Winery HayashiChateau Goichi Red

Red wine of Nagano-ken of Japan

3.3

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The Chateau Goichi Red of Winery Hayashi is a red wine from the region of Nagano-ken.
This wine generally goes well with
The Chateau Goichi Red of the Winery Hayashi is in the top 20 of wines of Nagano-ken.

Wine flavors and olphactive analysis

Oak

Details and technical informations about Winery Hayashi's Chateau Goichi Red.

Winery

Winery Hayashi

Grape varieties

Region/Great wine region

Nagano-ken

Country

Japan

Style of wine

Red

Allergens

Contains sulfites

Discover the grape variety: Morrastel-Bouschet

Obtained in 1885 by Henri Bouschet by crossing the morrastel and the petit Bouschet. Today, it is no longer multiplied and is therefore in danger of extinction.

Last vintages of this wine

Chateau Goichi Red - 2019

In the top 20 of of Nagano-ken wines

Average rating: 3.4

Chateau Goichi Red - 2018

In the top 20 of of Nagano-ken wines

Average rating: 3.4

Chateau Goichi Red - 2017

In the top 20 of of Nagano-ken wines

Average rating: 3.5

The best vintages of Chateau Goichi Red from Winery Hayashi are 2017, 2019, 2018

Informations about the Winery Hayashi

The winery offers 52 different wines.

Its wines get an average rating of 3.2.

It is in the top 3 of the best estates in the region

It is located in Nagano-ken

The Winery Hayashi is one of of the world's greatest estates. It offers 46 wines for sale in the of Nagano-ken to come and discover on site or to buy online.

In the top 150 of of Japan wines

In the top 25 of of Nagano-ken wines

In the top 150000 of red wines

In the top 250000 wines of the world

The wine region of Nagano-ken

Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.

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