Sato
L'atypique Central Otago Pinot Gris
Central Otago, Otago, South Island, New Zealand
This is much more elegant than the 2014. The wine is much more similar to a typical red wine in its tannin structure and flavor profile. I'm really digging this. It drinks so well. This was on the skins for ~40 days versus the 14s ~100 days and didn't see any sulfur. In addition to less extraction, I really think the extra year in bottle does a lot for these wines. No rush to drink them.
This is much more elegant than the 2014. The wine is much more similar to a typical red wine in its tannin structure and flavor profile. I'm really digging this. It drinks so well. This was on the skins for ~40 days versus the 14s ~100 days and didn't see any sulfur. In addition to less extraction, I really think the extra year in bottle does a lot for these wines. No rush to drink them.
May 16th, 2016This fascinating wine pours a red tinged orange color. Initial aromas of spice apple gives way to a complex and appealing cherry, spice, wet stone, rose petal, aromas with a hints of earth, menthol and a slightly oxidized note. On the palate, it's fresh and savory with a wonderful texture, and dusty well integrated tannins with spiced cherry, a bit of apple flavors with a bit of minerality. Lingering finish. A prolonged skin contact (3 months) "orange" wine of Pinot Gris with minimal sulphur. 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. 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. A bit of natural, harmless sediment.
This fascinating wine pours a red tinged orange color. Initial aromas of spice apple gives way to a complex and appealing cherry, spice, wet stone, rose petal, aromas with a hints of earth, menthol and a slightly oxidized note. On the palate, it's fresh and savory with a wonderful texture, and dusty well integrated tannins with spiced cherry, a bit of apple flavors with a bit of minerality. Lingering finish. A prolonged skin contact (3 months) "orange" wine of Pinot Gris with minimal sulphur. 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. 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. A bit of natural, harmless sediment.
Jan 20th, 2016
2013 is Sato-san's first vintage for his pinot gris skin contact (4 weeks) | Grown on schist on Mt. Pisa, Central Otago and aged in oak | Beautiful amber color, great precision and savouriness-- bravo, Yoshi!
2013 is Sato-san's first vintage for his pinot gris skin contact (4 weeks) | Grown on schist on Mt. Pisa, Central Otago and aged in oak | Beautiful amber color, great precision and savouriness-- bravo, Yoshi!
Jun 21st, 2015
Champagne & Sherry buyer K&L Wines
Natural orange Pinot Gris can't be tasted and not posted. This high quality, exotic, full flavored wine doesn't fit in this stick in the mud wine guys pantheon very well, so I'll ask Delectable: what do you do with orange wine?
Natural orange Pinot Gris can't be tasted and not posted. This high quality, exotic, full flavored wine doesn't fit in this stick in the mud wine guys pantheon very well, so I'll ask Delectable: what do you do with orange wine?
May 20th, 2015
Воск, чайная роза, земляника, розовая черешня, сушёный апельсин, заветренный мёд, печёное яблоко с корицей, разбавленная заварка, клюква, калина, лаковая коробочка. Насыщенный янтарный цвет, обильный осадок. Среднее тело с активной кислотностью и мелкодисперсными танинами. Естественно и чисто в рамках стиля; одновременно окислено и свежо. Оксидативный тон заметен при сильном охлаждении; при нагревании и аэрации вино заметно прибавляет, обретает глубину. Пьётся как легкое, тонкое красное.
Воск, чайная роза, земляника, розовая черешня, сушёный апельсин, заветренный мёд, печёное яблоко с корицей, разбавленная заварка, клюква, калина, лаковая коробочка. Насыщенный янтарный цвет, обильный осадок. Среднее тело с активной кислотностью и мелкодисперсными танинами. Естественно и чисто в рамках стиля; одновременно окислено и свежо. Оксидативный тон заметен при сильном охлаждении; при нагревании и аэрации вино заметно прибавляет, обретает глубину. Пьётся как легкое, тонкое красное.
Aug 12th, 2018
14 month oak aged, 4 week skin contact PG. Blood orange in colour. Oxidative ripe stone fruit characters on the nose.
Dry, textured phenolic grip to palate with aromatic stone fruit lift.
This wine worked perfectly with Thai smashed Prawn curry and richly flavoured jammy betel leaf.
14 month oak aged, 4 week skin contact PG. Blood orange in colour. Oxidative ripe stone fruit characters on the nose.
Dry, textured phenolic grip to palate with aromatic stone fruit lift.
This wine worked perfectly with Thai smashed Prawn curry and richly flavoured jammy betel leaf.
