Puchang Vineyard Cabernet Sauvignon 蒲昌赤霞珠2016

Winery Background and History

Established in 1975, Puchang Vineyard is located in the Turpan Valley of Xinjiang, China. In 2008, Hong Kong businessman Mr. K.K. Cheung acquired the estate, steering it towards organic viticulture. The vineyard spans approximately 100 hectares and produces up to 130,000 bottles annually. Puchang focuses on organic farming practices and works with distinctive grape varieties to showcase the unique terroir of Xinjiang. 

Producer and Winemaker

Puchang Vineyard operates under the guidance of Mr. K.K. Cheung, with a dedicated team committed to organic viticulture and winemaking. Their approach emphasizes minimal intervention, allowing the wines to authentically express their terroir. 

Vineyards and Microclimate

Situated in the Turpan Valley near the Tianshan Mountains, the vineyards benefit from a sunny and dry climate with minimal rainfall (16-20mm annually). The region experiences significant diurnal temperature variations, with an average temperature of 14.4°C and approximately 3,000 to 3,200 sunshine hours per year. These conditions contribute to grapes with high acidity and sugar content. The vineyards are planted on alluvial soils comprising Gobi gravel, sand, and silt, and are naturally irrigated with melting snow from the Tianshan Mountains through the underground Karez water system. 

Grape Varietals & Percentage Used

• Cabernet Sauvignon: 100% 

Vinification & Aging Methods

Specific vinification and aging methods for the 2013 Cabernet Sauvignon are not detailed in the available sources.

ABV (Alcohol by Volume)

16% 

Tasting Notes

• Color: Ruby red with garnet shades. 

• Nose: Intense and concentrated fragrance of rich black fruits, with warm, ripe berry-like bouquet. 

• Palate: Flavors of black cherry and plum, complemented by ripe notes of raisins and forest floor. The finish is smooth and supple. 

Food & Wine Pairing

This Cabernet Sauvignon pairs well with a variety of dishes, including beef, lamb, veal, and game (deer, venison). 

Service Methods and Temperatures

For optimal enjoyment, serve this wine at around 16-18°C (60-64°F). Decanting is recommended to allow the wine to breathe and fully express its aromatic profile. Using large red wine glasses will enhance the tasting experience by concentrating the bouquet.

Storage and Aging Potential

The 2013 vintage is ready now but is expected to develop further complexity over the next 2 to 25 years. 

Scores

• James Suckling: 90 points