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Yuki Yakano is a man we imagine ourselves sitting at the bar with, opening countless bottles and talking away about the many cardinal matters of life. Yuki-san started drinking wine when he was 19, not knowing to which producers the labels in front of him belonged to. Certain wines pulled the trigger and the next thing you know, he was travelling to Tuscany for a vintage. Even though he wanted to stay there (who wouldn't), Alex Craighead's offer was too attractive to turn down.
Ajisai 2021
Ajisai is a blend of 60% Sauvignon Blanc & 40% Viognier. Half is barrel-fermented, half is co-fermentation of carbonic maceration + 4-day skin contact. Six months of aging in barrel on lees. This is a low-rider blend. It sits close to your tongue, as opposed to the palate. Hugs it tight with lots of interesting flavours. It got us thinking all about summer food and mindless activities in the sun.
Gerbera 2021
Viognier + Gewürztraminer + Pinot Noir. Focused & feisty amber wine. Dry tannins, tight grip with a hint of the unfolding Viognier playfulness. Brine, green olives, wakame, cucumber in tonic water, green apple. Yuki-san says this wine is made for aging, which is definitely true, we’re just not sure if we’ll have the patience to wait.
Narcissus 2021
Viognier + Sauvignon Blanc + Pinot Noir. Lots of flavour but in a medium weight frame. Dried apricot, cinnamon spice, honey toast, lemon going on. Slides over the palate with a slipperiness but finds a crunch and chalky chew of acidity in the mix. A fine, gingery finish that lingers with more of that dried apricot character. Offers up a pretty compelling gulpability.
Alstromeria 2021
This label is a blend of Pinot Noirs that are treated two different ways - one part is left on the skins for 2 weeks, while the other was whole-bunch fermented for 5 days. Oh, that perfume, and that fine bone structure, it’s just so lovely. Violet, aniseed and menthol, red and black cherry, sweet spices. Medium-bodied, so fine and graceful. Beautiful wine.
Ajisai 2021
Ajisai is a blend of 60% Sauvignon Blanc & 40% Viognier. Half is barrel-fermented, half is co-fermentation of carbonic maceration + 4-day skin contact. Six months of aging in barrel on lees. This is a low-rider blend. It sits close to your tongue, as opposed to the palate. Hugs it tight with lots of interesting flavours. It got us thinking all about summer food and mindless activities in the sun.
Gerbera 2021
Viognier + Gewürztraminer + Pinot Noir. Focused & feisty amber wine. Dry tannins, tight grip with a hint of the unfolding Viognier playfulness. Brine, green olives, wakame, cucumber in tonic water, green apple. Yuki-san says this wine is made for aging, which is definitely true, we’re just not sure if we’ll have the patience to wait.
Narcissus 2021
Viognier + Sauvignon Blanc + Pinot Noir. Lots of flavour but in a medium weight frame. Dried apricot, cinnamon spice, honey toast, lemon going on. Slides over the palate with a slipperiness but finds a crunch and chalky chew of acidity in the mix. A fine, gingery finish that lingers with more of that dried apricot character. Offers up a pretty compelling gulpability.
Alstromeria 2021
This label is a blend of Pinot Noirs that are treated two different ways - one part is left on the skins for 2 weeks, while the other was whole-bunch fermented for 5 days. Oh, that perfume, and that fine bone structure, it’s just so lovely. Violet, aniseed and menthol, red and black cherry, sweet spices. Medium-bodied, so fine and graceful. Beautiful wine.