Tada Wine

2024 · Sparkling · White · 12%

100% Chardonnay. Blended across four plantings — 2011 (23%), 2012 (11%), 2017 (48%), 2019 (19%).

A lightly sparkling Chardonnay from Tada's estate farm in Furano, Hokkaido, wild-fermented and unfiltered but notably clean and fault-free. Gently effervescent, medium-bodied and balanced, with a subtle bitter-mineral finish — it drinks beautifully as a still white, too.

Chardonnay trained to unilateral horizontal cordon, blended across plantings of 2011 (23%), 2012 (11%), 2017 (48%) and 2019 (19%). Hand-harvested 8–12 October 2024 at 21.53° Brix and pH 2.97. Sorted, then pressed gently as whole bunches with 24 hours of débourbage. Fermented 22 days on indigenous yeast in synthetic resin tanks, then aged about 9 months in stainless steel. Secondary fermentation in bottle under crown cap. No acidification, no chaptalization, no fining, no filtration. No SO2 added at any stage.

2024 · Still · White · 12%

100% Chardonnay. Blended across four plantings — 2011 (23%), 2012 (11%), 2017 (48%), 2019 (19%) — vines 8 to 14 years old at harvest.

A 100% estate Chardonnay grown on Tada's own farm in Furano, Hokkaido, wild-fermented and unfiltered yet remarkably clean, with SO2 only at bottling. Good nose, elegant and mineral-driven with fine acid lift — the standout of the estate's range.

Chardonnay trained to unilateral horizontal cordon on an alluvial fan, vines 8–14 years old. Hand-harvested 7–10 October 2024 at 21.53° Brix and pH 2.97. Damaged and rotten fruit removed by hand, then pressed gently at low pressure as whole bunches. Roughly 24 hours of débourbage, followed by 22 days of spontaneous fermentation on indigenous yeast in synthetic resin tanks. Aged about 9 months, 36% in used French oak and 64% in stainless steel. No acidification, no chaptalization, no fining, no filtration. SO2 added only in the minimum quantity needed at bottling, to avoid negative reactions in bottle.

2024 · Still · Orange · 11%

100% Müller-Thurgau, from a single planting made in 2020.

A 100% Müller-Thurgau made in a skin-contact orange style at Tada Winery in Furano, Hokkaido, part of the estate's additive-free 'Sans Soufre' line. A textural, characterful natural white.

Müller-Thurgau from a 2020 planting, managed plot by plot. Hand-harvested 2 October 2024 at 20.45° Brix and pH 3.03, then sorted twice — once in the vineyard and again at the winery — so only sound fruit went into the tank. Destemmed by hand and macerated on skins for about 22 days. Fermentation began spontaneously on indigenous yeast alone in synthetic resin tanks; early on the cap was punched down gently by hand while its condition was watched, and from mid-fermentation it was mixed evenly with a paddle once or twice a day, adjusted by how soft the skins had become and how much tannin was extracting. Aged about 4 months in the same tank. No acidification, no chaptalization, no fining, no filtration. No SO2.

2024 · Still · Red · 11.5%

100% Pinot Noir. Blended across three plantings — 2011 (42%), 2012 (29%), 2021 (28%).

An estate Pinot Noir from Tada Winery in Furano, Hokkaido, wild-fermented with minimal SO2 in the additive-lean house style. Deeper-hued than its gentle alcohol suggests, with plummy fruit and an easy, drink-now appeal.

Pinot Noir on an alluvial fan, trained to unilateral horizontal cordon, blended across plantings of 2011 (42%), 2012 (29%) and 2021 (28%). Hand-harvested 5 October 2024 at 21.26° Brix and pH 3.03, sorted twice — in the vineyard and again at the winery. The fruit was not crushed: maceration began as the grapes released their own juice under their own weight, and ran about 20 days. Fermentation started spontaneously on indigenous yeast alone. Early on the cap was punched down gently by hand and foot, with remontage used where needed, moving gradually to a paddle — once or twice a day, judged each day on the softness of the skins and how the tannins were extracting. Pressed slowly at low pressure in a horizontal pneumatic press to keep stress off skins and seeds. Aged about 10 months, 70% in used French oak and 30% in stainless steel. No acidification, no chaptalization, no fining, no filtration. SO2 added only at bottling.