Decanter talks exclusively to Marc Dworkin, chief winemaker at the Great River Hill Winery near Qingdao, which he will be representing at the first Decanter Shanghai Fine Wine Encounter, which takes place at The Ritz Carlton in Shanghai on Saturday 29th November.
How are you feeling about being at the Decanter Shanghai Fine Wine Encounter?
It’s such an honour to be a part of this amazing fine wine gathering with so many prestigious wine names! So we’re very excited to be a part of this show.
What practical piece of advice would you give to someone who is coming to a fine wine event like this for the very first time?
Considering the number of wines to be tasted, I would arrive as early as possible! The most important thing is to enjoy the moment of tasting all these great wines.
What wines and vintages will you be showing in Shanghai?
We will be showing five wines in all. We’ve got two vintages of our two red wines from 2011 and 2012 – Chateau Nine Peaks and Chateau Nine Peaks Reserva. We also have our 2013 Chardonnay Reserve.
Tell us a little about Chateau Nine Peaks?
We are a boutique brand which is recognised as one of the rising stars in the domestic Chinese market. Encouragingly, our wines have also been recommended by critics like Jancis Robinson. This is very encouraging because we only make wines from our own estate grown grapes which were planted in 2009.
What are some of the greatest wines and vintages you have tasted. is the best piece of wine advice you have ever been given?
As a consultant, I always joke that the best wine is from the next vintage. But as a wine lover, I have been lucky enough to enjoy some fabulous old Bordeaux including Cheval Blanc 1947, Chateau Guiraud 1924, and the Margaux 1961 in magnum.
How would you describe Shanghai in one sentence?
Eclectic, magical, fascinating and full of promises!
Marc Dworkin will be presenting a selection of Great River Hill Winery wines during the Grand Tasting sessions at the Decanter Shanghai Fine Wine Encounter on Saturday 29th of November.
Written by Georgina Hindle