Didier Joris - Ophiuchus

The property

Descendant of a peasant family, Didier Joris began working at the age of 21 as a teacher and researcher at the University of Applied Sciences in Changins. An emblematic figure of Valaisan viticulture, he counted among these students the greatest names such as Marie-Thérèse Chappaz, Denis Mercier and many others.

Located in Chamoson, creates his domain at 40 years old with 3 hectares of vines. He cultivates in a reasoned way as he likes to say: "The soil is a living organism that must be respected and which must live in harmony with its biotope". He tries to be the least interventionist. This requires a lot of work in the vineyard before the harvest, which gives rare intense wines at the rendezvous.

The vineyard

Vineyard

Located in Chamonix.
For this range produced in small quantities, a selection and yield takes place first in the vineyard with a very small yield that will bring intensity and richness.

Grape varieties

2020: Galotta, Syrah, Divico - AOC Valais

2021: Galotta, Syrah, Cornalin - AOC Valais

Vinification and ageing

Barrel aging.

Tasting

The robe

Beautiful, very intense ruby ​​red color

The nose

A very complex bouquet with notes of candied black fruits, lily flower and sweet spices like tonka bean. 

The taste

A dense, structured wine, with silky tannins and peppery notes complete the palate.

The Sommelier's little extra

Food & Wine Pairings

A gastronomic blend that can accompany your beautiful cuts of meat such as a rib of beef grilled on the fireplace or a back of venison and its Grand Veneur sauce.

Serving temperature

16 to 18 degrees C

Keeping time

From 5 to 8 years old.
Do not hesitate to let it age for 3 years