Wines made from Chardonnay grapes of Yamanashi-ken
Discover the best wines made with Chardonnay as a single variety or as a blend of Yamanashi-ken.
More informations about the variety Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
More informations about the region of Yamanashi-ken
Japanese winemaking heart at the foot of Mount Fuji, signature in Koshu. Identity-driven native white (~90% of Japanese plantings): delicate, precise dry whites with notes of citrus (yuzu, lime), green apple, white flowers and a slightly saline finish, low alcohol and great freshness. Ideal with sushi and Japanese cuisine. Also Chardonnay and Merlot in the altitude zones of Akeno.
What are the typical flavors of the Chardonnay grape variety?
- Citrus fruitPresent in 18% of Chardonnay
- Tree fruitPresent in 18% of Chardonnay
- OakPresent in 14% of Chardonnay
- EarthPresent in 10% of Chardonnay
- MicrobioPresent in 8% of Chardonnay