In The Clouds
The Peak Selections: Gourmet & Travel|Issue 22

In a remote corner in Yunnan at the Himalayan foothills, Moet Hennessy produces a wine that has been met with critical acclaim. Learn more about this winery, which recently launched its second vintage, Ao Yun 2014, in Singapore.

Kenny Leong
In The Clouds

From every angle, it seems the unlikeliest place to make wine. With neither access roads nor electricity and very little water, it would be a nearly impossible feat to build a winery in the remote village of Adong in Yunnan — a province known more for its tobacco and Pu-erh tea.

But it is here in the county of Deqin, straddling the China-Tibet border, that Moet Hennessy has found sites with the greatest potential. “The venture actually began in 2009 when the CEO of Moet Hennessy Christophe Navarre asked Dr Tony Jordan, an Australian consultant, to travel throughout China to identify the ideal place to make a great red wine,” says Jean-Guillaume Prats, president and CEO of Estates & Wines, the Moet Hennessy Wine Division. The search took close to four years.

After studying reports from climate sensors and tasting grapes from the 2011 and 2012 harvests (as early as 2002, the local government had persuaded farmers to grow grapes to diversify their crops), Jordan narrowed down the search to just four villages: Adong, Xidang, Sinong and Shuori. Moet Hennessy proceeded to take a 50-year lease on the vineyards in those sites, and embarked on making its first Yunnan red wine, Ao Yun 2013.

هذه القصة مأخوذة من طبعة Issue 22 من The Peak Selections: Gourmet & Travel.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة Issue 22 من The Peak Selections: Gourmet & Travel.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

المزيد من القصص من THE PEAK SELECTIONS: GOURMET & TRAVEL مشاهدة الكل
The Greatest Wildlife Show on Earth
The Peak Selections: Gourmet & Travel

The Greatest Wildlife Show on Earth

The migration of wildebeest herds through East Africa is truly a sight to behold. Now, you can experience this spectacle in style.

time-read
2 mins  |
Issue 19
Legacy in a Bowl
The Peak Selections: Gourmet & Travel

Legacy in a Bowl

Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.

time-read
3 mins  |
Issue 23
Celebrating Gardens
The Peak Selections: Gourmet & Travel

Celebrating Gardens

Raymond Blanc, one of the UK’s most respected chefs, is known for his passion for edible heritage gardens and sustainability. He tells us what he thinks of Singapore’s local produce.

time-read
4 mins  |
Issue 20
Sweet Nostalgia
The Peak Selections: Gourmet & Travel

Sweet Nostalgia

One man’s admirable dedication to keeping his craft alive.

time-read
2 mins  |
Issue 20
Another Side Of Bali
The Peak Selections: Gourmet & Travel

Another Side Of Bali

Away from crowds and well-worn tourist destinations, three smaller villages on the island recharge the senses.

time-read
3 mins  |
Issue 17
Pleasure in Pressure
The Peak Selections: Gourmet & Travel

Pleasure in Pressure

With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.

time-read
2 mins  |
Issue 17
A Measure Of Goodness
The Peak Selections: Gourmet & Travel

A Measure Of Goodness

Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.

time-read
2 mins  |
Issue 22
Baker's Paradise
The Peak Selections: Gourmet & Travel

Baker's Paradise

This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.

time-read
1 min  |
Issue 22
Paying Homage
The Peak Selections: Gourmet & Travel

Paying Homage

Antoinette chef-owner Pang Kok Keong has been researching and experimenting with traditional Hakka recipes for the past few years. We find out why he’s going back to his roots.

time-read
3 mins  |
Issue 22
Comfort In A Bowl
The Peak Selections: Gourmet & Travel

Comfort In A Bowl

Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.

time-read
2 mins  |
Issue 22