COCO FARM & WINERY
Ashikaga, Tochigi
(Vinified by 10R Winery in Hokkaido)

Grapes: Pinot Noir (from Hokkaido)
Type: Red
Style: Dry, medium-bodied
Colour: Pale ruby
Alcohol: 13.0%
Wild yeast: Yes
Any added sulphites: To be confirmed
Filtered: No
Serving temperature: 16°C-
Production: 1,736 bottles
Please store in a cool, dark place.

Tasting notes
Aromas of redcurrant and cassis are layered with notes of sous-bois and violet, complemented by a subtle touch of oak showing hints of clove and delicate vanilla. On the palate, plum, redcurrant and cherry unfold in a gently fruity, medium-bodied style. The tannins are restrained, and fresh acidity gives a juicy, lifted impression, while a nuance of oak lingers on the finish. Enjoyable now, the wine is expected to gain further depth and complexity over the next five to seven years in bottle.

Food pairing
Goat’s cheese, ricotta pizza, foil-baked mushrooms, chicken liver simmered in a sweet soy glaze, grilled snow crab shell with crab miso, simmered conger eel (Anago), Yakitori (Japanese grilled chicken skewers), roasted duck breast with raspberry sauce, charcoal-grilled Ezo venison, braised chicken drumettes and taro (Satoimo), Matsutake mushroom dobin-mushi (steamed in a teapot)

Winemaking
The COCO TOARU Series is a terroir-driven range of wines made by Bruce Gutlove, a winemaker and board member of COCO FARM & WINERY, celebrating the natural character of grapes grown in Hokkaido. The wines are produced at 10R Winery in Iwamizawa, with a focus on selecting the right varieties for the right sites and expressing a pure, unforced sense of place.

COCO TOARU Pinot Noir began with a newly planted vineyard in Yoichi. The grower is the family-run Kimura Farm, a household renowned for cultivating Pinot Noir longer—and in greater volume—than anyone else in Japan. Their vineyard sits on a steep, west-facing slope of red clay loam soil. The vines are tended with great care, and yields are kept intentionally low to produce Pinot Noir grapes of excellent ripeness and quality.

The 2022 season was a typical year for grape growers in Hokkaido, although slightly warmer than average. Hot, dry weather continued until mid-August, with daytime highs of 25–31°C. After the Obon holidays (mid-August), cooler night-time temperatures helped enhance flavour and aromatics while preserving bright, refreshing acidity, resulting in an excellent vintage.

Harvest took place from 21 October to 1 November. 95% of the grapes were destemmed, while the remaining 5% was kept as whole bunches and placed into tanks. Fermentation proceeded slowly at low temperatures with wild yeasts over an extended period. After gentle pressing, 10% of the wine was transferred into new French oak barrels. The wine was aged in barrel for 14 months, then blended and bottled unfined and unfiltered. A small amount of sulphites was added just before bottling.

Nutrition Facts per 100ml
Energy: 68 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 1.5 g
 - Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g