HATSUYUKI 2024
HATSUYUKI 2024 from Niki Hills is a dry Kerner from Hokkaido. The estate combines grapes from Yoichi with Kerner from its own vineyards. Cool fermentation at 12 °C preserves the grape's delicate aromas.
Pear, apple compote and delicate herbs appear on the nose. Juicy fruit meets lively acidity and a supple texture. A subtle bitter note defines the finish.
| Grape variety | Kerner |
|---|---|
| Overview | White wine, dry · 11 % vol |
| Aromas | Pear, apple compote and delicate herbs |
| Structure | Juicy fruit, lively acidity and a supple texture |
| Vinification and ageing | Cool fermentation at 12 °C |
| Ageing potential | 5–8+ years from the vintage |
| Food pairing | Scallop with celeriac and lemon beurre blanc; poached char with cucumber and dill; poularde with young vegetables and verjus jus |
| Origin | Japan, Hokkaido, Yoichi |
| Volume | 750 ml |
| Allergens | Contains sulphites |
HATSUYUKI 2024 from Niki Hills is a dry Kerner from Hokkaido. The estate combines grapes from Yoichi with Kerner from its own vineyards. Cool fermentation at 12 °C preserves the grape's delicate aromas.
Pear, apple compote and delicate herbs appear on the nose. Juicy fruit meets lively acidity and a supple texture. A subtle bitter note defines the finish.
| Grape variety | Kerner |
|---|---|
| Overview | White wine, dry · 11 % vol |
| Aromas | Pear, apple compote and delicate herbs |
| Structure | Juicy fruit, lively acidity and a supple texture |
| Vinification and ageing | Cool fermentation at 12 °C |
| Ageing potential | 5–8+ years from the vintage |
| Food pairing | Scallop with celeriac and lemon beurre blanc; poached char with cucumber and dill; poularde with young vegetables and verjus jus |
| Origin | Japan, Hokkaido, Yoichi |
| Volume | 750 ml |
| Allergens | Contains sulphites |
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