Winery Soryu - Premium Kai Noir

Winery SoryuPremium Kai Noir

3.1
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 Premium Kai Noir of Winery Soryu is a red wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Winery Soryu's Premium Kai Noir.

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

Discover the grape variety: Tinto cão

- Origin : Most certainly from the north of Portugal, it is a very old grape variety, present for a very long time in the Douro Valley where it is very often associated with other grape varieties to produce the famous Port. It can also be found in the United States (California, etc.), Australia, Spain, Mexico, etc.

Last vintages of this wine

Premium Kai Noir - 0
In the top 100 of of Yamanashi-ken wines
Average rating: 3.111100

The best vintages of Premium Kai Noir from Winery Soryu are 0

Informations about the Winery Soryu

The winery offers 49 different wines.
Its wines get an average rating of 3.2.
It is in the top 40 of the best estates in the region
It is located in Yamanashi-ken

The Winery Soryu is one of of the world's great estates. It offers 46 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 3000 of of Japan wines
In the top 2000 of of Yamanashi-ken wines
In the top 600000 of red wines
In the top 1500000 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.

The word of the wine: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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