Description / Reviews
"Yoshiaki Sato is a star in the making. He worked at Mount Edward wines, and started his first vintage of his own label in 2009. Yoshi’s early influences were the natural winemakers in France, and after working with Domaine Bizot in Vosne-Romanée and Domaine Pierre Frick in Alsace, he then moved to New Zealand and worked for a few years at Felton Road. Yoshi states Mike Weersing “has been a great inspiration and mentor” in his quest to make natural wine from the organic vineyards situated in Mt Pisa. Yoshi refuses to use industrial yeast and bacteria and tries not to add any chemicals or additives during vinification and maturation in barrels. He adds only 15ppm of SO2 at bottling, as he believes SO2 destroys natural microbial balance and breaks the original natural ferment flavour. With all of these factors in winemaking, he believes Sato Wines directly reflect the terroir of the vineyard expressing the original natural flavour of the grapes." - Naked Bunch, Importer
"A decadent chenin, showing sliced mangoes, light caramel and spices. Does this have some botrytis? Fascinating. Dense yet lively with flavour. Creamy texture and an intense finish with some lemons and apricots. Drink now. Screw Cap." - 96 points, James Suckling
"Every release this is my favourite Sato wine. Apple and quinces jump out of the glass, like a spiced round cake with orange citrus peel and vanilla. Rich on the palate, clean for what would be considered the nattiest of natty wines. Big bites of fleshy stonefruit, the malo spins in your mouth, collecting all its elements as it goes and wrapping everything in a tidy little bow. Stays with you - makes you miss when it's not back in your glass." - Shaniah Ugarte, The Wine Emporium
