SATO

Sato Wines is a small-production Central Otago estate founded by Japanese-born husband-and-wife winemakers Yoshiaki and Kyoko Sato. Based near Mount Pisa, the Satos have developed a cult following for highly individual wines made through organic farming, natural fermentation and minimal intervention, offering a particularly refined and transparent interpretation of New Zealand's southernmost major wine region.

Yoshiaki and Kyoko originally pursued careers in international banking in Tokyo and London before leaving the corporate world to follow their interest in wine. They moved to New Zealand in 2006, where Yoshiaki undertook formal studies in viticulture and winemaking before the couple immersed themselves in Central Otago's vineyards and cellars.

Their early experience placed them alongside some of Central Otago's most influential producers. Yoshiaki worked at Felton Road before becoming winemaker at Mount Edward, while Kyoko worked in vineyard management at Felton Road. This period gave the couple an intimate understanding of Central Otago's dramatically different vineyard sites and helped shape their preference for organic farming and restrained winemaking.

The first wine carrying the Sato label appeared in 2009, initially using purchased organically grown fruit. Production was tiny—the first vintage amounted to approximately 250 cases of Pinot Noir—but the project gradually expanded as the Satos established relationships with organically and biodynamically farmed vineyards around Central Otago.

A major turning point came in 2016, when Yoshiaki and Kyoko began establishing their own vineyard beneath Mount Pisa, known as La Ferme de Sato. The vineyard allowed them to control farming directly and take their philosophy beyond low-intervention winemaking into a complete estate-grown expression. The first wines from La Ferme de Sato were released from the 2019 vintage.

Organic and biodynamic principles sit at the heart of the Sato philosophy. Their estate vineyard is farmed without conventional synthetic inputs, with vineyard health and soil vitality regarded as fundamental to producing expressive wine. The objective is not simply to make "natural wine", but to grow fruit capable of expressing its vineyard with as little correction as possible in the cellar.

Winemaking is consequently minimalist. Natural fermentations are central to the approach, commercial yeasts are avoided and additions are kept extremely limited. Rather than forcing wines toward a predetermined house style, Yoshiaki and Kyoko allow vineyard and vintage to determine the personality of each bottling, with only small amounts of sulphur used when considered necessary.

Pinot Noir remains an important part of the Sato identity. Central Otago's continental conditions—sunny days, cool nights and mineral-rich soils—allow Pinot Noir to combine ripe fruit with acidity, perfume and structure. Sato's interpretation tends toward finesse, energy and transparency rather than excessive extraction or weight, providing a particularly distinctive expression of Central Otago Pinot Noir.

The range extends well beyond Pinot Noir. Sato produces Chardonnay, Riesling and Pinot Gris, while La Ferme de Sato has allowed the couple to explore less conventional Central Otago varieties including Chenin Blanc, Gamay and Cabernet Franc. Current estate bottlings include Schisteux Chenin Blanc, Le Chant du Vent and Les Blanches Chardonnay, Alyssum Gamay, Sous Bois Cabernet Franc, and the Sur les Nuages and Les Violettes Pinot Noirs.

This diversity is particularly interesting because Central Otago itself is increasingly demonstrating potential beyond Pinot Noir. Chardonnay and Riesling can achieve remarkable acidity and mineral definition in the region, while smaller plantings of varieties including Gamay and Cabernet Franc demonstrate the possibilities created by its varied elevations, exposures and soils.

The La Ferme de Sato wines represent the most complete expression of Yoshiaki and Kyoko's philosophy. Rather than simply sourcing excellent organic grapes, these wines connect farming and winemaking under the Satos' direct control. The resulting bottlings are produced in extremely small quantities and emphasise purity, texture, natural acidity and the subtle differences between individual parcels.

For drinkers interested in producers such as Felton Road, Rippon and Burn Cottage, but looking for an even more artisanal and low-intervention interpretation of Central Otago, Sato is an important estate to explore. The wines combine the intensity naturally available in Central Otago with a distinctly delicate touch, creating wines that can feel energetic, detailed and remarkably alive.

Shop Sato Wines online at Wine More Cellars Australia. Discover Central Otago Pinot Noir, Chardonnay, Riesling and limited La Ferme de Sato wines with Australia-wide shipping and free delivery on eligible orders over $199.