Tasting Notes
A wine for those of you who believe Central Otago wines should be more elegant, more perfumed, less extracted and less ripe. The L'Insolite is one of the most layered Otago Pinot Noir's I've seen. Perfectly integrated oak and whole bunch character make for a complex Pinot Noir that would stand up to the best of Burgundy. A serious Pinot for those looking to appreciate their wine. - Chris L
This Pinot Noir is made from organically farmed vineyards in the Pisa district of Central Otago. Fermented using indigenous yeast the wine is then matured in French oak barrels for 17 months before release. The wine opens with dark fruits and red cherries, a kitchen spice character adds complexity and tannins fill out the palate providing a long finish. - Gaby F
<Yoshiaki Sato is a star in the making. He worked at Mount Edward wines, and started his first vintage of his own label in 2009. Yoshi's early influences were the natural winemakers in France, and after working with Domaine Bizot in Vosne-Romanée and Domaine Pierre Frick in Alsace, he then moved to New Zealand and worked for a few years at Felton Road. Yoshi states Mike Weersing 'has been a great inspiration and mentor " in his quest to make natural wine from the organic vineyards situated in Mt Pisa. Yoshi refuses to use industrial yeast and bacteria and tries not to add any chemicals or additives during vinification and maturation in barrels. He adds only 15ppm of SO2 at bottling, as he believes SO2 destroys natural microbial balance and breaks the original natural ferment flavour. With all of these factors in winemaking, he believes Sato Wines directly reflect the terroir of the vineyard expressing the original natural flavour of the grapes. - Importer Note
| Product Type | Wine Red Pinot Noir |
| Volume | 750ml |
| Country | New Zealand |
| Region | Central Otago |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |