An Adventure From Start to Finish, China’s Ao Yun Wine

Vineyards in the clouds to a 100% by hand approach

From grapes harvested at the foot of the Meili Mountain in China—a nation not oftentimes front-of-mind when considering winemaking—five-year-old wine brand Ao Yun is an unexpected gem. The LVMH-owned wine defies expectation—thanks to its terroir, altitude, climate and creative approach to winemaking. “We firmly believed that China had the potential to make unique and elegant word-class wines, considering its size and diversity,” Maxence Dulou, Ao Yun’s estate manager, tells …

South Africa’s Bosman Family Vineyards Releases a Coveted Orange Wine

From the eighth-generation family of winemakers comes a new skin-contact Grenache Blanc

An amber hue, unfamiliar and alluring in a wine glass, defines the sensory appeal to Bosman Family Vineyard‘s Fides. The color of this wine hints at a unique production and an even more curious taste profile—funky but finessed. Orange wines (not derived from the citrus fruit, but wine kept in contact with grape skins) represent an important, ever-emerging category. Few, however, can be approached with such ease. …

From Mythic Origins to Modern Allure, Hungary’s Royal Tokaji Wines

Harvesting aszú berries for sweet wines one simply must try

Two hours east of Budapest, where the Great Hungarian Plain meets the Zemplén mountains (a precursor to the Carpathians), furmint and yellow muscat grapes grow from volcanic soil in well-attended rows. After fog collects, but before the sun burns it all way, a “noble rot” takes over the fruit—and something rather special is born. This is Hungary’s Tokaji wine region and the nectar produced is one …

The Legacy of Dom Pérignon’s Chef de Cave, Richard Geoffroy

From the masterful 2008 vintage to developing a worthy successor, Vincent Chaperon

Celebrating a new vintage of Dom Pérignon is always an event, and doing it at its spiritual home in the fields of the Hautvilliers Abbey in France’s Champagne region, all the more so. But this wasn’t a typical release. The adjectives and superlatives of the industry fly around faster than most can keep up with, but everyone is saying that the 2008 vintage will go …

Winemakers Tap Scientists for Better Bubbles

Funded by the Wine Australia organization, with additional support from several winemakers, a new scientific study is underway to improve Tasmanian wine quality and bubbles—as well as increase cost efficiency during the maturation process. Led by the Tasmanian Institute of Agriculture, the study explores various winemaking techniques and specifically the practice of autolysis, which dates back to the Romans. This process, frequently used in premium …