Domaine OyamadaBow! Rouge
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Mourvèdre.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Bow! Rouge of Domaine Oyamada in the region of Yamanashi-ken often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit.
Food and wine pairings with Bow! Rouge
Pairings that work perfectly with Bow! Rouge
Original food and wine pairings with Bow! Rouge
The Bow! Rouge of Domaine Oyamada matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of roast pork with pineapple, tartiflette or duck leg confit in cider.
Details and technical informations about Domaine Oyamada's Bow! Rouge.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Bow! Rouge from Domaine Oyamada are 2020, 2019, 0, 2018
Informations about the Domaine Oyamada
The Domaine Oyamada is one of of the world's greatest estates. It offers 9 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
