Quite possibly the finest Chardonnay being made in China right now. Tinnyu is the project of Leqi Liu and Yuxuan Qiu, two winemakers with formative experience at Bordeaux's Château Olivier, Champagne, Ao Yun and Domaine Franco-Chinois, who have returned to Shangri-La in Yunnan to make pure, alpine wines along the upper reaches of the Mekong and Yangtze rivers. Working across just 0.83 hectares of their own vineyards plus local growers, they farm without tillage, using cover crops and compost to build soil health and biodiversity at altitude.

The Coma Chardonnay is sourced from two high-altitude villages, Xi-Da at 2,800 metres and A-Dong at 2,600 metres, on sandy-loam soils with distinct gravel and red schist. Wild cold fermented for 16 to 18 days with no post-ferment maceration and naturally no malolactic, then aged for eight months in 70% stainless steel and 30% French oak (225L, half new). Unfined, lightly filtered, with just 20ppm sulphur at bottling. The result is fresh and aromatic, with yellow citrus, a slightly nutty, herbaceous complexity and a purity that speaks directly of its extraordinary mountain terroir.