Atsushi Suzuki

Atsushi Suzuki founded his Domaine in 2014, drawing on his experience with Takahiko Soga to develop his own approach in Nobori, Hokkaido. Taking over 5.6 hectares of conventional vines, he converted them to organic, prioritizing Chardonnay and Pinot Noir while experimenting with Poulsard, rare for Hokkaido’s cool climate. His east-facing, non-till vineyard thrives with natural treatments and cover crops helping to reduce grey rot and pests. His cellar, a 1920s stone granary once used for storing apples, provides a naturally stable temperature for fermenting and aging without controls. Inspired by Takahiko, Atsushi ferments his reds as whole berries in resin tanks, crafting delicate, savory wines. His whites follow a similar simplicity, created to reflect the unique landscape of Hokkaido. With just a basket press, resin tank, and barrel, Atsushi works to capture the spirit of this cool, breezy region in each bottle.