2019 Ao Yun
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Tasting notes
67% Cabernet Sauvignon, 17% Cabernet Franc, 10% Syrah, 6% Petit Verdot. Harvest 9 September to 21 November: ‘2019 is the latest and longest (72 days) harvest in Ao Yun’s history’. Very low yield of Cabernet Sauvignon (16 hl/ha). 30% of the wine was aged in stoneware jars. 53% of harvested grapes made the final blend. 31,795 bottles produced. Deep purple colour. Dark, edgy blackcurrant fruit. Mint, rosemary and tomato leaf come through, there is a herbaceous tone throughout. The tannins jut out somewhat, chalky and angular against sweet cassis and sour plum. Kirsch and more tomato leaf linger on the finish. (TP)
Critic scores
Average Score
Richard Hemming MW, jancisrobinson.com
Jancis Robinson MW
More reviews and scores
Neat nose reminiscent of fine bordeaux but a little bit tarter. And with a real pinch on the (admirably persistent) finish. Can’t really see any European paying this price. Unless for curiosity value. (JR)
800 g of fruit per Cabernet vine in 2019 (2015 was 1,400 g) – equivalent to 16 hl/ha. Harvest lasted 72 days across their different vineyards, from 9 September to 21 November. Nickname for this vintage is 'The Humble': 67% Cabernet Sauvignon, 17% Cabernet Franc, 10% Syrah, 6% Petit Verdot. Villages: 23% Xidang, 21% Sinong, 32% Shuori, 24% Adong. 35% new oak, 35% old oak, 30% stoneware jar. The equivalent of 31,795 bottles were produced. Very alluring blackcurrant fruit – such impressive intensity and purity. Comes across as one of the top of its type in a very New World fruit-driven way; yet there is a very European sensibility to the palate with staunchly savoury character and very high acid. Long, liquorice and bitter-herb finish. This vintage certainly seems to have the stature of a grand vin. (RH)
The 2019 Ao Yun is seriously impressive. Bright, fresh and vibrant in the glass, the 2019 is a wine of energy more than size. Crushed red berry fruit, blood orange, mint, cinnamon, cedar and sweet pipe tobacco are all finely cut in this mid-weight, Cabernet Sauvignon-based red. In 2019 the blend is 67% Cabernet Sauvignon, 17% Cabernet Franc, 10% Syrah and 6% Petit Verdot from the villages of Shuori, Xidang, Adong and Sinong, aged in 35% new oak, 35% once-filled barrels and 30% stone jarres. It’s a fine effort from the team led by Technical Director Maxence Dulou, a Bordeaux native who spent time in Chile, South Africa and several prestigious Bordeaux châteaux (including Cheval Blanc, Le Tour de Pin and Quinault L’Enclos) before moving with his young family to China in 2013 to head this ambitious project for LVMH.
About the producer
Ao Yun – translating literally as “flying above the clouds” – is China’s most famous wine estate. Owned by Moët Hennessy, the aim was to produce a world-class fine wine that was the first Himalayan “grand cru”. The first vintage was 2013, released in 2016.