Fendant Fauconnier

Out of stock

Winemakers: Simon Maye et Fils

Switzerland Valais

The more traditional of our two Maye Fendants. Fruity, mineral and perfectly balanced, this is made to conquer hearts.

Winemaker	Simon Maye et Fils
Features	Unoaked
Style	White, Still, Dry, Single Variety
Varieties	Alpine Wines Grape Varieties:

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Frequently Bought Together

Fendant Fauconnier
Gama-Belle 2011, Cave de la Côte
£45.60

Total price

Why Choose This?

An excellent mid-range Fendant from a renowned producer.

Why We Have It

We wanted one of the traditional Fendants from Simon Maye & Fils.

What to expect

The classic fruity minerality of a Fendant with a hint of white flowers from Alpine meadows.

More about

Simon Maye & Fils produce two traditional Fendants from vineyards in Chamoson, Trémazières and Fauconnier. In the past we have had both Fendants but have decided that Fauconnier works best in our range of Fendants. With its hints of the white flowers that you find in Alpine meadows to go along with the classic fruity minerality you expect from a Fendant. Fauconnier. It comes from a Chasselas vineyard in the lieu-dit "Prés des Pierres" where the other vineyards are Pinot Noir and Syrah. (Trèmazières is itself a lieu-dit and is also where the Païen (Heida) vineyard is found.)

Wine Details

Style	White, Still, Dry, Single Variety
Winemaker	Simon Maye et Fils
Country	Switzerland
Region	Valais
Features	Unoaked
Closure	Screwcap
Varieties	Chasselas
Ripeness	Normal
Winemaking	Malolactic

Serving Suggestions

8-10°C.

Fondue and raclette are the traditional Swiss cheese dishes that you would pair with a Fendant and the other classic is lake (freshwater) fish such as perch. It also works well with other white meat dishes especially if they are in a cream sauce.

Vintages

No longer available
Vintage	Product Code	Alcohol	keeps at least until
2013	4115014	11.8	2022+

The Chasselas grapes come from the Maye vineyard in the lieu-dit "Prés des Pierres" in Chamoson where the soil is a chalky, slightly sandy gravel. Whole bunches are gently pressed and fermented at 20°C. The wine is aged on fine lees through March and bottled in April. Traditionaly consumed young, it nonetheless can easily be kept three years.