Comments from Wine masters

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Fongyee Walker, MS:
Although simple, Changyu Zenithwirl has a good taste. I believe that in fact, for the young beginner consumers, uncomplicated,N fruity and pleasant wines are good wines.

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Brian K. Julyan MS, CEO of International Sommelier Guild:
Changyu Zenithwirl is not complicated, but is exactly suitable for us to drink each day. The feeling of drinking Zenithwirl is cool and delicious,N and the price is also suitable for daily drinking.

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Robert Tinlot
Robert Tinlot, the Chief referee of Rating Board of Institut National des Appellations d'Origine (INAO) and honorary president of OIV., appraised dry red wine of Changyu Pioneer Cellar when he attended the 3rd Yantai International Wine Exposition
"This is a world-class masterpiece! It has deep and abundant aroma, and grand and elegant structures. Its texture is as smooth as velvet. Only top-level red wine with years of history can have such a taste."

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Yves Bénard, former president of OIV, pointed out when he visited Beijing Chateau Changyu Afip Global in 2009:
"Through visiting and tasting in Afip, we have seen the great potential in Chinese grape wine, which makes us pleasantly surprised and shocked. Changyu Afip set up a new benchmarking for international Chateau."

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Claudia Inés Quini, present president of O.I.V. appraised ice wine of golden diamond level from Chateau Changyu Golden Ice Wine Valley in Liaoning when she attended 7th Yantai International Wine Exposition in 2013:
"Changyu ice wine is especially worth praising, and it is a rare vintage wine, with wonderful aroma and delicious taste."

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Federico Castellucci, secretary-general of O.I.V. appraised Cabernet Sauvignon of Ningxia Chateau Changyu Moser XV when he attended 7th Yantai International Wine Exposition in 2013:
"If 100 points is full mark to evaluate this wine, I will give it 92 points, which is almost a score of grand slam."

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Jancis Robinson MW, one of the writers of World Map of Wine  and Wine Grape, and British master of wine wrote in The Best Wine in China in his column on Financial Times published on September 20, 2013:
"Changyu once was the pioneer in Shandong’s wine industry, and now it is absolutely the bellwether in the industry."

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Count John U Salvi MW, president of British Wine and Spirits Association and global master of wine expressed when he visited Changyu in 2013:
"If cabernet sauvignon of Beijing Chateau Changyu Afip Global is suitable for dinner, I would like to have some cabernet sauvignon of Ningxia Chateau Changyu Moser XV for lunch."

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Debra meiburg, MS:
The wine of Chateau Changyu Moser XV Ningxia has the aroma of Italian truffle.

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Mark Pardoe MW, the procurement director British royal vintner BBR, member of British government Lancaster House cellar procurement advisory committee, and master of wine, pointed out when he accepted the interview of The Guardian in 2013:
"Changyu demonstrates how to integrate professional brewing technology of wine producers' from the "old world" and the "new world”, so as to create first-class wine."

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Fiona Beckett, British food columnist, published wine tasting notes on Matching Food & Wine to appraise 2009 ice wine of golden diamond level from Chateau Changyu Golden Ice Wine Valley in Liaoning in 2013:
"The ice wine is not quite expensive, but it is very delicious, with pleasant aroma of lemon, and slight orange flavor. I think it is even more charming than those of blue diamond and black diamond that are more expensive."

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Andreas Larsson, champion of 12th World Sommelier Competition of ASI, 2008 Figure Award Winner of Swedish Wine Institute appraised 2002 Cabernet Sauvignon of Beijing Chateau Changyu Afip Global in 2011:
"If it is compared at blind tasting conference, Changyu Afip has absolute strength to challenge Bordeaux Chateau."

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Hendrik Thoma MS, master of Sommelier in Germany and host of Wine Strategy program of NDR TV appraised ice wine of golden diamond level from Chateau Changyu Golden Ice Wine Valley in Liaoning:
"Its quality is so excellent that it surprised me. It has the depth and skills of German ice wine brewing technology. I'm sure that the wine will have further enlarged market in the coming years."

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Hugh Johnson, one of the authors of World Map of Wine, expert in British wine appraisal field, expressed when he accepted the exclusive interview of Bill Saporato, a journalist of American Time in October, 2013.
"The wine of Ningxia Chateau Changyu Moser XV can be easily regarded as a wine similar to Bordeaux. This is a rising great power of the industry."

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Steven Spurrier, initiator of Paris Wine-tasting and British famous wine critic appraised Changyu Cabernet at 2011 World Wine Outlook Summit:
"It tastes wonderful with smooth flavor."

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Robert Joseph,founder of British magazine International Wine, former president of IWC, appraised 2009 dry red wine of Shaanxi Chateau Changyu Reina in 2013:
"The wine is full-bodied, with soft tannins. There are flavors of blackberry, cherry and vanilla. It is with balanced structure and long aftertaste."

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Robert Joseph,founder of British magazine International Wine, former president of IWC, appraised 2009 dry red wine of Shaanxi Chateau Changyu Reina in 2013:
"The wine is full-bodied, with soft tannins. There are flavors of blackberry, cherry and vanilla. It is with balanced structure and long aftertaste."

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Thierry Desseauve, joint editor-in-chief of Bettane&Desseauve’s Guide to the Wines of France and co-founder of Bettane + Desseauve, an independent wine-tasting agency, wine-tasting agency summarized after tasting 10 kinds of Changyu wine during his visit in Yantai in 2013:
"The wine of Changyu has strong feeling of "old world", which is elegant and meticulous. Different wine, different regions and different grades share the same wine-making philosophy."

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Jonathan Ray, famous British wine critic, the writer of All about Wine and How to Buy Wine and other books, and wine columnist of Daily Telegraph, pointed out when he visited Yantai in 2012:
"Changyu Cabernet is already a mature brand, and it is representative of the Chinese wine."

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Dr. Jamie Goode, 2012 Annual Figure Award & Best blogger of IWSC, and founder of www.wineanorak.com published wine tasting notes to appraise Changyu Cabernet in 2012:
"The lovely aroma tastes like wines from Loire Valley, with supple flavor, attractive aromas of cherry fruits and green leafy. It tastes sweet, fragrant and very smooth, featuring silky texture and moderate body."

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Dr. Jose Vouillamoz, a founder of www.wineanorak.com,with 2012 Annual Figure Award & Best blogger of IWSC published wine tasting notes to appraise Changyu Cabernet in 2012:
"The lovely aroma tastes like wines from Loire Valley, with supple flavor, attractive aromas of cherry fruits and green leafy. It tastes sweet fragrant and very smooth, featuring silky texture and moderate body."

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Huang Yali, honorary president of Les Amis d’Escoffier Society and honorary advisor of Hong Kong Sommelier Association, appraised Changyu Pioneer cellar 1912 Pinzhongliquan:
"The dry red wine from Changyu Pioneer cellar can be used as one of the highest level representative of Chinese wine. Its color, aroma and taste, all show that it has excellent quality, and will taste better after 15 years."

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"It has fruity aroma, and good oak flavor. It has strong vanilla flavor, rich and soft taste, with good durability, and it can compare favorable with the same year of French Cognac."

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"The existing level of Coyam products has been far more than many manufacturers of Cognac. For distillation process, Coyam team researched the details from many different aspects, and all details of the research make the existing Coyam high quality products possible."

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After tasting Changyu AFIP Dry Red Wine (Superior Wines), Frank Kammer said that Changyu AFIP Dry Red Wine in 2009 (Premium Wine) was of the style of “Napa” with aromas of mature morello, blackberry jam and blackcurrant. The velvety gentle tannin created a harmonious feeling with a good potential of further development. Changyu AFIP Dry Red Wine in 2010 (Premium Wine) showed the style of “Bordeaux” with elegant and mature aroma mixing with the fruity flavor of dark plum and blackcurrant, leaving an wonderful taste.

After tasting Changyu Moser IV Dry Red Wine, Frank Kammer said that Changyu Moser IV Dry Red Wine in 2008 was complex and delicious with the aromas of forest berries such as wild plum and cranberry, red preserved fruit and dry herbal medicine. It was vivacious and balanced as wall as peaceful and compete in taste with superior tannin structure and pleasant and fresh aftertaste. This wine was unique anyhow.

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Rose Murray Brown MW:Changyu Noble Dragon has full-bodied and fresh black fruit aroma and made us think of the red wine of Bordeaux, but it is more than that. When it is in the mouth, she can feel the mature and full-bodied fruit aroma, in which the cedar flavor seems to come from mature small oaks, the taste of the middle part is plain green leaves, and the aftertaste is full of fine and strong tannin taste, making the whole wine have the feeling of structure.When visiting Chateau Changyu in Yantai last time, the unique drinking feeling of this wine was beyond the expectations and the superexcellent quality left deep impression on her. Undoubtedly,N it is absolutely worth tasting.

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"It is brown with a little fire red, which is a beautiful color. The aroma of oak is very comfortable. There are Limousin elecampane, rose flavor, almond peach jam, and obvious flower aroma. It tastes clean and bitter taste, but very comfortable. It has longer history than ordinary Cognac XO in the Chinese market,and belongs to EXTRA levels (25-30 years)." ——By Robert Leaute, renowned French Cognac tasting assayer, and currently chairing French LEC Cognac professional experiment analysis laboratory.)

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Jeannie Cho Lee MW, the first Asian obtaining the MW wine qualification and wine master with the book of “Asian Palate” published tasting notes in 2013 to appraise 2008 Cabernet Sauvignon of Chateau Changyu Moser XV:
"Different from many Chinese cabernet sauvignon and merlot blending red wine, this wine has a beautiful flavor. It is in deep red, with strong aromas of blackberry and cherry. Solid tannin is retained under alcoholic strength of only 12.5%. It tastes like velvet. Soft tannins and flavor of oak indicate that aging technology is used wisely and prudently."


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