2021 Chandra Kurt "Glou Glou" Chasselas, Geneva, Valais, Switzerland
ABOUT THIS WINE
Chandra Kurt is the queen of Chasselas, having written the book on this fascinating and quintessential Swiss variety â Chasselas â from FĂ©chy to DĂ©zaley â A journey to discover the treasures of the Vaud vineyards. One of the most refreshing styles of Chasselas are the first wines of spring bottled with just a touch of trapped CO2 and made in a manner that capture this varietyâs racy minerality, citrus, and floral notes which Chandra has captured perfectly with her Glou Glou Chasselas.
The Chasselas grapes are hand harvested, and then go through a slow, and cold fermentation in stainless steel tanks. The wine then sees 2 months in tank under cold temperatures and is bottled with a small amount of trapped CO2 from the primary fermentation.
ABOUT THIS PRODUCER
Based in ZĂŒrich, Chandra Kurt is Switzerlandâs foremost wine writer, educator, and critic. She has authored more than 20 books on wine, including Chasselas â from FĂ©chy to DĂ©zaley â A journey to discover the treasures of the Vaud vineyards and the annual guide Weinseller, along with her wine magazine Weinseller Journal. She studied at the Universities of ZĂŒrich and Lausanne and the Institute of Masters of Wine in London. Putting her experience to practice and following her passion for Switzerlandâs indigenous varieties, she has launched her own line of wines from vineyards in Geneva, Vaud, and the Valais. Rather than a purely commercial exercise, her wines are an extension of her desire to understand the interaction of terroir and variety and to make wines that are not only a pleasure to drink but reveal something unique and special about the wine styles of her home.
Her collection of wines includes a fresh and vibrantly youthful Chasselas from Geneva aptly named Glou Glou Chasselas, a range of Chasselas from the distinct terroirs of the Vaud, and a selection of indigenous varieties and wine styles from the Valais. She assembles each project first by understanding the vineyards, then guiding the winemaking to be as minimalist as possible. Thus, what is in the bottle is a pure reflection place and variety. While this may seem overly academic, it is a great way to begin to understand that the complexity of Swiss wines is truly worth exploring.
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Description
ABOUT THIS WINE
Chandra Kurt is the queen of Chasselas, having written the book on this fascinating and quintessential Swiss variety â Chasselas â from FĂ©chy to DĂ©zaley â A journey to discover the treasures of the Vaud vineyards. One of the most refreshing styles of Chasselas are the first wines of spring bottled with just a touch of trapped CO2 and made in a manner that capture this varietyâs racy minerality, citrus, and floral notes which Chandra has captured perfectly with her Glou Glou Chasselas.
The Chasselas grapes are hand harvested, and then go through a slow, and cold fermentation in stainless steel tanks. The wine then sees 2 months in tank under cold temperatures and is bottled with a small amount of trapped CO2 from the primary fermentation.
ABOUT THIS PRODUCER
Based in ZĂŒrich, Chandra Kurt is Switzerlandâs foremost wine writer, educator, and critic. She has authored more than 20 books on wine, including Chasselas â from FĂ©chy to DĂ©zaley â A journey to discover the treasures of the Vaud vineyards and the annual guide Weinseller, along with her wine magazine Weinseller Journal. She studied at the Universities of ZĂŒrich and Lausanne and the Institute of Masters of Wine in London. Putting her experience to practice and following her passion for Switzerlandâs indigenous varieties, she has launched her own line of wines from vineyards in Geneva, Vaud, and the Valais. Rather than a purely commercial exercise, her wines are an extension of her desire to understand the interaction of terroir and variety and to make wines that are not only a pleasure to drink but reveal something unique and special about the wine styles of her home.
Her collection of wines includes a fresh and vibrantly youthful Chasselas from Geneva aptly named Glou Glou Chasselas, a range of Chasselas from the distinct terroirs of the Vaud, and a selection of indigenous varieties and wine styles from the Valais. She assembles each project first by understanding the vineyards, then guiding the winemaking to be as minimalist as possible. Thus, what is in the bottle is a pure reflection place and variety. While this may seem overly academic, it is a great way to begin to understand that the complexity of Swiss wines is truly worth exploring.
