DiolinoirSwitzerland's modern masterpiece: a bold cross between Pinot Noir and Robin Noir.

Diolinoir is a relatively young grape variety, created in 1970 by Swiss grape breeder André Jaquinet at the Changins research station. This crossing of Robin Noir (itself a Pinot Noir hybrid) and Pinot Noir was developed to combat Switzerland's challenging climate and vineyard diseases while maintaining quality. The name comes from the Greek god Dionysus and "noir" meaning black, a fitting tribute to its intense, dark color.

Though primarily grown in Switzerland's Valais and Vaud regions, Diolinoir has found fans in small pockets of France, Italy, and even Japan. What makes this grape special is its ability to produce deeply colored, structured wines with excellent aging potential, all while being relatively disease-resistant. It's a testament to modern viticulture—proving that innovation and tradition can create something truly exciting in the wine world.

Diolinoir delivers an impressive sensory experience with its deep ruby-purple color that almost stains the glass. On the nose, expect intense aromas of black cherries, blackberries, and dark plums, often accompanied by hints of violet, pepper, and earthy forest floor notes. Some producers coax out subtle chocolate and spice characteristics through oak aging.

On the palate, Diolinoir is medium to full-bodied with firm but refined tannins and good acidity that provides structure and aging potential. The flavors mirror the nose with concentrated dark fruit, complemented by savory elements and a pleasantly persistent finish. This wine pairs beautifully with Swiss raclette, game meats like venison, braised lamb shanks, mushroom risotto, or aged hard cheeses. Its structure can handle rich, hearty dishes without being overwhelmed.