{"product_id":"la-ferme-de-sato-alyssum-gamay-2023","title":"La Ferme de Sato Alyssum Gamay 2023","description":"\u003cp\u003eLa Ferme de Sato Alyssum Gamay 2023\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshiaki and Kyoko Sato have been making wine in NZ’s Central Otago since moving there from Tokyo in 2006. Starting out at Felton Rd, Yoshiaki subsequently became winemaker at neighbouring Mt Edward, and Kyoko continued to be vineyard supervisor at Felton Rd, until 2018 when they both decided to focus full time on their own wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere are two labels from Yoshi and Kyoko. Their first release under the Sato label in 2009 was 190 cases of Pinot Noir sourced from external growers, a mantra that still continues to this day under the Sato moniker. The La Ferme de Sato bottlings literally translate as the farm of Sato, a small 5ha biodynamic and organically run property the duo have managed since their purchase in 2016. Located under Mt Pisa in the Cromwell subregion of Otago, the Sato farm sits at 300-350m above sea level with a specific focus of easterly facing vineyards, chasing that morning sunshine, rather than the intense heat of the afternoon. The farm itself has no history of chemical use, pre purchase it was a sheep pasture, and is planted to a mix of Pinot Noir, Chardonnay, Chenin Blanc, Gamay and Cabernet Franc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Satos make wines with minimal intervention. They often use the terminology 'natural' - and unfairly this can push people into thinking wines that are faulty or flawed. I tend to look at it as a Japanese translational thing when they reference 'natural' wines, these are wines that are farmed without the use of pesticides, herbicides, systemic fungicides or inorganic fertilisers, and then in the cellar there are no additives utilised, with the wines spending a long time naturally stabilising in cask prior to bottling with a very small addition of sulphur (\u0026lt;15ppm). In their use of the word natural, the only thing here is organically farmed grapes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTheir precision and education allows them to make exceptionally elegant wines of this nature with Yoshi having worked with Bernard Huber, Domaine Matassa, Jean-Yves Bizot and Jean-Pierre Frick, whilst Kyoko had spent time abroad with Phillip Pacalet, Julien Guillot and Christian Binner.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e100% Gamay from their 0.25 hectares planted at Pisa on a mix of alluvial, sandy and silt loam soils with schist and quartz gravel. Hand picked on the 14th of April, 100% destemmed, fermented with wild yeast, 27 days on skins. Aged for 15 months in a mixture of French Puncheons (500L) and barriques (228L) all of significant age - no new wood is used. Bottled with \u0026lt;15ppm of sulphur.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn typical Sato fashion, there is such a serious nature to this aromatically - deep and brooding, with little pops of sous bois, iodine, inky milk chocolate interlayed with wild herb flowers and blood orange. It's ferric and earthy and feels everything that gamay should, with a nervy, tensile line of acidity and proper graphite like grip in the mouth. Tip top gamay and an expression that the Frenchies would be proud of!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Clearly the best gamay in New Zealand, showing perfumed aromas of flowers, black pepper and cloves as well as orange peel with wet earth. Medium-bodied. This has a solid core of fruit and an extremely long finish with granite and slate undertones, just like a top Morgon. Drink now. - 96 Points, JamesSuckling.com\u003c\/span\u003e\u003c\/p\u003e","brand":"Sato","offers":[{"title":"Default Title","offer_id":51609914540278,"sku":"12876-1","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0451\/6580\/5731\/files\/sato_gamay-removebg-preview.png?v=1789104518","url":"https:\/\/edcellars.com.au\/products\/la-ferme-de-sato-alyssum-gamay-2023","provider":"Edinburgh Cellars ","version":"1.0","type":"link"}