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Koyama Wines
Pinot Noir ‘Williams “S” Vineyard’
New Zealand, Waipara
Red
Winery Overview
When Takahiro Koyama, owner & winemaker of Koyama Wines came to New Zealand in 2003, it was to study Viticulture and Oenology at Lincoln University. He was offered an opportunity to work with CP Lin at Mountford Estate as a cellar hand while he was a student at Lincoln. Once he graduated in 2006, he became assisstant winemaker at Mountford. Takahiro also traveled overseas several times to experience different winemaking styles around the world. First it was Weingut Keller in Rheinhessen, Germany in 2006 and then it was Au Bon Climat in Central Coast California in 2007 and 2008.
In 2009, as Takahiro continued working at Mountford, he started to make his own wine with Pinot Noir and Riesling grapes sourced from local growers and established his own brand, Koyama. After 11 years Koyama had become a full-time endeavor, but in 2017 Takahiro and a group of investors purchased Mountford Estate, which means he came back to the starting point of his winemaking career where he has a lot of fond memories.
In 2017 with investment from Japan, Koyama Wines Limited purchased Mountford Estate and now all Koyama wines are produced at Mountford except for Riesling Sparkling Brut and Brut Nature which were added to the list in 2018.
Grapes are sourced from vineyards throughout the region of Waipara. Pearson's Vineyard, Williams Vineyard, Tussock Terrace Vineyard, and Mountford Estate.
Terroir
Clay over limestone subsoil
Viticulture
The grapes were sourced from limestone rich, clay soils on a hillside vineyard of Waipara Valley. The vines were planted in 2000 by Mr. Gwyn Williams, who used to be a Viticulturist at Muddy Water Winery in Waipara Valley. This wine was vinified only using grapes from a selected hillside blocks of Williams’ Vineyard. Clone UCD 5 and Abel were used for this wine, and grapes were picked by hand at harvest.
Vinification
After hand harvest, grapes were sorted again in the winery, and whole bunch clusters (about 70%) were fermented in open top French Oak barrels. Hand-plunged twice a day during fermentation and pressed in a hand-operated small basket press. Bottled unfined and unfiltered. 25 cases produced.
Aging
Aged in French oak barrels (100% new) for 18 months.
Tasting Notes
The color is very dark and dense. On the nose, kirsch liqueurs, smoked meats, beeswax, dried dates and also some spices such as cloves and cinnamon. On the palate, the tannins provide balance and structure.
