Description / Reviews
// Pinot Noir from a single vineyard in Central Otago, no whole bunch, on skins for 35 days, 20 months in 22% new French oak barrels.
"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 pinot noir with clarity and purity, showing fresh and dried strawberries, burnt oranges and layers of cherries and cranberries. A touch of orange peel. Medium-bodied with a solid core of fruit, fine tannins and a juicy undertone. Crunchy, with hints of smoke and flint at the end. Drink now. Screw cap." - 96 points, James Suckling
"Handpicked from a single vineyard in Central Otago with alluvial, sandy loam with schist and quartz gravel. Farmed organically and only 15 mg/L SO2 at bottling (in the grand scheme, almost nothing) a wine made with respect for the vine and the fruit. Sticking your nose in the glass feels like falling face first into the ground of a romance cherry tree farm. Bushy bramble, spiced with clove and a whole lot of classic NZ mushroom and forest floor. Feels like a warm hug. But wine." - Shaniah Ugarte, The Wine Emporium
