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When Takahiro Koyama, owner winemaker of Koyama Wines came to New Zealand in 2003, it was to study Viticulture and Oenology at Lincoln University. He was offered to work with CP Lin at Mountford Estate as a cellar hand while he was a student at Lincoln.

After started working at Mountford, he went overseas several times to experience different winemaking.  First it was Weingut (winery) Keller in Rheinhessen, Germany in 2006 (Riesling) and then it was Au Bon Climat in Central Coast California in 2007 and 2008 (Pinot Noir/Chardonnay plus other varieties) .

When he graduated from Lincoln in 2006 he became assistant winemaker at Mountford.  In 2009, as he continued working at Mountford, he started to make his own wine and established Koyama Wines Limited.  Grapes for Koyama Wines came from three local growers’ vineyards namely Williams’ (Pinot Noir), Pearson’s (Pinot Noir) and Tussock Terrace (Riesling).

In 2017 with investment from Japan, Koyama Wines Limited purchased Mountford Estate and now all Koyama wines are produced at Mountford except for Riesling Sparkling Brut and Brut Nature which were added to the list in 2018.

KOYAMA WAIPARA PINOT NOIR 2016

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. Vertical Shoot Positioned Trellis is used to train vines in both vineyards. Grapes were 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. Then gently pressed with Basket press. Since this wine is a blend of two gravel soil vineyards, the wine has soft, rounded tannin, and very easy to approach. The color is light ruby going to pink hue. The aroma of pink cherry and red stone fruits. Good drinking now, or can be cellared for another 5 years. 750ml. 13.0% alcohol/volume. Aged in French Oak barrels for 18 months. No fining or filtration is applied. Production: 170 cases.

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KOYAMA PEARSON’S VINEYARD PINOT NOIR 2016

The grapes were sourced from Gravel Soil Vineyard in the heart of Waipara Valley. The vines were planted in 2004 by Mr. and Mrs. Pearson, a clone mixture of UCD5, Dijon 115, Dijon 667, Dijon 777 and 10/5. Free draining stony soil brings the good rich aroma for the wines. Vertical Shoot Positioned Trellis is used to train vines. Grapes were 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, then gentle pressing with Basket press. This wine is quite aromatic and fruity with nice acidity backbone. Crimson colour with ruby going to a brick red hue. It is a soft and rounded wine with aroma of sweet red berry fruits and red cherries. This is a wine for easy drinking whilst having classic Pinot Noir flavours, the tannins are soft and well rounded. This wine is suitable for mild flavoured foods or drinking by itself. Good drinking now, or can be cellared for another 5 years. 750ml. 13.0% alcohol/volume. Aged in French Oak barrels (10% new) for 18 months. No fining or filtration is applied.Production: 418 cases (12 bottles/case).

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KOYAMA WILLIAMS PINOT NOIR 2016

The grapes were sourced from Limestone rich, clay soil Vineyard on hill side of Waipara Valley. The vines were planted in 2000 by Mr. Gwyn Williams, who used to be a Viticulturist at Muddy Water winery in Waipara Valley. A mixture of clones UCD5, Dijon 115, Dijon 667 and Abel clones. Limestone rich, clay soil brings the good tannin structure and complexity to the wine. Vertical Shoot Positioned Trellis is used to train vines. Grapes were 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. Then gently pressed with Basket press. 2016 was a very good vintage for Waipara Valley for both quality and quantity. The color is clear dark American cherry red with pinky ruby hue. Aroma of dark cherry, blue berry, dried dates and hint of dark chocolate. Fine silky tannins with sweet fresh plum cherry fruit flavor with good acidity backbone. Flavors are still primary but will be changed by the time of aging. Good drinking now, or can be cellared for another 5 years. 13.0% alcohol/volume. Aged in French Oak barrels (25 % new) for 18 months. No fining or filtration is applied.

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KOYAMA WILLIAMS’ “S” VINEYARD PINOT NOIR 2016

This wine was vinified only using grapes from the selected hillside blocks of Williams’ Vineyard. Clone UCD 5 and Abel were used for this wine. After hand harvested, grapes were sorted again in the winery, and whole bunch clusters (about 70%) were fermented in open top French Oak barrels. Hand Plunged twice a day during fermentation and pressed in a hand operated small basket press. The colour is very dark and dense. On the nose, kirsch liqueurs, smoked meats, bees wax, dried dates and also some spices such as cloves and cinnamon. On the palate, the tannins from the skin, stems and seeds all combine to form a rich tapestry of flavours. The wine is very young and while it can be enjoyed now it will need time to realize its full potential. Cellaring for 10 years and beyond will show it true pedigree. Good drinking now, or can be cellared for another 5 years. 750ml. 13.0% alcohol/volume. Aged in French Oak barrels (100% new) for 18 months. No fining or filtration is applied. Production : 25 cases (12 bottles/case).

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