Coco Farm & Winery

2023 · Sparkling · White · 13%

94% Petit Manseng 6% Chardonnay

Yama no Petillant is Coco Farm's hillside pet-nat, built around Petit Manseng (94%) with a touch of Chardonnay (6%). Petit Manseng is unusual in Japan, prized here for its naturally high acidity and ability to handle Tochigi's wet harvest season. The wine is finished as an ancestral-method sparkling, bottled before fermentation completes so that the residual CO2 carries through to the glass; the result is gentle effervescence rather than full mousse. Wild-yeast fermentation, 100% Japan-grown grapes, no herbicides or chemical fertilizers in the vineyards. The estate's Jurassic-bedrock slopes (clastic rocks, chert and basalt under shallow loam, vineyards at 50 to 200 metres) sit at average inclines of 38 degrees and require all hand-work. A bright, stone-fruit-toned bottle for sommeliers wanting Japanese pet-nat with proper backbone.

Grapes from "Kamino Vineyard" in Yamagata. Whole-bunch pressed at low temperature, then lightly settled before fermenting with native yeasts—first in tank, then in oak. Fermentation paused over winter and resumed in spring. Bottled under crown cap at 18g/L of residual sugar.

2017 · Sparkling · White · 11.8%

100% Chardonnay

Kita no NOVO Blanc de Blancs is Coco Farm's flagship traditional-method sparkling wine, 100% Chardonnay drawn from estate plots in Ashikaga (Tochigi) and contract vineyards further north. The 2017 release is a brut bottling, fermented with native yeast and finished in the underground barrel cellar carved into the hillside above the winery. Coco Farm's slopes sit on Jurassic bedrock (clastic rocks, chert and basalt under shallow loam) at 50 to 200 metres, with 38-degree average vineyard inclines that demand every step be done by hand. The social mission of Kokoromi Gakuen, founded in 1969, runs through the operation, with residents working alongside permanent staff. 11.8% gives a low-alcohol, high-acid sparkling wine with a saline-citrus profile and the precision Coco Farm draws out of Japanese Chardonnay.

Chardonnay harvested in 2017 at the Kimura Farm in Yoichi, Hokkaido, fermented with wild yeast at 10R Winery then transported to Coco Farm Winery for secondary fermentation and aging.

2022 · Still · Rose · 11.7%

98% Pinot Noir 2% Zweigelt

Pinot Noir from Kimura Farm and Zweigelt from Konishi Farm in Yoichi, Hokkaido. Carbonic Maceration takes place for 6 weeks. Fermentation in Stainless steel (50%), French oak (25%) and Cement tank (25%) with wild yeast at 10R winery.

Pinot Noir from Kimura Farm and Zweigelt from Konishi Farm in Yoichi, Hokkaido. Carbonic Maceration takes place for 6 weeks. Fermentation in Stainless steel (50%), French oak (25%) and Cement tank (25%) with wild yeast at 10R winery.

NV · Still · Rose · 11.9%

28% Merlot 13% Kerner 12% Chardonnay 11% Cabernet Sauvignon 10% Muscat Bailey A 6% Petit Manseng 5% Shokoshi

Coco Farm & Winery sits on Jurassic-bedrock hillsides in Ashikaga, Tochigi, with average vineyard slopes of 38 degrees (up to 45) that force every operation by hand. The estate began in 1958 as a vineyard tended by students of the Kokoromi Gakuen welfare facility under teacher Noboru Kawada; the winery licence came in 1984 and the social mission still runs through every step of farm and cellar. Coco Rose is the house non-vintage rosé, a pale, savoury blend pulling from across the estate's planting (Merlot, Kerner, Chardonnay, Cabernet Sauvignon, Muscat Bailey A, Petit Manseng and Shokoshi). All grapes are 100% Japan-grown; no herbicides or chemical fertilizers in the vineyards; native yeast in the cellar. The result is a versatile Japanese rosé with quiet acidity, a touch of grip, and a register more Mediterranean than blush. 11.9% alcohol.

100% Japan-grown grapes from estate plots and contract growers; no herbicides or chemical fertilizers in the vineyards. Wild-yeast fermentation throughout. All vineyard work done by hand on slopes averaging 38 degrees, up to 45.

2022 · Still · Red · 14%

100% Pinot Noir

Coco Farm & Winery sits on Jurassic-bedrock hillsides in Ashikaga, Tochigi, with average vineyard slopes of 38 degrees that force every operation by hand. The estate began in 1958 as a vineyard tended by students of the Kokoromi Gakuen welfare facility under teacher Noboru Kawada; the social mission still runs through every step of farm and cellar today. The Pinot Noir is sourced from estate plots where ripening pushes hard in the Tochigi summer, and the 14% alcohol on this 2022 release reflects the climate rather than any cellar push. Wild-yeast fermentation, no herbicides or chemical fertilizers in the vineyards, all hand-work given the slope. Underground barrel cellar carved into the hillside for élevage. The result is a dense, sun-warmed Japanese Pinot Noir with genuine grip, closer to a Carneros or southern-Burgundy register than a cool-climate one.

Pinot Noir harvested at the Kimura Farm in Hokkaido, fermented with wild yeast at 10R Winery. 95% of the grapes were destemmed, while the remaining 5% was kept as whole bunches and placed into tanks. Fermentation proceeded slowly at low temperatures with wild yeasts over an extended period. After gentle pressing, 10% of the wine was transferred into new French oak barrels.