Jancis Robinson, MW
Jeannie Cho Lee, MW
2016 was marked by an end season particularly conducive to optimal ripening. The year started with drier and cooler winter than average,followed by a much rainier and cooler spring until early summer and ended with significantly drier and warmer summer and fall.
In 2016, Ao Yun finetune is meticulous approach to tasting and blending. After three vintages, the team understood that the altitude of the Adong Winery had an impact on taste perception, so in 2016 they decided the exact proportions of each terrior in the final blend through tastings at sea level in Hong Kong for the very first time.
Also, for the first time, 4% Syrah and 2% Petit Verdot wine have been added to the blend for complexity and elegance on the palate and nose.
The 2016 is marked by the use of fewer new oak and more 1-year-old barrels, which impart finesse without the overpowering qualities that arise from too much new oak.
Notes source : Ao Yun
"A very pure red with currants, blackberries and fresh leaves. Mushrooms and wet earth. Some tobacco. Cigars. Charcoal. Medium-to full-bodied with fine, silky tannins and an intense, flavorful finish. It grows on the palate with chewy yet polished tannins. Delicious. Turns to currants. Needs two or three years to soften. Better after 2023."
96 points - James Suckling