2023 Technical Specifications
Alcohol 13.2%
Grape Varieties 100% Pinot Noir
Drinking Window Best after 2027
Region Central Otago
Soil Alluvial sandy or silt loam with schist and quartz gravel
Vineyard Yield 44 hL/ha
Harvest Dates 31 March and 17 April 2023
Estate Grown Yes
Sites La Ferme de Sato Block 3
Grape Clone Pinot Noir clones 667 and 115
Pressing Method Basket Press
Natural Yeast Yes
Carbonic Maceration Yes
Oak Types French oak barrels
Used Oak Only Yes
Bottling Date March 2025
Sulfites 15.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Closure Cork With Wax Seal
Production Volume 1,800 bottles
Bottles1,800
Production Details No pesticides, herbicides, systemic fungicides or inorganic fertilisers were used.
Tasting Notes James Suckling: fresh strawberry with citrus and peach nuances; medium-bodied, fluid and refined, with linear tannins and a long finish.
Critics Ratings 96
Vintages
2022 Technical Specifications
Alcohol 13.9%
Grape Varieties 100% Pinot Noir
Region Central Otago
Soil Schist-rich soils at the la ferme de sato estate
Orientation East-Facing Slope (Estate-Vineyard Context)
Estate Grown Yes
Sites La Ferme de Sato Block 3
Grape Clone Pinot Noir clones 667 and 115
Pressing Method Basket Press
Carbonic Maceration Yes
Maceration 35 days
Oak Details 53% First Fill New Oak
First Fill New Oak53%
Sulfites 15.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Closure Cork With Wax Seal
Production Details The 2022 was made from 100% whole clusters using carbonic maceration with progressive foot-treading, then basket-pressed. It matured for 19 months in oak barrels, 53% new, followed by at least 12 months in bottle; 15 ppm total sulfur was added before bottling. The wine was bottled without fining or filtration.
Sources: shop.salonkusuda.jp ↗ · Compare this vintage