Lingering Clouds
CHINESE
XX
Winemaker: Johnny XX
Established: XX
Location: Qingtongxia, Ningxia
Farming Method: Sustainable
Vineyard Size: XX
Vineyard: X
X
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Vineyards
Jishan Vineyard - 40ha
South, Sandy soils with small stones, 1200m altitude
Xiayingzi Vineyard - 30ha
North, Sandy soils with large stones, 1200m altitude
Wines
Bloom Sparkling
80% Chardonnay, 12% Pinot Noir, 8% Ningxia Rice Wine. The Chardonnay is vinified and blended with off-dry rice wine before being left on lees for 8 months. Disgorged and topped up with Pinot Noir. Zero sulphur. 6.9 g/L RS.
Chardonnay Reserve
100% Chardonnay from the Jishan vineyard, with sandier soils. Hand-picked before going through gentle, slow pressing with one day maceration, then temperature controlled fermentation with careful oxygen protection. Aged in 100% one-year-old Burgundy (500L) puncheons for 8 months before bottling.
The Last Warrior White
70% Chardonnay 30% Sauvignon Blanc. Hand-picked, gentle, slow, cold maceration and temperature-controlled fermentation in stainless steel for 3 months. Naturally no MLF. Direct bottling.
Sand Lake Moon Amber
50% Malvasia Bianca, 50% field blend of Viognier, Riesling, Gewurztraminer, Muscat Blanc, and Sauvignon Blanc. Fermented on skins in stainless steel for 30 days, with 6 month post-ferment in traditional clay vessels (táo guàn / 陶罐). Aged in neutral 225L oak barrels for 10 months. Unfined, unfiltered, zero sulphur.
Jiayuan Marselan
100% Marselan from Jishan vineyard, with sandier soils. Hand-picked over two harvests for freshness and structure. De-stemmed and fermented in stainless steel for 30 days. Aged in 100% new French 500L oak for 12 months before bottling.
The Last Warrior Red
80% Cabernet Sauvignon, 20% Merlot from the youngest vines in Jishan vineyard. Hand picked, gentle, slow, cold maceration and temperature controlled fermentation. Aged in 70% neutral French oak and 30% stainless steel for 12 months.
Family Red
75% Cabernet Sauvignon, 25% Merlot from the Jishan vineyard, with sandier soils. Hand picked, de-stemmed, with 5 day cold maceration and temperature controlled ferment for 7 days in stainless steel. Aged 40% second-use & 60% neutral French oak (225L) for 14 months before bottling.
The Summit
100% Cabernet Sauvignon from the Xiayingzi vineyard, with stonier soils. 14-year-old vines are hand picked, de-stemmed, with 5 day cold maceration and temperature controlled ferment for 7 days in stainless steel. Aged in 50% new French oak and 50% 1-year-old oak barrels (225L & 500L) for 12 months.