Maison Joseph Drouhin celebrates its 140th anniversary

The iconic Burgundy Maison Joseph Drouhin celebrates its 140th anniversary.

The Joseph Drouhin Domaine is one of the largest estates in Burgundy. It owns vineyards in all of Burgundy: Chablis, Côte de Nuits and Côte de Beaune, Côte Chalonnaise. It is comprised of a majority of Premier and Grand Crus. Some vineyards are among the most famous in Burgundy, such as Clos des Mouches, Montrachet Marquis de Laguiche, Musigny, Clos de Vougeot, Corton-Charlemagne…
Drouhin family also owns an estate in Oregon (USA) planted with the two Burgundian grape varietals, pinot noir and chardonnay.

Antinori and the Future of Wine

In 2017, Albiera Antinori was appointed the first female president of the legendary Tuscany wine dynasty. She made a great interview in Wine-Searcher about her hopes and predictions for the future.

Where did it all begin?
I was born in Lausanne, a city on Lake Geneva. My childhood was idyllic – I had the chance to grow up in the family’s 15th-Century Palazzo Antinori in the center of Renaissance Florence, as well as on the family’s wine estates in Chianti Classico and Bolgheri. I’m very lucky.

As you approached adulthood, was there always the expectation from your father that you’d become involved in the family business?
Actually when I was 18, I remember that I was thinking about studying architecture or veterinary medicine. Of course, when you’re that age, you don’t always have a clear vision of your future. I guess that the first harvest at Castello della Sala back in 1986 was the best way to start understanding the world of wine, and to get interested in all the phases of the vineyard and wine, gradually, step by step.

In July 2017, you became the first woman to lead the Marchesi Antinori company. You have two sisters also involved in the business – are you enjoying the responsibility?
More than a responsibility it is an honor. Having such a long history of producing quality wines and representing Italian excellence when traveling is an honor. Obviously, there is the obligation of being compared against the generations before, and this is probably the difficult part, but together with my sisters Allegra and Alessia, who serve as vice-presidents of the family company, we will do our best especially for the people who are working with us.

You have invested in California, Washington state, Chile, Hungary, Malta and Romania. Will the future see a continuation of this strategy?
We decided to invest in Italy and abroad not just in vineyards and wineries but also with people in order to have in each estate a strong sense of identity. Regarding possible interests in new wine regions around the world, we put an eye whenever something new arises. However, that doesn’t mean that we are on the hunt for any new investments.

The heads of family wine businesses often speak openly concerning their fears about the company being sold, and the difficulty in keeping everyone happy, particularly in periods of transition or generational handover. Do you worry about this?
In our case, each generation is like a lifelong learning path; ours is not finished yet and there isn’t a specific moment when the new generation begins. It’s much more of a fluid process. Right now, there are three generations supporting each other; that is the life-blood in a business like ours, but it has to happen in a natural way, no planning nor arrangements. I hope that this will be the same for our children, too. It is a neverending cycle, a learning job that, at a certain point, becomes also a training job for the next generation. Also, in order to strengthen the bond between our family and our company, in 2012, together with my father and my sisters, we established the Trust Piero Antinori that “holds” all the properties together for 90 years. So this will keep everything together for at least three generations.

In the past, you’ve been highly critical of the quality of (some) Chianti being made in Tuscany. Have significant improvements been made, in Classico and other sub-regions?
I think that a lot of work has been done and significant improvements have been made over time in the Chianti Classico region. Nowadays there is no reason why Chianti Classico and Super Tuscans should be considered on different levels; one being a traditional expression, the other being a more international expression, due to the varieties. There are quite a few internationally recognized Super Tuscans produced in the Chianti Classico area that have well demonstrated, across the past 30 years, their capability and great quality.

You have said that Sangiovese simply “cannot travel” – do you still feel the same?
It’s true that it doesn’t travel easily. Tuscany and Sangiovese have a unique bond that goes back centuries. Here, Sangiovese has found a perfect combination of different factors that allow its perfect expression in every single Tuscan wine region where it grows. That being said, I cannot exclude that, years from now, we will be able to find another perfect match like the one between Sangiovese and Tuscany. However, to date, the most interesting expressions of Sangiovese are still to be found in Tuscany.

A debate continues to rage across Spain – particularly in Rioja – about segmentation and vineyard zoning in the Burgundian mould. If this something you would like for Chianti Classico?
Too much confusion between the appellations is usually never a help to improve perception and quality of both the wines and the single wine regions, so a terroir classification might be a good method to pursue in the future. The Chianti Classico appellation is studying a possibility of zoning the Gran Selezione but, as in other areas, there are long discussions.

Where do you stand on climate change – exaggerated threat or looming disaster?
Climate is something that people who have to deal with agriculture have always depended on. Farmers know that there are good and bad years. That is a big part of the fun. But climate is really changing. Not so much on average, but in extremes. If it rains, it pulls down half a hill. If it is hot, it is boiling hot and dry for weeks. That’s still manageable, and as temperatures are rising somewhat overall, we can also grow vines in locations that were not perfect in the past, such as northeast slopes and higher altitudes. Saying this, we all have to contribute to avoid useless wastes and to operate in a sustainable way at all levels.

In 2019, what do you feel is your key business asset, and potential weakness?
The quality of the product has always been the most important asset for all our wines together with a long and consistent history and commitment. But there are commercial limitations, climate change and declining wine consumption to worry about.

Putting wine aside, what are your other passions?
Traveling in Bolgheri, eating Asian food and horse riding. I also I have a strong passion for architecture. Generally speaking, I’m always very connected with nature, but I’m very much into art as well.

Finally – what do you want from the future?
A healthy and solid winery and new generations happily working for the family business.

An article from Wine-Searcher by James Lawrence
https://www.wine-searcher.com/m/2019/12/antinori-and-the-future-of-wine

Château Smith Haut Lafitte Buys Flora Springs Estate in Napa

Château Smith Haut Lafitte owners Daniel and Florence Cathiard announced yesterday that they completed the purchase of an historic estate winery in Rutherford, California. Originally founded in 1885 by the Scottish Rennie Brothers, and located on the lower slopes of the Mayacamas mountains, the estate includes 59 vineyard acres plus 200 forest acres. It was previously the home of Flora Springs.
The purchase does not include the Flora Springs brand which will be retained by the Komes and Garvey families. The Komes and Garvey families will move the brand to a nearby winery to continue operations. John and Carrie Komes and Julie and Pat Garvey established Flora Springs in 1978 at Komes Ranch. They are retaining the Flora Springs name; still own more than 275 acres of other vineyards in Napa Valley; will retain the Flora Springs tasting room on Highway 29; and will continue to make Flora Springs wines.
Since its purchase by these two ski champions thirty years ago, Château Smith Haut Lafitte has become one of the leading first growths of Bordeaux. The Cathiards intend to to apply to the historic Rutherford estate the same recipes which made for success in Bordeaux “low yields, organic farming of the grapes, meticulous vinification with extreme attention to details.”
In an email, Florence Cathiard told Wine Business Monthly she had been visiting wineries in Napa for the past couple of years.
“Last August we had “a coup de foudre” for the historic one block estate founded by the Rennie brothers in 1885, belonging since 1977 to the Komes & Garvey family under the name of Flora Springs,” she said. “We think the terroir is exceptional. Since the wines we shall be making there will be different, we did not buy inventory and brand. Our first harvest will be in 2020 with the help of Fabien Teitgen who, like us, has now one foot each side of & American west coasts.”
Cathiard said Ben Morken, a US oenologist & agronomic engineer who already trained at Smith Haut Lafitte, will start as winemaker on April 1, based at “Cathiard family estate” in Rutherford. Smith Haut Lafitte head winemaker Fabien Teitgen will overlook the production, traveling from Bordeaux to Napa several times a year.
“This new adventure reminds us of our beginnings at SHL 30 years ago and we have exactly the same expectations,” Cathiard said.
“Daniel and I already went to Napa three times since August to close this deal, we will undertake important work at both the winery and the main house on the estate in order to receive our guests,” she said. “We will spend a month between July and August this year to overlook improvements. … No doubt we will be in Napa a few times a year to cherish this new project.”
Cathiard said a final decision on a brand name for Cathiard estate will come later, with a possible first release in 2022.
The 280-acre estate includes 59 acres in Rutherford (with some of it in St Helena) and was founded in 1885, originally, by two brothers from Scotland, the Rennie brothers. It was subsequently purchased by Jerry and Flora Komes in 1977, and John Komes set up Flora Springs in 1978.
International Wine Associates represented the Komes and Garvey families and initiated the transaction.The purchase does not include the Flora Springs brand which will be retained by the Komes and Garvey families.

An article from Wine Business by Cyril Penn
https://www.winebusiness.com/news/?go=getArticle&dataId=225021

Australia fires: Adelaide Hills region, Vineyard owner’s grief and determination

Australia’s deadly wildfires have devastated huge swathes of territory and left thousands homeless. Many businesses have also been destroyed, among them vineyards which have taken generations to grow, as the BBC’s Peter Hoskins writes.
“It’s a bit like losing a parent, a mother or father,” says James Tilbrook.
He is no stranger to wildfires. The Adelaide Hills region, where his winery and vineyard once stood, had twice been hit by major blazes in the two decades he’s tended this land.
When smoke appeared on the horizon on the morning of 20 December he knew it was going to be bad but could only hope his 20 acres (8 hectares) would again be spared.
As the flames grew closer there was nothing that could be done but flee the fire. He returned to a scene of almost total devastation.
For him, the emotional impact was akin to losing a close family member and the grieving process that follows.
“You know, the very first day that it happens, or maybe up to a week afterwards, you’re absolutely in shock and then you go to the funeral… and it’s another shock.”
Within a matter of hours the Tilbrook family had been left without a livelihood, as well as facing the huge cost of replacing what had been lost in the fire.
“From the business point of view, we’ve lost our income, we’ve lost our livelihood.”
“I’m reckoning that two years-worth of income, plus the equipment, conservatively, is about half a million (Australian) dollars (£262,800; $344,000).
“Then there’s all the cost of the vineyard… potentially another $200,000… You’re talking about $700,000.”

Much left to burn
Mr Tilbrook’s story is one that has been seen time and time again as the bushfires swept across Australia, hitting large parts of the wine industry.
Since September, at least 27 people have died in fires, which have destroyed more than 10 million hectares across the country.
The fires, and the severe drought that contributed to them, is seriously affecting producers, according to industry lobby group Australian Grape and Wine.
Tony Battaglene, the group’s chief executive told the BBC that the situation may not improve any time soon.
“I wish the worst was behind us. Our bushfire season in Australia traditionally starts around December and will go on for three or four months. We have started very early this year, so it’s very early days indeed.”
“From the photos and the pictures you’ll see, it doesn’t seem like there’s a lot more to burn, but I can assure you there is.”
Australian Grape and Wine says Queensland and the Adelaide Hills region have been hit particularly hard.
In Queensland it predicts that production for 2020 is likely to be a fraction of last year’s due to water shortages.
The fires have also potentially wiped out a third of wine production in the Adelaide Hills region, according to the area’s industry association.
Of the region’s 3,300 hectares of vineyards, around 1,100 hectares have been directly affected by the bushfires. Producers don’t just face the direct impact of the blazes but also smoke damage, or so-called “smoke taint”.
Bushfire smoke can permeate the skin of the grapes as they ripen, causing wine to have an unpleasant smoky taste.

‘Battle on… keep trying’
Geoff Weaver owns a vineyard at Lenswood, high in the Adelaide Hills, which was also damaged in December.
He told the BBC: “We’ve lost all our sheds and equipment. We’ve also lost about 30% of our vines.”
But Mr Weaver sent a defiant message to his fellow winemakers, telling them: “Battle on. Keep trying to make the best wine you possibly can and challenge the world markets with the best wines we can make in Australia.”
That spirit of determination was echoed by James Tilbrook.
“A mixture of anger getting angry about stuff that you shouldn’t really get angry about, tears when you get upset about stuff but joy at the same time that you’ve got these little wins, and also faith in humanity that people are there to help.”
Much of that support has come through the vineyard’s Facebook page, with professionals from electricians to lawyers offering expertise, and materials, as well as people who just came along to help out.
“I’ve basically put out posts that have been shared and shared and shared and shared again. As a result we’ve had a lot of volunteers, we’ve had about a hundred so far.”
“We definitely couldn’t have done it without all these people.”

An article from BBC
https://www.bbc.com/news/business-50979489

Loire Valley Wines 2018: outstanding vintage announced for the entire region

What a year! Even the oldest winegrowers can scarcely remember a better Loire Valley harvest, both in quality and yield; 2018 will be etched on our memories as a historic vintage. From Nantes to Sancerre we’re seeing highly aromatic, flavourful wines across all three colours.

Spring weather was very favourable, promoting remarkably early flowering and excellent fruit set. Unhampered by hail or frost, the vines continued to develop normally with no major problems – until June. June brought bouts of heavy rain, followed by serious attacks of mildew. On the whole, however, these were skilfully managed by the winegrowers. Summer temperatures then reached an all-time high; grapes continued to grow well and remained in robust health, with harvests throughout the vineyards being almost as early as those of 2017.
Conditions were excellent throughout, from the end of August right through to October; growers harvested their fruit with total peace of mind, knowing the grapes had reached full maturity.

WHITES AND ROSÉS WITH GOOD AROMATIC COMPLEXITY
In the Nantais, the first Melon grapes were picked in mid-August. Balance was excellent, with acidity lower than average. The grapes are rich, with good aromatic complexity.
Chenins and Chardonnays destined for dry whites and sparkling wine bases were picked between the end of August and 20th September 2018, and show similar results.
This has been a good year for sparkling wines, and balance is admirable. Stocks are set to be replenished with a very high-quality product indeed.
In Touraine, the first Sauvignons show thiol-based flavours of citrus and pineapple while those picked later are full of peach and apricot, giving plenty of scope for some superb blends.
Cabernets to be used for rosés feature a wealth of deliciously fruity flavours, particularly cherries and redcurrants, while rosés made from Grolleau, Côt and Gamay also promise excellence.
Turning to sweet wines, this year’s hot weather caused a certain amount of passerillage, a natural drying-out of the grapes while still on the vine; this is different to botrytisation, where grapes are affected by a microfungus which slowly reduces moisture content. Again, the grapes are in robust health, and should produce an outstanding crop of sweet wines this year.

SMOOTH, WELL-ROUNDED REDS
The future looks as bright for reds as it does for whites and rosés, in yield as well as quality.
The hot weather has led to higher potential alcohol levels even than last year, and as we speak our winemakers are hard at work in the winery, keeping a watchful eye on fermentation and preparing to put together some amazing blends.
This year the Cabernets grown in sandy terroirs show thiol-based flavours, along with red fruit and florals, notably violet.
Tuffeau wines are fruitier and more concentrated, with morello cherry and raspberry jam flavours. Colours are deep and intense, almost black. The first wines are well-rounded and velvety-smooth; the Côts are magnificent, their profiles quite unlike what we’re used to.
We’re looking forward to seeing some good vins de garde this year, wines that will age for 10 or even 15 years.

An article from Loire Valley Wines
https://www.vinsvaldeloire.fr/en/2018s-vintage

Top Israeli Wine Misconceptions Debunked

Although the Middle East is the historic birthplace of wine, there’s still much confusion about offerings from Israel. To help clear the air about Israeli wine, dispel common myths and maybe convince readers to try a glass, we’ve answered your most asked questions about wines from Israel.

Is Israeli wine any good?
Of course it’s good! Wine from Israel can be just as tasty as wine from any other region in the world. Israel has a temperate, Mediterranean climate, a variety of soil types, hot sunny days, cool nights and a thriving wine industry. Israel’s modern winemaking sector really took off in the 1970s. That means the country has a wealth of young, engaged winemakers with an eye toward the future, rather than confined by Old World rules and traditions.
Although winemaking in Israel stretches back thousands of years, as evidenced by many references to wine in the Torah and Old Testament, that tradition was lost under hundreds of years of Islamic rule.
The luminary that revived Israel’s wine industry? Baron Edmond de Rothschild, owner of famed Château Lafite Rothschild in Bordeaux, who is heralded as the father of modern winemaking in Israel.
In 1882, when Jewish settlers in Ottoman Palestine requested agricultural assistance from Rothschild, he sent experts to determine the suitability of the climate and soil. He then provided cuttings from his French vineyards, which were replanted in a small settlement near the coast. Within 10 years, the winery at Rishon LeZion had its first harvest.
There are approximately 300 wineries in Israel currently. They range from very small operations that produce a few hundred bottles of wine per year, to large wineries making more than five million bottles. The four largest producers—Barkan, Carmel Winery, Teperberg Winery and Golan Heights Winery—make more than 20 million bottles combined each year.
Other wineries, including Recanati, Binyamina and Tabor, each produce around one million bottles per year. A number of relatively small wineries provide balance, many with an output of around 20,000 to 30,000 bottles annually.
Israel produces 40–45 million bottles of wine per year. Most Israeli wine is consumed within the country, as just 20% is exported each year. The United States is the largest export market for Israeli wine.

What types of wine are made in Israel?
Israel produces wine from all the major varieties, like Cabernet Sauvignon, Merlot, Syrah, Grenache, Carignan, Chardonnay, Chenin Blanc and Sauvignon Blanc. There are many red blends made here as well.
Two crossed grapes have notably gained popularity in Israel: Marselan, first created in France, and Argaman, a grape with local origins that’s a cross between Souzão and Carignan. There are also two ancient indigenous grapes that have been discovered, white Marawi and red Bituni.
There are five main wine regions of Israel: Galilee, Shomron, Samson, Judean Hills and Negev.
Galilee, in the north of Israel, is considered by experts to be the country’s finest growing region. The area is noted for its relatively high elevation and is divided into three subregions: Upper Galilee, Lower Galilee and Golan Heights.
Shomron, just to the south, is the region first planted by Edmond de Rothschild in 1882. Named for the biblical figure, Samson is located on the coastal plain southeast of Tel Aviv. Judean Hills, the area closest to Jerusalem, benefits from high-altitude vineyards. Negev, a large desert region in the south of the country, has two small areas planted with vines.

Are all Israeli wines kosher?
Not all of them, but most Israeli wine produced is kosher. A number of small wineries make non-kosher wine, but most have limited production making the majority of Israel’s wine kosher.
How is kosher wine made, and what makes it different, you’re wondering?
Kosher wine is produced the same way all other wine is made. The only difference is that from the time grapes enter the winery until bottling, grapes and wine can only be handled by a Sabbath-observant (or Orthodox) Jew. A non-Jewish or non-practicing Jewish winemaker can be involved in the process, but they may not handle the wine in barrel or tank.
The most important thing to keep in mind is that kosher wine is made exactly the same as other wine. Certifying wine as kosher has no effect on its taste.
Although it might not say so on the label, kosher wine is also vegan. According to kosher regulations, animal-based additives may not be added to the wine. Therefore, all kosher wine is automatically vegan.

Can Israeli wine age well?
Yes, Israeli wine can age. Two of the qualities that determine whether any wine will age are tannic structure and acidity. Cabernet Sauvignon and red blends from Israel will age and develop in bottle as long as they’re well-made and stored properly in a cool, dark place.

An article from Wine Enthusiast by MIKE DESIMONE
https://www.winemag.com/2019/03/14/top-israel-wine-questions/

Three must-try wines from Europe’s highest vineyards in the Italian Alps

The stunning Valle d’Aosta region – home to the highest vineyards in Europe – produces some unique wines
Lean, elegant, light-bodied reds and whites are produced form grape varieties such as petit rouge, fumin and prié blanc

Mont Blanc, Italy’s highest mountain, at 4,810 metres, is a popular spot for winter sports and mountaineering. It also produces high-quality wines.
The Valle d’Aosta DOC, which lies in the vicinity of Mont Blanc, is Italy’s smallest wine region and home to Cave Mont Blanc, a coop­erative with 80 owners and a com­bined vineyard site of 18 hectares. The region’s vineyards, at an altitude of 1,200 metres, are the highest in Europe and, thanks to the unique terroir and climate, produce a number of autoch­thonous wine varieties. The cool climate and altitude mean the vines are less prone to disease and phylloxera-free, so vineyards can be farmed with minimal treatment. Most of the vines are own-rooted. On the downside, the climate may cause ripening issues, and frost is a constant risk – in 2017, for instance, it destroyed most of the crop.
Prié blanc, an indigenous variety, is used to make dry white, spark­ling and ice wines. The vines are trained in a pergola system close to the ground. This protects them from adverse weather, and the heat from the ground helps the ripening process. It often has a characteristic nose of green apples and high acidity. The most popular red variety is petit rouge, which has attractive red fruit and soft acidity. Fumin, traditionally used as a blending grape, possesses forward black fruit, high acidity and firm tannins.
Grown in extreme conditions, Valle d’Aosta wines are exhilarating with fresh primary fruit. They are light- to medium-bodied with vibrant acidity, and lean and elegant in structure.

Cave Mont Blanc Glacier Blanc de Morgex et de la Salle DOC 2016, HK$398
This sparkling wine is made from 100 per cent prié blanc, also known as blanc de morgex.
Fermentation in large oak casks (20 per cent) and stainless-steel tanks (80 per cent). Aged in bottle for 22 months, using the traditional method. No dosage is added.
On the nose, green apple, citrus mineral. Lean, dry and slight saltiness with phenolic finish. Pairs well with food.

Nicola del Negro Pinot Noir 2017, Vallée D’Aoste DOC, HK$368
Nicola del Negro, Cave Mont Blanc’s winemaking director, produces a small amount of wine under his own label.
Pinot noir sourced from 21-year-old vines cultivated at 600 metres close to the mountain. Only 1,000 bottles made in 2017. Fermentation in stainless steel, and no oak maturation.
Bright cherries, strawberries and red currants. Medium body with forward primary fruit flavours, ripe tannins and soft acidity. Approachable, easy drinking. Not too complex in style.

Nicola del Negro Chambave Rouge 2017, Vallée D’Aoste DOC, HK$318
Chambave is a subregion of Valle d’Aosta. Vines are on average 70 years old. The wine is a blend of 95 per cent petit rouge and 5 per cent fumin.
Juicy black cherries, some spiciness and pepper, along with floral and vanilla notes. Soft and round bodied with ripe tannins and gentle acidity. Finishing long on the palate.

An article from South China Morning Post by Sarah Wong
https://www.scmp.com/magazines/post-magazine/food-drink/article/3002847/three-must-try-wines-europes-highest-vineyards

China Invests In Ningxia Wine Region

Thanks to assistance from the central Chinese government and the Ningxia Agricultural Reclamation Management Bureau, the Ningxia wine region in northern China is expecting to double its vineyard area and quadruple wine production by 2022. Commercial vines were first planted here in 1982 by large wineries such as Great Wall and Changyu. The intervening years have seen a lot of investment from both the wine sector, such as Pernod-Ricard and LVMH, and owners from non-endemic industries such as petroleum, construction and domestic appliances. The first winery in the region opened in 1985.
Acreage under vine here grew from 6,575 acres in 2004 to 97,112 in 2014. Both the national and regional government are encouraging the creation of boutique wineries, primarily because of Ningxia’s unfounded reputation as the home of nothing but large, industrial-scale winemaking operations. The major project underway is the Ningxia Experimental Area, with 3,212 acres (1,300 hectares) devoted to vineyards and wineries. This large arid area between the base of the Helan Mountains and the Yellow River was basically desert prior to its division into 50 individual plots of just over 49 acres (20 hectares), each of which will provide grapes for its own small onsite winery.
In a region that already has 86 licensed wineries and 80 more under construction, this venture will rather rapidly add 50 wineries in a dedicated area which also has 700 acres devoted to roads, birch and pine trees planted for windbreak between the vines, visitor facilities and parking for buses and private cars.
The Ningxia Wine Bureau imported only a handful of grape varieties that are popular in China: Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Merlot, Marselan, Malbec, Petit Verdot, Chardonnay and Viognier. As vines are being planted and wineries built, the Wine Bureau is carrying out tests to see which of these vines is most suitable to the soil and climate. This is a very cold region, where vines are planted at a 35 degree angle in order to bury them under soil from November to April so that they do not freeze and die under heavy winter snowfall.
All of the vines are imported directly from a French nursery, where they are evaluated by Chinese inspectors prior to export and are certified disease and virus free. No material—including roots, vines, or any young harvested grapes—may be removed from the experimental vineyard for three years, and all vines are subject to frequent inspection in order to insure that they remain free of pests. Fortunately this high altitude region (3,800 feet above sea level) is very dry, so while it is good for growing grapevines, it is inhospitable to mold, mildew and insects.
In order to tempt wineries to establish a foothold in the Ningxia Experimental Area, the local and national governments are offering the first five years for each establishment for no fee. During this time, investors can build their winery and plant grapevines, which take on average 4 years to produce grapes suitable for winemaking. Electricity and water will also supplied at no charge during this time period. From years 5 through 10, wineries will pay a 5% fee on their receipts to the government, and after the 10th year—which is more than enough time to establish a winery—businesses will bear the full cost of land rental and utilities. Investors wishing to participate in the project must submit an application and be approved by the local government and the Ningxia Wine Bureau.
Although at the current moment the Ningxia Experimental area is just a large plot of dusty land with a few young vineyards and a beautiful mountainous backdrop that is populated with construction equipment and vineyard workers, it is exciting to think of what it will look like in 10 or 20 years. A dedicated, purpose built wine region that is constructed almost at once is almost unthinkable to those who are used to visiting well established old world wine regions. With wide lanes to accommodate guest and employee traffic, parkland and visitor facilities onsite, a bicycle path and 50 boutique wineries, the Ningxia Experimental Area will surely be one of the world’s most talked about wine destinations.

An article from Forbes by Mike DeSimone and Jeff Jenssen
https://www.forbes.com/sites/theworldwineguys/2018/09/24/china-invests-in-ningxia-wine-region/#7c5ea5a848d3