Takeshi Okada

A winery that defied theory

"I think my strength lies in the fact that, being Japanese, I don't have any preconceived notions about winemaking," says Okada quietly. After attending university in Hokkaido, he went to the United States to study winemaking, which he was interested in. After graduating, he went to New Zealand, which was emerging as a promising wine-producing region. When he became independent in 2010, his winemaking methods attracted attention.

"The most distinctive feature is that I cultivate the grapes without watering them. The area where I grow them is dry, so basically everyone waters them, but there are regions in Europe where they don't water them, and I also thought it wasn't necessary." By using a different method than those around him, he created a wine with a taste unlike typical New Zealand wines, and as a result, its individuality became a topic of conversation. Now, it is said that other wineries have started to imitate his method.

While its aroma is relatively subtle for a New Zealand Sauvignon Blanc, it has a substantial body on the palate, making it a versatile wine that pairs well with a variety of dishes.

<Folium Vineyard>
Sauvignon Blanc Reserve 2016 (New Zealand-made/White/750ml) ¥4,536 ■Main Building B1F = Foodstuffs/Grand Cave

Okada, who actually loves the taste of French wines, creates wines that are neither too New Zealand nor too French, but rather somewhere in between. He says, "I want to create the best possible wine that can be made in this region, incorporating what I think is the best method," but also adds, "I get tired if I try too hard," revealing his flexible and charming personality through the taste of his wines.