Among the world’s most under-appreciated wines, Swiss wines hold a very unique distinction. They are among the greatest wines produced anywhere in Europe, yet very few connoisseurs are actually familiar with them. It is a pity really, because they are superb. Aficionados of these excellent wines hold the Massy family in the same regard as the Antinoris in Italy, the Rothschilds in France, the Mondavis in California and the Catenas in Argentina as purveyors of truly exceptional wines.
The Massy family profession as winemakers took root in Epesses at the end of the 19th Century. Albert Massy began the tradition. He was succeeded by Jean Francois Massy as titular founding father. Today, the standard bearers are Luc Massy and his wife Margaret, who took over control of the Domain, which extends over eight hectares planted in the most prestigious appellations of Lavaux, within the French-speaking canton of Vaud.
The wines mentioned below are all very food-friendly and feature flavors that (to my palate) bridge the gap between the crisp vibrant, acidity of white wines from the Loire Valley like Sancerre and Pouilly Fume, and the fuller-bodied, rounder flavors of California Chardonnay and white Burgundies. They are also among the very few dry white wines that will actually develop and improve with bottle-age.
I’ve been a fan of winemaker Luc Massy’s wines for many years now and consider his white wines in particular (produced from Switzerland’s signature grape variety, Chasselas) to be among the best on the market today. Like most winemakers in Switzerland, his wines are produced in very small quantities and are not always available. I wholeheartedly encourage you to try these exceptional, delicious wines:
Here are some Good Juice Selections:
Epesses, Sauvignon Blanc 2004
Clos Du Boux (Chasselas) 2004
Sous-les-Rocs, St. Saphorin (Chasselas) 2007
Chemin De Fer, Dezaley (Chasselas) 2003