PRODUCER: Yoshiaki & Kyoko Sato
REGION: Central Otago, New Zealand
GRAPE VARIETIES: Pinot Noir
SOILS: Alluvial sandy or silt loam with schist and quartz gravel
FARMING: No pesticides, herbicides, systemic fungicides or inorganic
WINEMAKING: Hand picked on 21 March - 5 April 2019. 19 hl/ha.
Natural yeast fermentation. 10% whole bunch. 27-30 days on skins. No additives except for <15mg/L sulphites before bottling. 19 months in old French oak barrels. No new oak. 3205 bottles produced
TASTING NOTES: Capsicum and green notes together with red fruits, great freshness and medium tannins.
FOOD PAIRING STYLE: Red meats, dishes in sauce, cheese platter Deep & Structured