Chateau Changyu Moser XV Grand vin
•It is located at the eastern foot of Helan Mountain, Ningxia, the most potential wine production area in the world.
•Lenz Moser, the successor of the 15th generation of an European wine
making family known by grape planting holds the post of chief enologist of the Chateau.
•The products of the Chateau get a “grand slam” mark of 92 from the experts of OIV(International Vine and Wine Organization).
•The products of the Chateau are permanently sold in BBR, the royal wine shop of Britain.
•It is praised as one of the “Best Wine in China” by Jancis Robinson, one of the three famous wine critics in the world and eagerly reported by the British Financial Times and American Time.
Grape varieties: Cabernet Sauvignon, Merlot & Syrah
Alcohol content: 12.5%v/v
Color: Dark ruby red with soft purple, clear and glossy.
Bouquet: The typical mature berry aromas such as blackcurrant and blackberry and
pleasant cedar, vanilla and oak aroma are blended and coordinated into the full-bodied
and pure aroma.
taste: The wine is full-bodied and solid with balanced and complete structure, mellow
and full taste, fine and smooth tannin, and agreeable aftertaste; with strong typicality of
the production area, it has a
Optimal Drinking Temperature: 16-18°C
Storage Period: Eight years
The eastern foot of Helan Mountain, Ningxia, is the most potential wine production area in China.
Located in the temperate semi-arid climate zone where the annual average temperature is 8.9°C, the sunshine duration is 3029.6h, the annual active accumulated temperature (>10°C) reaches 3289°C, the temperature difference between day and night exceeds 10°C, the frost-free season lasts for 160 days, the annul precipitation is 200mm, the annual evaporation capacity reaches 2000mm, and the production area
diverts water from the Yellow River for irrigation control. The features of high accumulated temperature, strong sunshine, large temperature difference, small rainfall,water controllable, few plant diseases and insect pests and pollution free in the production area facilitate the forming of glucose and pericarp pigment substances and accumulation of flavor substances.
The parent material of soil is mainly composed of alluvial deposit. On most of sandy soil and some loess with strong air permeability, the grape extends its roots to the depth of 10 meters, making the grape have high quality and elegant aroma.
1)Grape Varieties: Cabernet Sauvignon, Merlot and Syrah
2)Planting Year: 2001
The grapevines are planted by its own roots with spacing between rows of Imx3.0m, which adopts the reversed ”L-shaped^distribution for short tip trim;Manual fruit thinning controls the yield to 400kgper mu;The biological organic fertilizer is applied to increase the soil fertility and improve the microbial flora diversity of the root soil of the grapes;Irrigation is controlled by diverting water from the Yellow River and laying droppers.
The sugar content of the grapes is over 22° and aciditycontent is 5.5-6.5g/L;The loose cluster of the grape berries, even coloring, deep color, rich phenolic substances accumulation on pericap,diversified an complex aroma components,balanced proportion of sugar content, aciditycontent and phenolic substances and high content of flavor sub stances provide preconditions for the complex aroma and palate structure, meeting the production of high-quality wine.
Wine-making Process and Techniques
1)Only the fully matured grape berries are picked and selected manually.Classification and processing are conducted according to the Grape Varieties and the fruit quality;
2)Fermentation is carried out in new stainless steel tanks with temperature control adopting the dipping method of low temperature at first and then high temperature,felicitating the dipping extraction of aroma and phenolic substances. In addition,strong-weak intermissive circulating spraying is applied to extract the high-quality
tannin in grape pericarp to the utmost extent;
3)It is aged in the French fine grained oak barrels for more than 12 months. The oak barrels are toasted moderately, and different toasted barrelsare mixed forageing;
4) With the style characteristics of Cabernet Sauvignon wine taking the lead, it is made after blending into Merlot and Syrah wine for 6 months;
5)Bottle storage period is 12months
This wine is optimal to be drunk at 16-18°C with such partners as roasted steak,ham, sauted meat and mutton chop.
TASTING NOTES BY LENZ M. MOSER
“Breathtaking, beautiful, generous, big and certainly different from the usual Bordeaux blends. Yes, it is Cabernet, yes there is a touch of oak in this young, rich and new 2015. But it isn’t like all of them – it offers a new kind of generosity, lusciousness and freshness, pretty unique in the field of the top wines around the world. The colour is deep, full of youth. The nose blows wide with the delicate and rich fruit flavours paired with a hint of elegant vanilla, wood and charming spices. A perfect precursor for the mouthfeel which brings your palate into ecstasy – vibrant, fresh and strong Cabernet with finesse and a long , strong finish. This is the new Ningxia style – spice and classic at the same time with a well balanced tannin structure.“
2015 being another great year in Ningxia
with vines between 12 – 18 years old
100% Cabernet Sauvignon (small and healthy berries with brown seeds and 24 brix)
aged in barriques (7 different coopers, French, medium toast, most oft them second use) in the château for 24 months
growing, aging and blending under close supervision of Lenz M. Moser (Chief Winemaker Chateau Changyu Moser XV) who spent the entire harvest period in Ningxia
“mise en bouteille au château/estate bottled“: bottled at the château in July, 2017 by Mr. Fan Xi (Head Winemaker, Changyu Ningxia) and Lenz M. Moser