As Ningxia and its sister regions shed imitation and embrace terroir, a confident new generation of Chinese wines is earning its place on the global stage.

Credit: Photo by Graeme Kennedy courtesy of China Wine Club

The summer air in the high, barren plains of Ningxia is so dry that the moisture on the surface of your eyes may evaporate faster than your body can replace it. But extreme dryness is only one aspect of a profoundly inhospitable landscape. 

In this small, remote region of north-central China, which borders the Gobi Desert, winter temperatures can plunge to minus 22°F, while summer highs can soar past 100°F. These conditions kept Ningxia a predominantly rural area until a couple of decades ago, when the realization of its winegrowing potential transformed it into China’s flagship vineyard land. 

“I was first introduced to Ningxia in 2009,” says Austria-born Lenz Moser, the winemaker at one of Ningxia’s leading wineries, Chateau Changyu-Moser XV. “At the time, it was largely unknown and the wines weren’t that good. But two things were immediately clear. First, there was — and still is — strong support for the wine industry from the local government. Second, there was a small group of around eight young women, educated abroad and highly ambitious, who were determined to show the world what Ningxia could contribute to global wine.”

Xiao Pu Chardonnay grapes being harvested in Ningxia.

Ningxia’s transformation is emblematic of China’s ambition to establish itself as a serious wine-producing nation. The effort received recognition when the country became a full member of the Organization of Vine and Wine (OIV) in November 2024. 

In recent years, interest from global drinks producers and luxury conglomerates such as LVMH and Pernod Ricard has helped to propel Chinese wine. It’s brought investment and international expertise to some of the country’s most prominent wine regions that include Ningxia, as well as Yunnan in the Himalayan foothills and Shandong on the eastern coast. 

The industry has taken notice. Chinese winemakers have earned a growing tally of awards at high-profile competitions, and the country has twice hosted the Concours Mondial de Bruxelles, the vinous equivalent of the Olympics (Beijing in 2018, Ningxia in 2025).

At the same high speed that China has established itself as a global leader in sectors like electric vehicles and infrastructure, the country has risen to become the world’s 15th largest wine-producing nation. With an annual output of 2.6 million hectolitres, it now produces volumes comparable to New Zealand, Hungary, and Georgia. 

Chateau Changyu Moser XV in Ningxia.

The question of quality

Skeptics may assume that much of this output is undrinkable plonk, yet Western benchmarks of quality are increasingly the norm. And so are personality and character. 

The early years of China’s Western-style wine journey were marked by a near-blind fascination with a stereotyped vision of Francophone culture. This translated into an approach that could appear manufactured and stale to outside observers. There were faux-French chateaux; endless plantings of Cabernet, Chardonnay, Merlot, and Syrah with little regard for optimal soils and climates; and cellars stacked with so much new French oak that wineries smelled more of lignin than of fermenting grape juice. 

But Chinese winemakers have increasingly carved out their own, distinct place in the global wine landscape. They are adapting style to local terroirs and developing individual sensibilities, rather than adherence to the aspirational, Bordeaux-centric ideals of the industry’s early years.

Lily Zhang of Fei Tswei Winery in Ningxia. 

The result is a strong cohort of world-class, Bordeaux-style reds, joined by a growing diversity typical of a mature wine-producing country. The range extends from fresh, light-bodied reds to finely structured Rieslings, and from skin-macerated whites to traditional-method sparkling wines.

“Wineries are pursuing different directions, with a growing diversity of products aimed at drinkers with varied tastes, both domestically and internationally,” says Lily Zhang, co-owner of Fei Tswei Winery. “This is a natural phase for a young wine region like Ningxia — and for China as a whole — and a crucial stage in the development of a distinctive long-term identity.

But winemakers are not the sole drivers of this transformation. A shift in the way that younger local enthusiasts engage with wine is playing a significant role, too. 

Xiao Pu Chardonnay grapes being harvested in Ningxia.

Chinese wines to try 

 Ao Yun

Ao Yun Red

Produced by the LVMH-owned Ao Yun winery in Yunnan, located at the base of the Himalayas near Shangri-La, this Cabernet-based blend is one of China’s most prestigious wines, crafted to rival the world’s finest. Velvety yet structured, it features a pronounced mineral backbone. It’s China’s global wine ambitions condensed into liquid form.

Silver Heights

Silver Heights Sand Lake Moon Orange Wine

An adventurous orange wine from one of Ningxia’s most celebrated boutique producers, this blend of Sauvignon Blanc, Riesling, and Gewürztraminer is a study in bold experimentation. The nose opens with vibrant notes of citrus, jasmine, and dried apricot, with a subtle hint of tea leaves. On the palate, gentle tannins mingle with a spicy character. It’s whole-bunch fermented in traditional Chinese clay pots, then partially matured in French oak. It’s symbolic of the pure spirit of contemporary Chinese wine.

 Xiao Pu

Xiao Pu Perdue Pinot Noir

Perdue (French for “lost”) from Xiao Pu is a series of wines by Hongjing “Ian” Dai, a nomadic winemaker that sources grapes from across China and embraces a minimal-intervention philosophy. The latest release blends three wines from different regions, each aged differently, to create a Pinot Noir that is robust, expressive, and fruit-driven. It’s a compelling example of how Chinese winemakers are making the most of their vinous blank canvas.