Part 2: A rare glimpse into the hands and philosophy behind Domaine Takahiko.
Our task in the vineyard was simple, yet incredibly meaningful: carefully sorting each cluster of ripe grapes, separating healthy berries from those affected by noble rot.
The perfectly healthy grapes would remain in whole clusters and go directly into the tanks, where they would slowly transform into Pinot Noir. But at Domaine Takahiko, even the berries touched by noble rot are given a second life. Rather than being discarded, they are crafted into Blanc de Noir—a white wine made from black grapes.
Nothing is wasted. Every single berry has a purpose.
The work itself may have been straightforward, but standing in the vineyard we had long admired, holding grapes that had been nurtured with such care, was a surprisingly humbling experience. There was a quiet pressure in our hands—a feeling of responsibility as we became part of the harvest.
Before meeting Takahiko Soga in person, I have to admit I had imagined him quite differently. After all, he is a winemaker whose delicate and refined wines have gained recognition around the world. I pictured a reserved, uncompromising craftsman—someone with the quiet intensity often associated with master artisans.
But Takahiko-san quickly changed that impression.
Sensing our nervousness, he patiently explained every step of the process in a way that was both clear and approachable, occasionally adding a touch of humor along the way. His warmth and generosity made the experience feel less like a lesson from a master, and more like sharing a moment in the vineyard with someone deeply passionate about his craft.
To be continued…
Editor’s Note: This visit took place in October 2021.
