4/24/2024 - Tony Ling Likes this wine:

12.5% ABV. Kerner from Fujisawa Vineyard in Nobori, Yoichi. Fermented wild with no skin contact in 2 small qvevris, then 1 is transferred to concrete tank and another aged in the same qvevri for 18 months. Bottled in August 2022.

PNP into Grassl Liberte glass (“Flower” day): Medium lemon golden to the eyes.

Aromatic juicy stone fruits like apricots, citrus fruits like lemon balm, minty spices.

Quite the volume on the palate with high acidity, umami, mellowly textured. White spices on the finish.

94 points.

4/22/2024 - Tony Ling Likes this wine:

11.5% ABV. 4 barrels made. 100% Chardonnay aged in 100% new oak (Taransaud Pure T) barrels. No added SO2.

Ripe citrus fruits like grapefruits, yellow fruits, cool stone fruits like apricots. White cola notes that sets this apart. Still have primary oak nuances like vanilla and fresh crème on the nose.

Very fine minerality driven palate, just a faint hint of oxidative notes that adds to the complexity of the wine. Persistent finish with a dash of white spice.

Clearly oaky at this stage but this is such a well integrated and balanced effort! 94-95 points.

4/21/2024 - Tony Ling Likes this wine:

Served by the glass (more towards bottom of the bottle) into Riedel red wine glass (“Root” day): Medium lemon golden to the eyes with cloudiness.

Bright citrus fruits like grapefruits, stone fruits like apricots. Hint of smoke and aromatic herbs like lemongrass.

Again, like the other main cuvee (Tomo Rouge), this seem to have received less racking than previous vintages. 94 points

4/21/2024 - Tony Ling Likes this wine:

Served by the glass (more towards the bottom of the bottle) into Riedel red wine glass (“Root” day): Pale ruby to the eyes with some cloudiness.

More focus on the organic, petite red berry and cherry fruits. This is showcasing the Tomo Rouge style largely consistent across vintages although the 2022s seem to have seen less racking and focus on approachable, red berry fruits (recalling the Pinot Noir 2022).

Slightly woody and mellowly textured tannins which is consistent across all 3 red cuvees tasted from this producer.

94 points.

4/21/2024 - Tony Ling Likes this wine:

Compared with the main cuvee of Tomo Rouge which is fully destemmed, this cuvee was made in whole-bunch. PNP into Riedel red wine glass (“Root” day): Pale purplish ruby to the eyes.

Purplish red cherries and florals as main with toasty accent to this cuvee which is distinctive in my view, with ever so slightly angular tannins compared with the Tomo Rouge.

94 points.

4/21/2024 - Tony Ling Likes this wine:

1 barrel made and for event only. PNP into Riedel red wine glass (“Root” day): Medium golden to the eyes.

Oxidative nuances but somewhat of a softer touch than the Kuma Kids blanc here, with no nutty / mazipan hints.

Again, like the Kuma Kids blanc, this has quite the volume which I believe is consistent with the harvesting practice of the producer.

94 points.

4/21/2024 - Tony Ling Likes this wine:

Varieties undisclosed. PNP into Riedel red wine glass (“Root” day): Medium golden to the eyes.

Ripe stone fruits like apricots, citrus fruits like grapefruits. Clear oxidative nuances with nutty / mazipan hints.

Umami and volume on the palate, which is likely decidedly different from the Jura counterparts.

94 points.

4/21/2024 - Tony Ling Likes this wine:

Disgorged Pet-Nat style with 100% Seibel grapes from Urausu. PNP into Riedel red wine glass (“Root” day): Pale ruby to the eyes.

Less about aromatics but a highly energetic palate with good acidity, ripe raspberries and cherry fruits. Clean finish.

Great example of what this variety is capable of. 94 points.

4/21/2024 - Tony Ling Likes this wine:

11.5% ABV. PNP into Riedel red wine glass (“Root” day): Medium golden to the eyes.

Ripe and juicy citrus fruits like grapefruits, focusing more on complexity of fruits rather than secondary characters on the nose. More forward but this is done in an authentic manner given winemaking was done consistently per previous vintages.

Quite the volume especially for the 2022 vintage with bright acidity, umami and rich grapefruits largely consistent with the nose.

Showing every desirable characters from the variety and of the typical style of the producer focusing on purity. 94 points easy.

4/21/2024 - Tony Ling Likes this wine:

Sample bottle at event pre official release. PNP into Riedel red wine glass (“Root” day): Pale garnet with ruby hues to the eyes.

Ripe wild dark red berries, sous bois, dried florals, hints of red cherry cola on the undertone.

Bright acidity, more volume than the other cooler vintages. Great fruit concentration. Mellowly textured tannins on the palate. Very balanced overall indeed.

Still would benefit much from further cellarage say for another 3 years indeed. 94-95 points.

4/19/2024 - Tony Ling Likes this wine:

100% Chardonnay with 54% from Ara Vineyard in Misono and 46% from Kimura Vineyard in Nobori within Yoichi. Pressed in whole bunches into small tank, then lightly racked into stainless steel tank and fermented with ambient yeasts, then about half is transferred into 600L new French oak barrels to continue fermentation.

Once primary fermentation is finished, wines from both the oak barrel and stainless steel tanks are aged for 6 months sur lie and finished MLF. Then, light amount of SO2 is added and bottled without filtering. 1320 bottles made. 12.5% ABV.

PNP into Zwiesel Giacomo Conterno Sensory glass (“No” day): Medium golden to the eyes.

Ripe citrus fruits like grapefruits, stone fruits like apricots and peaches, and green apples. Hint of smoke, beeswax, white spices on the nose.

Bright yet mellow acidity, flavors largely consistent with nose, soft touch white spices on the finish.

Leaning towards the classic style Chardonnay here. 94 points.

4/15/2024 - Tony Ling Likes this wine:

8% ABV. PNP into Grassl Mineralite glass (“Flower” day): Medium cloudy golden to the eyes.

Savory florals, slightly herbal and mint-infused citrus fruits on the nose.

High acidity and minerality, good umami, clean and lingering finish.

Getting better integrated over time indeed. Amazing value here. 94 points easy.

4/10/2024 - Tony Ling Likes this wine:

12.5% ABV. PNP into Lobmeyr Ballerina I glass (“Fruit” day): Medium golden to the eyes.

Rich orchard fruits like golden apples, yellow fruits, ripe citrus fruits like grapefruits, hint of Chrysanthemums and Chamomile. Ethereal floral white spices that is more of a trait of Pinotage (23% of the blend).

High acidity and minerality. Good volume on the palate compared with the previous vintages of Haku indeed. Quite a bit of white spices on the finish in the first 1/3 of the bottle.

94 points for this showing.

Half bottle in, 45 mins upon first uncorked: Gaining traction on fruit concentration. More balanced profile in my view. 94-95 points.

1/3 left, 1 hour 15 mins upon first uncorked: Alluring and quite unique mint-infused stone fruits like apricots, yellow fruits suggesting phenolic ripeness of the grapes, clearly better integration on nose and palate at this stage. 94-95 points.

4/8/2024 - Tony Ling Likes this wine:

12.5% ABV. 4119 bottles made. Harvested from own vineyard on 22 Oct 2022, these JAS organic certified grapes include a blend of Chardonnay, Sauvignon Blanc and Pinot Blanc in a ratio of 3:4:3.

Pressed in whole bunches, debourbaged on the 3rd day and transferred into stainless steel tank. Fermented with wild yeasts, the wine finished MLF and aged in stainless steel tanks. The wine was racked twice for mainly aeration purpose. 15 ppm SO2 was added.

PNP into Grassl Liberte glass (“No” day): Medium golden with greenish tints to the eyes.

Ripe citrus fruits like grapefruits, freshly cut orchard fruits like pears, yellow exotic fruits like pineapples and ethereal white floral spices. More about depth than width here.

Highly energetic on the palate, high acidity and minerality, balance of richness of fruits, body from on lees ageing and touch of VA that adds to the complexity. Exceptional depth and length here.

Reminscent of acidity structure of Francois Cotat and a very young Edmond Vatan. Really great wine here. 94-95 points.

4/5/2024 - Tony Ling Likes this wine:

12.5% ABV. Blend of 45% Gewurztraminer, 35% Pinot Gris, and 20% Pinot Noir from own vineyard in the southside. c. 1050 bottles made.

For 2022, Pinot Gris had a poor flowering season with poor weather conditions. Gewurztraminer, on the other hand, was blessed with good weather during the flowering period. However, downy mildew that infected the stalks during the early summer rains developed after veraison and the harvest began with unripe fruit in the bunches, especially within Gewurztraminer. The harvest was labor intensive and the yield was much lower than it appeared. Nevertheless, the harvest was delayed by 20 days in some parcels, which gave us a glimpse of the potential of Gewurztraminer.

Vinification-wise, a portion of the Gewurztraminer was hand-destemmed and allowed 4 days of skin contact. The remaining were vinified in tanks with whole bunches to avoid crushing, and then slowly pressed in a vertical basket press. The wine was fermented in stainless steel tanks, then settled and aged for one year in stainless steel tanks and old barrels. This was bottled without added SO2.

PNP into Grassl Liberte glass (“Flower” day): Medium copperish orange to the eyes.

Nose of honey preserved ripe orchard fruits like pears, stone fruits like biwa (Loquat), apricots, peaches with peels, and lychee, with high definition and authenticity. Florals and white spices too. Hint of malt.

Good bright acidity, very suave and silky tannins that adds to the texture. Great fruit concentration alongside minerality and umami. Bittersweet, savory finish with white spices.

Will definitely improve with cellaring but this is already tasty. 94-95 points.

4/1/2024 - Tony Ling Likes this wine:

12.5% ABV. PNP into Riedel Yoichi glass (“Fruit” day): Purplish garnet to the eyes.

Purplish cherries, florals, saline umami. Well balanced on the nose and palate.

94 points.

4/1/2024 - Tony Ling Likes this wine:

12% ABV. PNP into Riedel Yoichi glass (“Fruit” day): Cloudy purplish garnet to the eyes.

Purplish cherry fruits focused on the nose. Florals. Rather simple for what's capable of the producer.

Umami on the palate but with a faint undertone of VA.

93-94 points.

4/1/2024 - Tony Ling Likes this wine:

14.5% ABV. PNP into Riedel Yoichi glass (“Fruit” day): Deep golden to the eyes.

Clear oxidative nuances, ripe stone fruits like apricots, savory, charred herbs, umami, caramel glaze.

Vin jaune style with a very nice fruit concentration of black sugar, soft touch on the finish.

Only concern for me is the slightly higher than expected alcohol level here although this is well balanced on palate in my view. 94 points.

4/1/2024 - Tony Ling Likes this wine:

12.3% ABV. PNP into Riedel Yoichi glass (“Fruit” day): Pale purplish garnet to the eyes.

Great energy and good umami on the palate, with hint of smoke, dried florals and crunchy purplish cherry fruits.

Really clean and elegant style of Jura Pinot here. 94 points.

4/1/2024 - Tony Ling Likes this wine:

12.0% ABV. PNP into Riedel Yoichi glass (“Fruit” day): Pale garnet to the eyes.

Very much the signature style of this producer here with more forest like nuances and chestnut nuances, with wild red cherry fruits. Umami and dried flora notes.

Largely consistent notes. 94 points easy for this showing.

4/1/2024 - Tony Ling Likes this wine:

12.5% ABV. PNP into Riedel Yoichi glass (“Fruit” day): Pale rose golden to the eyes.

Rich fruity style traditional sparkling indeed that is indeed really well done.

Good acidity, minerality. Smoky, herbal, sweet fruits on the palate.

94 points.

4/1/2024 - Tony Ling Likes this wine:

12% ABV. PNP into Riedel Yoichi glass (“Fruit” day): Pale bricking garnet to the eyes.

Rich red dates, dried florals, smoke, sous bois.

High acidity, saline minerality, salt preserved plums. Roundness instead of length is the focus here.

Good old Bourgogne here. 94 points.

4/1/2024 - Tony Ling Likes this wine:

12% ABV. PNP into Riedel Yoichi glass (“Fruit” day): Pale copperish ruby to the eyes.

Woody notes, vanilla from new oak that is well integrated. Wild red cherry notes.

Minerality and high acidity. Good mellow texture and umami on the finish.

Would benefit from cellar age still. 94 points easy.

4/1/2024 - Tony Ling Likes this wine:

11% ABV. The name "Zaku" is named after ザクロ (pomegranate) given the acidity characteristics of this particular experimental cuvee aimed for restaurants. Assemblage of mainly Chardonnay, then Pinot Noir, Zweigelt, and Kerner etc.

PNP into Riedel Yoichi glass (“Fruit” day): Bright salmon pink to the eyes.

High citrusy acidity, bittersweet ripe grapefruits fruits. Good clean finish.

94 points.

4/1/2024 - Tony Ling Likes this wine:

10% ABV. Blend of Muller Thurgau, Pinot Noir, Zweigelt. PNP into Riedel Yoichi glass (“Fruit” day): Pale bricking copper with cloudy deposits.

Umeboshi like salt preserved red plummy fruits, umami that one can detect on the nose here.

High acidity, with clear focus on saline streak of minerality and umami on the finish.

94-95 points.

4/1/2024 - Tony Ling Likes this wine:

12% ABV. From 28 years old vines (at the time) Kerner and bottled with gravity without filtration. PNP into Riedel Yoichi glass (“Fruit” day): Deep bright golden to the eyes.

Ripe stone fruits like apricots, honey preserved with peels. White cherry cola. Ethereal and elegant and arrived at a very good stage of maturity in my view.

Good acidity, minerality and umami with mellow texture. Good energy. Bittersweet with lots of finesse and complexity on the finish.

What an amazing treat! 94-95 points easy.

3/29/2024 - Tony Ling Likes this wine:

(Barrel tasting, pre-release impression) Aged 1.5 month in Taransaud Pure T barrel then aged in stainless steel barrel.

Served into C&S tasting glass ("Flower" to "No" day): Medium golden to the eyes.

Really well balanced already at this stage with ripe yellow and orchard fruits, good minerality and soft touch umami, whiff of vanilla nuances at this primary stage.

94 points.

3/26/2024 - Tony Ling Likes this wine:

PNP into Riedel Yoichi glass ("No" day): Pale ruby to the eyes with cloudy deposits.

Organic red cherry fruits and dried florals, slightly meaty and charred rosemary notes upfront.

Opened up really nicely with time in glass with more fruits balancing the complex secondary flavors. Clean and persistent finish.

Quite a convincing style of Jura Pinot Noir in my view here. 94 points.

3/26/2024 - Tony Ling Likes this wine:

PNP into Riedel Yoichi glass ("No" day): Pale ruby with garnet hues to the eyes.

Richer in style with dark red cherries and black plummy fruits, umami, dried flora.

Largely consistent notes with previous tasting. Would still benefit from more time in cellar in my view. 94 points.

3/26/2024 - Tony Ling Likes this wine:

PNP into Riedel Yoichi glass ("No" day): Pale garnet to the eyes.

Red cranberries, cherries and saline minerality on the nose that is reminiscent of dried shrimps (in a nice way). Atypical style of Cabernet Franc here indeed.

Good mellow structure on the palate with good acidity, flavors largely consistent with nose and on the lean side of the spectrum. Clean finish.

93-94 points.

3/26/2024 - Tony Ling Likes this wine:

PNP into Riedel Yoichi glass ("No" day): Pale bright ruby to the eyes.

Highly aromatic and ethereal with wild red berry and cherry fruits, dried florals, smoke and sous bois and hint of reduction, yet flirting with restrained VA notes that adds to the complexity.

Highly energetic on palate with strong streak of minerality, great acidity and tannin structure (especially for a ploussard). Built to age yet already enjoyable at this point.

This is quite the 'wow' ploussard indeed and quite a different wine from the 2016 tasted before. 95 points.

3/26/2024 - Tony Ling Likes this wine:

12.5% ABV. 5734 bottles made. Blend of 3 vintages (2014, 2016 and 2017 for this edition), 3 varieties (Pinot Noir planted in 1992, Pinot Meunier planted in 1964, Chardonnay planted in 2002), from 3 terroirs (South-facing Lieu-dit Montreval with sandy soil, Lieu-dit Crayère with chalky soil, and north-facing Lieu-dit Les Cumines with more clay soil).

Fermented with ambient yeasts and aged in c.70% stainless steel and c.30% small oak barrels with MLF. Tirage in July 2018 without dosage. SO2 only added at minimal amount during pressing.

PNP into Riedel Yoichi glass ("No" day): Deep golden to the eyes.

Deep bruised orchard fruits like golden apples, brioche and hint of sulphurous notes that adds to the complexity.

Great balance on the palate, mellow finish.

Will pair well with almost any food. 94 points easy.

3/25/2024 - Tony Ling Likes this wine:

Blend of Pinot Noir and Zweigelt from 3-7 years old vines. Destemmed by hand, 2 weeks of cold soak and fermented wild for 1 month, aged 9 months sur lie with MLF in old oak barrels.

11% ABV. 1440 bottles made at 10R Winery.

PNP into Grassl Liberte glass (“No” day): Pale bright ruby with purplish hues.

Airy organic red cherry and plummy fruits with amazing transparency showcasing the varietal characteristics, florals and woody, white spices, Elegant and regal style here.

Superbly pure and clean demonstrating the essential varietal characteristics of both Pinot Noir and Zwei in my view this. Hint of white spices to the persistent finish.

Extremely well made wine here that will pair well with any food. Slightly reminds me of the Emmanuel Rouget Passetoutgrain style here… 94 points easy.

3/24/2024 - Tony Ling Likes this wine:

Blend of Pinot Noir, Pinot Gris and Pinot Blanc from 4-7 years old vines. Pressed gently and cold soaked for 1 week and fermented with natural yeasts in old oak barrels for 3 months, and aged sur lie for 9 months.

11% ABV. 1080 bottles made at 10R Winery.

PNP into Grassl Liberte glass (“Fruit” to “Root” day): Medium lemon golden to the eyes.

On the nose, this is mainly citrus and cool orchard fruits like grapefruits and green apples, with hint of ginseng extracts. Flora and rooty plants. Hints of chalk and salty sea breeze and white spices.

High acidity with a strong streak of minerality indeed yet quite the soft and mellow texture which sets this apart for me.

Great wine here! 94 points.

3/23/2024 - Tony Ling Likes this wine:

PNP into white wine glass (“Fruit” day): Pale garnet to the eyes.

Like the Blanc de Noir tasted side by side, this is more towards the fruity expression of with juicy organic red cherries, flora, forest like and signature chestnut like nuances and umami.

Another great showing of this cuvee in my view. 94-95 points.

3/23/2024 - Tony Ling Likes this wine:

PNP into white wine glass (“Fruit” day): Deep orange to the eyes.

More towards a fruity expression of honey preserved apricots and orange marmalade in this particular showing.

94 points.

3/23/2024 - Tony Ling Likes this wine:

PNP into white wine glass (“Fruit” day): Pale garnet to the eyes.

Consistent notes - floral and ethereal style here with good fruit concentration and umami, would pair well with soy sauce based meat dishes.

94 points.

3/23/2024 - Tony Ling Likes this wine:

PNP into white wine glass (“Fruit” day): Deep copperish orange to the eyes.

Compared to the previous encounters, the new oak nuances are better integrated and while this still has much time to benefit to further ageing in cellar, it is starting to opening up and would pair well with duck and gamey meat in my view.

94 points.

3/23/2024 - Tony Ling Likes this wine:

PNP into white wine glass (“Fruit” day): Pale garnet to the eyes.

Woody and organic deep red petite cherry and plummy fruits, and whole-bunch floral and stemmy notes that adds to the complexity.

Bright acidity, good flavor intensity consistent with nose. Slight hint of VA that does not bother.

94 points.

3/23/2024 - Tony Ling Likes this wine:

PNP into white wine glass (“Fruit” day): Medium cloudy golden to the eyes.

This is the best showing of this cuvee so far in my view with one of a kind ripe citrus fruits like pomelo (文旦 in Japanese) that is extremely uniquen and delicious with mango pudding.

Mellow on the palate witg good acidity and clean finish.

94 points easy.

3/23/2024 - Tony Ling Likes this wine:

PNP into white wine glass (“Fruit” day): Deep copperish orange to the eyes.

“Umeboshi” (salt preserved Japanese plums) notes, tea leaves and umami filled saline and savory notes. Signature style of this producer indeed.

Very well integrated already on the palate with strong streak of minerality, acidity and flavor intensity largely consistent with the nose. This would pair well with almost any soup / food in my view.

94-95 points easy.

3/21/2024 - Tony Ling Likes this wine:

8% ABV. Blend of 90% own vineyard Niagara and 10% Muller Thurgau. PNP into Lobmeyr Ballerina I glass (“Fruit” day): Medium golden to the eyes with cloudy deposits.

Savory citrus fruits like salt preserved lemons, orchard fruits like pears and petite florals.

Minerality driven, saline savory fruits largely consistent with the nose. Clean and persistent finish.

Great wine with food indeed. 94 points.

3/19/2024 - Tony Ling Likes this wine:

12% ABV. Blend of 47% Chardonnay, 38% Pinot Gris, 12% Gewurztraminer and rest being Kerner. Pressed in whole bunches one day upon harvest, co-fermented with wild yeast for 3 months with full MLF after. Minimal SO2 was added upon pressing and before bottling. Bottled in August 2023.

PNP into Lobmeyr Ballerina I glass (“Flower” day): Pale golden to the eyes.

On the nose, citrus fruits like grapefruits, stone fruits like apricots, orchard fruits like quince and pears, with a hint of exotic fruits like lychee, sweet petite floral notes too. Quite the classic and elegant style here.

Minerality driven on the palate, good medium body with good length to the saline finish, balanced with fruit flavors largely consistent with the nose.

Great effort here. 94 points.

3/17/2024 - Tony Ling Likes this wine:

11.0% ABV. 90% Tap Kop and 10% Moseusi harvested on 21-22 Oct 2016. 753 bottles made. Whole bunches in carbonic maceration outdoors for 2 months. PNP into Kimura Cava glass (“Flower” day): Pale copperish bricking to the eyes.

Dried florals, dried leafy and root based plant notes. Preserved red berry fruits.

High acidity, silky tannins. Still good structure.

This winemaking method is only made in this vintage given difficult conditions. 94 points.

3/17/2024 - Tony Ling Likes this wine:

13% ABV. No added sulphites. PNP into Kimura Cava glass (“Flower” day): Pale ruby with garnet hues.

Rooty flora nuances, complex red cherry fruits. Reminiscent of the Bizot style except the red (more towards Yann Durieux) versus blue (more towards Bizot) style of fruit expression.

Superb minerality. Great level of inner energy and very nicely integrated (though young) on the palate. Finished long.

Still highly youthful at this stage. Would recommend at least 3-5 years in cellar or slow-ox prior to serving at this stage. 94 points easy.

3/17/2024 - Tony Ling Likes this wine:

Kondo Vineyard Maker's Dinner in Barilotto (Barilotto, Otaru, Hokkaido): Blend of Sauvignon Blanc and Chardonnay harvested on 18 Oct, 2019 from Kondo Vineyard in Tap Kop (92%) and Moseusi (8%).

Pressed in whole-clusters in basket press for 36 hours. The must is transferred by gravity to 600L oak and stainless steel barrels without débourbage prior to fermentation with wild yeasts. The wine is then aged for 10 months in the same containers. No filtration, fining and no additives added.

1,145 bottles made and bottled without added SO2 on 12 Sep, 2020.

PNP into Kimura Piccolo glass ("Root" to "Flower" day): Medium golden with clumps of deposits.

Rich and honey preserved stone fruits like apricots. Herbal and florals.

Very nice minerality with high acidity. Strong and long finish with spices.

Complex and powerful Sauvignon Blanc indeed. 94 points.

3/17/2024 - Tony Ling Likes this wine:

Kondo Vineyard Maker's Dinner in Barilotto (Barilotto, Otaru, Hokkaido): Blend of Pinot Gris, Chardonnay, Gewurztraminer, Sylvaner, Aligote harvested on 16 Oct, 2019 from Kondo Vineyard in Moseusi.

Pressed in whole-clusters in basket press. Fermentation in stainless steel tank with natural yeasts without débourbage, with MLF. Aged 7 months in stainless steel tank. No filtration, fining and no additives added.

331 bottles made and bottled with 10 ppm added SO2 on 8 Jun, 2020.

PNP into Kimura Piccolo glass ("Root" to "Flower" day): Medium golden to the eyes with clumps of deposits.

Highly aromatic with steely fruits of grapefruits, stewed apples and pears, yellow and tropical fruits too. Honey. Very complex set of fruits indeed.

Strong streak of minerality. Good bright acidity.

Reminiscent of the Nakazawa style here with an even strong character in my view. Very enjoyable wine here. 94 points easy.

3/17/2024 - Tony Ling Likes this wine:

Kondo Vineyard Maker's Dinner in Barilotto (Barilotto, Otaru, Hokkaido): 100% Sauvignon Blanc harvested on 25 Oct, 2019 from Kondo Vineyard in Tap Kop (97%) and Moseusi (3%).

Pressed in whole-clusters in basket press for 36 hours. The must is transferred by gravity to 600L oak barrel without débourbage prior to fermentation with wild yeasts, with MLF. The wine is then aged for 3 months in oak barrel and then another 20 months in stainless steel tank. No filtration, fining and no additives added.

413 bottles made and bottled with 10 ppm added SO2 on 12 Sep, 2020.

PNP into Kimura Piccolo glass ("Root" to "Flower" day): Medium golden to the eyes.

Honey preserved apricots. Malty nuances, herbaceous notes.

Slightly off-dry. Strong minerality with high acidity, with slight fizz. Herbal and bittersweet finish.

Unique rich and flavorful style. 93-94 points.

3/17/2024 - Tony Ling Likes this wine:

Kondo Vineyard Maker's Dinner in Barilotto (Barilotto, Otaru, Hokkaido): 100% Pinot Noir (Clones include MV6, Occidental, 667) harvested from 10 to 14 Oct, 2019 from Kondo Vineyard in Tap Kop (Mikasa city).

Hand destemmed with nets and placed into plastic tanks going through 2 weeks of semi-carbon maceration (using normally emitted CO2 from fermentation), with the 2nd week in gradual pigeage, and pressed after 20 days into barrels to continue fermentation, with MLF in barrels and aged for 7 months. No filtration, fining and no additives added.

967 bottles made and bottled without added SO2 on 31 May, 2020.

PNP into Kimura Piccolo glass ("Root" to "Flower" day): Pale garnet to the eyes, slightly darker than the Moseusi tasted side by side.

Darker and richer cherry fruits driven. Cherry cola notes. Some vanilla notes from Francois Freres 600L barrel.

Good structure and good energy and power on the palate.

Still can benefit much from cellaring. 94 points with more potential in future.

3/17/2024 - Tony Ling Likes this wine:

Kondo Vineyard Maker's Dinner in Barilotto (Barilotto, Otaru, Hokkaido): Pressed with basket press, debourbage before primary fermentation and fermented with wild yeasts in barrel, aged in the same vessel for 1 year and bottled with added yeast. Then, it is aged in bottle for 4 years and 5 months, and remuaged. Disgorged by hand and recorked without dosage. 284 bottles made.

Only made in NV style for 2012-2013 and 2014, and 2018. Not made in 2016-2017 given bad vintage in 2016 and 2017 for winery setup.

PNP into Kimura Piccolo glass ("Root" to "Flower" day): Pale rose golden to the eyes.

Nose of classic Champagne autolytic notes like brioche and sulphurous notes. Orchard fruits like bruised golden apples, savory and with just the right amount of slight oxidative nuances.

Bright acidity, strong streak of minerality. Flavorful and complex on the palate. Persistent and very long finish.

Arguably the best example of its kind in my view in the region. 94-95 points.