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Miracle 2019


A Wine That

makes you think, why isn't more Bordeaux wine like this?! Fresh, full of energy and vibrant, this is the kind of wine that cleanses you from the inside out. With fresh raspberries, cranberries and a touch of pink peppercorn, this is a celebration of the lighter notes of Cabernet. Like juice cleanses? Well, this is like a wine cleanse: we're certain it's good for the soul.

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Domaine Uchida
Miracle - 2019















Cabernet Sauvignon

Where and How?

This is from Osamu's biodynamically farmed 0.60-hectare plot of 30-year-old Cabernet Sauvignon vines situated in the middle of a forest.

The wine was fermented naturally with whole berries (destemmed by hand!) to instigate a touch of carbonic fermentation. Pigeage is done very gently - also by hand - and only when necessary. Situated just around the corner from Mouton-Rothschild and its expensive equipment, this is the polar opposite: this is true artisan winemaking, with every process carried out by just one man. The wine was aged for one year in old 500L barrels, and bottled unfined, unfiltered and with just a touch of sulphur.

The Winemaker: Domaine Uchida

Osamu Uchida is the grandson of a farmer and the son of a grocery shop owner in Hiroshima. His father had sold artisanal wines, beers and ciders, and he remembers running his hands over the bottles as a kid. That stuck with him, and with agriculture in his blood, he knew he wanted to do something within the farming realm. He moved to France to figure out what that should be, and found a homestay at a winery. This was many years before the terminology of ‘natural wine’ arose, but Osamu realised that this winemaker’s ancestral practices created something that was beautiful in its simplicity. He was hooked, and began travelling all over to learn more about winemaking.


When it came to setting up his own domaine, everyone told Osamu to avoid Bordeaux - in particular Médoc - because it was too expensive and unwelcoming to foreigners. Instead, they said, he could set up a winery in the south, where land was cheaper and people were friendlier.

He ignored that advice, following his heart instead, and managed to find a vineyard of just 0.6 hectares which he could rent. From those 0.6 hectares he creates meticulous and pure wines with Japanese soul. These are wines that are about minimalism, not grandeur. Osamu compares them to a French baguette: artisanal, but meticulously made.

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