Tree Fruit, Stone Fruit, Citrus Fruit, and Herbaceous, Sweet Spice
BODY: Medium -
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)
Origin: , Taiwan
Grape Varietals:
Winemaking:
Conventional Winemaking
Autolyse (On Lees Ageing)
Maturation: 0-6 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
ASIAN FOOD PAIRING
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 46% Cinnamon, 44% Fragrance, 8% Honeyred, 2% Black Queen. Houli, Xihu, Puli, Puban, and Erlin Orchard. 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: Sweet sugar apple, lychee, lemon cream and herbal aromas. Close your eyes and feel like you are walking along the coast. The mineral flavor of shells and the refreshing flavor of green lemon are as if the water is gently brushing over the coral reefs. It is full of rich layers of tropical fruits and a fresh and unforgettable aftertaste.
Winemaking Process: Mainly whole bunch juice, a small amount of skin soaking, wild yeast low-temperature fermentation in stainless steel barrels, old oak barrels, ceramic urns, sur lie lees culture for 4 months
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!
