Winemaker Tan Tshianho collaborated with Shu Sheug Leisure Domaine in Houli Township, Taichung County, to create Putao Wine (the name uses putao, an archaic Chinese character for grapes, written as 埔桃 rather than the modern 葡萄). From its launch in 2014 through 2023, the wine garnered impressive accolades at the world's top ten wine competitions: three grand prizes, 12 gold medals, and 10 silver medals.

Starting in 2017, Weightstone Vineyard Estate and Winery from Puli made an equally stunning debut. The winery produced three sparkling wines that earned recommended status at the 2017 International Wine Challenge (IWC) in the UK, a silver medal at the 2017 Asia Wine Review, and a 90-point silver award at the 2018 Decanter World Wine Awards.

Different Methodologies, Shared Taiwanese Values

Tan Tshianho drew inspiration from Madeira wine-making techniques on Portugal's Madeira Island. He fortifies his grape wine with brandy and uses a "heat aging" process for five years. Since Taiwanese grapes tend toward acidity, they balance Madeira's characteristic sweetness, creating a distinctive flavor profile.

In 2009, Yang Wen Bin, then chairman of the listed company Sinon Corporation, sampled a new grape variety called Taichung No. 3, or Musann Blanc, developed by the Taichung District Agricultural Research and Extension Station. Captivated by its lychee-like aroma, Yang—who had built his career in the pesticide and fertilizer business—dreamed of entering wine production. He established Weightstone Winery the following year.

Yang assembled a Taiwanese winemaking team and invested heavily to bring in 15 experts from Napa Valley, California's renowned wine region. These specialists guided soil improvement and production techniques. After years of development, slowly nurturing Musann Blanc wines, the winery's debut releases achieved immediate, soaring success.

Taiwan introduced wine grapes during the Japanese colonial period, though production remained limited. After World War II, the Nationalist government encouraged farmers to cultivate grapes and develop wines to raise foreign currency for military expenses while reducing reliance on rice-based alcohol. The primary varieties were Jin Xiang (Golden Muscat) and Hei Hou (Black Queen).

Wines from both Putao Wine and Weightstone Winery now regularly grace state banquets and Michelin-starred restaurants. Taiwan's wines have officially claimed their place on the world wine map, adding a distinctive Pacific island character to the global landscape.

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