Community Tasting Notes 2

• Tony Ling Likes this wine: 94 points

  March 17, 2024 - 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.

  Comment

• Tony Ling Likes this wine: 94 points

  June 26, 2023 - 11% ABV. 967 bottles made. Harvested from 10 Oct to 14 Oct 2019, destemmed as much as possible using a net into a plastic tank and underwent 2 weeks of semi-carbonic maceration. This is followed by a week of gentle pigeage, and pressed after 20 days. Fermentation is then continued in barrels through MLF. Aged in barrels for 7 months and bottled on 31 May 2020 without filtration, fining, and no added SO2.
  
  PNP into Grassl Liberte glass (“Root” day): Pale garnet with bricking rims.
  
  Dark red cherry cola notes that is synonym of many top Pinots of the world, herbal and white spices, faint hints of VA that does not bother. With time in glass, some savory pencil shaving notes too.
  
  Very high acidity, streak of minerality and good intensity of dark red cherry cola fruity notes (liqueur like in a nice way), good integrated oak flavors too and finishes strong with a dash of fine white spices.
  
  94 points easy at this point but this would have long term potential - Looking forward to tasting this again in 3-5 years.
  
  3rd pour of 50ml, 1 hour in: more petillance and also more cloudiness, this has more wild strawberries, more tannins and body too.
  
  5th pour of 50ml, 2 hours in: more like an organic array of wild red berries that is reminiscent of a upper echelon Bourgogne here. Really nicely done indeed.
  
  7th pour of 50ml, 2.5 hours in: cherry liqueur like concentration, mushroom notes too.
  
  9th pour of 50ml, 3.5 hours in: organic, wild strawberries at this point with some very slight hint of brett on tbe finish. Retain at 94 points.
  
  11th pour of 50ml, 4 hours in: fine streak or minerality with red berry fruits, floral spices. No sign of brett on the finish. This is getting to a very good stage - 94-95 points?
  
  13th pour of 50ml, 4.5 hours in: more cherry cola notes and very good mid palate concentration here.
  
  Final pour of 50ml, 6 hours in: this remains to be highly energetic all the way to the finale indeed.

  Comment

Pro Reviews 0

• No pro reviews found.

Wine Definition

• Vintage 2019
• Type Red
• Producer Kondo Vineyard
• Varietal Pinot Noir
• Designation n/a
• Vineyard tap-kop
• Country Japan
• Region Hokkaido
• SubRegion Hokkaido
• Appellation n/a

Community Holdings

• Pending Delivery 0 (0%)
• In Cellars 3 (75%)
• Consumed 1 (25%)

Food Pairing

Who Likes This Wine

More About This Wine