North Creek Farm

After retiring from professional careers, Ayako and Masamitsu Suzuki decided to enroll in the Chikuma River Wine Academy and learn how to make wine. They were living in the Kansai region at the time, spending their free time immersing themselves in wine and volunteering where possible. The Chikuma River Wine Academy, where a number of our other partner producers also learned their trade, started offering weekend classes allowing the two to commute up to Nagano to learn the craft. And upon completing their studies, they decided to fully commit their time to winemaking and founded a winery. They considered finding land in Tomi, Nagano, as well as in Yamagata, but happened upon a government program accepting new farmers in western Hokkaido in a town called Niki, bordering the famous Yoichi growing area. So they settled upon Hokkaido and moved their lives up north.  The site itself is a beautiful 2.5ha farm not too far from the Yoichi River. Situated on a former stream bed, the soils are mostly well draining river cobbles and gravel. Hence the name, “North Creek” referring both to the nearby river, and the dry bed beneath the vineyard, the spiritual presence of the river that flows through all their work. They planted out 4,000 vines from seedlings and began cultivation. Varieties were chosen primarily for preference, and then also based on perception of what could grow in the cold, windy site. The site sees little rain, a constant sea breeze that blows away moisture, and relatively low humidity, all ideal for the healthy growth of vinifera grapes. In the winter, snow fully buries the vines, insulating them from the worst of the cold. As their work continues, they will make decisions to expand cultivation of those varieties best suited for the site, as the land dictates. And they supplement the grapes they grow on their property with hybrids and vinifera purchased from trusted contract farmers. Their goal is to make transparent wines that showcase their terroir and don’t rely on chemical interventions. They do incorporate minimal organic sprays in the vineyard, but make no additions in the cellar, outside of a little bit of sulphur. And they selected their varieties specifically for grapes that ripen at different points in the fall, so that they can perform all elements of harvest and winemaking by themselves. Merlot, for instance, is not otherwise typical for the region, and they’re excited to see how its potential develops. They are excited to continue learning how best to let their land and the grapes speak through wine.