kOYAMA LOGO.jpg

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 color is clear dark American cherry red with pinky ruby hue. Aroma of dark cherry, blueberry, dried datesand hintof dark chocolate. Fine silky tannins with sweet fresh plum cherry fruit flavor with good acidity backbone. Flavours are still primary but will be changed by the time of aging. Aged in French Oak barrels (25% new) for 18 months. No fining or filtration is applied. 13.4% alcohol/volume. Production: 170 cases (12bottles/case).

Picture1 KOY.jpg

KOYAMA PEARSON’S VINEYARD PINOT NOIR 2016

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. 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. Aged in French Oak barrels (10% new) for 16 months. No fining or filtration is applied. 750ml. 13.4% alcohol/volume. Contain sulphites. Production: 418 cases (12 bottles/case).

vc10004164_1.jpg

KOYAMA WILLIAMS PINOT NOIR 2016

The color is clear dark American cherry red with pinky ruby hue. Aroma of dark cherry, blueberry, dried datesand hintof dark chocolate. Fine silky tannins with sweet fresh plum cherry fruit flavor with good aciditY backbone. Flavours are still primary but will be changed by the time of aging. Aged in French Oak barrels (25% new) for 18 months. No fining or filtration is applied. 13.4% alcohol/volume. Production: 170 cases (12bottles/case).

Picture1 KOY.jpg

KOYAMA WILLIAMS’ “S” VINEYARD PINOT NOIR 2016

This wine was vinified only using grapes from the selected hillside blocks of Williams’ Vineyard, and whole bunch fermented in French Oak Barrels. 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. Aged in French Oak barrels (100% new) for 18 months. No fining or filtration is applied 750ml. 13.7% alcohol/volume. Contains sulphites. Production : 25 cases (12 bottles/case).

vc10004164_1.jpg