Alexandre Pagliano

9.1

Had this one in Shangai during a professional trip. Did not took detailed notes but was sincerely impressed. No modern overoaked wine here, well done and with lots of "bouchet" tipicity. A really good bottle.
— a year ago

Alane Browning

9.9

Alane had this 6 years ago

Eric Egan

9.2

Rich bell pepper - nose as well as colour. An almost eucalyptus-like robe wrapped tightly around a granite-dense blackcurrent compote. Surprisingly long and succulent. — 9 years ago

Adriana Fabbro

8.9

Got that Nouveau + Cru Beaujolais nose (pepper, cranberry, blackberry, red & black currant, violets, and a little bit o’ granite), but super light, tart, juicy and straightforward on the palate. This basic wine b!tch loves her Nouveau in fall and will convince you that there’s nothing better that $30 can buy than a bottle of this stuff and spicy hand pulled sesame noodles from Shandong. A day late, but happy Beaujolais day nonetheless! — 3 years ago

Tara Rowland

9.2

My first Chinese wine! Very interesting. youthful and lean as an 09 but developing brotryis flavours. Very long earthy & soil finish. Couldn't peg it.... — 8 years ago

Kevin Yen

9.8

2014/3/12@Royal China Club with Mr. Wan from Qingdao — 11 years ago

Kevin Yen

9.7

2013/5@CRH to Qingdao — 11 years ago

Aaron Tan

8.9

Distillery: Hebei Sanjing
Name: Shilixiang Baijiu

Fun apparent fact - Baijiu is the most consumed spirit in the world. But gosh... How little does the Western society know of this spirit. It's so difficult to find information on these bottles that are not in Mandarin (in English basically).

This distillery has to be king of the Hebei province (right outside Beijing). Signboards and ads are plastered everywhere with this very nicely branded disillery (love the bottle).

That said, this was pretty good. Alcohol on the lower side (40% abv). Sorghum and wheat based. It's on the "sweeter" side, even on the nose. Smells a touch musky, herbal and quite smooth on the mid-palate, finishes sweet and strong, but not necessarily harsh. Still burns unlike the Shandong Baijiu, but heck... It's Baijiu. It should burn. In my mind, this has sort of a richness, but not quite like Maotai's style and density. Still learning, so forgive the botched notes. — 6 years ago

Brian Boothe

9.3

Plays well with Shandong Province cuisine. — 8 years ago

Kevin Yen

9.0

2012/9/13@Shanghai with Winnie — 11 years ago