In 2008, we (Rita and KC) were living in Shanghai with our two young children. Driven by a desire to make a meaningful contribution to society while enjoying quality family time, we started to look for a long-term project that would allow us realise our dream.
Through his frequent business trips to Yantai, Shandong, KC became acquainted with the region and its potential. The Penglai district of Yantai holds the distinction of being one of China's "fruit baskets" and had aspirations of establishing itself as a premier wine-producing region. Intrigued by this vision, KC began exploring the various areas within Penglai. It was during this exploration that he stumbled upon Qiushan Valley, with its rolling hills, picturesque orchards and idyllic villages nestled against the majestic Mount Qiushan and the serene Qiushan Lake.
Inspired by the beauty of Qiushan Valley, we decided to create a vineyard from scratch, with a goal of producing top-quality wines. At the same time, we wanted to make a positive impact on the local community. The vineyard would provide not only stable employment for local farmers, but also meaningful career opportunities to young people to stem the tide of rural plight. Furthermore, guided by the principles of regenerative agriculture, our vineyard would foster improved soil fertility and ecological health.
We named the place Mystic Island Winery (仙島酒莊). This name draws upon the rich tapestry of traditional Chinese folklore, where Penglai is revered as the sacred abode of saints. By aligning the winery's location in Qiushan Valley with the mythical tradition of Penglai, the Mystic Island name aptly captures the essence of the region.
The initial years of Mystic Island were dedicated to establishing the vineyard. It took over two years to secure the present-day Mystic Island site, encompassing a sprawling area of nearly 500 mu (approximately 30 hectares), of which approximately 200 mu (approximately 15 hectares) is arable land. The site also boasts a collection of former granite quarries, some of which are filled with groundwater year-round, along with small ponds and an expansive wetland that thrives with impressive biodiversity.
In 2011 and 2012, vines were carefully planted on 140 mu (9 hectares) of land, featuring Chardonnay and the Bordeaux red varieties (Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot). To oversee the day-to-day operations, KC assembled a small yet dedicated vineyard management team, among whom was Zhang Wenxin from the nearby Xiahou Village. Mr Zhang, affectionally known as “Employee No. 1”, continues to be an integral part of the Mystic Island team until today.
In the early 2010s, we moved back to Hong Kong with our children. Despite the distance between Hong Kong and Yantai, KC continued to manage the vineyard remotely and made frequent trips to Yantai on weekends, ensuring that the vision of Mystic Island would live on.
Throughout this pioneering period, we received invaluable support from Dave Rogers, a close friend and neighbour in Shanghai. Dave not only offered invaluable guidance and advice and accompanied KC on numerous visits to Yantai, but also introduced Kevin Ker, a viticulturalist from Canada, to join Mystic Island as its first viticulturalist. Kevin played a pivotal role during the formative years of the vineyard, overseeing crucial aspects such as vineyard layout and the selection of suitable grape varieties. Dave remained actively involved with the vineyard until his departure from Shanghai in 2015, while Kevin continued on the viticulturalist until his tenure concluded in 2018.
After several years of cultivation, the vineyard began yielding grapes of fine quality. As the news spread, neighbouring wineries began showing strong interest in procuring grapes from us. This overwhelmingly positive response bolstered our confidence in pursuing our long-standing aspiration to transform Mystic Island into a fully-fledged operation, encompassing winemaking and hospitality.
To turn our dream into reality, we engaged Atelier C+, a Hong Kong-based architecture firm, to design the winery (for wine production) and the villa (for our own use and hospitality). We envisaged a modern structure that harmonises with the region's stunning beauty. Drawing inspiration from leading wineries worldwide and consulting with experts in winery design, the architects meticulously crafted plans tailored to Mystic Island's unique landscape.
The resulting design showcased a fan-shaped structure, with the villa positioned to face east, providing a panoramic view overlooking Qiushan Lake. The winery, on the other hand, faced north, commanding an imposing view of Mount Qiushan. Embracing the natural sloped topography, the winery adopted a gravity-flow design, allowing the movement of wine throughout the facility without the need for pumps or hoses. This design choice not only preserved the integrity of the grapes but also upheld the ethos of energy conservation.
During this expansion phase, Rita started to take on an increasingly prominent role in management. While KC dedicated his efforts to vineyard operations, building construction and winery layout, Rita took the lead in the design and interior fit-out of the villa. With unwavering dedication, she would ultimately bring to live our vision of excellence and social mission.
After years of nurturing, the vines at Mystic Island finally reached maturity, bearing grapes of exceptional quality ready for wine-making. In preparation for production, the Mystic Island team expanded in late 2018, welcoming New Zealand-based chief winemaker, Allen Hedgman, and local winemaker Bruce Yue to our ranks.
With winery equipment yet to be installed, Allen and Bruce produced Mystic Island's “first vintage” from the 2018 harvest at a neighbouring winery. The initial two wines – a red wine blend and a Chardonnay – would later captivate the palates of the critics, amassing numerous prestigious regional and international awards and setting the stage for all the subsequent vintages. From 2019 onward, Mystic Island would proudly produce all our wines on-site in our own facility, exclusively from grapes cultivated within our own vineyard. This commitment to quality and excellence would become the hallmark of our management philosophy.
2019 ushered in a period of growth and transformation. With the impending commercial launch of the first vintage and the completion of the villa, Rita formally assumed the role of Mystic Island's CEO, dedicating her efforts full-time to running the operation. New Zealand-based Jim Bowskill joined Mystic Island as the viticultural expert, working closely with the new vineyard manager Shawn Yu. The team also expanded further with several new team members recruited to oversee various functions of the operation.
Alas, the unexpected happened! Just when Mystic Island was poised to debut the inaugural vintage in early 2020, the onset of the COVID-19 pandemic disrupted cross-border travel between Hong Kong and the Mainland. Faced with the challenge, Rita decided to shift the sales and marketing focus to her home city of Hong Kong by assembling a team from her network of friends and professionals. Rita and the team worked tirelessly, one event at a time, captivating audiences with their passion and commitment. Over time, Mystic Island gradually earned a reputation within Hong Kong's sophisticated wine circle for producing innovative, top-quality wines such as the 100% Petit Verdot, the elegant slim bottle Rosé, and the wild yeast fermentation technique they employed.
In September 2022, after significant delays caused by the pandemic, Mystic Island finally held its long-awaited Grand Opening in a well-orchestrated three-way video-gala with participants joining from Yantai, Hong Kong, and New Zealand. Simultaneously, the villa formally opened its doors to welcome guests, marking another milestone in Mystic Island's story. That same year, the vineyard expanded further with the introduction of two new grape varieties, Carménère and Tempranillo, signalling ongoing growth of Mystic Island.
Today, Rita and KC often spend weekends and holidays at Mystic Island hosting friends and visitors. As one of the first wineries to put down roots in Qiushan Valley, Mystic Island today stands alongside six other wineries, forming a close-knit community dedicated to promoting the beauty of this remarkable region.
Years of dedication and pursuit of excellence have rewarded Mystic Island with widespread recognition. Our wines have earned numerous accolades, earning a rightful place on the wine lists of many top restaurants. In Hong Kong and Macau, Mystic Island wines proudly grace the tables of several Michelin-starred restaurants and five-star hotels.
Beyond winemaking, Mystic Island has contributed to the growth of oenotourism in the region. Our villa, dining facilities, and amenities offer wine enthusiasts a haven of comfort and relaxation. Recognising the convergence among wine, food, art and music, Mystic Island intends to establish itself as a centre for wellness, blending all these human achievements into a harmonious whole.
Finally, Mystic Island remains steadfast in fulfilling our social mission. From regenerative agriculture to the gravity-fed winery design, Mystic Island has built environmentally sustainable practices into its design and daily operations. Our vineyard operation serves as a stable source of employment for numerous farmers from neighboring villages, making a significant contribution to the local economy. Employing a core team of over a dozen full-time staff members, Mystic Island provides meaningful career opportunities to local talent, allowing them to remain rooted in their rural communities and stay close to their families. Through our newly-established immersion program, we foster collaboration between local and international students, offering them invaluable learning experiences in viticulture, hospitality, and operations, while fostering intercultural exchange and collaboration.
Yes, it was foolish to build a winery from scratch, with no prior knowledge.
Yet, we can't be happier that we did.
And the dream lives on…
Rita and KC
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