Winery GraceKayagatake Red
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Kayagatake Red of Winery Grace in the region of Yamanashi-ken often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Kayagatake Red
Pairings that work perfectly with Kayagatake Red
Original food and wine pairings with Kayagatake Red
The Kayagatake Red of Winery Grace matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of savoyard matafans, saddle of lamb with herbs or rabbit sautéed hunter.
Details and technical informations about Winery Grace's Kayagatake Red.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Kayagatake Red from Winery Grace are 2017, 2016, 2014, 2015 and 2013.
Informations about the Winery Grace
The Winery Grace is one of of the world's great estates. It offers 43 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
