Puchang’s 2016 Saperavi has a deep ruby, inky appearance typical of this Caucasian variety, with the rim only just beginning to hint at garnet. On the nose, expect ripe, even dried fruit notes from this especially hot area of Xinjiang: intense black cherry, black plum and a touch of prune combining here with some secondary clove, toast, a hint of smoke and herbal notes. On the palate, the 2016 is full-bodied, albeit not as concentrated as Puchang’s Reserve Saperavi, showing some depth of flavor, bright acidity (a hallmark of Saperavi) and distinct alcohol. While Saperavi is capable of maintaining moderate alcohol levels in warm climates, the sheer heat of the Turpan basin has resulted in 14% alcohol (no doubt this could have been even higher). The alcohol level is not the issue so much as the slightly warming feel. Nonetheless, with moderate to longer length and a wholesome fruity finish, this is one of China’s best sources of Saperavi. The 2016 is drinking well now, but it will gain some tertiary complexity through to 2022.