At Red Mountain, the Pinot Noir grape performs exceptionally well in our red soils, high altitude, and cool nights. The fruit is hand-picked and fermented under cooler temperatures to preserve the complex and concentrated, ripe flavours and aromas. Matured in a combination of new and second fill oak barrels to add texture and layer further complexity, the wine has an enchanting aroma of black cherry, plum, wild strawberry, stews, and wood spice.
The Muscat Blanc variety can be traced back to the ancient Greeks and was a favourite of the Romans. It produces exceptional, late-harvest, semi-sweet wines including the famous Moscato wines of Italy. Harvested after ripening at the end of February. After pressing at a low temperature, the must is naturally decanted and the alcoholic fermentation can start. Just before the end of fermentation, it's temporarily halted by chilling the fermentation wine to below 5°C.
Sauvignon Blanc grapes are grown in our Taung Chay and Myay Phyu vineyards in the Shan Hills, above Inle Lake and are hand-picked at optimum ripeness; in order to capture the intense tropical fruit notes and vibrant, crisp acidity of the variety. The wine was gently pressed and cold fermented to preserve the delicate aromas and freshness of the fruit.
Syrah grapes grown in our Taung Chay and Myay Phyu vineyards in the Shan Hills above Inle Syrah grapes grown in our Taung Chay and Myay Phyu vineyards in the Shan Hills above Inle destemmed and the maceration is controlled at 24°C. When the color is deep enough and the tannins well balanced, the maceration is ended. The free-run juice is separated and the pomace is pressed. Both alcoholic and malo-lactic fermentation in stainless steel tanks.
The Cabernet variety thrives in our Red Mountain Vineyards, high up in the Shan Hills; where it achieves excellent ripeness, concentration, balance, and complexity of flavour. The grapes are destemmed and the maceration is controlled at 24°C. When the color is deep enough and the tannins well balanced, the maceration is ended. The free-run juice is separated and the pomace is pressed. Both alcoholic and malo-lactic fermentation in stainless steel tanks. The wine is then transferred into Hungarian oak barrels for maturation.
A fortified wine produced from Syrah grapes grown in our Taung Chay and Myay Phyu vineyards in the Shan hills above Inle Lake.
Syrah for this wine was hand pruned and hand-picked from our Taung Chay and Myay Phyu vineyards in the Shan Hills, above Inle Lake. The grapes are destemmed and the maceration is controlled at 24°C. When the color is deep enough and the tannins well balanced, the maceration is ended. The free-run juice is separated and the pomace is pressed. Both alcoholic and malo-lactic fermentation in stainless steel tanks. The wine is then transferred into Hungarian oak barrels for maturation.
The finest parcels of Syrah grapes from our Taung Chay and Myay Phyu vineyards were selected for their balance, complexity, and quality to be vini ed separately for our Reserve Syrah. The wine was fermented on skins at a controlled temperature and gently racked into new oak barrels for maturation. Only the best barrels are selected for inclusion in the final Reserve blend.
Syrah grapes grown in our Taung Chay and Myay Phyu vineyards in the Shan Hills above Inle Syrah grapes grown in our Taung Chay and Myay Phyu vineyards in the Shan Hills above Inle destemmed and the maceration is controlled at 24°C. When the color is deep enough and the tannins well balanced, the maceration is ended. The free-run juice is separated and the pomace is pressed. Both alcoholic and malo-lactic fermentation in stainless steel tanks.
The Cabernet variety thrives in our Red Mountain Vineyards, high up in the Shan Hills; where it achieves excellent ripeness, concentration, balance, and complexity of flavour. The grapes are destemmed and the maceration is controlled at 24°C. When the color is deep enough and the tannins well balanced, the maceration is ended. The free-run juice is separated and the pomace is pressed. Both alcoholic and malo-lactic fermentation in stainless steel tanks. The wine is then transferred into Hungarian oak barrels for maturation.
A fortified wine produced from Syrah grapes grown in our Taung Chay and Myay Phyu vineyards in the Shan hills above Inle Lake.
Syrah for this wine was hand pruned and hand-picked from our Taung Chay and Myay Phyu vineyards in the Shan Hills, above Inle Lake. The grapes are destemmed and the maceration is controlled at 24°C. When the color is deep enough and the tannins well balanced, the maceration is ended. The free-run juice is separated and the pomace is pressed. Both alcoholic and malo-lactic fermentation in stainless steel tanks. The wine is then transferred into Hungarian oak barrels for maturation.
The finest parcels of Syrah grapes from our Taung Chay and Myay Phyu vineyards were selected for their balance, complexity, and quality to be vini ed separately for our Reserve Syrah. The wine was fermented on skins at a controlled temperature and gently racked into new oak barrels for maturation. Only the best barrels are selected for inclusion in the final Reserve blend.
The Muscat Blanc variety can be traced back to the ancient Greeks and was a favourite of the Romans. It produces exceptional, late-harvest, semi-sweet wines including the famous Moscato wines of Italy. Harvested after ripening at the end of February. After pressing at a low temperature, the must is naturally decanted and the alcoholic fermentation can start. Just before the end of fermentation, it's temporarily halted by chilling the fermentation wine to below 5°C.
Sauvignon Blanc grapes are grown in our Taung Chay and Myay Phyu vineyards in the Shan Hills, above Inle Lake and are hand-picked at optimum ripeness; in order to capture the intense tropical fruit notes and vibrant, crisp acidity of the variety. The wine was gently pressed and cold fermented to preserve the delicate aromas and freshness of the fruit.
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