Romain & Vincent Papilloud (Cave du Vieux-Moulin)
Wines
Vétroz, Valais
Romain & Vincent Papilloud (Cave du Vieux-Moulin)
Vétroz, Valais
Fendant Grand Cru, “Amandoleyre”, Valais
Fendant, also known as Chasselas, is grown high up on the slopes of the Alps and produces a refreshing wine of fine structure with a stony minerality. The Amandoleyre vineyard takes its name from the almond trees that were once planted here. The wine from this prime site within Vétroz is declared a “Grand Cru”.
Petite Arvine de Vétroz, Valais
One of the most ancient grapes of the Valais, Petite Arvine brings more powerful citrus notes on the nose and finishes with a hint of salinity. It gives birth to a long-lived wine of great concentration.
Païen de Vétroz, Valais
This version of the famous Savagnin (the grape in the Jura responsible for the great Château Chalon and the full range of Vin Jaunes) does not share the oxidative notes of its cousin from the Jura. Rather, it is a dry wine with tantalizing aromas that capture the smell of mountain herbs, pine forest and crisp Alpine air. A shy-bearing vine that matures late, the Heida-Paien requires a patient and talented vigneron to display its complex character.
Amigne de Vétroz Grand Cru (Sec), Valais
The Amigne grape was introduced to Vétroz by the Romans some 2000 years ago; the viilage of Vétroz now accounts for 90% of all production of this obscure variety. While the sturdy grape can produce wines anywhere from bone-dry to very sweet, depending on weather, location and length of time on the vine, Papilloud prefers to vinify his wine dry, with notes of honey integrated into a substantial structure that even carries some tannin.
Cornalin de Vétroz, Valais
Cornalin was the first red variety planted in the Valais region centuries ago and remains exclusive to the valley, content on the soils of granitic moraine and black schist. It is known formally as Rouge du Pays, and is a different grape than Cornalin from the Valle d’Aosta (which is called Humagne Rouge in the Valais, just to further confuse matters). Papilloud’s is a Cornalin characterized by power and elegance, with dark fruit and deep purple color, that asks to be paired with meats and Alpine cheeses. Raised 4–5 months in 400-liter, neutral demi-muids.
Merlot, “Réserve”, Valais
To the east of the Valais, Merlot is the predominant variety, accounting for over three-quarters of the vines in the Italian-speaking region of Switzerland. However, some Merlot is to be found in Valais, particularly in the clay soils at the base of the mountain, and the dry, sunny climate is ideal for this late-ripening grape. Papilloud provides a robust rendition, suitable for the hearty fare of the region.