Ben Yang had always been moved by how wine can create chemistry between people that transcends boundaries of culture and time. Ben dedicated his life to improving Taiwanese agriculture. So ten years ago when a good friend encouraged Ben to make a wine that can become the pride of the country, he was motivated.
In 2010, Ben’s aspiration solidified when he dipped his nose into a glass of Musann Blanc, a new variety developed by Taiwan Agricultural Research Station. Ben established Weightstone a year later with the purpose to grow new and traditional grape varieties locally with modern technology, and to share every new discovery with local growers so they too can build a sustainable livelihood. He also believed in building the next generation of experts to carry on the work. Hence, he assembled a team of young Taiwanese agronomists and winemakers, supported by consultants from Napa Valley, USA.
“Taiwanese farmers are hardworking and very smart. They know and love the land and its crop. We need to work harder at making good quality wine in order to help them, and make them and the fruits of their labor proud. ”
– Ben Yang, Founder