About this wine
Kokonoaru Pinot Noir is part of Coco Farm & Winery's collaboration with 10R Winery, crafted by winemaker Bruce Gutlove from 100% Pinot Noir grown at the celebrated Kimura Farm in Yoichi, Hokkaido — often cited as the birthplace of serious Japanese Pinot Noir. Hand-harvested with roughly 95% destemmed fruit and 5% whole clusters, the grapes undergo about three weeks of maceration with wild-yeast fermentation, followed by around 16 months of aging in old oak barrels. Bottled unfined and unfiltered, it shows fragrant red berry and floral aromas, crisp acidity, and a firm tannic structure that rewards cellaring — a serious, age-worthy counterpart to the series' lighter Pinot Gris and Pinot Roze.
A structured, age-worthy Japanese red — best approached as a serious wine rather than a casual pour.
Sommelier's Note
"This is the series' most serious statement — proof that Yoichi's Pinot Noir can rival cool-climate Burgundy in structure and ageability."
Food Pairings
Pairs beautifully with roast duck, grilled salmon, mushroom dishes, and richer Japanese fare such as sea bream simmered in soy and sake.
When to drink it
Special dinners, cellaring for future enjoyment, gifts for serious Japanese wine collectors.
Specs
- Grape Varieties
- Pinot Noir
- Style
- Red
- Price Range
- ¥5,000-6,500
Terroir & Winemaking
100% Pinot Noir from Kimura Farm, Yoichi, Hokkaido. Hand-harvested (~95% destemmed, 5% whole cluster), wild-yeast fermentation with roughly 3-week maceration, aged around 16 months in old oak barrels. Unfined, unfiltered. ABV approximately 14% (varies by vintage; hot years such as 2021 saw higher alcohol due to elevated sugar levels).
Frequently Asked Questions
- How is this different from Kokonoaru Pinot Roze?
- Both use 100% Pinot Noir from the same Kimura Farm in Yoichi, but this bottling is fermented as a traditional red wine with extended maceration and barrel aging, while Pinot Roze uses carbonic maceration to produce a lighter, fresher rosé.
- What does it taste like?
- Fragrant red berries and florals give way to crisp acidity and firm, structured tannins, with earthy, spicy notes developing after cellaring.
- Can this wine age?
- Yes — its firm acid and tannin structure make it one of the more age-worthy Japanese Pinot Noirs, capable of developing further complexity over several years.
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Talk to the SommelierMore wines from this producer
こことある ぴのぐり
Kokonoaru Pinot Gris
WhitePinot Gris
Kokonoaru Pinot Gris is part of Coco Farm & Winery's Coco & 10R Series, crafted by winemaker Bruce Gutlove at 10R Winery in Iwamizawa, Hokkaido. Grapes are sourced from outstanding growers in Yoichi — primarily Nakagawa Farm and Kimura Farm. Whole-bunch pressed, wild-yeast fermented in stainless steel and large French oak barrels (500L), aged 8 months on lees without fining or filtration. The wine reflects the cooler maritime climate of Yoichi with characteristic mineral tension, ripe orchard fruit, and savory umami depth — a benchmark expression of Hokkaido Pinot Gris in the natural wine idiom.
こことある ぴのろぜ
Kokonoaru Pinot Roze
RoséPinot Noir
Kokonoaru Pinot Roze is a collaboration rosé between 10R Winery and Coco Farm & Winery, made from 100% Pinot Noir grown at the famed Kimura Farm in Yoichi, Hokkaido. First produced experimentally in 2013 as an attempt to make rosé from grapes intended for red wine, it proved so successful that it became an annual release refined vintage by vintage. The grapes undergo whole-cluster carbonic maceration at low temperatures unique to Hokkaido's cool climate, then ferment with wild yeast in used barrels and stainless steel tanks, aging on the lees. The result is a dry rosé with the complexity and depth of a red wine and the freshness and elegance of a white.
甲州F.O.S.
Koshu F.O.S.
orangeKoshu
Koshu F.O.S. (Fermented On Skins) is widely credited as Japan's original orange wine, produced by Coco Farm & Winery since 2004. Made from 100% Koshu grapes grown in Koshu City, Yamanashi Prefecture, the wine undergoes extended skin maceration — fermenting the juice together with skins and seeds much like a red wine — in tank and, in recent vintages, traditional Mino-ware clay pots. The result is a deep amber-hued wine with complex aromas of persimmon, yellow peach, mandarin, black tea, clove, and toast, backed by a phenolic, savory grip and gentle tannins that continue to evolve as it opens in the glass. Select vintages have been served in JAL's international first-class cabin.
農民ドライ
Nomin Dry
WhiteKerner · Müller-Thurgau · Chardonnay · Sauvignon Blanc
Nomin Dry (「Farmer's Dry」) is Coco Farm & Winery's everyday, easy-drinking white and one of its longest-running bottlings, made from a Germanic-leaning blend led by Kerner and Müller-Thurgau with Chardonnay and Sauvignon Blanc. Fruit comes from cool-climate contract growers in Hokkaido, Yamagata, and Nagano. The grapes are gently pressed and fermented with wild yeast in stainless steel tanks at low temperature, preserving a crisp, clean, citrus-driven character without oak influence. Light, fresh, and unpretentious, it captures the founding spirit of Coco Farm as a wine meant to be poured casually at any Japanese table.