Château LumièreRed
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Tannat and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
The Red of the Château Lumière is in the top 30 of wines of Japan and in the top 20 of wines of Yamanashi-ken.
Wine flavors and olphactive analysis
On the nose the Red of Château Lumière in the region of Yamanashi-ken often reveals types of flavors of non oak, oak or black fruit.
Food and wine pairings with Red
Pairings that work perfectly with Red
Original food and wine pairings with Red
The Red of Château Lumière matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast beef with caramelized onion, marinated lamb chops or duck breast with goat cheese and local ham.
Details and technical informations about Château Lumière's Red.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Red from Château Lumière are 2014, 2012, 0, 2013 and 2015.
Informations about the Château Lumière
The Château Lumière is one of of the world's greatest estates. It offers 49 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
