Domaine Simon Maye et Fils

A History of Terroir, Family and Passion

To take the path leading to Domaine Simon Maye et Fils is to immerse yourself in a landscape where the vines, like artists, gracefully draw the contours of the valley. Their roots, plunging deep into the soil, are silent witnesses to a heritage dating back to 1948. It was in that year that Simon Maye, with vision and determination, gave birth to this estate, marking the beginning of a winegrowing adventure that has endured through the generations.

When we met, I was immediately struck by Raphaël’s aura. A burning passion runs through his veins, inherited from previous generations. He speaks of his wines with infinite love and respect. For him, wine is a symbiosis of land, climate and people. This trilogy is the compass that guides his actions, ensuring that each grape reveals the quintessence of its terroir.

Discover my exciting encounter with Raphaël below!

The 10-hectare estate is nestled at the foot of the majestic Haut-de-Cry mountain range. These lands, shaped by time and nature, offer a diversity of soils and microclimates, giving rise to wines with distinct characters. Whether it’s the limestone and gravel alluvial cone of Chamoson or the mythical terroir of Moette, each parcel has its own personality, its own story to tell.

Chasselas “Moette”:
Chasselas Moette is an ode to subtlety and complexity. Nuances of citrus zest mingle with a light touch of graphite, all underpinned by a mineral character. Despite its structure, this wine surprises with its finesse and delicacy. It’s a perfect match for scallop carpaccio, where the iodized sweetness of the mollusk blends with the saline touch of the wine, for a simply divine harmony on the palate.

Gamay:
This Gamay from fifty-year-old vines is the fruit of an ancestral passion and a deliberately limited yield to concentrate its flavors. Its deep red color reveals a rich bouquet of black fruit and spice aromas, testifying to a masterfully crafted structure. Its complexity and depth make it the ideal companion for a juicy steak, grilled vegetables or a board of mature cheeses, where each bite reinforces the echo of the wine’s flavors.

Syrah Vieilles Vignes:
Syrah Vieilles Vignes is a vibrant tribute to Swiss winemaking expertise. Produced from 65-year-old vines and aged for 20 months, this Syrah reveals a delicately perfumed bouquet, combining black fruits, spices and a smoky finish. Its complexity, finesse and elegance set it apart. The perfect harmony between this Syrah and a confit of lamb mouse, where the tenderness of the meat blends with the delicacy of the aromas, promises an unforgettable taste experience.

Raphaël is a visionary, respectful of tradition but always in search of renewal. His approach to viticulture is holistic, seeking to cultivate history while setting new standards for the future. With the estate now certified BioSuisse, I felt his determination to preserve and enrich the natural heritage for the next generation – a generation that has already begun with the birth of his son Jules.

Beyond wine, Raphaël is also a fine gourmet. Like me, he cherishes cooking and the art of food and wine pairing. We shared stories of travels, exchanges with other winemakers and the never-ending quest for the perfect wine. His dream of a cellar filled with the world’s finest nectars reflects his thirst for learning and sharing.

As I left the estate, I was filled with admiration and gratitude. Raphaël and his family’s passion, authenticity and commitment to terroir and viticulture are a source of inspiration. Domaine Simon Maye et Fils is one of the prides of Swiss wine on the international scene. I highly recommend discovering this nugget of the Swiss wine scene for yourself, and letting yourself be carried away by the magic of its wines.

Find out more at: https://www.simonmaye.ch/