COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Pinot Noir
PRODUCER
La Ferme De Sato
REGION
Central Otago
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
La Ferme de Sato's 'Sur Les Nuages' is the brainchild of Yoshiaki and Kyoko Sato, who transitioned from corporate careers in Tokyo and London to pursue their passion for winemaking in New Zealand. Their philosophy centers on biodynamic and organic farming, coupled with a hands-off approach in the winery, aiming to create wines that are a pure expression of their unique site in Mount Pisa, Central Otago. The name 'Sur les Nuages,' meaning 'Above the Clouds,' aptly reflects the elevated and ethereal style of this Pinot Noir, known for its clarity, purity, and transparent reflection of its vintage and terroir. The 2023 growing season began with a frosty start, followed by a warm, settled summer that contributed to concentration, and concluded with a cooler finish, preserving the natural brightness and freshness of the fruit.
ALCOHOL
13.6%
AVG. PRICE
€76
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The wine's name, 'Sur les Nuages,' translates to 'Above the Clouds,' reflecting its elevated and ethereal style.
Fact 02
Producers Yoshiaki and Kyoko Sato made a significant career change, moving from corporate life to pursue winemaking in New Zealand.
Fact 03
This Pinot Noir is crafted with minimal intervention, featuring natural yeast fermentation and only 15 mg/l of sulfites added before bottling.
Fact 04
The 2023 vintage received a high score of 96/100 from esteemed wine critic James Suckling.
FOOD PAIRING
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WINE MAKING PROCESS
The viticulture for 'Sur Les Nuages' adheres strictly to biodynamic and organic principles, with no use of pesticides, herbicides, systemic fungicides, or inorganic fertilizers. Grapes were meticulously hand-picked between March 29 and April 17, 2023, from the Sato Pisa Vineyard. In the winery, natural yeast fermentation was employed, with the wine spending 26 to 35 days on skins, notably without any whole bunch fermentation. The winemaking process is minimalist, with no additives used except for a mere 15 mg/l of sulfites added just before bottling. The wine underwent a significant maturation period of 20 months in French oak barrels, with 22% new oak contributing to its structure and complexity. Finally, it was bottled on January 14, 2025, without fining or filtration, ensuring its natural character is preserved.
