WE by Weightstone – Clairet W°4

75% Black Queen, 15% Kyoho, 10% Mehone

7100 bottles handcrafted

Tasting notes

This understated lyrical clairet breathes a soothing lucid flow of air that gently goes under your skin. Cuvée W°4 blends three local red grape varieties aged over two vintages. Its ruby red color and elegant red plum and mushroom aromatics sway an uplifting vibe. Then opens to a delicate, appetizing array of juicy red plums and cherries, savory acidity, minty herbal notes, finished with a mellow, yet textured impression that is clean, grounded, and mindful.

WE by Weightstone – Clairet W°3

61% Black Queen, 32% Kyoho, 5%Muzinn, 2% Mehone

2200 bottles handcrafted

Tasting notes

This free-spirited and upbeat clairet celebrates the vibrant natural freshness of Taiwan’s red grapes. Cuvée W°3 blends four grape varieties. Expressively fruity, plummy and some red floral aromas invite the palate to fresh juicy flavors of various colored Asian plums, prunes, some red berries, and sweet spices, with fresh savory acidity that expands to a rounded mouthfeel, and finally a very subtle bitter note weaving into a textured smooth finish.

WE by Weightstone – The Red Blend W°2

75% Black Queen, 16% Kyoho, 9% Mehone, Erlin and Datsun vineyards, Chunghua Country, Central Taiwan.

4,900 bottles handcrafted

Tasting notes

This unique animated red celebrates the natural vibrancy of Taiwan’s black grapes Black Queen, Kyoho, and pink grape Mehone. The palate invigorates with Black Queen’s quintessential delightful acidity of green, red plums, prune, mulberry, carrying hints of herbal spicy savory tones, whilst Kyoho and Mehone’s suppleness discreetly rounded to an appetizing balanced finish.
For food pairing, we suggest Chinese cuisine classics. Mapo tofu, three-cup chicken, soy sauce braised pork, Buddha jump wall, Peking roast duck, roast pigeon.

WE by Weightstone – The Red Blend W°1

100% Black Queen, Erlin.

950 bottles handcrafted

Tasting notes

This wine celebrates the natural vibrancy of this grape –  local green and red plums, with some prune and cranberry.    Refreshing plummy acidity with hints of spice and savory notes carry a nice fullness and balance to this uniquely electrifying character.

For food pairing, we suggest Chinese cuisine classics.  Mapo tofu, three-cup chicken, soy sauce braised pork, Buddha jump wall, Pekin roast duck, roast pigeon.