Today I will continue to evaluate in combination with the previous sauce wine horizontal evaluation, compare and taste the high-end sauce wine with a price of 800-1500 yuan, and talk about their quality level. When it comes to sauce wine at this price, Qinghualang's influence is the greatest, after all, this is a big item of Lang Distillery for more than 20 years. However, from the earliest cork qinghualang to the present, its positioning grade has been adjusted a lot, the beginning of the qinghualang is the top product of langjiu, compared with the centennial langjiu is not lost at all. However, the current Qinghualang belongs to the high-end basic products, which is four grades weaker than the wooden cork Qinghualang.
Speaking of the early cork Qinghualang, in fact, it should be written in the next top sauce wine review, but it does not hurt to write here, after all, it belongs to the early products of Qinghualang. This wine shows the characteristics of the 80s langjiu, so its bottled base wine has at least 12 years of altar life (from the beginning of the 2000s back to the 80s). This wine body is viscous, thick, the oil texture is very good, the style is mellow sauce characteristics, but not soft, because this wine is a wooden stopper lid, after nearly 20 years of bottle storage, the wine body has a faint oak atmosphere, coordinating ginseng Chen Quxiang, honey sweet fragrance, has become a gentle, comfortable and not elegant sauce characteristics. In terms of the pattern of the wine body, this wine is continuous, the tail taste is long, and the tail section has a continuous feeling. Overall, this wine belongs to the top sauce-flavored liquor, and it is also the top product of Lang Distillery, which is no less than the high-quality Lang liquor and centennial Lang liquor of the 80s.
Communicating with friends who play lang wine, they said that Qinghualang has been degraded since 2005, which may be an adjustment of positioning, but it is a pity that I have not tasted Qinghualang in that period. I have tasted 10 years of blue flowers since Musai Blue Flower Lang, and this one was tasted by me very early (I remember tasting it in 14 years). It gives me the impression of a rich flavour, a sticky, thick body, a good oil texture, and its flavor shows the burnt texture of the 90s Lang wine. However, the tail of this wine is not very long, and there is no sense of continuous flow at the tail end. Overall, the quality of this wine is indeed better than that of the later Qinghualang, but it is indeed inferior to the 2004 Wooden Cork Qinghualang.
In fact, from 10 to 12 years, the quality of Qinghualang has declined, and the style has also changed, perhaps this period is the period of great development of Langjiu. 11 years of blue and white lang is my 20 years of tasting (batch: 20110621), this wine gives me the feeling that there is a period of lang wine lang sour, because the sour taste is a bit out of the head, so that the alcohol thickness of the wine body compared to 10 years of blue flower lang is obviously worse. In fact, except for Lang Acid, there is nothing wrong with this wine elsewhere. The wine has a faint aroma of ginseng and a cozy sweet aroma. Overall, this wine has a decent performance, belonging to high-end sauce wine, but there are not many highlights.
From the second half of 2011, the flavor of Qinghualang began to become richer, just like the 15th year of Safflower Lang in the same period. But compared to the 15 years of Safflower Lang, Qinghua Lang still has to look softer. In this period, Qinghualang (batch: 20111208 and 12 years, the specific batch is unknown, but the quality of the two models is the same) compared to the continuity of the Qinghualang wine in the first half of 111, but the slightly sour feeling of the taste is well adjusted, and the faint burnt paste taste and Chen Quxiang balance this taste very well. The overall level of this wine is slightly inferior to the Qinghualang in the first half of 111, but it is not much worse, if from the perspective of the balance of flavor, this wine is even slightly better than the Qinghualang in the first half of 111.
After that, I only tasted 18 years and later, there are many kinds of products in this period, but during this period, the main energy of Langjiu was also focused on the development and deep cultivation of such products. Tasting the qinghualang of this period, the level is not as good as that of the qinghualang of the 12 years. Speaking of Qinghualang in the 12 years, its target is still the same period of Feitian Moutai wine, but I personally feel that its quality is still inferior to that of Feitian Moutai wine in the same period. However, the positioning of Qinghualang in 18 years has been weaker than that of Feitian Moutai wine, so its quality is certainly not as good as that of Qinghualang before.
Speaking of Qinghualang wine (batch: 20190228) in this period, the style is relatively stable, and the aged quxiang of the wine body is more prominent, but it is not as prominent as the Tanjiu in 14 years and makes the wine appear bitter. Its flavor is ginseng Chen Quxiang, plastic Chen Quxiang, honey sweet fragrance, sauce aroma of the compound aroma, the entrance of the wine body slightly sour and astringent bitterness, but its performance is not heavy, the wine body is continuous, the tail taste is long.
In addition to ordinary qinghualang, there are many small batches of qinghualang in this period, such as the 750ml zodiac blue and whitelang. I have tasted the Pig Year Qinghualang (batch: 20180925), it is said that this wine is a fine-tuned wine based on ordinary Qinghualang wine, and the quality is slightly better than that of the same period, but I did not drink this feeling. Compared to the ordinary qinghualang in 19 years, this wine is indeed a little sweeter and softer, but it has not changed much else. In my scoring system, the two wines are the same level.
However, the level of Chongyang Qinghualang (batch: 20201018) of a cyan bottle produced in the past two years is indeed significantly better than that of ordinary Qinghualang. Compared with the ordinary Qinghualang in the same period, the plastic Chen Quxiang of this wine is weaker, the honey sweet fragrance of the wine body is more prominent, the taste is more sweet and soft, continuous, the tail taste is long, there is a continuous sense, I personally feel that the level of this wine is better than the ordinary Qinghualang in the first half of 11 years, and the 10-year Qinghualang is comparable (the score of the Qinghualang in 10 years is slightly adjusted, mainly because the points of the viscosity of the wine body have not been added, which is also the problem that I did not strictly review the formula at that time).
Speaking of Qinghualang's sauce wine of this grade, it is a grade of wine competed by many distilleries, and it can be said that as long as there is a sauce wine brand with high-end products, there are products in this grade. Junpin Xijiu (batch: 20191030 and 20201007) is a high-end wine of Xijiu, which is a positioning with Qinghualang, and in terms of wine quality grade, it is the same as Qinghualang in the same period. The level of jun tasting wine in the 19 years and 20 years that I have tasted is the same, this wine is a typical characteristic of the current wine, the wine body has a comfortable grassy aroma and outstanding sweet aroma, the overall wine focuses on sweet and soft display, the taste is continuous, and the tail taste is long.
Once discontinued Xijiu cellar for 10 years (batch: 20171224) and Junpin Xijiu is the same positioning, this wine tasting I have made mistakes, at first I felt that its level is not as good as Junpin xijiu, mainly because the tail taste of this wine is not as continuous as Junpin xijiu. However, in terms of the complexity of the wine body and the presentation of the style, this wine is indeed significantly better than the Junpin Xi wine, and its entrance has a prominent grass and old quxiang. In my current scoring system, the level of this wine is comparable to that of 20 Junpin Xijiu, and the two are compared with each other, Junpinsheng in sweetness and consistency of taste, and Xi 10sheng in the complexity of the entrance and the presentation of personality.
15 years of wine (batch: 20191108 and 20200928) is a high-end product of the distillery, this wine in my opinion can best show the characteristics of the current sauce and aroma wine, compared to the more high-end wine 30 years with a bit of the taste of the old wine of the 90s, the style of the new wine is less than 15 years of cellaring. This wine sauce is fresh and fresh, the sauce aroma, grass and old quxiang, honey sweet fragrance, bad aroma is very well coordinated, the wine body is symmetrical, and the taste is continuous. However, this wine, personally feel that it does not belong to the ultra-high-end sauce wine, mainly because the continuity and alcohol thickness of this wine have not reached that grade, for which I also look forward to the breakthrough of Xijiu in this regard. Because this is not difficult for wine, using top-level glutinous sorghum can solve most of these problems. Compared with the various products of Langjiu, I personally feel that its level is comparable to that of Chongyang Qinghualang. The two wines are compared with each other, Chongyang Qinghua Lang wins in the continuous body of the wine, and Xi 15 wins in the presentation of flavor.
Lai Mao generation craftsmen (batch: 20190222) is the high-end product of the Moutai series of wines, this wine I initially tasted low, and then carefully tasted and found that it is indeed a Blue and White Lang grade wine. Compared with the 19-year-old Qinghualang, the closure of this wine is slightly faster, but the complexity of the wine body is better. Different from the ordinary Moutai Prince, Welcome, Lai Mao series of wines, this wine has a prominent mao flavor, personally feel that it uses a certain proportion of Moutai style wine in the design of the wine body, which also enhances the complexity of the wine body. Overall, this wine shows the pure sauce aroma, bad aroma, jackfruit fruity aroma, cocoa aged quxiang and honey sweet aroma of unsalty fresh soy sauce, and the complexity of this wine is indeed better than that of Langjiu and Xijiu.
Zhenjiu Zhen 30 (batch: 20191018) is its high-end product, this wine is typical of the sauce characteristics of the current Zhenjiu, the wine body shows pure sauce aroma, but the taste is gentle. Its flavor is a combination of pure sauce, honey sweet and bad aroma, the aroma of the wine body is well controlled, and it does not make the wine body appear astringent, the tail taste is long, and the sweetness of the middle and back section is prominent, and there is a hint of greasiness. The overall display of sweet, soft, easy-to-drink sauce characteristics, suitable for business drinking. The level is slightly inferior to that of Qinghualang and Jun tasting wine in the same period, mainly because the presentation of the style is too monotonous and the complexity of the wine is not good.
Jinsha wine in this positioning also has a lot of products, the first launch of the 650ml large summary (batch: 20150827) positioning is this market, compared to 12 years of Qinghualang, personally feel that the quality is slightly inferior, mainly because the base wine is new, the wine body lacks the old sense of aging, of course, this is also the result of the golden sands starting time at that time, there is not enough vintage base wine. However, the first batch of large summaries did not have purchased wine seasoning, and the overall display was the characteristics of Jinsha's sauce wine.
In contrast, the quality of the 16-year digest (batch: 20161023) is slightly better, this wine is less jerky than the 15-year digest wine, but the style of this wine is the same as that period summary wine, the wine body lacks the aroma of aging and elegance, and the flavor shows the compound aroma of sauce, raw grain, sour and sweet, melon and fruit, and slight sesame. The palate is sweet and sour, lacking in burnt and aged flavors.
After the 500ml small summary (a generation of treasure summary) quality is indeed weaker, at that time I thought that the large summary of the wine body has been ancient, but when I tasted the abstract sealing altar wine (batch: 20201116), only to find that the wine body basically continued, this wine style is almost the same as the 16-year big summary, I have to say the difference, that is, the difference between the base wine vintage and the batch.
Now out of the second generation of abstracts (to word with circles, batch: 20210730) quality compared to a generation of treasures summary has indeed been significantly improved, the wine body aroma is obviously prominent, the taste is sweet and sour and old Chen's sense of compound, compared to the sweet and sour sense of a generation of abstracts, its level is more abundant. Personally, I think the comprehensive level of the second-generation summary is better than that of the blue flower lang in 19 years, and it is also better than the big summary in 16 years.
Wuling wine is a famous chinese wine, but compared with the same famous wine, Moutai and Lang wine, the brand power is much weaker. Personally, I think Wuling King Wine (Batch: 2018) is this positioned sauce wine, tasting this wine, this wine gives me a feeling similar to Zhenjiu Zhen 30, showing the characteristics of light and elegant sauce. In terms of horizontal grades, it is on a par with the Zhen 30, and the style presentation is different from the Zhen 30. Zhen 30 highlights the pure sauce aroma, wuling king does not even highlight the pure sauce aroma, so the wine body is introverted, the sauce aroma is gentle, and the wine body has a little cellar bottom fragrance. Overall, this wine, like Zhen 30, shows that it is easy to drink, and from the perspective of tasting, this wine does not show enough flavor.
Tanjiu Ziqi Donglai (batch: 20201210) is the most high-end product in the real year Tanjiu series, this wine is positioned as a high-end sauce wine, and it is also the best product currently launched by Tanjiu. Tasting this wine, it gives me the feeling that the base wine has a very long vintage, and the aging and thickness of the wine body are good. In terms of style presentation, the aroma of this wine sauce is a bit diverse, with the sour grapefruit flavor of early Tanjiu before 2012, the plastic chen quxiang of mid-term Tanjiu (14 years), and the comfortable sweet aroma of Tanjiu now. Overall, this wine lacks an independent sauce liquor road to present, and the level is indeed better than that of 19 years of Qinghualang, compared with 11 years of Qinghualang.
Yunmen Aging is located in Qingzhou, Shandong Province, and 30 years of aging (batch: 20180206) is its high-end sauce wine. The style of this wine is the same as that of Tanjiu Ziqi Donglai, which belongs to a variety of styles. It has the mung bean chen quxiang of Yunmen sauce wine, but it also has the compound sauce lacquer flavor of Moutai sauce wine. The overall wine has no miscellaneous taste, but lacks independent sauce wine presentation, the comprehensive level performance is average, can not reach the level of high-end basic sauce wine, belongs to a high-end sauce wine, the quality is not as good as 19 years of qinghualang.
On the whole, this price grade of sauce wine, one-two-three-four-line brands have products, and the quality difference is not too large. This is different from the aromatic wine, there are many brands, especially the local famous wine owners to do low-end wine, the distillery does not have high-end wine brewing, and it is precisely because of this that its high-end products appear to be of poor quality and no cost performance. However, at present, sauce wine is mainly made of circle layer and business market, so most sauce wine companies have high-end wine production. In a way, the overall brewing positioning of soy sauce wine is still higher than that of strong wine.
Of course, in the liquor, there are also some distilleries brewing ultra-high-end liquor, for ultra-high-end liquor, a little accumulation of distilleries can also be brewed, which requires standard factories, mature brewing teams and high-quality grain raw materials, many famous distilleries have not produced ultra-high-end liquor, the main problem is still in the grain raw materials, after all, other problems of famous distilleries have long been solved. And this also talks about the existence of two bugs in the sauce wine, of course, mainly in my evaluation system, that is, tanquan and 15 sauce.
Friends who are familiar with me know that my evaluation of danquan and 15 sauce high-end wine is very high, so high that I don't want to write about their horizontal wine reviews on the platform, in articles and videos, basically compared within their brands, in the scoring, there is no announcement of the score of these two brands.
Of course, about the two brands of wine horizontal reviews I still have to go on, in fact, for my wine reviews, only for reference, feel exaggerated wine friends, you can also not look at the tanquan and 15 sauce of this paragraph of the horizontal review.
Speaking of Tanquan wine, which is produced in Nandan County, Hechi City, Guangxi Zhuang Autonomous Region, the distillery was built in 1956, the earliest is the main brewery of rice-flavored liquor, but after the reform of the distillery in 2003, the new boss likes sauce wine, and then the distillery began to slowly ponder the sauce aroma, until now it has become a major producer of sauce wine. When it comes to the quality of Tanquan wine, the initial impression on me is not good, I remember that it was in 2014, when the Tanquan wine gave me the feeling of the taste of Moutai sauce wine, of course, the quality of the sauce wine selected in the Moutai region is still good, at least there is no miscellaneous taste. But I feel that a Guangxi sauce wine to drink is the taste of Moutai sauce wine always feels like a gimmick, but what I didn't expect was that the back of this wine was getting bigger and bigger, and the more noisy it was, so that I began to hesitate, this distillery should have brewed sauce wine, but the batch I drank was early, and the distillery's self-produced wine did not come out in batches.
Later, I entered the high-end cave 30 (batch: 20190302) in Tanquan to taste this wine, which gave me a bright feeling, this wine is no longer the taste of sauce wine in the Moutai region, and its characteristics are a bit like the transition of the soft and elegant version of Moutai and Xijiu. The aroma of the wine is a combination of sauce, grass and curd, honey sweet and light caramel, the wine body has a balanced flavor in the mouth, no miscellaneous prickly feeling, the taste is very long, and all the wines in front of the continuousness are crushed. However, this wine also has some shortcomings, that is, the flavor performance is not rich enough, and the taste is monotonous. The overall Tanquan Dongzang 30 gives people the feeling that it is the base wine pattern of the top sauce wine, but it is the complexity of the Wuling King and the Zhenjiu 30, and the comprehensive level is still ultra-high-end sauce wine, which is lacking mellow, rich and delicate from the top sauce wine.
Following the Cave 30, the distillery launched a slightly higher positioning of the Cave 30 Zhenzang grade (batch: 20200905), this wine compared to the ordinary Cave 30 more pure sauce aroma presentation, the complexity of the wine body slightly improved, but the blooming power of this wine is weaker than the ordinary Cave 30, so the comprehensive level of this wine compared to the ordinary Cave 30 is half a pound eight two, personally feel that the quality has not improved.
Insight is a product of Tanquan Distillery's cooperation with a large company, and this wine gives me the best impression, mainly because the wine is viscous, the taste is symmetrical, and the taste is continuous. In terms of stylistic characteristics, it is not like Dongzang 30, but it is a bit of the characteristics of Lao Lang wine in the late 80s, with a soft and gentle body, with a slight aroma of chen qu. However, compared with Lao Lang wine in the late 80s, its Chen Quxiang performance is weaker. In terms of the continuity of the wine, this wine is slightly longer than the Dongzo 30 series, and it belongs to the top existence. In general, the quality of this wine is better than that of ordinary Cave 30, and its victory lies in the continuity and mellowness of the wine body, but the strength of the wine body is slightly inferior.
For these sauce wines of Tanquan, they all belong to ultra-high-end sauce wine, in fact, The top cave 50 of Danquan is also a wine of this grade, the comprehensive level is slightly better than the cave 30, the style road number is exactly the same as the cave 30 zhenzang level, the overall level of personal feeling is not as good as the insight, mainly because the alcohol thickness of the wine is not well shown.
Another big BUG I evaluated is 15 sauce, 15 sauce is Wuliangye's sauce wine, but it is not Wuliangye's consort products, but then again, Wuliangye's sauce wine has no consort products, but interestingly, Wuliangye has its own sauce wine brewing, from 1999 to the present, Wuliangye has been brewing sauce wine.
When it comes to Wuliangye sauce wine, many people are curious, Wuliangye is such a strong brand, why not make sauce wine yourself? Regarding the deep problems in this, we can't figure it out, and it's not easy for the official to announce it. Only from the surface point of view, Wuliangye here is not short of money-making things, but people who make money are thinking about how to do it stably for a long time. Recently, it is said that 15 sauce is almost cold, not because it can't be sold, but because the upstream does not plan to play like this. Generally speaking, if a winery cuts off a brand, then it will make a brand, after all, its own production capacity must be exported. But Wuliangye here is really difficult to understand, I did not see what action it has on the sauce wine, what new products have been launched, maybe people are rich, is to play.
The price of 15 Sauce 50 Edition (Batch: 20200117) actually did not reach 800 yuan, but it reached the level of ultra-high-end sauce wine. The burnt paste taste and cellar bottom aroma of this wine are prominent, and with a comfortable aging aroma, the wine body is slightly bitter in the mouth, and the sweetness in the middle section is very good to dissolve this bitterness, the taste is continuous, the tail taste is very long, and there is a continuous feeling. Overall, this wine belongs to the ultra-high-end sauce wine, the level is inferior to the Tanquan Dongzang 30, mainly because the continuousness is not enough, of course, the complexity of the 15 sauce 50 version is still slightly better than the Danquan Dongzang 30.
In contrast, the quality of the 15 sauce 50 edition (batch: 20181106) in 18 years has been significantly improved, mainly because the alcohol thickness and continuity of the wine body are obviously better, and in the style presentation, the cellar bottom aroma of this wine is more prominent, and the burnt paste taste is slightly weaker.
The Royal Palace (Xiaohuangtan, Batch: 20200831) was listed at a price lower than the 50th edition of the same period, but I feel that its level is better than the 50th edition, but compared to the 50th edition in 18 years, the level of this wine is still slightly inferior. Compared with the 50 editions in 20 years, the alcohol thickness of this wine body is slightly better, and the burnt bitterness of the entrance is not more than 50 editions, and the wine body is more continuous. In terms of style presentation, the style of this wine is the same as that of the 50 editions of 20 years, and does not have a prominent cellar bottom taste like the 50 editions of 18 years.
Speaking of the style of 15 sauce, it strengthens the presentation of the cellar bottom incense, which is in stark contrast to the weakened cellar bottom aroma in the Moutai production area now, in contrast, the Moutai wine of more than ten years ago also presents the cellar bottom aroma, but unlike the 15 sauce, its burnt paste taste is more prominent, and the cellar bottom aroma is weaker than that.
For 15 sauce products, because of some variables, personal advice or look at the year and batch of purchase, for the 21 year batch of 15 sauce products, I have not tasted at present, and do not know whether its quality will change.
In general, this article I think it is quite normal before I write about Tanquan and 15 Sauce, and I think it is quite exaggerated after writing. In the previous article, Tanquan also wrote a wine review, 15 sauce one did not write, mainly because the results of the wine review were exaggerated. Regarding the tasting and ranking of these wines, the results are as follows: 18 years of Yunmen aging for 30 years (medium and high-end sauce wine) < 20 years of a generation of treasures summary (high-end basic sauce wine) = 19 years of rare wine treasures 30 = 18 years of Wuling King< 19, 20 years of Junpin Wine = 19 years of Qinghualang = 19 years of Pig Years of Qinghualang = 17 years of wine learning ten years = 19 years of LaiMao generation of craftsmen < 15 years of big summary< 16 years of big summary (high-end sauce wine) = 20 years of summary sealing altar < of 11 years and 12 years of Qinghualang < of 11 years of Qinghualang = 20 years of Tanjiu Purple Qi Donglai < 20 years of Chongyang Qinghualang = 10 years of Qinghualang = 19, 20 years of learning wine cellar 15 < 20 years 15 sauce 50 version (ultra-high-end sauce wine) < 20 years 15 sauce royal altar = 19 years Danquan Cave treasure 30 = 19 years Danquan Cave treasure 30 zhenzang level < 18 years 15 sauce 50 version < 21 years Danquan insight < 04 year mu stopper blue flower lang (top sauce wine, the price of more than 800-1500 yuan of top sauce wine).
Combine this one sort and make a summary. For ultra-high-end sauce wine, there is a certain scale, with a mature winemaking team of wine companies, in fact, can carry out the production of this type of wine. At present, many sauce liquor companies have this grade of wine production, in the various sauce wines I taste, Maotai, Langjiu, Zhenjiu, 15 sauce, Tanquan wine I have tasted its ultra-high-end products, but Xijiu (except new wine, old wine), Jinsha wine, Tanjiu, Wuling wine (new wine, except old wine) I have not yet drunk its ultra-high-end products. For some brands, it may be that I do not taste his products enough, for example, Wuling wine, for some brands, in fact, can make a fuss at this grade, first take the top glutinous sorghum brewing, a small amount of production can also be, just like rare wine. Of course, compared to the sauce wine, there are fewer liquor companies that use top glutinous sorghum in the strong fragrant wine, and at present I only drink such ultra-high-end wines in the new wines of Wuliangye, Guojiao and Gujing Tribute Wine, while in other aromatic wines (non-Daqu Qingxiang, Fengxiang, Laobaigan, Rice, Soyo, Andy. The first three require japonica sorghum to be brewed, the last three are made from rice), and only in Yangshao's new wine have this level of wine been drunk. It can be said that many distilleries that make high-end wines use glutinous sorghum brewing instead of top glutinous sorghum brewing.
Finally, what do you think of my horizontal review as a wine lover and industry? Welcome to leave a message in the message area, we discuss together.