At a glance

Producer

Domaine Marie-Thérèse Chappaz

Region

Valais, Switzerland

Grape variety

Petite Arvine

Wine type

White

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$40-$60

Tasting profile

Bright citrus and green apple aromas, with a pronounced mineral character and hints of white flowers and subtle tropical fruits.

Evolution: Develops richer stone fruit and honeyed notes around peak age; minerality becomes more pronounced; texture gains weight without losing freshness.

At peak: Complex interplay of ripe fruit, vibrant acidity, and minerality with a lengthy, elegant finish.

Structure

Acidity

High, crisp and refreshing

Tannins

None to very low (white wine)

Alcohol

12.5-13.5%

Aging potential

Excellent aging potential of 12-15+ years due to high natural acidity and varietal structure

Drinking window

Peak drinking

2024 to 2030

Optimal window

2021 to 2034

Current status

Approaching early maturity with vibrant freshness

Current condition

Elegant fresh acidity with early development of complex mineral and citrus notes

The 2019 vintage in Valais was excellent for Petite Arvine with balanced ripeness and preserved acidity, allowing this wine to age gracefully. High acidity and moderate alcohol create tension and longevity typical for top examples from Domaine Marie-Thérèse Chappaz.

Food pairing

Perfect with rich seafood (scallops, lobster), goat cheese, creamy risottos, or light poultry dishes. Its acidity and minerality complement salty or fatty foods well.

Serving

Serving temperature

10-12°C / 50-54°F

Decant

Not required

Sustainability

Sustainability score: 9/10

Marie-Thérèse Chappaz is a well-known biodynamic pioneer in Valais, using minimal intervention winemaking, composting, cover crops, and avoiding synthetic chemicals. Energy use is reduced via solar panels and careful water management.

The producer’s commitment to biodynamics and organics combined with energy and water conservation practices place this Domaine among the most sustainable in Switzerland. Reduced chemical input benefits soil and biodiversity, and thoughtful packaging minimizes waste.