Château de ChillonRéserve de la Fondation Red
Red wine
This wine generally goes well with
The Réserve de la Fondation Red of the Château de Chillon is in the top 30 of wines of Lavaux.
Wine flavors and olphactive analysis
On the nose the Réserve de la Fondation Red of Château de Chillon in the region of Vaud often reveals types of flavors of earth, oak or red fruit.
Details and technical informations about Château de Chillon's Réserve de la Fondation Red.
Discover the grape variety: Perlette
Crossing made in the United States in 1936 by Professor Harold P. Olmo of the University of Davis (California) between the queen of the vines and the sultana, registered in the Official Catalogue of vine varieties list A1. - Synonymy: no known synonym (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Réserve de la Fondation Red from Château de Chillon are 2018, 2017, 2016, 0 and 2015.
Informations about the Château de Chillon
The Château de Chillon is one of of the world's greatest estates. It offers 7 wines for sale in the of Lavaux to come and discover on site or to buy online.
The wine region of Lavaux
Iconic Vaud vineyard (Switzerland) on terraced slopes along Lake Geneva's north shore, UNESCO-listed in 2007. Chasselas reigns as signature white: fine and delicate with signature notes of white flowers, citrus, white apple, fresh almond and a chalky mineral touch, a taut and straight palate — Swiss soul, for aperitif or fondue. Fine Pinot Noir (cherry, undergrowth) and supple Gamay as minority reds. 8 AOCs including prestigious Dezaley and Saint-Saphorin.
The wine region of Vaud
World reference for Chasselas (~60% of the vineyard). Mineral, delicate whites with signature notes of green apple, citrus, white flowers, fresh almond and a saline touch, low acidity and a silky palate. Maximum expression in Lavaux (UNESCO 2007) on Lake Geneva terraces. Also La Côte, Chablais and the iconic Dézaley.
The word of the wine: Nose
In tasting, this is the second phase, which consists of identifying the wine's aromas and possibly its defects.
