Product DetailsAo Yun has reached new heights with the release of its debut 2013 vintage. Created from cabernet sauvignon and cabernet franc grapes, it is both rich and fresh. From younger vines flanking the Duero River, the tinta de toro grapes used to craft Termes 2015 benefited from persistent hot weather, developing a ripe juiciness and aromatic complexity.
How to enjoy
- Service temperature - 14-16°C
- When to drink - From now to 2023
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Closure - Cork
- Health warning - Contains Sulphites
- Alcohol by volume - 15.0%
Blend and Origin
Ao Yun 2013
This smooth blend of 90% cabernet sauvignon and 10% cabernet franc is grown in high-altitude vineyards in the mountains of Yunnan Province. The climate here is cool and dry, and the sunlight intense, causing the grapes to form thick skins. The brief period of daily sunlight means the grapes ripen slowly, concentrating the flavours and creating a ripe, fruity wine.
This product can only be purchased by persons over 18 years of age.
The journey to discover Ao Yun
After a remarkable four-year journey travelling across China’s vast expanses, the Ao Yun team discovered the optimum spot for making high-quality red wine based on the classic Bordeaux grapes: in Adong, 2,600 metres above sea level in Yunnan Province, southern China. Today two individuals are among those vital to the success of Ao Yun: Jean-Guillaume Prats, President and CEO of Estates & Wines, and Maxence Dulou, expert oenologist. Prats described the venture as “high risk,” but the gamble has certainly paid off.
Travelling along precarious, winding mountain roads, one can find the Ao Yun winery nestled below the sacred Meili mountain. One of the highest and most remote vineyards in the world, Ao Yun’s name means “flying or roaming above the clouds” in a nod to the ever-present cloud coverage in the valley below. There are 314 plots spread across 27.7 hectares of vines on either side of the Mekong River in Adong, Xidang, Sinong and Shuori at altitudes of between 2,200 and 2,600 metres. With vineyards planted along stepped terraces, all vine production is organic and, for the 2013 harvest, all destemming was done by hand.
The Ao Yun maison is constantly breaking new ground, discovering more every day about the region’s unique terroir and climate. Although similar in some ways to the terroir of Bordeaux, the Ao Yun vineyard is nestled in the shadows of the Himalayas and can experience extreme weather conditions. Receiving only four hours of sunlight per day, the vines experience a longer growing cycle, which is key to creating an intense wine full of silky tannins. Viticultural practices are conducted entirely by hand, and earthenware jars from the region are used in vinification – a true partnership between man and nature.
Take inspiration from China
Plump prawns or lamb ribs in a hot Sichuan pepper sauce will be balanced by this wine’s boldness.
Wok-tossed beef tenderloin on a bed of sautéed Yunnan mushrooms and a side of pea shoots in a garlic sauce will work well.