Château Jun - Sauvignon Blanc

Château JunSauvignon Blanc

3.1
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Sauvignon Blanc of Château Jun is a white wine from the region of Yamanashi-ken.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Château Jun's Sauvignon Blanc.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Malvoisie de l' Istrie

This grape variety is endemic to the Istrian peninsula, which is partly located in Italy, Slovenia and Croatia, where it is the leading white grape variety. In France, it is almost unknown. It is related to malvasia bianca longa, also known as malvasia del Chianti.

Last vintages of this wine

Sauvignon Blanc - 0
In the top 100 of of Yamanashi-ken wines
Average rating: 3.111100

The best vintages of Sauvignon Blanc from Château Jun are 0

Informations about the Château Jun

The winery offers 29 different wines.
Its wines get an average rating of 3.4.
It is in the top 25 of the best estates in the region
It is located in Yamanashi-ken

The Château Jun is one of of the world's great estates. It offers 27 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.

Top wine Yamanashi-ken
In the top 3000 of of Japan wines
In the top 2000 of of Yamanashi-ken wines
In the top 400000 of white wines
In the top 1500000 wines of the world

The wine region of Yamanashi-ken

Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.

The word of the wine: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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