Gamay was originally grown in France’s Touraine region, in parts of the Loire valley and, most famously, in Beaujolais. However, the soils of the Geneva countryside now also yield a particularly fruity Gamay. Some Geneva vineyards, such as those around Peney and Peissy, produce a Gamay that can be vinified to keep for five years or longer. Like all the other reds from the Domaine des Balisiers, our varietal Gamay is matured for a year at the winery before it goes on the market. Gamay is the leading red varietal produced by Geneva winemakers. It is primarily a mealtime wine to accompany cold-cuts, white meats and poultry. Unlike most reds, it can be served slightly chilled. It is a ruby-coloured wine with a distinctive fruitiness, typically featuring notes of raspberry and blackberry.
Pinot Noir is the variety used to make all of Burgundy’s great red wines. Along with Cabernet and Syrah, it is considered to be one of the best three red varieties in the world. It is an extremely fine and racy varietal which can titer up to 13 per cent alcohol. It is best served at cellar temperature, between 16° and 18°. Its red colour is nuanced with violet. It can keep for four to ten years depending on the vintage. It makes a harmonious match for white meat, poultry and some white sea-fish (e.g. dorade or Mediterranean seabass). Its subtle flavour is typically reminiscent of forest berries and wild cherry.
Pinot Gris grapes are instantly recognizable from their pinkish hues, which give the pressed juice an amber colouring with a faint tinge of orange. At the Domaine des Balisiers, this variety is exclusively cultivated in carefully selected soils within the Peissy appellation of origin and at the Château de Sierne. Our varietal Pinot Gris is pale with a greenish sparkle. It is very full-bodied with sweet notes of golden apple and pineapple underscored by remarkable strength. The finale is fresh and lemony: “… finesse, purety and harmony!” (24h) This wine makes a particularly good aperitif, but it is also often served with vegetable terrines, foie gras, arctic char or filleted perch. It can be enjoyed young but has an ageing potential of three years.