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Type: Light Red Wine (Natural / Minimal Intervention)
Region: Ningxia, China
Grapes: 100% Pinot Noir
Alcohol ABV: Approximately 12%
Aroma:
Generous and expressive with aromas of overripe wild strawberry, ripe red cherry, strawberry leaf, and raspberry, layered with smoked Chinese sour plum, damp autumn forest floor, baking spices, and subtle earthy undertones. Compared with the other Perdue bottlings, 22.3 is the most generous and stem-influenced expression, offering greater savoury complexity alongside its ripe fruit profile.
Palate:
Light to medium-bodied with vibrant red berry fruit balanced by refreshing acidity and firm, grippy tannins. Flavours of ripe strawberry, red cherry, cranberry, and sweet spice are complemented by herbal stem notes and earthy minerality. The finish is long, savoury, and energetic, showing both elegance and structure while remaining highly drinkable.
The grapes are hand-harvested over multiple picking dates to capture different levels of ripeness and structural components. Fermentation is carried out with indigenous yeasts using uncontrolled temperatures and gentle extraction, with later-picked fruit incorporating a higher proportion of whole clusters to build aromatic complexity and tannin. The wine undergoes natural malolactic fermentation before ageing in older oak barrels for approximately 7–12 months, allowing texture to develop without overt oak influence. No acidification, tannin additions, or cultured yeasts are used, reflecting Xiao Pu's minimalist, blending-focused philosophy.
The fruit is sourced from vineyards in Qingtongxia, Ningxia, where a continental climate with warm sunny days, cool nights, and low rainfall produces Pinot Noir with excellent concentration while retaining freshness. Xiao Pu works closely with growers using sustainable, low-intervention viticulture and careful hand harvesting to preserve the individuality of each vineyard. The Perdue series is designed to showcase different expressions of Ningxia Pinot Noir through thoughtful barrel selection and blending rather than heavy winemaking intervention.
Type: Light Red Wine (Natural / Minimal Intervention)
Region: Ningxia, China
Grapes: 100% Pinot Noir
Alcohol ABV: Approximately 12%
Aroma:
Generous and expressive with aromas of overripe wild strawberry, ripe red cherry, strawberry leaf, and raspberry, layered with smoked Chinese sour plum, damp autumn forest floor, baking spices, and subtle earthy undertones. Compared with the other Perdue bottlings, 22.3 is the most generous and stem-influenced expression, offering greater savoury complexity alongside its ripe fruit profile.
Palate:
Light to medium-bodied with vibrant red berry fruit balanced by refreshing acidity and firm, grippy tannins. Flavours of ripe strawberry, red cherry, cranberry, and sweet spice are complemented by herbal stem notes and earthy minerality. The finish is long, savoury, and energetic, showing both elegance and structure while remaining highly drinkable.
The grapes are hand-harvested over multiple picking dates to capture different levels of ripeness and structural components. Fermentation is carried out with indigenous yeasts using uncontrolled temperatures and gentle extraction, with later-picked fruit incorporating a higher proportion of whole clusters to build aromatic complexity and tannin. The wine undergoes natural malolactic fermentation before ageing in older oak barrels for approximately 7–12 months, allowing texture to develop without overt oak influence. No acidification, tannin additions, or cultured yeasts are used, reflecting Xiao Pu's minimalist, blending-focused philosophy.
The fruit is sourced from vineyards in Qingtongxia, Ningxia, where a continental climate with warm sunny days, cool nights, and low rainfall produces Pinot Noir with excellent concentration while retaining freshness. Xiao Pu works closely with growers using sustainable, low-intervention viticulture and careful hand harvesting to preserve the individuality of each vineyard. The Perdue series is designed to showcase different expressions of Ningxia Pinot Noir through thoughtful barrel selection and blending rather than heavy winemaking intervention.
