Shoufang Hu met Lewei “Levi” Lee in Australia while both were studying and making wine, but soon decided to return to Shoufang’s hometown Qinhuangdao to explore heritage varietals and traditions of fruit fermentation that were native to her region. Hebei was China’s first commercial wine production region, but the two decided to move beyond the market-favored red blends to explore heirloom varietals like black muscat / ‘Muscat Hamburg’, which has a 100+ year history as one of China’s first grapes cultivated for both table and wine, using 80 year old (pre-phylloxera) vines to make their signature rosé. Struck by the abundant growth of orchard fruit, they also decided to make ciders with the same care they pay to their grapes. All wine and cider making is done with lowest intervention to let the fruit sing. Because of the limitations of coastal Hebei’s climate, they have also started making wine with grapes from renowned region Huailai, working with growers who produce experimental varietals with which they can play. Shofang is defined by producing elegant, expressive wines that explore and reclaim the intrigue of a storied wine region.