St-Saphorin, Diolinoir, Alexandre Chapuis et Fils 2013
The ingenuous Swiss. Not only have they mastered watch, cheese and chocolate making they have also mastered the art of creating fantastic new grape varieties unique to Switzerland. Given this you can understand why they export less than 1% of their wine. Their wines are so good its only natural they have the tendency to keep it for themselves.
Dolinoir – don’t you just love the name. Dolinoir is yet another Swiss invention made by crossing Pinot Noir with Rouge de Diolly. Other examples of Swiss wines made by crossing one variety with another are Galotta (Ancellotta x Gamay) Garanoir, Mara and Gamaret (Gamay x Reichensteiner). A lot of Dolinoir can be found in a small hamlet called Diolly in the Savièse region in Valais.
Created in the 70’s, Dolinoir has a wild rustic feel about it unlike any other. It ripens rather late, so for optimum results it is best planted right up against a stone wall, as it was here, which allows it to get maximum heat from the sun’s radiation. Here it will ripen to perfection. It’s not often you find a pure Dolinoir. It’s generally used in blends to enhance the colour of the wine. Personally, I find it a great pity, as it is so delicious in its pure state.
Nose: Succulent, very ripe, freshly picked wild raspberries, plums and cherries with overtones of spice – cloves and cardamom in particular.
Palate: Silky tannins and a smooth texture. Savoury, with subtle oak, this is a perfectly balanced gracious wine.
Food Match: Organic roasted chicken, roast lamb and most succulent of all roast baby piglet with lashings of crackling. In fact, all things roasted.
Mood Match: Recreate a baronial atmosphere a la “Game of Thones”. With lutes and flutes playing Renaissance music until your heart’s content.
Tip: If you happen to drink a bit too much they have a fantastic B&B onsite.
Price: 25.00ch per bottle
Available at: Chappuis Vins
The cellar is open on Saturday’s from 10 to 1pm and during the week by reservation.
By Nina Bobillier
