- The Wine
As do many of the ancient varieties, Himbertscha benefits from ageing, so our recommendation is to buy the oldest vintage available unless you intend the bottles for laying down.
Ben says (October 2017): With less than 0.2 hectares in the entire world, drinking this wine is drinking ultra-rare history. The vines, and hence the grape, were rescued by Chanton and exist purely because of his dedication.
Serving Suggestions:Fish tartare, fish with lemon, trout, chilled as an apéritif with mountain cheese. Also one to try with Raclette and Fondue.
The variety was nearly extinct until its cultivation was revived in 1984 by Chanton. He grows it at Varen, a few km west of Visp.
The traditional method of growing Himbertscha is to train it on a trellis/pergola. The name Himbertscha apparently means ‘trellis grown’ in the upper Valais dialect and refers to the traditional method of cultivating the grape. Himbertscha wines have above average acidity which is tempered with a bit of ageing.
DNA studies at the University of California have shown that Himbertscha is not related to Gouais Blanc as was previously thought, but may be a relative of Humagne Blanche.
- Additional Information
Product code CHANTONHIMBERTSCHA Bottle Size 0.75 Winemaker Chanton Wein Featured Themes Rarities Style Still, Dry Variety Himbertscha Key Features Organic, Unoaked, "Slow Wine", Vegetarian and Vegan Winemaking Spontaneous Yeast, Unfiltered, Low Sulphur Country Switzerland Region(s) Valais Vineyard Varen Ripeness Normal Closure Natural Cork Aged In Steel Vintages 2006, 2011 Last Tasted 27 Oct 2017 Composition Himbertscha 100% Vintages
size: 0.75 vintage: 2006 product code:  variety: Himbertscha
size: 0.75 vintage: 2011 stock: 16 product code:  closure: Natural Cork variety: Himbertscha alcohol: 12.3 last checked in: 2017-10-27
- Tasting Notes
Chanton's Himbertscha is a straw-yellow, with aromas of strawberry, hazlenuts, mango and spring herbs like wild garlic, dandelion and lemon balm. It is fresh and fruity on the palate with bright zippy acidity. Herbaceous and warm.