Kunoh Wines New Zealand has began since 2016 vintage. Based in Nelson/Tasman in north os south island in NZ. All wines made from organic grapes. 2020 wines are wild yeast, no filtration, no fining and no additives ( no SO2). Label design by sacco from Osaka. quichetei.com
2020 Sunflower – Sold Out
Rose Pettillant
95% Pinot Noir / 5% Riesling
80% whole bunch pressed / 10% Carbonic Maceration / 10% on skin 10days
80% co-fermented with Pinot Noir and Riesling in steel / 12% Carbonic maceration / 8% on skins
No filtration, fining and additives
2020 Gerbera – Sold Out
Still white / Orange or Amber
88 %Viognier / 9% Pinot Noir / 3% Gewürztraminer
Co-fermented of 80% de-steam and 11% whole bunches on 12 days / 9% whole bunch pressed into steel
Aged in barrels 8 months and in steel more a month
No filtration, fining and additives
2020 Wasurenagusa- forget me not
Still red / chilly right red /aged in steel
96% Pinot Noir / 4% Riesling
40% whole bunch pressed, co-fermented with Pinot Noir and Riesling (50% Barrel fermented and 50% Fermented in steel) / 45% of 20% whole bunches on top de-stemmed on skin 10 days / 10% Carbonic maceration 5 days / 5% 100% de-stemmed on skin 31 days
Aged in steel 9 months
No filtration, fining and additives
2020 Convallaria – Sold Out
Still red / high whole bunch / barrel aged
100% Pinot Noir /97% clone 667 and 3% clone 115
95% whole bunches fermented 20 days / 3% Carbonic Maceration 5 days / 2% on skins 10 days
Aged in barrels 9 months
No filtration, fining and additives
2020 Casa blanca – Sold Out
Still red / aged in Anfora
100% Pinot Noir / 75% clone 115 and 25% clone 667
All de-stem on skins 31 days
Aged in Anfora 9 months
No filtration, fining and additives
2020 九能
Kunoh reserve still red
100% Pinot Noir / 50% clone 115 and 50% clone 667
50% De-stem on skin 31days / 50% whole bunches fermented 20days
Aged in barrels 9 months
No filtration, fining and additives
Winemaking : I didn’t use any electric stuff during fermentation time for all my wines.Because I believe human body consists of about 60% water then when we want to move something our body, everything by electrical signal from the brain. My wine making philosophies are 95% growing and picking time on the vineyards and 5% my wine making. I`m respecting natures then we just brow properties from the Earth, so all my wines made by my hands, foots and sometime body during fermentation time, maximum approaching how pure winemaking ( no filtration, fining and maximum no additives) and organic growing for natures include us.
Kunoh Wines by Yuki Nakano / 九能ワイン 