COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Pinot Noir
PRODUCER
Domaine Takahiko
REGION
Hokkaido
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine Takahiko, founded by Takahiko Soga in Yoichi, Hokkaido, is one of Japan's most revered cult wineries. Soga-san, who studied fermentation microbiology and trained under Bruce Gutlove at Coco Farm Winery, established the estate with a singular vision: to craft wines that harmonize with the delicate, umami-rich flavors of Japanese cuisine. Inspired by the natural wines of the Jura, particularly Pierre Overnoy, Soga-san treats his vineyard as an ecosystem. The Nana-Tsu-Mori vineyard, meaning 'Seven Forests,' is planted with multiple Pinot Noir clones on volcanic soils. The 2024 vintage represents a monumental milestone for the estate, featuring newly installed climate-control systems in the cellar to adapt to rising temperatures while preserving the winery's signature ethereal style.
ALCOHOL
12.5%
AVG. PRICE
€450
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The vineyard name Nana-Tsu-Mori means 'Seven Forests,' referencing the site's history as an orchard that grew seven types of fruit.
Fact 02
Winemaker Takahiko Soga was inspired to make wine after a life-changing tasting of Pierre Overnoy's Jura Ploussard.
Fact 03
The 2024 vintage is a milestone, marking the first year using a newly air-conditioned fermentation room to combat rising global temperatures.
Fact 04
Affectionately known as Japan's 'phantom wine' due to its extreme scarcity and cult status among global collectors.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for the 2024 Nana-Tsu-Mori Pinot Noir is characterized by minimal intervention and traditional techniques. Grapes are harvested by hand from organically and biodynamically farmed estate vineyards. Fermentation occurs using 100% whole clusters in large neutral synthetic resin tanks, driven entirely by indigenous wild yeasts. Maceration lasts for approximately 45 days. No sulfur dioxide is added during fermentation or aging; a minimal dose is introduced only at bottling. The wine is aged for 12 months in French oak barrels, of which 83% are neutral and 17% are new. Finally, the wine is bottled via gravity without fining or filtration.
