Pinot Noir

Grapes: Pinot Noir 100%
Type: Red Still
Style: Full-bodied, dry
Color: Raspberry red
Alcohol: 14%
Wild yeast: Yes
Any added sulphites: Minimal, added just before bottling
Filtered: No (unfined, unfiltered)
Serving temperature:14-16°C (best enjoyed close to room temperature to open up the wine’s complexity) 
Please store in a cool, dark place.

Tasting notes

A rich, powerful expression of Hokkaido Pinot Noir, showing aromas of raspberry and red cherry layered with rose petal, nutmeg, cinnamon, toast, and forest floor. The palate is smooth and full-bodied, with ripe fruit and bright acidity that carry through to a long finish. The wine can be enjoyed young but has the structure to develop further over five to seven years in bottle.

Food pairing

Strawberry and burrata salad, kakinoha-zushi (persimmon-leaf sushi), miso-grilled snow crab shell, foil-grilled mushrooms, roast duck breast with berry sauce, simmered chicken and taro, Korean-style grilled pork belly (samgyeopsal), Genghis Khan lamb barbecue, and matsutake mushroom dobin-mushi.

Winemaking

The grapes are grown at Kimura Farm in Yoichi, Hokkaido, on a steep, west-facing slope of red clay loam — one of Japan’s most experienced and longest-established sites for high-quality Pinot Noir. Winemaker Bruce Gutlove ferments the grapes with wild yeast at a moderate temperature at the 10R Winery in Iwamizawa, Hokkaido. After gentle pressing, the wine is aged in a combination of new and older oak barrels, with only a small addition of sulphites at bottling and no damaging filtration.

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Location