Diolinoir originates from the Caudoz research centre in Switzerland thanks to André Jaquinet in 1970. Although created as a blending grape to improve the colour of some Swiss wine, as often happens once the vines reach a reasonable age much more can be done with the variety than initially expected. There are now some fantastic examples of Diolinoir on its own. In the Valais this produces a fine and quite powerful wine, usually barrel aged, and it is also increasingly planted in Lavaux and further afield. It is also seeing increased use in some of Switzerland's top-end blends because of its good colour, structure and balance.
Excellent deep colour, good tannins and quite a bit of power. Expect cherry and black fruits, particularly blackberry, a hint of strawberry with some spice and earthiness. In terms of flavour, the variety bears some resemblence to a very concentrated (low yield) Pinot Noir or a cool-climate Sankt Laurent. If you are a fan of crazy mixed-metaphores it is a bit like a Pinot Noir raised by a pack of wild Cabernet Sauvignon.
A Swiss grape born and bred, Diolinoir is a cross between Robin Noir (sometimes known as Rouge de Diolly) and Pinot Noir, taking its name from its parents.
Electus Valais MundiA wine created to raise expectations about Swiss wine to a whole new level.