# Sato Bannockburn Pinot Noir (2023)

- **Producer:** Sato Wines
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Pinot Noir
- **Region:** Central Otago, New Zealand
- **Style:** Natural
- **Alcohol:** 13.4%
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, red cherry, vanilla, cloves, cedar, dried strawberry, green tea, bark, mushroom, earth

## About this wine

The Sato Bannockburn Pinot Noir 2023 is a testament to the Central Otago region and Sato Wines' commitment to minimal intervention winemaking. Established by Yoshiaki and Kyoko Sato, the winery focuses on organic and biodynamic principles. This particular vintage hails from the Bannockburn sub-region, known for its clay loam soils. The 2023 growing season in Central Otago was marked by dry conditions, which are expected to contribute to the wine's concentrated character. Sato Wines' philosophy emphasizes allowing the grapes and terroir to express themselves, with a hands-off approach to winemaking.

## Interesting facts

- Grapes are sourced from the Domain Road Vineyard, situated on ancient lakebed soils.
- Winemaking involves 10% whole bunch fermentation for added complexity.
- Minimal intervention: only a small amount of sulphites used before bottling.
- Produced with organic farming practices, no synthetic chemicals used.

## Food pairing

The medium body and soft, fine tannins of this Pinot Noir make it versatile. Its nuanced fruit and earthy notes complement game meats and richer poultry. The wine's acidity can cut through the richness of fatty dishes, while its earthy undertones pair well with mushrooms and herbs.

## Wine making process

The winemaking process for the Sato Bannockburn Pinot Noir 2023 emphasizes a minimal intervention approach. Grapes are sourced from organically farmed vineyards in Bannockburn, Central Otago, and hand-picked. During vinification, 10% whole bunch fermentation is employed, with the wine remaining on skins for 17-20 days. Following fermentation, the wine is matured for 12 months in French oak barrels, 15% of which are new. The wine is bottled without fining or filtration, with minimal sulphite addition prior to bottling.