Today, Weightstone has expanded to making some 10,000 bottles of seven wines from grapes sourced from four vineyards. But with only around 60 hectares of land under vines in the whole of Taiwan, winemaking there remains a niche industry.
Grape Varietals & Region: A blend of Golden Muscat, Musann Blanc, Mehone from Taichung, Taiwan. It has a subtropical climate, at 480 metres altitude, once the shoreline of an ancient lake, in Puli (埔里) in the south-east of Taichung. There were still stone fishing weights carved by aboriginal fishermen there – hence Ben named the winery Weightstone.
Taste Profile: Pale yellow. It has aromas of tropical fruits, grapefruit, white grapefruit, lemon, white pepper, minerals. On the palate, refreshing crisp acidity, savoury elements and rounded textures further layer the colorful flavours through to a rhythmic finish
Winemaking Process: All grapes are mixed with wild yeast and fermented in low-temperature stainless steel barrels, and the wine lees are cultured for six months. Only 3,000 bottles will be produced
