About Kokonoaru Pinot Noir
- Style
- Red
- Grape Varieties
- Pinot Noir
- Price Range
- ¥5,000-6,500
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.
This is the series' most serious statement — proof that Yoichi's Pinot Noir can rival cool-climate Burgundy in structure and ageability.
New to wine?
A structured, age-worthy Japanese red — best approached as a serious wine rather than a casual pour.
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.
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).
About the producer
Coco Farm & WineryJapan's most human winery — born from a mountain vineyard planted by hands that refused to stop足利市, 栃木県 · Founded 1980Visit the producer page →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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