Noirien (Pinot Noir)
AOC Valais (Saxon) Didier Joris, 2015
|Origin:||Schweiz / Wallis|
|Grape variety:||Pinot noir|
|Ripening potential:||2 to 7 years|
|Serving temperature:||16 to 18 °C|
|Food pairing suggestion:||Whole baked fish, Meat terrine, Roast veal with morel sauce, Roast saddle of venison, Wild fowl, Vegetable flan, quiche|
|Vinification:||fully destemmed, long must fermentation, fermentation in steel tank, Punching down, cooling period|
|Maturation:||in used barriques, short cultivation|
|Maturation duration:||7 months|
Switzerland – A small country with enormous diversity
Switzerland is famous for its banks, watches, and cheese, but not necessarily for its wine. The Swiss didn't invent wine, but they have been extremely open and curious to it. Wine culture arrived in what is now modern Switzerland via several routes: from Marseilles to Lake Geneva and the Lower Valais region; from the Aosta Valley through the Great St. Bernard Pass to the rest of Valais; from the Rhone through Burgundy, across the Jura Mountains to Lake Constance; and from Lombardy to Ticino, and then on to Grisons.
Valais: Alpine wines with class
More than 20 varieties of grapes can yield wines in Valais that are full of character. A large number of them grow on spectacular, steep slopes. Sealed off by mighty chains of mountains, old plantings like Petite Arvine, Amigne and Cornalin have survived in Valais, and today they are highly sought-after by wine enthusiasts. The highest vineyards in Europe are also found in Valais: the Savignin vines (known here as “Heida”), rooted in the mountain community of Visperterminen.
Didier Joris is a legendary figure in the Valais, where the history of wine would be unthinkable without him. He grew up in a farming family that initially concentrated on raising cattle. To this very day, Didier still raves about «his Queens», the Hérens fighting cows. It was only during the 1960s and 1970s that the Joris family began to terrace slopes to plant vines and cultivate vineyards.
As the family did not have much expertise in this sector at that time, young Didier attended the Agricultural College of Châteauneuf. From there he went on to complete an internship in Germany, where he not only gained experience in viticulture, but also as a baker, butcher and in wine laboratories. After qualifying at Changins, he began working as a lecturer and researcher at the College of Oenology and Viticulture at the age of 21. He taught such greats as Marie-Thérèse Chappaz, Jean-René Germanier, Denis Mercier, Marie Bernard Gillioz and numerous other talents.
Blueprint of the terroir
No other variety expresses its terroir as precisely as Pinot noir. It is a sensitive, fragile grape. But when it succeeds, it gives the world some of its very greatest wine plants. It especially excels in Burgundy, where it has been cultivated for at least 700 years. Even in the middle ages, it was considered so precious that it was kept separate from other grapes so as to not diminish its value. The finest examples are delicate and fragrant with aromas of cherries and red berries. With maturity, notes of forest floor, leather and truffles enter as well. An irresistible fruity sweetness still shines through, even after several decades. The Pinot noir does well in cool locations: in Switzerland and in Germany, where it is known as Blauburgunder and Spätburgunder respectively; in Alsace and in South Tyrol, in Oregon, New Zealand and Tasmania. Not least, it yields fantastic champagnes. It is a wonderful culinary companion. With its soft tannins and charming bouquet, it meshes with everything, from Güggeli and cheeses to fried fish.