Winery ChitoseKimura Vineyard Kerner
White wine
This wine generally goes well with
The Kimura Vineyard Kerner of the Winery Chitose is in the top 10 of wines of Hokkaidō-ken.
Wine flavors and olphactive analysis
On the nose the Kimura Vineyard Kerner of Winery Chitose in the region of Hokkaidō-ken often reveals types of flavors of citrus, green apple or minerality and sometimes also flavors of earth, vegetal or tree fruit.
Details and technical informations about Winery Chitose's Kimura Vineyard Kerner.
Discover the grape variety: Kerner
Intraspecific crossing between frankenthal and riesling obtained in Germany in 1929 by August Karl Herold (1902/1973). In 1951 and by crossing it with the sylvaner, we obtained the juwel. It should be noted that there is a mutation of Kerner, discovered in 1974 and bearing the name of kernling, with grapes of pink-grey to red-grey colour at full maturity. Kerner can be found in Germany, Belgium, Slovenia, Austria, Switzerland, Italy, South Africa, Australia, the United States, Canada, Japan... practically unknown in France except in a few Moselle vineyards.
Last vintages of this wine
The best vintages of Kimura Vineyard Kerner from Winery Chitose are 2019, 2018, 2016, 2017
Informations about the Winery Chitose
The Winery Chitose is one of of the world's greatest estates. It offers 16 wines for sale in the of Hokkaidō-ken to come and discover on site or to buy online.
The wine region of Hokkaidō-ken
The wine region of Hokkaidō-ken of Japan. Wineries and vineyards like the Domaine Yoichi Wine or the Domaine Takahiko produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Hokkaidō-ken are Pinot noir, Kerner and Zweigelt, they are then used in wines in blends or as a single variety. On the nose of Hokkaidō-ken often reveals types of flavors of cherry, plum or tropical fruit and sometimes also flavors of citrus fruit, minerality or green apple.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
