Ichiro Ueda planted and farmed the first certified organic vineyard in Hokkaido. His wines charm me with their sincerity. This is the combination of four barrels of pinot; three destemmed,... read more →
From all ungrafted vines, this wine sees whole cluster fermentation and then is aged up in wood of various ages. The seduction on the nose is strong. The color is... read more →
Quite a beautiful pinot with a silky texture and a framed structure. Appealing, rose-powder aromas, gentle red fruits, a ripe raspy tannin and a gorgeous translucent color. There’s a touch... read more →
The story of this wine is that botrytis is such a nuisance, Takahiko thought he had to do something positive about it. So why not make a botrytis blanc de... read more →
Takahiko purchases the pinot for this wine from a neighbor’s plot. He said that the land had once been dedicated to forest and cherries, and the vineyard has little topsoil.... read more →
Earlier versions were 50/50, but now this blend is 85% pinot and 15% zweigelt—though the percentages depend on the vintage, then it is fermented in plastic tubs and raised in... read more →
Suzuki destems, but ferments whole berry in open vats. He says because he works solo, open vats are easier, and anyway, he says, his wife likes this style of wine.... read more →
The chardo here is a combo of their fruit from their Hokadate vineyards and from bought Yoichi fruit that is sustainable. Whole cluster pressed there’s a bit of CO2, and... read more →