A typical every day Fendant from Valais - now back in stock
A light and fruity nose, with a mineral hints of flint. On the palate, accents of rhubarb and pineapple, with the same underlying mineral flint note.
Purple with a dark violet rim. Intensive nose of cherries and black pepper. Stewed sour cherries with a hint of vanilla and lilac, spicy and dense, Sun-warmed dark berries. Dry, lively & juicy Blaufränkisch-fruit, very classic style, finely-wound tannin structure, inviting flavours of dark berries and cherries with a long zesty and lively finish. Good with goose, mature Emmental, Linguine and red Pesto, roast deer, paprika chicken, bean stews. Drink at 15 - 17°C, decant for an hour first. 13.5% ABV. Bottled April 2010.
Kékfrankos is the Hungarian name for Blaufränkisch. This classic wine from Weninger is made from grapes grown in the Spern Steiner vineyard. The vines are aged on average 44 years, with 3300 vines/ha, with a maximum yield of 1kg per vine. Alcoholic fermentation uses wild yeasts, and takes place in stainless steel tanks. The wine is aged for 9 months - 2/3 in oak, and 1/3 in concrete tanks, before the final assemblage.
A fruity spicy nose, with sour cherry and plum jam flavours dominant on the palate. There's a creamy texture, and lots of fruit, with good spice. Good structure, ripe tannins, long plummy finish. Excellent match for red meat dishes. Serving temperature 16-17°C. Drink from now through to 2013. ABV 13.0%.
Only a few bottles left
This classic Fendant has a pale yellow colour, with a bright fresh nose of fruit and spice. The palate is principally fruity, pétillant, dry, and very refreshing, with notes of smoke and gunflint. The finish is quite long and dry, with smooth minerality, and a hint of honey.
It is thought that the Petite Arvine grape originated in the Aosta Valley and was brought to the Valais region in the Middle Ages. Today, varietal is only grown in the Valais where it is considered the quality Swiss white grape variety. This excellent example from Giroud is from grapes grown on the alluvial cone of Chamoson - truly one of the best areas for this variety.
A perfect complement to seafood, meat platters and cheese, the Petite Arvine also goes wonderfully with warm foie gras. It is also an ideal aperitif wine. The wine brings aromas of orchard in bloom, grapefruit and rhubarb, very delicate and complex in the mouth, and a slight mineral, almost saline note.
Vinification - after slow and careful pressing, a single period of low temperature fermentation and six month of aging in vats guarantee a rich and full-bodied wine while also ensuring finesse and freshness of its aromas.
Serving temperature 8° - 10°C
Keeps - to 2018+ if correclty cellared.
Oeil de Perdrix, the classic top rosé style in Switzerland. Made from Pinot Noir. A very different type of rosé, made from free run juice. The result is a dry, fruity and complex wine that resembles both red and white wine, rather than most rosé.
Typical colour for Oeil de Perdrix - a salmon-peach colour with only some pink. In the nose, a very vineous impression - one recognises hints of pinot noir, baked summer red berries, a flash of pink pepper. In the mouth, again, more intriguing complexity, a wine poised between red and white wine - a puzzle in a blind tasting, for sure!
This is the wine I fall back for dishes which could be a challenge to a red or white wine - the other option might be a sparkling wine. Can harmoniously accompany a whole meal, feeling more "red" or "white" depending on the dish.
Possibly their best year so far - and considering how good the 2009 was, it's saying something.
One of our top recommended wine for Christmas dinner.
Purple with a dark violet rim. Intensive nose of cherries and black pepper. Stewed sour cherries with a hint of vanilla and lilac, spicy and dense, Sun-warmed dark berries. Dry, lively & juicy Blaufränkisch-fruit, very classic style, finely-wound tannin structure, inviting flavours of dark berries and cherries with a long zesty and lively finish. Good with goose, turkey, Linguine and red Pesto, roast deer, paprika chicken, bean stews.
Drink at 15 - 17°C, decant for an hour first.
13.5% ABV. Bottled April 2010.
A superb example of Riesling - think white peach, apricot, the honey-and-hazelnut notes of nougat, and a nice mineral base to layer it all. Very elegant and pure tasting wine.
This is the red house wine served in Josef's restaurant in Podersdorf. It's a blend of 50% Zweigelt, 30% Saint Laurent, and 20% Pinot Noir. After fermentation is stainless steel, the wine is aged in large (1000 litre) oak barrels, 5% of which is new oak each year. The 2009 vintage of this wine is quite delicious, and it's very well priced.
A Lavaux Grand Cru from the Chillon Vineyards, vinified and bottled at the Chateau
This is Merlot made as white wine, the skins removed prior to pressing. Very fruity and surprising.
An excellent Zweigelt from this young progressive producer; a dark ruby red, with a spicy fragrant nose. On the palate very fruity, with bitter cherry notes, vanilla, and a hint of roast coffee. Tremendous stuff, and great value.