Simon Maye & Fils

Païen Chamoson Heida

8.96 ratings
9.11 pro ratings
Chamoson, Valais, Switzerland
Heida
Top Notes For
Fredybeans

Nez fruit jaune
Bouche grasse ample mûre et dense
Manque un peu d acidité et de tension pour être parfaitement équilibré

Nez fruit jaune
Bouche grasse ample mûre et dense
Manque un peu d acidité et de tension pour être parfaitement équilibré

Jan 6th, 2021
Fredybeans

Jaune soutenu
Nez de fruit jaune puissant
Bouche généreuse et ample grasse
Finale sur la pierre chaude
Un savagnin atypique et superbe

Jaune soutenu
Nez de fruit jaune puissant
Bouche généreuse et ample grasse
Finale sur la pierre chaude
Un savagnin atypique et superbe

Apr 22nd, 2019
Dr.Meandor

Tasted 28/04/2016

Vibrant, intriguing, eloquent nectar made of Heida (Savagnin Blanc), idiosyncratic to Valais.

Dense shimmering brass color, golden glitters.
Wet hay, mint, soaked apples, quince, sage, limestone, pinecone. Caramelized peach.
Fat-bodied, zesty palate. Lively acidity supported by tough mineral kick and kumquat peels, unripe cantaloupe, bruised quince, laurel, sage flavors.
Interminable finish...
Unique winexperience!
--------------
Pairings... I tried several ones. 
First was 'C_Bro favorite': cute little bunny, trapped, skinned, disemboweled and baked in sourcream with allspice, garlic, onion, juniper, carrots and thyme.
Than - moderatetly spicy grilled reindeer sausages.
And finally mature + blue mold cheese plate.
All three played well.

Tasted 28/04/2016

Vibrant, intriguing, eloquent nectar made of Heida (Savagnin Blanc), idiosyncratic to Valais.

Dense shimmering brass color, golden glitters.
Wet hay, mint, soaked apples, quince, sage, limestone, pinecone. Caramelized peach.
Fat-bodied, zesty palate. Lively acidity supported by tough mineral kick and kumquat peels, unripe cantaloupe, bruised quince, laurel, sage flavors.
Interminable finish...
Unique winexperience!
--------------
Pairings... I tried several ones. 
First was 'C_Bro favorite': cute little bunny, trapped, skinned, disemboweled and baked in sourcream with allspice, garlic, onion, juniper, carrots and thyme.
Than - moderatetly spicy grilled reindeer sausages.
And finally mature + blue mold cheese plate.
All three played well.

Nov 3rd, 2016
Lockhart Steele

Lockhart had this 2 years ago

Lockhart had this 2 years ago

Dec 30th, 2018
Claas Bischof

Claas had this 5 years ago

Claas had this 5 years ago

Feb 2nd, 2016
Pedro Garcia

Pedro had this 6 years ago

Pedro had this 6 years ago

Oct 3rd, 2014