Tinnyu 'Coma' Cabernet Sauvignon 2024

100% Cabernet Sauvignon from Meli-Li-Shei Village (2300m) in Shangri-La, Yunnan, a vineyard that is expected to disappear within 5 years due to the construction of a dam.  Sandy-loam soils with gravel. Hand harvested and de-stemmed over 5 days, wild cold ferment for 14-16 days. No post-ferment maceration, naturally no MLF. Aged in tank and neutral French 225L oak for 8 months. Unfined, filtered to remove fine lees. 200ppm sulphur added at bottling.

"Yunnan's extreme elevation results in light, fresh expressions of Cabernet Sauvignon - reminiscent of Savoie reds. Historically, wines from this region have been bogged down with new oak, however this wine shows the purity and freshness of one of the world's highest-elevation vineyards. Red fruited, earthy, herbaceous. Stunning" - Hamish Williams

With vintage experience at Bordeaux’s Château Olivier, Champagne, and China’s Ao Yun & Domaine Franco-Chinois, Tinnyu are producing pure, alpine, and expressive wines along the upper parts of the Mekong and Yangtze rivers - surpassing the limits of what’s previously possible for Chinese wine. Leqi Liu and Yuxuan Qiu manage three tiny vineyards totalling 0.83 hectares, working with local growers to stimulate soil regeneration and enrich biodiversity. Their ‘no-till’ approach relies on cover crops and compost to enhance soil structure and fertility. The Cabernet Sauvignon is harvested relatively early in mid-September, whilst the Chardonnay is harvested 7-10 days later, winemaking is simple, preserving the unique terroir of Shangri-La.