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A TRANSCENDENT

SPIRIT OF CRAFT

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A Savoir-Faire More than Organic

Ao Yun draws on generations of local savoir-faire based on a profound understanding of the land, of its extreme environment and all the challenges that come with it. An environment in which plant and animal nourish each other in a closed, carbon-zero and sustainable ecosystem – the locals call it a virtuous circle.

Unique Terroirs call for a Unique Approach

Each of Ao Yun's 314 parcels spread across the 4 villages has its own variations, its own subtleties. Together, they constitute approximately 20 separate terroir types, with each parcel harvested in 2 to 3 runs, ensuring the grapes are picked at their optimal ripeness. Each terroir type is vinified separately.

New Frontiers of Winemaking

In extreme environments, adaptation is key. To compensate the 25% lower oxygen levels at 2,600m altitude, Ao Yun has adapted the winemaking by increasing aeration during maceration, prolonging maceration depending on terroir and vintage, doing malolactic fermentation in new barrel and in oxygen permeable earth Jar and using less Sulphur Dioxide.

Deep Colour, Intense Freshness

Ao Yun wines express the harmony, elegance and complexity of the terroir's characteristic: concentration with freshness and soft, dense tannins with a long, salty mineral finish.

  • 2013
  • 2014
  • 2015
  • 2016
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Ao Yun - 2013
Ao Yun - 2014
Ao Yun - 2015
Ao Yun - 2016

ROUNDED AND FRESH

Ao Yun’s first vintage delivers all the finesse, freshness and complexity of this unique Himalayan terroir through its layered aromas and captivating, penetrating flavours.

The first taste of this Himalayan terroir had a winter that was warm and dry, a cool spring with more rain than usual, and a summer with standard temperatures, with more rain than average years.

For this first vintage we had to manage by observation. It required long and meticulous work to start to understand our complex terroir and adapt the handcraft to each soil type and climate.

STRUCTURED AND WILD

Ao Yun 2014 is the 2nd vintage of this unique adventure and shows more complexity than 2013 due to better climate conditions during the growing season and vineyard management optimization.

With slightly warmer and drier winter, followed by warmer and drier spring and ended by average temperature and slightly more rain in summer, the 2014 vintage was Ao Yun earliest and smallest harvest.

In these conditions all 4 villages performed extremely well to reach our objectives of finesse, freshness and elegance.
We did a soil study with a French terroir expert to identify blocks with similar soil that could be managed similarly and together.

VOLUPTUOUS AND SPICY

While we are discovering this unique Himalayan terroir every day, we can already say that 2015, in terms of climate, is the greatest vintage since we started to produce wine in this area in 2013.

The year 2015 started warm, with a slightly dry winter, followed by a spring that was warmer and drier than usual, with average temperatures and less rain in the summer. In these conditions, and because Ao Yun looks for elegance, freshness and complexity in its wines, the villages of Adong and Shuori performed exceptionally well.

During 2015, our observations of the land allowed us to refine our vineyard management. We further subdivided our 314 blocks and created maps to depict our observations, which help us to be more accurate in our vineyard management.

PERSISTENT, EXOTIC: THE REBIRTH

2016 was marked by an end of season particularly conducive to optimal ripening. The year started with a drier and cooler winter than average, followed by a much rainier and cooler spring until early summer and ended with significantly drier and warmer summer and fall.

In 2016, Ao Yun finetuned its meticulous approach to tasting and blending. After three vintages, the team understood that the altitude of the Adong winery had an impact on taste perception so, in 2016, they decided the exact proportions of each terroir in the final blend through tastings at sea level in Hong Kong for the very first time.

Also, for the first time, 4% of Syrah and 2% of Petit Verdot wine have been added to the blend for complexity and elegance on the palate and nose.

The 2016 vintage is marked by the use of fewer new oak and more 1-year-old barrels, which impart finesse and avoid the overpowering qualities that can arise from too much new oak.

Ao Yun harvested all the villages later than subsequent years with lower yields, except for Shuori.

Adong: 30th October-11th November at 19hl/ha - 19% of the blend
Shuori: 9th-18th October at 33hl/ha – 60% of the blend
Sinong: 22nd September at 15hl/ha - 18% of the blend
Xidang: 20th-22th September at 13hl/ha - 3% of the blend

We harvested all the villages much earlier than usually due to the climate conditions but also the lowest yield ever:

Adong: 7th- 21th October at 18hl/ha - 16% of the blend
Shuori: 18th- 30th September at 16hl/ha - 23% of the blend
Sinong: 23rd September at 11hl/ha - 30% of the blend
Xidang: 14th-15th September at 16hl/ha - 31% of the blend

We harvested all the villages earlier than usually due to the climate conditions but due to richer yield ever it was not as early harvest as 2014:

Adong: 9th- 19th October at 30hl/ha - 31% of the blend
Shuori: 25th September to 12 October at 39hl/ha - 41% of the blend
Sinong: 24th-25th September at 29hl/ha - 13% of the blend
Xidang: 17th-23th September at 28hl/ha - 14% of the blend

The 4 villages were harvested later than average, with very low yields due to green harvesting decisions made to ensure ideal ripeness and concentration. Sinong and Xidang particularly beautifully expressed the elegance, freshness and complexity we look for in Ao Yun.

Adong: 4th-9th Nov. at 16hl/ha (except young Merlot
vines harvested 10-Oct.) – 17% of the blend
Shuori: 5th-27th Oct. at 22hl/ha - 25% of the blend
Sinong: 17th Sept. – 4th Oct. at 36hl/ha - 36% of the blend
Xidang: 2nd -17th Sept. at 21hl/ha - 22% of the blend

Ao Yun - 2013
Ao Yun - 2014
Ao Yun - 2015
Ao Yun - 2016

blend

90% Cabernet Sauvignon,
10% Cabernet Franc

Nose

Aromas on the nose of Blond Tabaco, Yunnan tea leaf, yellow cherry, raspberry, red currant, almond paste, peppermint.

Palate

The palate is round and fresh,
juicy and balanced.

blend

90% Cabernet Sauvignon,
10% Cabernet Franc

Nose

Aromas of cedar wood, cinnamon, liquorice, red meat, game, leather, fresh berry of Cabernet Sauvignon, black cherry, sea weed, peony

Palate

Structured and wild,
powerful and tense.

blend

79% Cabernet Sauvignon,
21% Cabernet Franc

Nose

Aromas of cold chimenea, Mysore sandalwood, Dhofar incense, fresh crushed ripe strawberries, plum, candied cherry

Palate

Voluptuous and spicy,
very seductive and round.

blend

74% Cabernet Sauvignon,
20% Cabernet Franc,
4% Syrah,
2% Petit Verdot

Nose

Aromas of smoke, cedar wood, yellow and exotic fruit mixed with red fruit

Palate

Persistent and elegant with extremely soft and dense tannins, followed by Ao Yun’s signature long, salty mineral finish.
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“Many wines claim uniqueness – Ao Yun’s claim is incontestable.”
“Rich and dense with some savoury complexity on the mid palate. Very good chewy tannins. Excellent balance and length and clearly has ageing potential. Persistent.”
“The Latest vintage of Ao Yun is its best ever. Best wine of China. Earlier vintages are aging very well with tannin resolution and complexity...”
“Many wines claim uniqueness – Ao Yun’s claim is incontestable.”

Enhance the Ao Yun Tasting Experience with a unique glass

In 2018, Ao Yun and renowned crystal maker Riedel partnered to design a unique glass, created specifically to enhance the tasting experience of the first Grand Cru of the Himalayas.

Enhance Ao yun taste with a unique glass

Bouquet

The Ao Yun stemware delivers the complexity and intensity of the wine's aroma.

Texture

The Ao Yun glass highlights the silky, velvety texture of the wine.

Flavour

The Ao Yun glass creates a balanced interaction between the fruit, minerality and freshness of Ao Yun.

Finish

The Ao Yun glass enhances a pleasant, seamless, harmonious, and long finish.