About Pinot Noir
- Style
- Red
- Grape Varieties
- Pinot Noir
- Price Range
- Approximately ¥4,000–¥6,000 per bottle
- limited production, may vary by vintage
- Alcohol
- 12.5%
Estate Pinot Noir from Misono Vineyard's east-facing hillside in Yoichi, made from 6 clones (777, 115, UCD5, UCD6, MV6, X) planted on volcanic slopes overlooking Ishikari Bay. Wild-yeast fermented, no additions, unfiltered. The 2023 vintage shows the vineyard's signature fine, persistent acidity—described by the winemaker as resembling Jura's Poulsard in its delicacy—with the note that 2–3 years of bottle aging will better integrate the fruit and acid. Production is around 993 bottles.
Misono Vineyard's Pinot Noir is the most honest expression of Yoichi's volcanic terroir I have encountered in Japan. The acid is the wine's spine—fine and persistent, recalling Gevrey-Chambertin village-level wines rather than a new-world plushness. Give it two years and it will reward patience generously.
New to wine?
If you find red wine too heavy or tannic, Misono Vineyard's Pinot Noir is an ideal gateway. It is light in body with fresh red fruit and a silky texture—closer to a high-quality rosé than a typical Bordeaux-style red.
Food Pairings
Hokkaido lamb roast, grilled salmon (salmon no shioyaki), venison, mushrooms (matsutake, shiitake). The wine's fine tannins and persistent acidity also complement earthy miso-based dishes.
When to drink it
Special dinners with Hokkaido cuisine, intimate dinner parties, Japanese kaiseki with light meat courses, autumn mushroom dishes.
Terroir & Winemaking
Grapes from estate vines (5th leaf and older), cultivated without chemical pesticides using organic fertilizer and no-till cover cropping. Wild-yeast fermentation, no chapitalization, no acid addition, no fermentation aids, unfiltered, unfined. ABV approx. 12.5% (2023 vintage). 993 bottles produced.
About the producer
Misono VineyardEstate Pinot Noir across 6 clones on east-facing volcanic hillsides; no-addition, wild-yeast, unfiltered winemaking inspired by Burgundy; rare coastal Albariño from sea-adjacent Yoichi.余市町, 北海道 · Founded 2021Visit the producer page →Frequently Asked Questions
- How should I serve Misono Vineyard Pinot Noir?
- Serve at 14–16°C. Decant for 20–30 minutes if the wine is young (within 2 years of harvest). A light chill (around 14°C) actually highlights the wine's floral and mineral character.
- Is this wine suitable for aging?
- Yes. The winemaker explicitly recommends 2 years of bottle aging for the 2023 vintage to allow the acid and fruit to integrate. Wines from good vintages can likely develop well over 5–8 years.
- How does Misono Pinot Noir compare to Burgundy?
- The winemaker draws a direct comparison to Jura Poulsard in terms of delicacy and acidity rather than weight. Think Chambolle-Musigny elegance, not Gevrey-Chambertin power. The volcanic Yoichi soil adds a distinct mineral edge you won't find in classic Burgundy.
- Why is this wine so hard to find?
- Production is under 1,000 bottles per vintage, and the wine sells primarily through specialty retailers and tasting events. As Yoichi's reputation grows internationally, allocation becomes increasingly competitive.
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