新疆

As the largest province in China - rivalling the size of Queensland and Alaska - Xinjiang is a historic, diverse and unforgiving landscape. With it’s Central Asian identity and Silk Road legacy, it is home to Uyghurs, Kazakhs, Kyrgyz, Uzbeks and Hui minorities, gathered in fertile oases throughout the vast Taklamakan (塔克拉玛干) desert.

Despite being Muslim-majority, Xinjiang absorbed viticultural knowledge as a major hub along the Silk Road and developed ancient grape-growing tradition, with the Uyghur’s making Museles (مۇسەلەس), a boiled grape juice tonic for drinking and cooking use.
Modern industry development started in the 1970s, shifting wine production from local and artisanal production to large volume, state-run vineyards.

Famous for its lamb, wheat-based dishes, nuts, spices and high-quality fruit, Xinjiang is also China’s largest raisin producer and was noted by Marco Polo in the late 13th century for its quality fruit and wine.

Climate: Extremely Arid Continental Climate
Temperature: -6.3°C in winter, 33°C in summer
Altitude: 300m-1100m
Rainfall: 15mm p/a (very dry)
Sunlight: 3200 hrs p/a
Soil: Alluvial gravel, sandy, silty soils
Key varieties: Cabernet Sauvignon, Merlot, Muscat
Notable Viticultural Practices: Vineyards must be irrigated