We do not see wines from Switzerland available all too often, and for the varietal Chasselas, we were intruiged.
Would the cool climates of the region produce a high acid, simple wine? Is there a microclimate we do not know about that would cause the wine to ripen more than we expect? We had no clue, truly.
While this wine was admittedly somewhat straightforward, it had a nice minerality and phenolic texture that made this one an easy drinker all around.
