Wine prices

ReferenceVintage / sizePrice / bottleSource
Producer priceRecommended retail price 2024 / 750ml ≈ $23.86Original CHF 19.50≈ €21.25 · £17.74 jrgermanier.ch ↗

2024 Technical Specifications

Alcohol 13.0%
Total Acidity 5 g/L
Grape Varieties 60% Pinot Noir, 40% Gamay
Classification Vétroz Grand Cru
Region Vetroz
Soil Alluvial gravel, Pebbles and gravel derived from the lizerne river
Sites Balavaud vineyard, Vétroz
Fermentation Vessels Vats
Contains Added Sulfites Yes
Production Details The Balavaud parcels are 25–50 years old. Destemmed Gamay and Pinot Noir are partly co-fermented and partly fermented separately. After a few days of cold maceration, extraction is by gentle punch-downs; following pressing, the wine matures for 6–12 months in vats.
Tasting Notes Red fruit; structured and elegant, with a long, fresh finish
Food Pairing Aperitifs, poultry, cheese and summer grills
Critics Ratings 90 points, Robert Parker

2023 Technical Specifications

Classification Dôle Balavaud Grand Cru
Region Vetroz
Tasting Notes Light red with violet reflections; ripe small red fruits, blueberries, blackcurrants and cherries; concentrated stone-fruit flavors; finely bitter cocoa notes on the finish
Critics Ratings Étoile du Valais 2025 winner

2020 Technical Specifications

Alcohol 13.0%
pH 3.75
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir and Gamay
Classification Grand Cru
Region Vetroz
Soil Gravel, Alluvium and pebbles
Sites Balavaud vineyard, Vétroz
Fermentation Vessels Stainless steel
Production Details Maceration and fermentation took place in stainless steel, followed by 8 months in stainless steel on fine lees. The importer also reports acidity of 4.8 g/L without specifying its analytical basis and sugar-free extract of 20.0 g/L.
Certifications Bio.Inspecta AG (certified organic)

2019 Technical Specifications

Alcohol 13.1%
Residual Sugar 0.17 g/L
pH 3.73
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir and Gamay
Classification Grand Cru
Region Vetroz
Soil Gravel, Alluvium and pebbles
Sites Balavaud vineyard, Vétroz
Fermentation Vessels Stainless steel
Production Details Maceration and fermentation took place in stainless steel, followed by 8 months in stainless steel on fine lees. The importer also reports acidity of 4.96 g/L without specifying its analytical basis and sugar-free extract of 21.2 g/L.
Certifications Bio.Inspecta AG (certified organic)

2017 Technical Specifications

Alcohol 12.92%
Residual Sugar 0.53 g/L
pH 3.66
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir and Gamay
Classification Grand Cru
Region Vetroz
Soil Gravel, Alluvium and pebbles
Sites Balavaud vineyard, Vétroz
Fermentation Vessels Stainless steel
Production Details Organically farmed fruit underwent maceration and fermentation in stainless steel, followed by 8 months in stainless steel on fine lees. The importer also reports acidity of 5.47 g/L without specifying its analytical basis and sugar-free extract of 24.1 g/L.

2016 Technical Specifications

Alcohol 12.7%
Grape Varieties Pinot Noir and Gamay
Classification Grand Cru
Region Vetroz
Soil Gravel, Alluvium and pebbles
Sites Balavaud vineyard, Vétroz
Fermentation Vessels Stainless steel
Maceration 5 days
Production Details Organically farmed grapes macerated for 5 days before fermentation in stainless steel, where the wine then remained for 8 months. The importer reports acidity of 5.72 g/L without specifying its analytical basis.
Tasting Notes Silky, full-bodied and fruity, with a subtly tannic finish

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