(2025) From vineyards on clay, shale, and moraine deposits fruit is soft pressed and fermented and aged for 10 months in stainless steel. A perfumed, talcum element on the nose gives way to real fruit juiciness on the palate: peach, pink grapefruit and a zingy burst of orange. Quite long, this does have that fruitiness, but with an overall pure and sheer character.
(2025) This highly aromatic but supple and polished Syrah cones from soils of schist and glacial moraine in the 'Rhône Supérieur', the upper Rhône above Lake Geneva. Maturation for 24 months in French barriques, 50% new, has given a sumptuous depth of mocha and cocoa, a spike of white pepper, and taut glossy black fruit, floral highlights illuminating the rich and darker character. Sweet and supple fruit on the palate is dark, spicy and so suave, buffed by the oak and creamy tannins, acid perfectly balancing into a long spicy and fruity finish.
(2025) A red wine produced from the indigenous grape, Cornalin, locally known as 'Rouge du Pays'. It spent a year in large oak barrels and casks and comes from one of the driest spots in the Valais. Cornalin is said to have a capricious nature, but with similarities to Cabernet Franc, Gamay and Pinot Noir. This pours quite a bold crimson, and strikes me as particularly sappy and Beaujolais-like, with kirsch and cherry and that fresh-snapped twig sappiness. In the mouth it is really vivacious, the burst of spicy cherry fruit fills the mouth, and while tannin is modest, it and the acid backbone gives this it's structure and grip. The mid-palate fruit is juicy and the finish is bone dry.
