Chateau Katsunuma - Hishiyama Black Queen

Chateau KatsunumaHishiyama Black Queen

2.8
Note - 1Note - 1Note - 0.5Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
The tasters did not really appreciate this wine.
The Hishiyama Black Queen of Chateau Katsunuma is a red wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Chateau Katsunuma's Hishiyama Black Queen.

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

Discover the grape variety: Cerceal Branco

Last vintages of this wine

Hishiyama Black Queen - 2016
In the top 100 of of Yamanashi-ken wines
Average rating: 2.911100
Hishiyama Black Queen - 0
In the top 100 of of Yamanashi-ken wines
Average rating: 2.8110.500

The best vintages of Hishiyama Black Queen from Chateau Katsunuma are 2016, 0

Informations about the Chateau Katsunuma

The winery offers 54 different wines.
Its wines get an average rating of 3.2.
It is in the top 40 of the best estates in the region
It is located in Yamanashi-ken

The Chateau Katsunuma is one of of the world's great estates. It offers 48 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 3500 of of Japan wines
In the top 2000 of of Yamanashi-ken wines
In the top 650000 of red wines
In the top 1500000 wines of the world

The wine 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.

The word of the wine: Terroir

Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.

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