his native Japan, Jintaro enrolled in oenology school and gained experience working in vineyards across New Zealand and Burgundy before settling in Alsace with his family in 2012.
 
Inspired by his experience working alongside some of the region’s leading vignerons, including Isabelle Meyer, Jean Boxler, and Jean-Paul Zusslin, Jintaro produced his first vintage in 2020 with the help of Domaine Gross’s Vincent Gross and using fruit sourced from exemplary growers around Gueberschwihr and Rouffach.
 
Channelling Japanese craftsmanship and traditional winemaking techniques, Jintaro’s wines are fermented with native yeasts, aged in an assortment of vessels, and undergo stirring of their lees – something much more usual in Burgundy than Alsace. The resulting cuvées are full of energy and combine pure fruit with complex umami notes.
 
Jintaro’s Pinot Blanc ‘L’Abeille et le Papillon’ offers stone fruit delicately threaded with spice. Pure and supple, spiced stone fruit and crushed rock minerality.