{"product_id":"ao-yun-2021","title":"Ao Yun 2019","description":"\u003cp class=\"first-token\" data-path-to-node=\"0\"\u003e\u003cb class=\"\" data-index-in-node=\"0\" data-path-to-node=\"0\"\u003eAo Yun 2019\u003c\/b\u003e\u003cspan class=\"\"\u003e is an extraordinary,\u003c\/span\u003e\u003cspan class=\"\"\u003e highly refined Himalayan icon from LVMH's pioneering estate,\u003c\/span\u003e\u003cspan class=\"\"\u003e grown at staggering altitudes of 2,\u003c\/span\u003e\u003cspan class=\"\"\u003e200 to 2,\u003c\/span\u003e\u003cspan class=\"\"\u003e600 meters in Yunnan,\u003c\/span\u003e\u003cspan class=\"\"\u003e China.\u003c\/span\u003e\u003cspan class=\"\"\u003e Widely praised by top critics as the property's finest and most complete vintage to date,\u003c\/span\u003e\u003cspan class=\"\"\u003e the 2019 growing season saw record-low yields and an incredibly long 72-day harvest.\u003c\/span\u003e\u003cspan class=\"\"\u003e Notably,\u003c\/span\u003e\u003cspan class=\"\"\u003e winemaker Maxence Dulou completely excluded adolescent Merlot from the blend,\u003c\/span\u003e\u003cspan class=\"\"\u003e opting instead to introduce Syrah to amplify mid-palate energy and floral lift.\u003c\/span\u003e\u003cspan class=\"\"\u003e In the glass,\u003c\/span\u003e\u003cspan class=\"\"\u003e it features an intense dark purple color.\u003c\/span\u003e\u003cspan class=\"\"\u003e The nose is highly complex,\u003c\/span\u003e\u003cspan class=\"\"\u003e weaving blackcurrants,\u003c\/span\u003e\u003cspan class=\"\"\u003e damsons,\u003c\/span\u003e\u003cspan class=\"\"\u003e and smoke with wild mountain herbs,\u003c\/span\u003e\u003cspan class=\"\"\u003e graphite,\u003c\/span\u003e\u003cspan class=\"\"\u003e and dried rose petals.\u003c\/span\u003e\u003cspan class=\"\"\u003e On the palate,\u003c\/span\u003e\u003cspan class=\"\"\u003e it delivers beautiful Cabernet verticality,\u003c\/span\u003e\u003cspan class=\"\"\u003e combining a vibrant line of high-altitude acidity with seamlessly integrated,\u003c\/span\u003e\u003cspan class=\"\"\u003e silky tannins that drive into a remarkably long,\u003c\/span\u003e\u003cspan\u003e mineral finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eFood Pairing:\u003c\/b\u003e\u003cspan\u003e Five-spice duck breast,\u003c\/span\u003e\u003cspan\u003e slow-cooked venison loin,\u003c\/span\u003e\u003cspan\u003e prime dry-aged ribeye steak,\u003c\/span\u003e\u003cspan\u003e or aged Comté cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cstrong\u003e98 Points -James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cspan\u003eVery scented, complex and layered with a classy nose full of ripe currants, smoke and sweet tobacco leaves. Graphite, charcoal, exotic herbs and cigar box. A hint of black truffle and tapenade, too. Full body with fine, silky tannins that highlight the juicy aspect of this wine. Dusty tannins gradually build up on the palate in a crescendo, following through to a juicy, precise and lengthy finish. Super-polished and refined. There is still cabernet verticality on the palate. The finest Ao Yun so far? It has a finish that lasts almost two minutes. 67% cabernet sauvignon, 17% cabernet franc, 10% syrah and 6% petit verdot. This is a blend of 23% of Xidang village, 21% Sinong, 32% Shuori and 24% Adong. Already drinkable now, but should hold until 2026.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cstrong\u003e96 Points - Robert Parker The Wine Advocate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eThis is the best vintage of Ao Yun to date and also the highest-scoring Chinese wine I have ever reviewed. It, therefore, requires a more detailed account to understand why. The 2019 Ao Yun is a blend of 67% Cabernet Sauvignon, 17% Cabernet Franc, 10% Syrah and 6% Petit Verdot (this latter emanating from the village of Sinong). Notably, Merlot did not make the grade in 2019, which was less to do with vintage but, according to winemaker Maxence Dulou, more a function of Merlot vines at an adolescent stage of development (at five to six years of age, Dulou feels Merlot doesn’t produce the most interesting fruit compared with younger or older vines). The relatively cooler and wetter winter prior to 2019 gave the vines decent reserves, but the drier and warmer than expected spring meant some irrigation was required around budburst and flowering. Overall, across Ao Yun’s different villages sites—Xidang, Sinong, Shuori and Adong—2019 witnessed a warm, healthy growing season and not too warm autumn with yields at their lowest to date (around 16 hectoliters per hectare rather than the average of 20-22 hectoliters per hectare). The long harvest commenced in Xidang on September 9th and finished in Adong on November 21st. Of the varieties above, the proportion of fruit was drawn from the villages in order of elevation as follows: 23% from Xidang, 21% from Sinong, 32% from Shuori and 24% from Adong. In the harvest as a whole, only 53% went into Ao Yun’s top wine, with tiny percentages being used for the Villlage Cru reds (6% each) and 2% for the 2019 Chardonnay. Thus 33% of the harvest was not used for Ao Yun at all.\u003c\/p\u003e","brand":"Connect Logistics","offers":[{"title":"Default Title","offer_id":44864239304934,"sku":"108566","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3759\/5545\/files\/Ao-Yun.webp?v=1748958026","url":"https:\/\/www.bswliquor.com\/products\/ao-yun-2021","provider":"BSW Liquor","version":"1.0","type":"link"}