Pinot Noir is the grape that started it all for Tada Farm — 700 vines were planted in 2007, the seed of what became Tada Winery in 2016. This lot is fermented with wild yeast at the family’s Kamifurano winery, in one of Japan’s coldest wine-growing areas (winter lows near -30°C), with no herbicides or chemical fertilizers used in the vineyard. A measured 35ppm of sulphites is added at bottling — more than Tada’s typical minimal-sulphite cuvées, but still a light dose — and the wine is bottled unfiltered, so natural sediment may form in the bottle.