Ao Yun

History of Ao Yun

The story of Ao Yun begins in 2008, when the LVMH group entrusted Australian winemaker Tony Jordan with the ambitious mission of finding a Chinese terroir capable of rivaling the world's greatest wines. After four years of intense exploration across China's provinces, armed with soil analyses and meteorological surveys, Jordan identified northern Yunnan, at the gates of Tibet, as the ideal wine paradise. This mythical place, nestled near the legendary city of Shangri-La and at the foot of the sacred Meili mountains, had already seen the birth of the first vines in the 19th century, planted by French missionaries along the Mekong.

In 2012, Maxence Dulou, drawing on his experience at Château Quinault l'Enclos in Saint-Émilion and his adventures in Chile and South Africa, took the helm of the project. He settled with his family in this isolated region, facing colossal logistical challenges, steep roads, absence of stable electricity and extreme altitudes, to build a winery in Adong in 2014. The first vintage, unveiled in 2013, marked the official birth of Ao Yun, meaning "flying above the clouds" in reference to the enveloping mists of the Himalayan ranges. Since then, this Chinese grand cru has conquered international palates, triumphing at the "Judgment of Hong Kong" in 2020 and establishing itself as a cult wine, produced in limited quantities for discerning collectors.

Ao Yun Terroirs and Vineyards

The Ao Yun terroir is a living mosaic, spread over approximately 30 hectares divided into 314 plots within four enchanting villages: Adong, Xidang, Sinong and Shuori. Bordered by the banks of the Mekong in the UNESCO Three Parallel Rivers region, these vineyards benefit from an exceptional microclimate, protected from monsoons by peaks reaching 6,800 meters. At altitudes ranging from 2,200 to 2,600 meters, with Adong being the highest in the world for a vineyard of this scale, the vines benefit from cool nights, temperate days similar to Bordeaux, and sunshine filtered by the shadows of the mountains, extending maturation until December.

The soils, non-compacted and rich in diversity, sands, clays, schists, granites and calcareous alluvium, allow the roots to plunge up to 3 meters deep, promoting complex and elegant wines. Dominated by Cabernet Sauvignon (approximately 90-95% of plantings), the grape varieties include Cabernet Franc, Merlot, Syrah and Petit Verdot, planted on their own roots on slopes too steep for any mechanization. Cultivated organically by 110 Tibetan farming families, these ancestral vines, from state plantations of the 2000s, supplemented by those of the estate since 2012, require 3,500 hours of manual labor per hectare per year. This artisanal labor, enriched by a virtuous ecosystem (yak manure, nighttime drip irrigation), gives the grapes a skin thickened by intense UV rays, promising silky tannins and a salty freshness signature of the Himalayan terroir. For an authentic terroir wine purchase, these subtle plots, subdivided into 900 sub-units for tailored management, guarantee a pure and nuanced expression.

Ao Yun Winemaking

Winemaking at Ao Yun is a symphony of ingenious adaptations to an extreme environment, where oxygen is reduced by 25% at 2,600 meters. Each plot is vinified separately in small stainless steel tanks, with manual harvests spread over 30 to 68 days to pick the grapes at optimal maturity. Extended macerations, aerated to compensate for altitude, and alcoholic and malolactic fermentations in new barrels or Chinese stoneware jars preserve the freshness and concentration of the fruits. The aging, minimalist and non-interventionist, favors foudres, wineglobes and one-wine barrels to soften the powerful tannins without masking the mineral character, with a progressive reduction of sulfur and natural micro-oxygenation.

Inspired by Bordeaux expertise combined with Burgundian touches for blending, this exclusive organic approach integrates precise weather forecasting and rigorous grape sorting (elimination of copper and sulfur residues). Since 2016, tastings at sea level have refined the blends, while the inaugural addition of Syrah and Merlot in 2017 brings roundness and exoticism. Result: velvety red wines, persistent, with a salty and airy finish, ideal for long aging.

Ao Yun Vintages 

The vintages of Ao Yun, produced in limited editions, capture the Himalayan essence through emblematic vintages, each a variation on the theme of fresh concentration and fine tannins. 

Ao Yun 2013 (90% Cabernet Sauvignon, 10% Cabernet Franc): First pioneering vintage, vinified at the Shangri-La cooperative. Deep garnet robe, mentholated nose of red fruits, blackcurrant and smoky cedar evolving towards plum and dried fig. Lively, tonic and saline palate, with fine tannins and a zesty freshness of cherry brandy. Round and fresh, it expresses the emerging finesse of the terroir.

Ao Yun 2014 (90% Cabernet Sauvignon, 10% Cabernet Franc): Structured and wild vintage, the first to benefit from a soil study. Aromas of cedar, cinnamon, meat and black berries; powerful, tense palate, with a creamy and tangy finish. Elegant and energetic, marked by an early and modest harvest.

Ao Yun 2015 (79% Cabernet Sauvignon, 21% Cabernet Franc): Voluptuous and spicy icon, victorious at the Judgment of Hong Kong. Full-bodied nose of candied cherry, soy sauce and incense; ample, saline and mentholated palate, sculpted tannins with a gourmet length of cherry coulis. Solar yet fresh, from compact harvests favoring Adong and Shuori.

Ao Yun 2016 (74% Cabernet Sauvignon, 20% Cabernet Franc, 4% Syrah, 2% Petit Verdot): Persistent and exotic, rebirth after rainy seasons. Smoky nose of cedar and yellow fruits; elegant palate, with dense and mineral tannins, with a signature salty finish. First inclusion of Syrah for complexity, refined blends in Hong Kong.

Ao Yun 2017 (72% Cabernet Sauvignon, 19% Cabernet Franc, 4% Syrah, 3% Petit Verdot, 2% Merlot): Concentrated, fresh and velvety, despite a humid summer. Aromas of fresh black fruits, game and cold fireplace; round palate, micro-oxygenated for silky tannins, with a touch of merlot for roundness. Record late harvest until November 22nd.

Ao Yun 2018 (60% Cabernet Sauvignon, 19% Cabernet Franc, 10% Merlot, 7% Syrah, 4% Petit Verdot): Precise and sensual, after water stress constraints. Warm nose of graphite, blackcurrant and violet; creamy, vibrant and mineral palate, zesty finish of blood orange. Advances in viticulture: weather forecasting and grape sorting, less oaky aging.

Ao Yun 2020 (60% Cabernet Sauvignon, 19% Cabernet Franc, 10% Merlot, 6% Syrah, 5% Petit Verdot): Reference vintage, homogeneous despite turbulent weather. Dense nose of black fruits, incense and rose; airy palate, velvety tannins, liquorice and salivating finish. Eighth lucky vintage, staggered harvests for perfect maturity.

Ao Yun 2021: Robust and vigorous, bottled in 2023, released spring 2025. Bold nose of grilled black fruits and tobacco; imposing, fresh palate, with well-integrated gripping tannins and seductive sweetness. Extreme dry climate, tense but successful maturation.

These vintages, rated up to 97/100 by critics such as James Suckling, harmonize with the exclusive Riedel glass designed in 2018 to enhance bouquet, texture and finish.

Ao Yun is a Himalayan odyssey, a Chinese grand cru that blends local heritage with global expertise to create unforgettable vintages. Take advantage of our exclusive selection on Vins & Millésimes now to acquire Ao Yun at the best price! Order today and let yourself be carried above the clouds!