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Helan Qingxue Vineyard Jia Bei Lan Baby Feet Pinot Noir 2021

Helan Qingxue Vineyard Jia Bei Lan Baby Feet Pinot Noir 2021

HK$998
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Wild Cranberries, Dried Herbs, and Ningxia High-Altitude Pinot Noir Precision

The 2021 Helan Qingxue Vineyard Jia Bei Lan "Baby Feet" Pinot Noir is a fresh, light-to-medium-bodied expression from the eastern foothills of Ningxia's Helan Mountains. Growing Pinot Noir in Ningxia's extreme continental climate is notoriously difficult, but this cuvée delivers a savory, energetic profile rather than a heavy one. Aromas of tart cranberries, sour red cherries, dried tea leaf, and subtle earth lead into a crisp palate with grippy tannins, bright acidity, and an authentic, low-intervention herbal nuance on the finish.
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Style Profile at a Glance

Attribute Profile Scale
Body Light-to-Medium-Bodied, Lean & Fresh ●●●●●
Sweetness Dry ●●●●●
Tannins Light-to-Moderate, Firm & Slightly Grippy ●●●●●
Acidity Vibrant, Crisp & High-Toned ●●●●●
Oak Restrained & Subtle (Neutral French oak barrel maturation) ●●●●●

Terroir & Balanced Perspective

  • High-Altitude Ningxia Terroir: Planted along the gravelly alluvial plains of the Helan Mountains in Ningxia. Intense sunlight and desert heat require careful canopy management to keep Pinot Noir from over-ripening, while cold mountain nights preserve essential acidity.
  • At a Glance: While Helan Qingxue is famous for its Bordeaux blends, their "Baby Feet" Pinot Noir is an adventurous, small-batch project. It leans toward a tart, cool-climate red fruit profile with herbal savory edges rather than a plush or overly polished style. It serves as an intriguing snapshot of Chinese winemaking experimentation.

Highlights

  • 100% Pinot Noir harvested from estate vineyards in Ningxia, China.
  • A light-to-medium-bodied 2021 release with tart red berries, dried herbs, black tea notes, and savory earthiness.
  • Crafted by Helan Qingxue Vineyard; best enjoyed over the next 2 to 4 years while fresh.

Tasting Notes

  • Appearance: Pale ruby-red with a translucent garnet rim.
  • Nose: Savory and high-toned. It opens with aromas of tart cranberries, sour red cherries, and pomegranate, followed by dried tea leaves, subtle stem spice, and dusty earth.
  • Palate: Dry, light-to-medium-bodied, and linear. The entry brings bright red currant fruit supported by vibrant acidity and slightly grippy tannins, finishing on a dry, herbal note.

Serving Suggestion

  • Temperature: Serve slightly chilled at 13–15°C to soften the tart fruit and accentuate its fresh aromatics.
  • Decanting: A brief 15-to-20 minute decant or aeration helps open up the aromatics. Best enjoyed now through 2028.
  • Western Pairing: Pan-seared pork chops, roasted chicken with herbs, duck salad, or grilled salmon.
  • Asian Pairing: Soy-sauce chicken, roasted goose, braised tofu with mushrooms, or Cantonese dim sum.

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