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.
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.
この記事は The Peak Selections: Gourmet & Travel の Issue 22 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は The Peak Selections: Gourmet & Travel の Issue 22 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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.
Legacy in a Bowl
Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.
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.
Sweet Nostalgia
One man’s admirable dedication to keeping his craft alive.
Another Side Of Bali
Away from crowds and well-worn tourist destinations, three smaller villages on the island recharge the senses.
Pleasure in Pressure
With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.
A Measure Of Goodness
Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.
Baker's Paradise
This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.
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.
Comfort In A Bowl
Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.