Koyama Pinot Noir Waipara
Aged in French Oak barrels (a small percentage is new) for 18 months and Malo-Lactic fermentation naturally happens. No fining or filtration is applied.
The grapes were sourced from two different vineyards in Waipara Valley. Both vineyards are situated in the centre of the Waipara Valley, where the soil is called ‘glacial gravel.’ These free-draining stony soils bring the good rich aroma for the wines. The grapes are hand-harvested into small picking bins and sorted again in the winery before fermentation. Natural yeast fermentation in open-top 1.7t vats for about 20 days, followed by gentle basket pressing.
Moderately light in colour but certainly not lacking in power. Distinctive wine with floral, red rose, cherry, spice and anise flavours. It shows impressive energy, purity and charm. Clearly made with a light touch. Good value at this price.
93 points, The Real Review (May 2020)
Gently turbid light ruby. Clearly not messed with. A savoury nose, determined to transcend the overt fruit found so often across Pinot Noir of the New World: woodsmoke, sandalwood, cinnamon, sour cherry, poached strawberry and hedgerow. Picked on the earlier side, with a verdant edge infusing the bright acidity and spicy tannins, smoky and soused with some Indian elements from turmeric, tomatillo and cardamon. Sappy. Crunchy. Eminent drinkability in spades here, particularly if enjoyed on the cooler side. The oak sublimated by the greater, swiggable whole.
91 points (August 2020)
<p>Koyama Mountford was planted in 1991 on an enviable calcareous scree embedded in the northwestern face of the eastern Waipara Valley. A substrata of marl brimming with plentiful active limestone, it is known as ‘The Golden Mile’. This is the soil type on which Chardonnay and Pinot Noir excel. A geological foundation seldom found in the antipodes, limestone imparts a structural carapace while infusing the Mountford wines with a signature mineral force. Be it the resinous expressions of Chardonnay, or densely layered Pinot Noir, an apogee of complexity reached with the single vineyard expressions, the Mountford wines have long struck a chord with even the most devout Burgundy lovers.</p>
<p>Success is due as much to a propitious confluence of site and meticulous attention to detail, as it is to a savvy succession plan.</p>
<p>Crafted by CP Lin since inception, a maker well versed in the magic of Burgundy, the cultish renown of the Mountford style continues to evince authority while exhibiting an even more refined cut-glass precision, since his retirement.</p>
<p>It was then only fitting that the head winemaker role be bequeathed to his assistant, Takahiro Koyama. Koyama sought investment from top wine collectors in the world’s most venerable and demanding market for Burgundy. Where else, but for Japan! These collectors were as smitten by the Mountford track record as the world’s top buyers and critics remain spell-bound.</p>
<p>In 2017 Koyama purchased the estate to complement his eponymous label. Today both Koyama and Koyama Mountford benefit from this superlative site, Koyama’s winemaking nous, a dedicated posse of well versed backers and unparalleled Japanese precision.</p>