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About Chasselas

 

 

From at least the 13th century, a grape variety has prevailed in the canton of Vaud:  the Chasselas.  Opinions diverge as to the origins of its implantation and, to this day, whether the grape is indigenous or was imported remains a mystery.  Originally called Fendant due to the distinctive “splitting” features of the grapes’ skin, it assumed the name “Chasselas” only at the end of the 19th century.  Some historians explain this etymological change by the fact that it was probably the Swiss mercenaries serving at the court of the King of France from 1515 to 1830 who propagated the Swiss classification of wine varieties in successive geographical steps.  One thus discovers that a village in the Mâcon area in France, south of Pouilly-Fuissé, bears the name Chasselas.

Switzerland is nowadays the only country to produce wine from these white grapes at national level.  Everywhere else Chasselas is mainly regarded as a table grape, while the Vaud area has always considered it as its chief wine grape.  This choice is not a mere regional eccentricity, but is owed to the exceptional properties of the morainic subsoil of the Lake Geneva basin, which was covered by the Rhône glacier thousands of years ago.  As Chasselas is neutral in nature, it draws its richness from the very depths of its terroir to restore all its subtlety and nuances once bottled.  Basking in the sunshine and the heat reverberated by the lake, gently warmed by the retaining walls structuring Lavaux, Chasselas produces a dry, mineral and slightly fruity wine with a delicate flowery bouquet.

Even more distinctive is a feature which sets Chasselas apart from all white whine grapes:  its low acidity rate.  The total acidity of grape must is expressed as tartaric acid and in grams per litre.  The Agroscope federal research station in Changins, close to Nyon, observes that whereas the average acidity recorded over ten years is 11.5 grams per litre for Chardonnay and 10.1 grams per litre for Sauvignon Blanc, it is only 7.5 grams per litre for Chasselas.  So from Chasselas to Chardonnay the acid power increases by 53%.  In conclusion, this virtue makes Chasselas much easier to digest, and therefore much more agreeable to consume than all its competitors.  This is certainly not the least reason why it has gained ground against other traditional drinks such as Pastis, Campari and other largely industrial aperitifs.

OUR WHITE WINE SELECTION

 

TWELVE WINES TO DISCOVER

 

 

Dézaley Grand Cru “Récolte Choisie” AOC

Pale yellow robe with gold highlights, very viscous. Complex nose of wax, almond paste and very ripe apple.

When the wine is swirled citrus notes (lemon marmalade) with a tiny hint of saltiness becomes apparent. Powerful attack coupled with sweetness that is underlined by good acidity.

In mouth, the wine develops roundness with good expression of the fruit (orange, peach, apricot). A warm finish with ripe pineapple for the retro-olfaction.

 

Viognier Château du Châtelard Grand Cru Lavaux AOC

Pale yellow robe with green highlights. Good limpidity. Lovely, intensely aromatic nose: first nose of violets and spices (white pepper).

White peach and apricot appear after wine is swirled, showing good typicity; a mineral touch rounds out the nose.

In mouth, lively attack and surprising freshness. The development in mouth combines acidity and fruit: white peach and passion fruit provide a sensation of roundness.

Harmonious finish with very long and thirst-quenching finish.

Sauvignon d’Epesses
Lavaux AOC

Pale yellow robe with hints of green.

Discreet first note. Second nose, balsamic (pine wood resin) notes with some lemon.

Attack: acidic with real volume in mouth: lovely balance – acidity, fruit and substance.

Slightly astringent finish, with retro-olfaction showing citrus fruits (grapefruit).

Passerillé
Lavaux AOC

Pale yellow robe with hints of green.

Discreet first note. Second nose, balsamic (pine wood resin) notes with some lemon.

Attack: acidic with real volume in mouth: lovely balance – acidity, fruit and substance.

Slightly astringent finish, with retro-olfaction showing citrus fruits (grapefruit).

Chardonnay Vieux Moulin

This wine has a lot of very good qualities:  it’s an easy to cultivate grape with early maturity, with quite high sugar content, a regular performance as well as a good capacity for aging in barrels.

However, he needs a calcareous soil with a low fertility and does not appreciate too much moisture.

Such a soil is producing a dry wine, elegant and nervous, with a delicate flavor of citrus fruits, hazelnuts and almonds.

Vin Vaudois AOC
“Sainte Catherine”

Nose: delicate and elegant. Floral notes (lime tree/linden), with a subtle, fruitiness reminiscent of peach and ripe pear.

Lively, fruit-forward attack, lovel minerality mid-mouth, persistant finish with bitter orange notes.

Grand Cru du “Château
du Châtelard” Lavaux AOC

Intense pale yellow robe, good limpidity and shiny meniscus.

Notes of intense, ripe fruits (citrus and white peach), aromatic and spicy when young.

Supple attack, full; in mouth, development confirms the fruity sensation.

Well balanced finish with a sour sensation and slightly bitter note.

Epesses Grand Vin
“La République” Lavaux AOC

Nose: discreet first nose.

As it breathes, complex notes of dried flowers and white flesh fruits (acacia flowers, white peaches, apples).

Supple attack with a slight astringency.

In mouth supported by a fruity sensation and a carbonic touch.

Slightly milky finish.

Calamin Grand Cru, récolté
sur le domaine Lavaux AOC

Luminous lemony yellow robe with golden highlights.

Straightforward nose with good intensity that opens with camomile; as the wine warms, notes of ripe yellow fruits are perceptible (Swiss pêche des vignes and yellow plums). The aromatic palette is then underscored by mineral notes.

Supple attack with good acidity, in mid-mouth it is harmonious, with a finish that is slightly bitter, the signature of this terroir.

Saint-Saphorin “La Rionde” Lavaux AOC

Intense pale yellow robe. Complex nose that marries minerality and floral notes (camomile flowers).

The second nose gives citrus aromas rounded out by a light lactic note. In mouth, good balance with a slightly acidic touch.

Warm, spicy finish.

Dézaley Grand Cru
de “L’Evêque” AOC

Complex nose with floral (hawthorn) notes, then a thread of toast notes gradually comes in.

Supple attack with strong mineral expression. In mouth, full-bodied, but towards the end delicately covered by notes of grilled almonds and caramel apples.

Finish: not very expressive but well-balanced, harmonious.

Yvorne “Pierre à Feu”
Chablais AOC

Pale yellow robe with gold highlights. Nose with flintstone and lovely exotic fruit, mango notes.

Supple in mouth with a good mineral expression and some acidity. Very long finish with a spicy sensation (white pepper); slightly effervescent, which reinforces the freshness.

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