Rita Pinot Noir

About this wine

Rita Pinot Noir is a still red wine crafted by Rita Farm & Winery, a boutique domaine-style producer in the Noritani district of Yoichi, Hokkaido. Made from 100% estate-grown Pinot Noir from the Kaze no Vineyard (Wind Vineyard), grapes are harvested from both south- and north-facing plots and vinified using whole-cluster fermentation with wild yeast. Minimal intervention and gravity-based transfers preserve the delicate terroir expression. The wine offers aromas of raspberry, cinnamon, and leather that evolve beautifully with temperature, backed by soft, pleasant tannins and lively fruit.

Sommelier's Note

"This is Hokkaido terroir distilled into a glass — pure, precise, and quietly compelling."

Food Pairings

Pairs beautifully with roasted chicken, duck breast, herb-crusted pork, and earthy mushroom dishes. The wine's elegant acidity and soft tannins also complement Japanese cuisine wonderfully, including yellowtail teriyaki, simmered pork belly (kakuni), and grilled salmon with soy glaze.

When to drink it

Ideal for a cozy dinner with loved ones, or a thoughtful occasion where you want to savour the subtle nuances of a natural Japanese wine.

Specs

Grape Varieties

Pinot Noir

Style

Red

Price Range

¥2,500–4,000

Terroir & Winemaking

Grapes from the estate Kaze no Vineyard are harvested from both south- and north-facing plots. The wine is produced using whole-cluster fermentation with indigenous wild yeasts, avoiding malolactic fermentation to preserve the bright natural acidity characteristic of Yoichi's cool maritime climate. All liquid transfers and bottling are carried out by gravity to minimize oxidation and stress on the wine.

Frequently Asked Questions

What does Rita Pinot Noir taste like?

It offers aromas of raspberry, cinnamon, and leather that shift with temperature, with a soft, rounded palate and pleasantly fresh acidity from Yoichi's cool climate.

Is this wine made naturally?

Yes — Rita Farm & Winery uses only wild (indigenous) yeast for fermentation, does not add sulfites unnecessarily, and avoids malolactic fermentation to preserve the wine's natural character.

What food does Rita Pinot Noir pair well with?

It pairs excellently with roasted meats, mushroom dishes, and Japanese cuisine such as teriyaki, simmered pork belly, and grilled fish with soy-based sauces.

When is the best time to drink Rita Pinot Noir?

It is enjoyable upon release and will continue to develop complexity over the next 3–5 years as the tannins integrate and secondary aromas emerge.

How should I serve Rita Pinot Noir?

Serve at around 14–16°C. Let it breathe for 20–30 minutes after opening to allow the aromas to open up fully.