NORIA Sonoma Coast Combination Set | Pinot Noir, Chardonnay & Rosé

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Many California Pinot Noirs go for ripeness and power. NORIA goes the other way: it is made for the table, and specifically for Japanese food. Winemaker Nori Nakamura decides the style first, then looks for the vineyard and clones that can produce it, and he works with as little manipulation as possible. The wine is bottled unfined and unfiltered, so the result is transparent, red-fruited, and savory rather than heavy.

The wine has a record behind it: it was selected for ANA First Class, the 2019 vintage won Double Gold at the San Francisco Chronicle Wine Competition (2022), and the 2022 vintage earned 94 points and a Cellar Selection from Wine Enthusiast. We are currently carrying the 2024 vintage.

It was made for Japanese food, and it shows. A few we love:

• Tofu hambāgu, the Japanese hamburger steak made lighter with tofu, in a sweet soy glaze — 豆腐ハンバーグ — the first pick of our founder, Kei, for this wine: the soft texture and the glaze suit its red fruit and gentle tannins.
• Seared medium-fatty tuna with wasabi soy — 本まぐろ中トロの炙り わさび醤油 — the red berry fruit and supple acidity cut through the richness of the tuna.
• Duck breast with sansho pepper and a sweet soy glaze — 鴨ロースの山椒焼き — the rose petal and anise notes pick up the citrusy tingle of sansho.
• Chicken tsukune skewers with tare and egg yolk — つくねのタレ焼き 卵黄添え — refined tannins meet the sweet-savory glaze without drying it out.
• And an unexpected one: mushroom risotto with aged Parmesan, which draws out the cedar and savory side of the wine.

Serve it lightly cool, at 55–60°F (13–16°C), in a wide Burgundy-style glass. About 20 minutes in the refrigerator before opening is enough.

No long decant is needed. Pour it and give it 10–15 minutes in the glass, and the aromatics open up.

Both work. At 14.1% with supple acidity and refined tannins, it is ready to enjoy now.

It also has the structure to develop: Wine Enthusiast named the 2022 vintage a Cellar Selection. We would keep it comfortably for 5–8 years, stored cool, dark, and on its side.

NORIA Sonoma Coast Pinot Noir is available in the standard 750 ml bottle only.

(Looking for a smaller format? Our Kazumi Koshu comes in a 375 ml half-bottle.)

Yes. In August 2024, ANA (All Nippon Airways) announced its new wine selection and chose NORIA Pinot Noir, Sangiacomo Vineyard and NORIA Chardonnay, Sangiacomo Vineyard for international First Class, served on board from December 2024.

ANA's list does not state a vintage, so we do not claim one. You can read the announcement here: ANA press release

NORIA Wines is a California winery founded in 2010 by Japanese winemaker Nori Nakamura. Born and raised in Tokyo, Nori trained as a sommelier, moved to San Francisco in 1999, studied Viticulture and Enology at UC Davis, and made wine at Napa and Sonoma wineries before starting his own label.

His idea is simple and unusual: California wine made to pair with Japanese food, using the balance of sake as the model. Since 2023 NORIA has been made and poured at its own urban winery in Berkeley, which Nori runs with his business partner and former college tennis teammate, Atsushi Yanai.

Noria is Spanish for waterwheel.

If you're interested, we tell the whole story on our NORIA page here: About NORIA Wines

Winemaker Nori Nakamura does not model this wine on Burgundy or on big, buttery California Chardonnay. He models it on Junmai-Ginjo sake: generous in texture, but clean, aromatic, and balanced enough to sit beside delicate food.

In the glass that means ripe fruit and a rich mouthfeel held up by lush, vibrant acidity. The wine was selected for ANA First Class, the 2022 vintage earned 92 points from Wine Enthusiast and Gold at the San Francisco Chronicle Wine Competition (2024), and Food & Wine recommended it. We are currently carrying the 2025 vintage.

Junmai-Ginjo is a premium style of sake made only from rice, water, yeast, and koji, with the rice polished down for a fragrant, refined result. It has body and umami, yet finishes clean.

Nori uses that balance as his target for Chardonnay: richness without weight. He takes a lighter, fresher approach with his Sauvignon Blanc, which he models on Daiginjo.

Think of the dishes you would pour a good Junmai-Ginjo with. A few we love:

• Fresh corn pan-fried with butter and a splash of soy sauce — とうもろこしのバター醤油焼き — the first pick of our founder, Kei, for this wine: sweet corn and butter meet its rich mouthfeel.
• Black cod marinated in Saikyo miso — 銀だらの西京焼き — the honeyed richness of the wine matches the sweet miso, and the acidity keeps it lively.
• Scallop and shiso tempura with matcha salt — 帆立と大葉の天ぷら 抹茶塩 — citrus and herbal notes lift the sweetness of the scallop.
• Chicken simmered in yuzu-kosho cream — 鶏肉の柚子胡椒クリーム煮 — the voluptuous mouthfeel meets the cream, and the lime note meets the yuzu.
• And an unexpected one: a lobster roll with brown butter.

Serve it at 50–55°F (10–13°C), a little warmer than straight from the refrigerator, in a medium-bowl white wine glass.

Too cold and the apricot, honeysuckle, and herbal notes stay closed. Take it out of the refrigerator about 15 minutes before pouring.

It is made to be enjoyed now, while the fruit and acidity are at their brightest.

With 14.1% alcohol and firm acidity it will also hold well for 3–5 years, gaining honey and nut notes. Store it cool, dark, and on its side.

NORIA Sonoma Coast Chardonnay is available in the standard 750 ml bottle only.

(Looking for a smaller format? Our Kazumi Koshu comes in a 375 ml half-bottle.)

Yes. In August 2024, ANA (All Nippon Airways) announced its new wine selection and chose NORIA Pinot Noir, Sangiacomo Vineyard and NORIA Chardonnay, Sangiacomo Vineyard for international First Class, served on board from December 2024.

ANA's list does not state a vintage, so we do not claim one. You can read the announcement here: ANA press release

NORIA Wines is a California winery founded in 2010 by Japanese winemaker Nori Nakamura. Born and raised in Tokyo, Nori trained as a sommelier, moved to San Francisco in 1999, studied Viticulture and Enology at UC Davis, and made wine at Napa and Sonoma wineries before starting his own label.

His idea is simple and unusual: California wine made to pair with Japanese food, using the balance of sake as the model. Since 2023 NORIA has been made and poured at its own urban winery in Berkeley, which Nori runs with his business partner and former college tennis teammate, Atsushi Yanai.

Noria is Spanish for waterwheel.

If you're interested, we tell the whole story on our NORIA page here: About NORIA Wines

NORIA Rosé is 100% Pinot Noir grown on the Sonoma Coast, the same cool-climate region as NORIA's Pinot Noir and Chardonnay.

Pinot Noir gives the wine its raspberry, strawberry, and red cherry fruit, and its soft, gentle texture.

Winemaker Nori Nakamura first made this rosé as a gift to his mother. It was never planned as a big release.

It is still a limited production, carefully handcrafted on the same idea as every NORIA wine: a wine that pairs with delicate Japanese dishes.

It is gentle enough for delicate food and fresh enough for richer bites. A few we love:

• Mentaiko pasta with butter, nori, and shiso — 明太子パスタ — the first pick of our founder, Kei, for this wine, along with mackerel sushi and pickled ginger.
• Salmon and salmon roe over sushi rice — サーモンといくらのちらし寿司 — the red berry fruit flatters the salmon, and the acidity cleans up the richness of the roe.
• Sakura shrimp kakiage fritter with salt — 桜えびのかき揚げ 塩で — the soft mouthfeel meets the crisp batter and sweet shrimp.
• Chilled pork shabu-shabu with sesame ponzu — 豚しゃぶ 胡麻ぽん酢 — a cool dish that loves a cool, fruity wine.
• And an unexpected one: prosciutto with ripe melon.

Serve it well chilled, at 45–50°F (7–10°C), in a regular white wine glass.

About two hours in the refrigerator does it. If it gets too cold, the rose petal aroma hides, so let the glass warm for a minute.

Drink it now. Rosé is at its best young, while the fruit is fresh.

We suggest enjoying it within 1–2 years of the vintage. Until then, store it cool and dark.

NORIA Sonoma Coast Rosé is available in the standard 750 ml bottle only.

(Looking for a smaller format? Our Kazumi Koshu comes in a 375 ml half-bottle.)

NORIA Wines is a California winery founded in 2010 by Japanese winemaker Nori Nakamura. Born and raised in Tokyo, Nori trained as a sommelier, moved to San Francisco in 1999, studied Viticulture and Enology at UC Davis, and made wine at Napa and Sonoma wineries before starting his own label.

His idea is simple and unusual: California wine made to pair with Japanese food, using the balance of sake as the model. Since 2023 NORIA has been made and poured at its own urban winery in Berkeley, which Nori runs with his business partner and former college tennis teammate, Atsushi Yanai.

Noria is Spanish for waterwheel.

If you're interested, we tell the whole story on our NORIA page here: About NORIA Wines