Sato Bannockburn Pinot Noir 2023

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.

Winemaking Notes: Domain Road Vineyard. Soil: Clay loam from the remain of an ancient lake. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked. 17 April 2023. Vinification: 10% whole bunch. 17-20 days on skins. No additives except for 15 g/L sulphites before bottling. Maturation: 12 months in French oak barrels. 15% new oak. Bottled: 8 May 2024 without fining or filtration. 4263 bottles produced.