Gantenbein Pinot Noir, Graubünden 2016

Gantenbein Pinot Noir 2016 is one of Switzerland’s most coveted Pinot Noirs, produced in tiny quantities from just 5 hectares in Fläsch, Graubünden. Crafted by Martha and Daniel Gantenbein, it combines Alpine freshness, Burgundian inspiration, and a distinctive smoky character that has made it a benchmark for serious Pinot lovers.

Tasting Notes
In the glass, it typically shows a bright, translucent ruby color with impressive clarity and finesse. The nose is immediately engaging, with smoky, earthy aromas layered over red berries, cherry, spice, and subtle oak notes. On the palate, it is precise and fresh, with fine tannins, firm structure, and a persistent, mineral-driven finish. What sets this wine apart is its balance between depth and restraint: it is complex without feeling heavy, refined rather than opulent. While already expressive after a few years in bottle, it has the structure and concentration to evolve beautifully over several more years, developing even greater nuance and savory complexity.

Production
The grapes come from the village of Fläsch in canton Graubünden, where Alpine exposure and warm foehn winds help create an ideal cool-climate environment for Pinot Noir. Harvesting is done by hand in small boxes, with careful sorting before vinification. The fruit is partly whole-bunch fermented, gently de-stemmed but not crushed, and undergoes a cool pre-fermentation maceration before fermentation in open wooden vats. After pressing, the wine is moved by gravity into small oak barrels for 14 to 15 months of élevage, with malolactic fermentation taking place later in spring. The estate uses 100% renewed oak each year, sourced from respected coopers, and bottles the wine unfined and unfiltered to preserve purity and texture.

Food & Serving
This Pinot Noir is a natural match for roast duck, veal, pheasant, mushroom dishes, truffle risotto, and grilled salmon. It also works well with aged alpine cheeses and refined game preparations. Serve it slightly cool, around 15–17°C, and consider decanting for 30–60 minutes if the wine is still young, especially to open up its smoky aromatics and layered fruit.

Producer
Martha and Daniel Gantenbein began cultivating Pinot Noir in Fläsch in 1982 and quickly built a reputation for producing one of the finest Pinots in the German-speaking wine world. Today, their estate remains a reference point for Swiss Pinot Noir, admired for its precision, purity, and Burgundian sensibility. Their blue-labeled Pinot Noir is their only wine and is now sought after internationally for its rarity and consistency.

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