Very fun to try this alongside the more typical Chasselas Reserve 2011, at Vinocamp in Lausanne 22 March. The “sur lie” in the name means the wine matures on its lies: the dead yeast sediment. It’s a return to a traditional method that gives a rounder, more structured wine. The wine is matured for a year in oak before being bottled and allowed to sit for two years in the cellar.
If you’re used to only the eponymous aperitif Chasselas that is easy to digest, with low acidity, this will come as a pleasant surprise thanks to its greater complexity.