Winery Kizan - Red

Winery KizanRed

3.2
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Red of Winery Kizan is a red wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Winery Kizan's Red.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Bacchus blanc

Intraspecific crossing between the sylvaner x riesling and the Müller-Thurgau obtained in 1933 in Germany by Peter Morio and Bernhard Husfeld. It can be found in England, Switzerland, Canada, ... in France, it is almost unknown.

Last vintages of this wine

Red - 2018
In the top 100 of of Yamanashi-ken wines
Average rating: 3.211100
Red - 2017
In the top 100 of of Yamanashi-ken wines
Average rating: 2.911100
Red - 2016
In the top 100 of of Yamanashi-ken wines
Average rating: 311100
Red - 2015
In the top 100 of of Yamanashi-ken wines
Average rating: 3.411100
Red - 2014
In the top 100 of of Yamanashi-ken wines
Average rating: 3.411100

The best vintages of Red from Winery Kizan are 2015, 2014, 2018, 2016 and 2017.

Informations about the Winery Kizan

The winery offers 10 different wines.
Its wines get an average rating of 3.3.
It is in the top 3 of the best estates in the region
It is located in Yamanashi-ken

The Winery Kizan is one of of the world's greatest estates. It offers 10 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.

Top wine Yamanashi-ken
In the top 350 of of Japan wines
In the top 200 of of Yamanashi-ken wines
In the top 200000 of red wines
In the top 350000 wines of the world

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.

News related to this wine

Geographical denomination: The first step towards the notion of terroir – Focus Mâcon

We created this photomontage, to show you the landscapes and the different characteristics of the 27 geographical denominations of the Mâcon appellation: Wine colors, grape varieties, soil specificities, surface area and production. You’ll become an expert on Mâcon wines! Our social media: Facebook: https://www.facebook.com/BourgogneWines​ Twitter: https://twitter.com/BourgogneWines/​​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb​​​ Find ...

The Saint-Véran appellation investigated through its geology and geography

The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...

At the heart of the terroirs of Mâcon-Saint-Gengoux-Le-National

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Saint-Gengoux-Le-National, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitte ...

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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