The Grain Cornalin from Marie-Thérèse Chappaz is an intense and magnificent expression of the indigenous Valais variety, Cornalin (also known as Rouge du Pays). This grape, once nearly abandoned due to its challenging viticulture, has been revived by visionary winemakers like Marie-Thérèse, who coaxes out its full, majestic potential through her certified Biodynamic methods. Grown on select, sun-drenched parcels in the lower Valais, this wine embodies the region's ancient soul and uncompromising quality.
Color: A deep, dramatic garnet-purple, almost inky, reflecting its concentration.
Nose: The bouquet is powerful and slightly wild, a signature of the variety. Dominant aromas include black cherry, wild blackberry, and prune, beautifully complemented by savory notes of clove, dark spice, licorice, and a characteristic hint of leather or forest undergrowth.
Palate:Structured, dense, and full-bodied. The attack is rich and vinous, quickly yielding to a robust framework of tight, fine-grained tannins and vibrant acidity. The fruit is dark and concentrated, balanced by the Cornalin's unique spicy, almost peppery freshness on the long, persistent finish. This is a wine built for the long haul.
Grape Variety: 100% Cornalin (Rouge du Pays).
Terroir: Carefully selected hillside plots, often with granitic or schist soil, forcing the late-ripening Cornalin to achieve perfect concentration.
Viticulture: Certified Biodynamic (Demeter), focusing on soil health and non-intervention to express the purest terroir.
Aging: Matured in oak barrels (typically a mix of ages) to soften the intense tannins while preserving the wine's characteristic energy and structure.
The density and savory structure of Grain Cornalin make it a perfect match for hearty, robust dishes.
Game: Venison, Roe Deer fillet, or Wildfowl (Partridge, Pheasant).
Meat: Braised beef cheeks, Lamb shoulder, or a well-marbled Ribeye steak.
Cheese: Aged, hard mountain cheeses like a strong Sbrinz or mature Alpine Gruyère.
While immensely enjoyable now after a vigorous decanting, the Grain Cornalin is truly a vin de garde. Its structure, concentration, and potent acidity guarantee an evolution of 10 to 15 years in the cellar, where the tannins will mellow and secondary notes of truffle and tobacco will emerge.
The Grain Cornalin from Marie-Thérèse Chappaz is an intense and magnificent expression of the indigenous Valais variety, Cornalin (also known as Rouge du Pays). This grape, once nearly abandoned due to its challenging viticulture, has been revived by visionary winemakers like Marie-Thérèse, who coaxes out its full, majestic potential through her certified Biodynamic methods. Grown on select, sun-drenched parcels in the lower Valais, this wine embodies the region's ancient soul and uncompromising quality.
Color: A deep, dramatic garnet-purple, almost inky, reflecting its concentration.
Nose: The bouquet is powerful and slightly wild, a signature of the variety. Dominant aromas include black cherry, wild blackberry, and prune, beautifully complemented by savory notes of clove, dark spice, licorice, and a characteristic hint of leather or forest undergrowth.
Palate:Structured, dense, and full-bodied. The attack is rich and vinous, quickly yielding to a robust framework of tight, fine-grained tannins and vibrant acidity. The fruit is dark and concentrated, balanced by the Cornalin's unique spicy, almost peppery freshness on the long, persistent finish. This is a wine built for the long haul.
Grape Variety: 100% Cornalin (Rouge du Pays).
Terroir: Carefully selected hillside plots, often with granitic or schist soil, forcing the late-ripening Cornalin to achieve perfect concentration.
Viticulture: Certified Biodynamic (Demeter), focusing on soil health and non-intervention to express the purest terroir.
Aging: Matured in oak barrels (typically a mix of ages) to soften the intense tannins while preserving the wine's characteristic energy and structure.
The density and savory structure of Grain Cornalin make it a perfect match for hearty, robust dishes.
Game: Venison, Roe Deer fillet, or Wildfowl (Partridge, Pheasant).
Meat: Braised beef cheeks, Lamb shoulder, or a well-marbled Ribeye steak.
Cheese: Aged, hard mountain cheeses like a strong Sbrinz or mature Alpine Gruyère.
While immensely enjoyable now after a vigorous decanting, the Grain Cornalin is truly a vin de garde. Its structure, concentration, and potent acidity guarantee an evolution of 10 to 15 years in the cellar, where the tannins will mellow and secondary notes of truffle and tobacco will emerge.
