Whole bunch pressed, wild fermentation, matured in stainless steel for 10 months, minimal SO2 at bottling. Bone dry (<1g/L), mineral, linear style of Riesling. Beautifully precise, clean and crisp.
 
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.