Domaine La Colombe "Féchy" 2017

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Tasting Notes

Aromas are very minerally, with pronounced limestone notes. There are touches of fresh herbs, hay, flowers, and almonds as well. The palate is intensely flavored and concentrated, with moderate acidity. Flavors are complex and hard to describe. The minerality is dialed back to make room for more fruit notes, including citrus, melon, and soft apple, as well as something almost smoky. Unique; medium plus in body with a long finish.


The earliest indication of grape growing in Switzerland dates to the Neolithic (3000-1800 BCE), and the Romans certainly made wine in most of today’s Swiss wine regions. During the Middle Ages, Cistercian monks spread the culture of the vine. All 23 cantons produce wine today, but the majority of Swiss wine is made in the western, French-speaking part of the country. Most is white, light, and relatively neutral, and 95% is consumed domestically. Controls on the import of white wine were abolished in 2001, which has slowly increased the export of Swiss wines to a larger market.


Vineyards are high and usually on steep slopes (some as steep as a 90% grade), making production difficult and expensive. Erosion can be a problem, as can mildew and bunch rot.


Chasselas (known as Gutedel in Germany, Austria, and German-speaking Switzerland) is the most widely grown grape, making up almost half of all vines. Good Chasselas is more likely to reflect the terroir of its vineyard rather than any inherent “Chasselasness.” Wines from La Côte are known for their floral notes.


Jules Paccot, the son of a migrant worker from Savoie, bought vineyards in Féchy in 1917. His son Roger created the La Colombe winery in 1961 and established its reputation. His eldest son Raymond took over in 1978, and Raymond’s daughter Laura now works at his side. The 20-hectare estate is now certified biodynamic and is regarded as one of the three best in the Vaud. The grapes are harvested manually and crushed by foot, fermented with native yeasts in steel, go through some malolactic fermentation, and aged for nine months on the fine lees in tank.

Food Pairing Suggestions

Charcuterie, Cheese, Chicken/Turkey, Fish (white), Mushrooms, Perfect Aperitif Wine, Shellfish, Vegetables

Eastern Europe
Grape Varietal:
Other White, Chasselas
$28.00 each
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