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Winemaker Notes Deep dark color. On the nose aromas of cold chimenea, Mysore sandalwood, Dhofar incense, fresh crushed ripe strawberries, plum and candied cherry. On the palate it is voluptuous and spicy, very seductive and round with extremely soft dense tannins and long salty mineral finish. Critical Acclaim James Suckling Now we see the reality of what this is. Dark berries, blackcurrants, wet earth, spices and slate. Full-bodied yet so in check and refined. Cool fruit and fine tannins. Glorious. Pretty fruit. So together. Needs three or four to come around but beautiful. Wine Enthusiast Heady aromas of black currant, black pepper, baking spices and eucalyptus set the scene for flavors of dark plum, cherry, black tea and ground pepper, with a touch of smoke. Tannins come on a touch strong at first, then subside into a mellow, spice-filled finish. Overall, the feeling on the palate is very luxurious, with a visceral sense of minerality in the mouth.

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Vineyard notes: "Produced from 314 plots totaling nearly 28 hectares (75 acres) of vineyards. Ao Yun vineyards range in altitude from 2,200 to 2,600 meters, enabling the cabernet sauvignon grape to express the full refinement of this unique terroir. Local farmers have worked these lands for centuries, adapting their farming techniques to the steep mountainsides. To respect time-honored local tradition, the grape harvest and winemaking are done entirely by hand. The Ao Yun terroir enjoys exceptional climatic conditions, with temperatures similar to those of Bordeaux."   Showing blackberry, ink, tar, earth, incense, cloves and black licorice. Thyme, too. And the purity of fruit with cassis is the real thing. This is full-bodied but it remains so fresh and vertical on the palate. A  blend of 60 percent cabernet sauvignon, 19 percent cabernet franc, 10 percent merlot, 7 percent syrah and 4 percent petit verdot, it still needs three or four years to come together in the bottle before opening.

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