{"product_id":"2024-domaine-takahiko-nana-tsu-mori-pinot-noir-hokkaido-japan","title":"2024 Domaine Takahiko, Nana-Tsu-Mori, Pinot Noir, Hokkaido, Japan","description":"\u003cp\u003eTakahiko Soga grew up at Obuse Winery, his family’s estate in Nagano, and reached a domaine of his own by way of a fermentation lab in Tokyo and a decade at Coco Farm Winery in Tochigi, where the goal was wine made entirely from Japanese grapes. It was a Ploussard from Pierre Overnoy, tasted in the Jura, that set his course: not fruit and flowers but umami, a flavor he already knew from Japanese cooking. In 2010 he bought a former cherry orchard in the Nobori district of Yoichi, on Hokkaido’s western coast, and gave the whole of it to pinot noir. His wines are now the most sought-after in Japan, sold at home by lottery, poured at Noma in 2020 as the first Japanese wine on its list, and sent abroad so sparingly that when an American importer asked, Soga offered three cases. Still, hundreds of volunteers travel north every fall for the harvest, and the apprentices who trained under him have domaines of their own on the neighboring hills.\u003c\/p\u003e\n\u003cp\u003eNana-Tsu-Mori, “seven forests,” is the domaine’s only vineyard: 4.6 hectares some 60 meters above the Yoichi River, where sand and gravel lie over dark volcanic clay and the andesite beneath carries away the rain that falls here year-round. Soga planted thirteen clones of pinot noir from France, Germany, and Switzerland, farms them organically with biodynamic preparations, and leaves the trees around the vineyard standing for the insects and microbial life they send into the rows Fermentation is whole cluster, with indigenous yeasts, in large plastic tanks; Soga keeps the cellar deliberately simple so that the future farmers who learn from him can afford to make wine the same way. The wine is then aged for more than a year in French oak, about 15 percent of it new, and bottled without fining or filtration. Sulfur, when it is used at all, goes in only at bottling, in doses that have ranged from nothing to ten parts per million in recent vintages.\u003c\/p\u003e\n\u003cp\u003eIn the glass it is pale, translucent ruby. The nose opens on sour cherry, pomegranate, and red currant then turns toward the forest: wet pine needles, wild mushroom, a thread of damask rose. The palate is light in body and broad in flavor, with high acidity, silky tannins, and a long savory finish that Soga compares to a good dashi. He has said he wants his wines to live out their whole arc within a decade, made for the table rather than the cellar. Drink through 2031.\u003c\/p\u003e","brand":"Yes Society","offers":[{"title":"Default Title","offer_id":67901688217896,"sku":"AT24TAKAHIKOMORI750","price":400.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0779\/1794\/6152\/files\/2024DomaineTakahiko_Nana-Tsu-Mori_PinotNoir_Hokkaido_Japan.jpg?v=1792099481","url":"https:\/\/yes-society.com\/products\/2024-domaine-takahiko-nana-tsu-mori-pinot-noir-hokkaido-japan","provider":"Yes Society","version":"1.0","type":"link"}