Wines

 

New Zealand wines

 

Kunoh Wines NZ 2017/2018 vintage wines made from all organic fruits in Tasman/Nelson. All wild yeast, no filtration, no fining and no added SO2 (expect white wine Kiss). Label design by sacco from Osaka.

2018 Calluna Pet-nat – Coming soon…

100% Pinot Gris from Mahana

50/50 12 hours skin contact and whole bunch pressed

Fermented in steel, aged in stell and bottle

No filtration,fining and additives

 

2018 Narcissus White blend – Coming soon…

40% Pinot Gris, 40% Sauvignon Blanc, 18% Chardonnay and 2% Gewurztraminer and Riesling from Tasman

30/60/10 skin ferment, whole bunch pressed, 12 hours skin contact

Fermented in steel, aged in old oak 10 months

No filtration,fining and additives

 

2018 Summer snowflake Nelson field blend Rose – Coming soon…

40% Pinot Gris, 40% Chardonnay, 10% Sauvignon Blanc, 8% Pinot Noir and 2% Gewurztraminer and Riesling from Tasman

40/40/20 skin ferment, whole bunch pressed, 12 hours skin contact

Fermented in steel, aged in old oak 10 months

No filtration,fining and additives

 

2018 Convallaria – Coming soon…

100% Pinot Noir from Mahana

14days 80% whole bunch skin ferment, aged in old oak 10 months

No filtration,fining and additives

 

2018 Kiss feat Yuki Yashiro from Paris – Coning soon…  Web: Yuki Yashiro  

90% Sauvignon Blanc and 10% Chardonnay

12 hours skin contact

Fermented in steel, aged in old oak 10 months

No filtration,fining and added 15ppm sulfurous before bottled

calluna_2018_fix.jpg

narcissus_2018_fix.jpg

summersnowflake_2018_fix.jpg

convallaria_2018_fix.jpg

Kiss

Japanese wines

 

Kunoh Wines Japan 2016/2017/2018 vintage wines made from Yamagata not organic fruits at Miyagi Fattoria AL FIORE. We are converting organic growing at the moment. All wild yeast, no filtration, no fining and no added SO2. Label design by sacco from Osaka.

Web: Fattoria AL FIORE

2018 Orange Osmanthus 

60% Niagara, 35% Delaware, 3% Stuben and 2% Chardonnay/Merlot/Pinot Gris/Cbernet Franc/Cabernet Sauvignon

60/35/3/2 destemed pressed, 6 hours skin contact, 100%whole bunch skin fermented and 4days on skin 50% whole bunch

Fermented in steel, aged in stell and bottle

No filtration,fining and additives

2018 Rose

65% Delaware and 35%Stuben

60/35 6 hours skin contact and 100%whole bunch skin fermented

Fermented in steel, aged in stell and bottle No filtration,fining and additives

No filtration,fining and additives

2018 Lilac – Coming soon…

90% Stuben and 10% Neo Muscat

90/10, 100% whole bunch fermented and 10 days on skins

Fermented in still and 8 months aged in still

No filtration, fining and additives

2018 Paeonia Lactiflora – Coming soon…

60% Delaware, 25% Chardonnay, 10% Merlot and 5% Pinot Gris/Cbernet Franc/Cabernet Sauvignon

60/40,whole bunch pressed and 100% whole bunch 3 days on skins pressed same time

After pressed co-fermented in still and barrel fermented then aged in still 8 months

No filtration, fining and additives

 

2018 Camomilla feat Fattoria AL FIORE – Sold out

 

90% Delaware and 10% Niagara
6 days 100% Maceration Carbonic co-fermented
Fermented in still and aged in still and bottle
No filtration, fining and additives
2017 Sakura feat Fattoria AL FIORE – Sold out
100% Merlot from Takahata Yamagata
85% destearmed 15% whole bunch co-fermented
Fermented 5 months in Anfora aged in Anfora and still
No filtration, fining and additives
2017 Daisy – Sold out
65% Delaware, 35% Stuben
65/35, 5 days Maceration Carbonic, 3 days on skins pressed same time
After pressed co-fermented in still and aged in still and bottle
No filtration, fining and additives
2016 Orange Osmanthus – Sold out
50% Niagara, 33% Delaware and 17% Steuben
83/17, 12 hours on skins and 5 days on skins
Fermented in still and aged in still and bottle
No filtration, fining and additives
2016 Sakura feat Fattoria AL FIORE – Sold out
100% Merlot from Takahata Yamagata
31 days 100% fermented on skin all de steamed
Fermented in plastic fermenter and aged in old oak 6 months
No filtration, fining and additives

label_2018_proof_2.jpg

rose_proof_190321.jpg

camomilla

sakura

daisy.jpg

 

Australian wines

Kunoh Wines AU 2017 /2018 vintage wines made from all biodynamic fruits in Barossa/Eden. All wild yeast, no filtration, no fining and no added SO2. Label design by sacco from Osaka.

 

2017 Pelargonium Pet Nat – Sold out
100% Riesling from Eden valley
100% destemed pressed 14 hours on skins
Fermented in steel, aged in stell and bottle
No filtration, fining and additives
2017 Freesia Barossa field blend – Sold out
37% Pink Semillon, 37% Grenache, 20% Riesling and 6% Semillon from Barossa and Eden valley
37/37/20/6 Maceration Carbonic 5 days, 16 days 100% whole bunch fermented, 14 hours on skins and 21 days whole bunch fermented
Fermented in still and aged in still 6 months
No filtration, fining and additives
2017 Gerbera 
98% Semillon and 2% Riesling from Barossa and Eden valley
21 days 100% whole bunch fermented
Fermented in still and aged in old oak 10 months
No filtration, fining and additives
2017 Alstroemeria 
99% Grenache and 1% Cinsault from Barossa valley
85/15 100% desteamed fermented on skins 14 days and 16 days 100% whole bunch fermented
Fermented in still and plastic fermenter and aged in old oak 9 months
No filtration, fining and additives
2017 Alstroemeria WB – Sold out
100% Grenache from Barossa valley
16 days 100% whole bunch fermented
Fermented in still and aged in old oak 9 months
No filtration, fining and additives
2018 Red blend – Coming soon…
70% Carignan, 20% Mourvedre and 10% Syrah
7 days 100% whole bunch co-fermented
Fermented in plastic fermenter and aged in old oak 10 months
No filtration, fining and additives
2018 White blend – Coming soon…
90% Semillon and 10% Riesling
16 days 100% whole bunch fermented
Fermented in still and aged in old oak 10 months
No filtration, fining and added 25 ppm sulphate before bottled
2018 Table 30 feat Yuki Yashiro from Paris -Coming soon…  Web: Yuki Yashiro
40% Pink semillon, 30% Carignan, 20% Mourvedre, 6% Syrah and 4% Riesling
40/56/4 5days Maceration Carbonic, 7days on skins and 12 hours on skins whole bunch pressed
Fermented in still and plastic fermenter and aged in old oak 10 months
No filtration, fining and additives

 

pelargonium-label.jpg

freesia-label.jpg

gerbera-2017.jpg

alstroemeria-2017.jpg

Table 30.psd_Table 30