Résonance AOP Roussette de Savoie 2024
Dry white wine made from Altesse by Domaine des Orchis in Haute-Savoie, grown on Jurassic bedrock and Alpine moraine soils, aged one year on full lees in used barriques.
CHF 36.50
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
A dry Altesse from Haute-Savoie, pale straw yellow in the glass, with a fine, fresh opening and an Alpine coolness. The nose stays floral at first: acacia blossom, honeysuckle and jasmine, followed by yellow citrus fruits with their zest, a touch of ripe pear and pastry notes with lightly toasted nuts from the lees aging.
Terroir and origin
The grapes grow in a 2.5-hectare vineyard in Désingy Clarafond-Arcine, at 420 to 480 metres above sea level. The subsoil combines Jurassic rock with Alpine moraine soils. Philippe Héritier, an agricultural engineer and former bank manager, cleared abandoned steep slopes near Frangy in 2006 — where his grandfather had already been a winegrower — and planted the native varieties Altesse and Mondeuse.
Grape variety and vinification
Altesse, mostly known as Roussette in Savoie. Whole clusters were pressed, the solids settled for 24 hours, and the must then went into used barriques, where it fermented and aged for a year on full lees. In the cellar, Héritier works with wild yeasts and minimal sulfur; in the vineyard, with biodynamic preparations and herbal teas.
On the palate
An understated richness of ripe yellow fruit, soft apples and pears, a light sweetness from extract and lees, pastry notes and a hint of lanolin. Against this stand cooler, crisper lemon zest, a ripe yet present acidity and an electrifying minerality. Round and silky in flow, richly nuanced in detail.
Special features
The barrels rest in a hexagonal cellar that Héritier had built with an architect and a geobiologist to the golden ratio, inspired by the ancient theatre of Epidaurus. On the side, he raises 300,000 snails a year. His clients include Michelin-starred chefs such as Marc Veyrat, Jean Sulpice and Yoann Conte.
