About this wine
Pinot Noir from Tap-Kop in Yoichi, expressing the cool maritime terroir with vibrant red berry character, elegant acidity, and silky tannins. Fermented with wild yeast and minimal sulfur — the vineyard speaks directly through the glass.
A perfect introduction to cool-climate Pinot Noir from Japan — light, silky, and irresistibly food-friendly.
Sommelier's Note
"Tap-Kop Pinot is Yoichi's volcanic umami translated into red — silky, necessary"
Food Pairings
Duck confit, roasted chicken with herbs, mushroom risotto, seared tuna with soy reduction, tare-glazed yakitori, and aged sheep's cheese all complement its bright red berry profile and elegant acidity.
When to drink it
Special dinners, Burgundy-alternative occasions, autumn mushroom cuisine, date nights.
Specs
- Grape Varieties
- Pinot Noir
- Style
- Red
- Price Range
- ¥4,000-7,000
Terroir & Winemaking
Yoichi estate Pinot Noir, wild yeast fermentation, minimal sulfur addition, unfined and unfiltered. Cool volcanic terroir yields thin-skinned berries with naturally elegant — not extracted — tannins.
Frequently Asked Questions
- What makes Tap-Kop Pinot Noir special?
- It is grown on Yoichi's cool volcanic slopes and made with wild yeast and minimal intervention — the result is a wine with vibrant red berry freshness, silky tannins, and a savory mineral depth that Burgundy fans will recognize instantly.
- How does it compare to Burgundy Pinot Noir?
- It shares the elegance and silky profile of Burgundy but carries a distinctly Japanese mineral character with slightly lower alcohol, making it exceptionally food-friendly — even with Japanese cuisine.
- What food pairs best with it?
- Tare-style yakitori, mushroom dishes, seared tuna, duck confit, and roasted chicken. The high acidity and earthy notes work particularly well with soy-sauce-based Japanese cooking.
- When is it best to drink?
- Enjoyable upon release for its fresh fruit, but 2–3 years of cellaring will add complexity and allow the tannins to integrate further.
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Talk to the SommelierMore wines from this producer
タプ・コプ レンベルガー
Tap-Kop Lemberger
RedLemberger
Produced by Ryosuke Kondo at his Tap-Kop farm in Mikasa, Hokkaido, this rare Japanese expression of Lemberger (Blaufränkisch) reflects the cool, volcanic-influenced terroir of the region. Kondo, a pioneer of natural winemaking in Hokkaido, employs minimal intervention, avoiding synthetic chemicals and fertilizers to allow the grape's true character to shine. The wine is characterized by its vibrant acidity, elegant structure, and nuanced fruit profile, often displaying notes of dark cherry, forest floor, and subtle spice. It is a testament to the potential of cool-climate viticulture in Japan, offering a sophisticated, terroir-driven experience that is highly sought after by collectors.
タップコップ ブラン
Tap-Kop Blanc
WhiteChardonnay
The white wine from Tap-Kop, Yoichi — fermented with wild yeasts and aged with minimal intervention to express the cool, mineral character of the estate. Clean stone fruit aromatics, bright acidity, and a precise finish typical of Yoichi's volcanic maritime terroir.