History and Terroir

Kei Shiogai is a force to be reckoned with. Originally from Tokyo, Kei fell in love with wine while working various industry jobs across Japan and New Zealand. His desire to pursue viticulture and vinification led him to Burgundy, where he was welcomed by a family in Dijon back in 2014. From there, Kei worked tirelessly to pursue various wine-focused diplomas, while simultaneously learning French along the way.

Farming and Winemaking

Inspired by the Burgundian greats with whom he worked alongside (Roulot, Rousseau, and more), Kei ultimately founded his namesake domaine in the heart of the Côte de Beaune. A farmer at heart, Kei meticulously cultivates small plots of fruit across some of the region’s most sought after appellations—including but not limited to Pommard and Gevrey-Chambertin—as well as purchases grapes from trusted sources with equally responsible farming regimens. In the cellar, Kei implements a low-intervention mentality, using native yeasts for fermentation and generous amounts of whole clusters. The wines are aged in carefully selected wood, and minimal amounts of sulfur are used only after malolactic fermentation is complete. The resulting wines are fresh, textured, and incredibly aromatic. While concentrated and powerful, the wines are marked by extremely silky tannins and well-integrated acidity, which ensure exceptional drinkability and long lives in the cellar. This promising young vigneron is absolutely one to watch; while the wines are exquisite now, we can only imagine that they’ll continue to grow in complexity and character.