Central Otago, New Zealand
Importer: Whole Bunch Wines (tristan@wholebunchwines.com.au)

Proprietor: Yoshiaki Sato
Year of Establishment: 2009
Size of Estate: 5 Hectares
Av. bottles/annum: 16,000

Website: www.satowines.com

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Leaving from their banking profession, Yoshiaki & Kyoko Sato established Sato Wines as the first exclusive natural wine making project in Central Otago in 2009. Sato wines is working (either leasing or buying fruits) only with reliable local growers of organic or biodynamic vineyards, based on long-term firm relationship.

 

Yoshi & Kyoko believe grape vines need to be grown in organic ways and grapes have to be simply transformed to wine with minimum intervention by human hands and away from chemicals or additives in order to express the original character of each vineyard site and the season.

 

Sato Wines started developing their own vineyard on 5 Ha east-facing slope at the foot of Mt. Pisa this year, still aiming at small artisanal operation to grow grapes and wines in biodynamic regime.


 

VINES

Pisa Terrace Vineyard

Size
9 Hectares
% of your production
50%
Buying fruits from John Montero
Harvested by hand
Irrigated
Soil/s
Alluvium with sand stone, quartz and schist gravel
Varieties planted
Pinot Noir
Training system
Vertical shoot positioning
Fertilizer
Manure, green manure, mulch, humus plus liquid sea weed.
Pest control
Some sulphur
Weed control
Mechanical and hand weeding
When was it converted to natural farming
2008

 

Northburn Station Vineyard

Size
20 Hectares
% of your production
50%
Buying fruit from Cloudy Bay
Harvested by hand
Irrigated
Soil/s
Alluvium with sand stone, quartz and schist gravel
Varieties planted
Pinot Noir, Pinot Gris, Chardonnay and Riesling
Training system
Vertical shoot position
Fertilizer
Biodynamic preparations, manure, green manure, mulch, humus and sea weed powder
Pest control
Copper (if needed), Sulphur,  Nettle tea and
Potassium Bicarbonate (if needed)
Weed control
Mechanical and hand weeding
When was it converted to natural farming
2009

 

Sato Home Vineyard

Size
5 Hectares
% of your production
Under development

 

 
 

Wines

Sato Pinot Noir

2013
Variety
Pinot Noir
Name of the vineyard/s where this fruit is sourced
Pisa Terrace Vineyard
Days of skin contact
26 to 35 days, depending on the batches
Filtered
No
Fined
No
Elevage
18 months in barriques, 12% new oak and others are neutral old oak with various ages. After racking the wines from barrels, one month in Stainless steel tank.
Wild Yeast
Total Sulphites (ppm)
<10 ppm 

Sato Riesling

2014
Variety
Riesling
Name of the vineyard/s where this fruit is sourced
Northburn Station Vineyard
Days of skin contact
No skin contact
Filtered
No
Fined
No
Elevage
14 months in stainless steel
Wild Yeast
Total Sulphites (ppm)
50 ppm

Sato Pinot Gris "L'atypique"

2013
Variety
Pinot Gris
Name of the vineyard/s where this fruit is sourced
Northburn Station Vineyard
Days of skin contact
27 days
Filtered
No
Fined
No
Elevage
14 months in barriques, only neutral old oak with various ages. After racking the wines from barrels, one month in Stainless steel tank..
Wild Yeast
Total Sulphites (ppm)
25 ppm  

Sato Pinot Gris

2014
Variety
Pinot Gris
Name of the vineyard/s where this fruit is sourced
Northburn Station Vineyard
Days of skin contact
No skin contact
Filtered
No
Fined
No
Elevage
14 months in barriques, only neutral old oak with various ages. After racking the wines from barrels, a few weeks in Stainless steel tank.
Wild Yeast
Total Sulphites (ppm)
40 ppm