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

Grapes: Pinot Noir 100% (from Hokkaido)
Type: Red
Style: Dry, medium-bodied
Colour: Medium ruby
Alcohol: 14.0%
Wild yeast: Yes
Any added sulphites: 40 ppm
Filtered: No
Serving temperature: 16°C-
Production: 2,015 bottles
Please store in a cool, dark place.

Tasting notes
Complex nose of red fruits such as raspberries and red cherries, with rose, nutmeg, cinnamon, toast and humus. The palate is smooth and voluminous. The acidity blends with the gorgeous fruitiness and the finish is long.

Food pairing
Strawberry and burrata cheese salad, persimmon leaf sushi, snow crab roasted in miso sauce, mushrooms roasted in foil, roast duck breast with berry sauce, braised chicken wing and taro, samgyeopsal, jingisukan, matsutake mushroom and Japanese broth steamed in a teapot, simmered beef with Sichuan pepper and sesame

Winemaking
‘COCO TOARU series’ is a series of wines made by Bruce Gutlove, winemaker of 10R (‘TOARU’ in Japanese reading) Winery in Iwamizawa, Hokkaido and director of COCO FARM & WINERY, from grapes in Hokkaido with natural flavours of the right variety in the right place. The wines are vinified at the 10R Winery. The Pinot Noir of COCO TOARU series started from a newly planted vineyard in Yoichi, Hokkaido. The growers are the Kimura family, who have been growing Pinot Noir for longer than anyone else in Japan. COCO FARM & WINERY has known this family for a long time and respects their dedication to growing high quality Pinot Noir. The family's new vineyard is on a steep slope facing the West on red clay loam soil, where the vines are lovingly cared for and produce moderate quantities of well-ripened Pinot Noir.

Hokkaido in 2021 had a different climate to previous years. It has a subarctic climate in the northernmost part of Japan, but unusually hot weather lasted from early July to September, with temperatures reaching 35°C or higher. During this heat wave, there was almost no rainfall, resulting in near-drought conditions during the second half of the growing season. Harvest dates were also carefully determined to avoid excessively ripe grapes. Harvesting was 27~30 October. 85% of the harvested grapes were destemmed and 15% were placed in tanks in whole bunches for a short fermentation with wild yeasts at moderate temperatures. After fermentation, the wine was gently pressed, racked and transferred to French oak barrels. After 14 months in these barrels, the wine was racked again for blending. Unfined and unfiltered, with a small amount of sulphites added just before bottling. High sugar content and accompanying high alcohol content characterise this vintage. The wine offers ripe fruit flavours and a mild acidity.

Nutrition Facts per 100ml
Energy: 73 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 1.5 g
 - Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g