En­light­en­ment and ex­treme sport

Robb Report Singapore - - Savour -

It be­gan as a gleam in the eye, as for­eign pro­duc­ers poured fruit­fully into China’s bot­tom­less bar­rel of wine and spir­its while its drinks mak­ers rein­vented them­selves for lux­ury con­sumers. The year was 2006. In­evitably, some­one asked: surely there is ter­roir that tran­scends Bordeaux, Bur­gundy, Pomerol or Pied­mont? This was as much a ques­tion of sport as it was of busi­ness. It was taken up by the then Moet Hen­nessy chair­man and CEO, Christophe Navarre. Thus be­gan the quest.

It took two years, says Christophe Chau­vet, LVMH in­ter­na­tional di­rec­tor of es­tates and wines. The ter­roir found for Moet Hen­nessy’s ground-up, grand cru is ar­rest­ing and spec­tac­u­lar in its nat­u­ral beauty – and just as hard to reach. Mak­ing Ao Yun would be an ex­treme sport that de­mands com­mit­ment. The air up there is thin, so tast­ing and fi­nal blend­ing are done at a lower al­ti­tude, where oxy­gen lev­els are

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