Pinot Noir Chamoson 2023 - 75cl - Domaine des Petites Planètes

Cuvée made from an old vine of the Pinot Noir variety macerated for 16 days.

This wine was made in Switzerland, naturally, without any synthetic inputs in the vineyard or in the cellar, but with the help of herbal teas, fermented extracts and compost tea to accompany the vines throughout the season.

From the purchase of grapes on a parcel that I worked all year, it is the beginning of the adventure that wants it to be in "haute-couture" trade, eventually this parcel should integrate the domain in order to be certified in organic and biodynamic.
Guillaume Bodin

The legal start of the conversion to organic and biodynamic farming will take place for this cuvée over the next few vintages, even if by 2022 it is clear that everything has been done according to these farming methods.

Altitude of the plot 550 metres - Hand harvested on 31 August 2022 - Indigenous yeasts - Matured in vats for 6 months - Light filtration before bottling - 2813 bottles - Total SO2 less than 30 mg/L

Find this wine on the website www.petitesplanetes.ch

Grape varieties

100% Pinot Noir.

Vinification

No SO2 at harvest, 5-day cold pre-fermentation maceration, incorporation of native yeast from 15°C, one punch down per day during fermentation, pressing after 16 days of maceration.

Addition of 10 mg/L of SO2 after malolactic fermentation, light filtration 1 week before bottling, adjustment to 25 mg/L of free SO2 5 days before bottling.

Bottled on April 17, 2023.

Dégustation

In a gourmet style, this garnet-red Pinot Noir has a fine, elegant raspberry nose. The palate has a lemony dynamic with a finish of red fruits. A very fruity wine that will go well with veal or aubergine parmigiana.

Storage

Can be kept for 3 to 5 years (in good temperature and humidity conditions).

Vintage 2023 in Valais

The climatic conditions for the year 2023 were contrasting to say the least, going from one extreme to another. The beginning of spring was marked by a period of intense humidity, which was followed by a summer with very changeable weather. These particular conditions, in particular the heatwave episodes in July and August, have in places put the vines in a state of stress which slowed down the development and ripening of the grapes. On July 24, hail caused locally significant damage in the affected regions.

The pressure from downy mildew and oidium at different periods was well controlled by the winegrowers and did not cause any damage. After budburst in mid-April, the growth of the vines proceeded in fits and starts. Flowering began at the beginning of June and proceeded quickly, suggesting a good harvest. The harvest began around mid-September with very heterogeneous maturities, but of good quality thanks to the know-how of the winemaker.

With 26 million kilos of red grapes and 19.6 million kilos of white grapes, the 2023 Valais harvest is identical to that recorded in 2022 and 10% higher than the ten-year average.

The natural sugar contents of the 2023 vintage are generally close to the ten-year averages, similar to the 2019 values ​​for Chasselas (79.4 °Oe) and Gamay (92.4 °Oe), while they are closer to the 2014 vintage for Sylvaner. (92°Oe) and pinot noir (92.4°Oe).

The quality of the 2023 vintage looks encouraging. Lower sugar levels than in 2022 result in slightly less rich wines, with beautiful elegance. The vinification is going well, the wines are for the most part in the stabilization phase. The heterogeneity of the maturity of the grapes made it possible to maintain interesting acidities, which give the wines of the vintage a subtle balance.

The wines display beautiful varietal typicities and are, depending on the grape varieties, gourmand and opulent, subtle and delicious. The whites are delicate and, without being exuberant, they reveal a beautiful aromatic expression. The reds are dense, without losing any of their elegance. They seduce with their fruity and spicy bouquets. The balance between the silkiness of the tannins and the acidity gives them a distinguished personality.