The latest addition to the Balisiers wine list, Mélopée, is made from late-picked Chenin grapes harvested at the end of November or early December in order to concentrate their sugar and aromatic complexity. Our annual production is only 500 bottles. Its brilliant colour features light hues of amber, while its powerful aroma tells a tale of stewed fruit, dates, pineapple, and ripe peach. From a smooth rounded start, its flavour develops through a compact middle to a syrupy finish. Mélopée is a very rich wine that works wonders with a passion fruit sorbet. It is the ultimate nectar, a fount of passions.
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 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.