Story

Over their twelve-year relationship, YOSHIKI and his winemaking partner, Rob Mondavi Jr., have produced vintage after vintage of incredible wines from California. During their last blending session, Yoshiki proposed a new challenge to Rob – to produce together a beautiful pinot noir and chardonnay from California that could stand alongside the best wines from Burgundy, France, which YOSHIKI had grown very fond of in recent years. Fortunately, Rob did not have to look far from his Napa Valley home and winery, for just over the Mayacamas mountain range lies the Russian River Valley, arguably the very best region in California to produce top quality chardonnays and pinot noirs.

The Russian River, the namesake of the valley that it flows through, pours into the Pacific Ocean and draws in cold ocean wind and fog which cools the surrounding vineyards. The slowly ripened grapes in this cool climate area is known for its lush fruit character, beautiful acidity, and complexity which are perfect for Y by YOSHIKI Russian River Valley series.

Vintage Notes

The 2021 vintage is revered for the intensity of the vintage with very low yields yet intensely-flavored, small-sized berries, and a smooth and tranquil harvest season. The season started off with just enough rain to balance the vines, yet it was the 2nd year of drought. The Russian River of Sonoma Country is cooler than Napa being located closer to the Pacific Ocean. This allowed for the grapes to slowly ripen and showcase red fruit character. Although the small barrier of the 2021 vintage are a challenge for yields they are the keystone ingredient for high-intensity and amazing Pinot Noir.

Winemaker Notes

With the early start to harvest in Napa we were happy to see the cold Pacific Ocean slow the ripening of the Pinot Noir allowing the red fruit character and dark colors to develop. The rolling hills of the Russian River also created subtle breezes that cooled the wines and allowed for a stellar harvest. The wines were fermented in small tanks with a few whole clusters being added to the fermenter for texture and balance. As the berries were smaller than normal we utilized a higher percentage of new French oak at 40% to compliment and balance the amazing textures.