White Wines

Fendant

Fendant, produced from the Chasselas grape, represents 30% of all winegrowing in Valais. This slightly sparkling dry white wine is appreciated for its fresh, delicate bouquet. Its combination of mineral notes and linden and yellow flower aromas makes Fendant an excellent wine not only to be served as an apéritif or for social occasions, but also for accompanying typical Valais cheese dishes such as raclette. Given that Fendant takes on the distinct qualities of each terroir in which it is grown, it is the wine that best represents the region as a whole.

Johannisberg

Originally from the Rhine Valley, Sylvaner (known in Valais as Johannisberg) is the third most common grape variety grown in Valais. Select sites are reserved for Johannisberg in the middle of hillsides with light shaly or gravelly soils and good exposure to sunlight. These conditions lend the wine conspicuous fruitiness, peach flavours, almond notes and a magnificent bitter finish that defines the varietal. When harvested late to produce a fine sweet wine with good cellaring potential, Johannisberg makes an excellent dessert wine with notes of Poire William and stewed fruit.

Chamoson has long been recognized as an ideal site for growing this Rhine variety. Clearly among of the appellation’s most celebrated wines, Johannisberg is one of the few varietals to be selected for Grand Cru classification.

Petite Arvine

Unique to Valais, Petite Arvine is a rare and precious pearl that needs to be planted in the very best vineyard plots where conditions are not overly dry. The fine flesh of the grapes is balanced and delicate, giving the wine supremely distinguished and inimitable character. Elegant and powerful, it lifts the soul with fruity and floral aromas of lemon, grapefruit, rhubarb and wisteria. Although Petite Arvine has an aggressive attack, it is surprisingly delicate and complex with a unique salty hint in the finish. Over-ripening of the fruit (surmaturation) develops rich, concentrated aromatics without compromising the wine’s finesse or legendary balance.

Chamoson is a terroir par excellence for Petite Arvine, and so it is no surprise that this varietal is another of the region’s Grand Cru ambassadors.

Malvoisie

Known as Malvoisie in Valais, the ever vigorous and generous Pinot Gris produces a golden wine with delicate aromas of fresh moss or camomile.  When vinified as a moelleux wine, Malvoisie develops a rich roundness.

Muscat

Referred to as “du Pays” in Valais, Muscat à Petits Grains can also be found in the Midi region of France, as well as in Piedmont. It typically produces wine with a powerful musk-scented nose. Fresh, bold and just as aromatic in the mouth, it should be opened young to appreciate its freshness and bouquet.

Chardonnay

The international popularity of Chardonnay led to its planting in Valais, where the grape expresses its floral and fruit aromas with flair. Here it has dense, invigorating flesh of great distinction. Some producers vinify Chardonnay in oak barrels, while others use it to elaborate a sparkling wine.

Ermitage

Tucked into vineyard corners with the best sun exposure, Ermitage makes a sumptuous wine with sculptured body. Bold and balanced, it has seductively intense aromas. Although increasingly vinified as a dry wine (sometimes labelled Marsanne) with aromas of underbrush, wild strawberries and raspberry cordial, Ermitage is also used to make late harvest wines, where its harmonious structure is deep, full and smooth. Ermitage can be aged for several years while it develops an exceptionally intense bouquet of stewed fruit such as quince and dried apricot.

Amigne

Amigne is a native Valais grape variety. Impressively powerful, its bouquet develops superb aromas of honey and mandarin orange. What the nose promises, the mouth confirms, supported by ample strength and full-bodied roundness. As the grapes wither (flétri), Amigne becomes angelically soft, masking the acidity that guarantees the wine good cellaring potential.

Païen

The grape known as Païen or Heida in Valais is called Savagnin Blanc in the French part of Jura and Traminer in Alsace and Palatinat. Once planted almost exclusively in the vineyards of Haut-Valais (Visperterminen), today it has a place of honour in Chamoson, where its qualities and originality are fully appreciated. With deliciously perfumed aromas of pear, citron and quince, it has a fresh, smooth mouth that is vivacious and pleasantly persistent.

Humagne blanche

This authentically native variety has passed into local legend as a source of comfort for women in labour. Now quite rare, Humagne Blanche has delightful vinosity, flesh with just the right acidity, and delicate fruit flavours. The wine requires three or four years cellaring for its subtle resinous aromas to express themselves.

Rosé Wines

Dôle Blanche

Although officially classified as a white wine, Dôle Blanche is actually related to Dôle, since it is made from the same grapes using white wine pressing methods instead of fermentation with skin contact. Fresh and full-bodied in the mouth, Dôle Blanche marries the charm and spirit of a white wine with the solid foundation of a red to create refined, complete and balanced harmony.

Œil-de-Perdrix

A rosé produced from Pinot Noir, Œil-de-Perdrix has a delightfully shimmering robe of shades ranging from golden copper to salmon pink, depending on how long it is left in the vat. Its admirable finesse and harmonious floral and fruit aromatics accompany a plush mouth that is fresh and supple with a long elegant finish. Œil-de-Perdrix is best opened young.

Rosé du Valais

The fresh, light style of Rosé du Valais is appreciated for its graceful roundness and lively, invigorating fruit qualities. It is elaborated from various red wine varieties grown in Valais, with Gamay usually making up the largest proportion. Rosé du Valais is intended for consumption within a year of its harvest.

Red Wines

Pinot Noir

King of the Valais vineyards, Pinot Noir thrives all across the region’s hillsides, whose diversity of soils and climatic conditions lend the grape diverse flavour profiles. An early ripening vine, Pinot Noir prefers gravelly limestone soil in areas that are not too hot. This wine develops a magnificent palate with red fruit aromas ranging from raspberry to black cherry. Often aged in barrels, Pinot Noir’s acidity, alcohol and exceptionally smooth tannins make for a full-bodied wine with good balance. Well-adapted to the vineyards here, Pinot Noir is one of only two red varieties to have been accorded Grand Cru status in Chamoson.

Syrah

The introduction of Syrah into Valais has been enthusiastically received. Successfully planted in hotter, far-off regions such as Australia and California, Syrah initially established its reputation in the Hermitage vineyards of northern Côtes du Rhône. Brought to Valais in 1926, the variety has grown in popularity ever since, based on a series of impressive successes. When planted on hillsides with good exposure to sunlight, the late ripening Syrah responds with powerful concentrated fruitiness and aromas charged with notes of dark berries and spices. In the mouth, it overwhelms the palate with strong and delicious sensations of smooth tannins and liquorice. Syrah is capable of extraordinary structure, vigour and persistence, qualities that give it an exceptionally long life. Magnificently adapted from the Rhône Valley to the soils of Chamoson, Syrah is the region’s second red wine selected to bear the Grand Cru label.

Gamay

Famous for its flamboyant aromas and jovial fruitiness, Gamay is a natural choice for the granitic soils of Valais. Well-rounded, seductive and enchanting, the Valais version of Gamay reveals astonishingly intense aromas.

Humagne Rouge

Humagne Rouge seduces wine lovers with energy and musky notes incorporating aromas of heath and wild berries. The best vintages have good structure and sheen. A direct and lively attack is followed by ample fruitiness, leaving in its wake an impression of stunning vitality.

Cornalin

Cornalin requires especially good sun exposure, ripens late, produces small quantities of fruit and tends to be capricious. The bouquet is deliciously complex and the body perfectly balanced. It has a somewhat turbulent yet superb youthfulness that ageing transforms into storied finesse.

Dôle

Traditionally a blend of Pinot Noir (the dominant varietal) and Gamay, Dôle is now sometimes complemented by other red varieties such as Syrah, Humagne Rouge, Cornalin and others. More recently, Valais has seen the development of excellent new blends, both red and white. Much remains to be explored in this area, but the successes achieved so far confirm that Valais producers are meeting the expectations of consumers looking for wines off the beaten track.

Sweet white wines of Valais

Only a few small terroirs in Europe have the right combination of climatic conditions required to produce moelleux and sweet wines. Valais is one such area. In late fall, a mushroom by the name of Botrytis cinerea develops noble rot inside the grape seeds. As sugar levels continue to intensify, Botrytis consumes virtually all the berry’s tartaric acid. The result is a wine of great body, unequalled smoothness and extraordinarily complex aromas and flavours. In the best years, Petite Arvine, Ermitage, Johannisberg and Malvoisie rise to exceptional summits when vinified as sweet wines.