Hand picked on 26 & 30 April 2019. 28 hl/ha. Press overnight with basket press. Natural yeast fermentation in oak barrels. 16 months in old French oak barrels. Unfiltered & unfined. No additives except for <20mg/L sulphites before bottling. 
 
Yoshiaki Sato and his wife Kyoko have quickly made a name for themselves producing some of the most highly talked about and sought after wines in NZ. Yoshi sources only from organically farmed sources, he refuses outright to use any added yeast, enzymes, etc., etc. None of the wines are subjected to fining or filtration. The only thing these wines see is a tiny addition of minimal sulfur pre-bottling. They are pure expressions of place and season. They are made in miniscule quantities.
 
 "We believe grape vines need to be grown in organic ways (preferably in Biodynamic way) and grapes have to be transformed to wine with minimum intervention by human hand, chemicals or additives. In this way, we consider, natural microbiological balance is maintained in the vineyard and the wine in process in the winery so that the real character of the terroir where the grape vines grow is truly expressed in wine in a pure manner." - Yoshiaki Sato