Switzerland as a wine producing county has several problems that make it difficult to find 90+ point wines from there. Most Swiss wine should be regarded as digestiv for Cheese Fondue or to make Ministers drunk quickly during Comptoir apéros, a cheers to the late Mr. Delamuraz... There are 3 reasons for that 1) in may areas the wrong grape varietals are used, Chasselas and Gamay (Chasselas is a table grape not a wine grape) and Gamay, well, I'd rather not comment. 2) most terroir is good to produce potatoes and mais but not wine and 3) unlike Austria the country never uses its quality scandals (eg, Giroud Vins) to weed out the many primitive, subsidized producers that are paid per liter and not quality. Gantenbein is one of the few exceptions (others are some emerging leaders from the Merlot di Ticino movement). Tasting note: Medium-light red. Expressive nose of floral and red cherry notes with some sweet spices. There is noticeable oak as well. On the palate quite light bodied but with excellent balance and freshness. This is in solid Burgundy 1er Cru quality area. Great to see that they can pull this off from Bündner Herrschaft (=Heidi Land).
My birthday wine to combine a wonderful Pot au Feu meal. Nose shows wonderful smoke, bacon and raspberry flavors. Wonderful balance between sweetness and acidity, long, elegant. Just a wonderful Pinot. drink now - 2025
A first taste of Swiss wines (Bern, Switzerland): Extra smoky with campfire and charcoal briquette. Oh yeah, great entry, explosive, boysenberry, juicy, vibrant, kaleidescopic with lots of flavor dimensions. Really tannic, persistent, very drying. This seems more like a Pinot for lovers of Cote-Rotie and Hermitage. It drops off a bit on the finish. Despite the positive notes, it was my least favorite wine of the flight.
An introduction to Swiss wines (Our place, Bern, Switzerland): Tasted blind against other three PN and followed over two days. The darkest of the four, medium ruby, clear. It starts on deep, serious tones, with some oak and an intriguing complexity. On day two it is more on toasted bread notes, then cherries, with vanilla. The oak is there. Great intensity and power on the palate, in beautiful balance. On the first day I am disappointed by the finish, which seems a bit abrupt. It improved on day 2 and 3, when both tannins and the acidity become more evident, together with an interesting saline touch. The acidity I perceive on day 3 convinces me that on the first day it was just hidden by the exuberant fruit. It seems this has more substance and structure than the others and promises to age well.
Becoming a huge fan of these Swiss pinot noirs. On the nose it is burgundy, but in the mouth it is new world, modern ripe berries and currants. I don't see many of these wines in the US and seek them out. I would swap these far my more expensive Clos du Tart
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