Mythopia
Hans Peter-Schmidt took over the production of these vineyards in Valais, Switzerland in 2004 and began converting the land to organics. Mythopia is a project designed to explore the effects of bio-diversity on wine production. Hans’ own words describe this project the best:
“Facing the highest summits of the Alps, the steep slopes of the Mythopia vineyard have become a paradise, home to fragrant flowers, fruit trees, rare birds and more than 60 species of butterflies. It’s a vineyard exuding biodiversity where the ecosystem is sustained by a symbiotic network of uncountable species. The vineyard is no longer a hostile monoculture with naked soil but a beautiful natural system designed to produce grapes expressing the subtleties of its terroir. The soil is activated by accompanying plants and the air is full of the music of bumblebees and the perfume of wild blossoms. The grapes we harvest in Mythopia do not need any forcing interference with oenological substances. Our wines are made from grapes and air, nothing more.”
Enjoy a quick introduction story on Hans-Peter, his beautiful place and wines
Jadis — Back to the top
Age of Vines: 30 years old
Yields: 45 hl/ha
Soil: Calcarous-schiste
Varieties: Fendant/Reze
Vinification Method: Grapes are hand harvested and partially destemmed. They ferment with indigenous yeast in 1000-liter stainless steel tanks for about 1 week during which time pigeage is performed. Some of the wine is transferred to used 400-liter oak barrels and the wine ages for 2 more years without intervention. The wine is bottled without fining or filtration and zero sulfur is added.
Pi-No — Back to the top
Age of Vines: 45 years old
Yields: 25 hl/ha
Soil: Calcarous-schiste
Varieties: Pinot Noir
Vinification Method: Grapes are hand harvested and partially destemmed. They ferment with indigenous yeast in 1000-liter stainless steel tanks for about 12 weeks during which time pigeage is performed. Some of the wine is transferred to used 400-liter oak barrels and the wine ages for 2 more years without intervention. The wine is bottled without fining or filtration and zero sulfur is added.
Illusion — Back to the top
Age of Vines: 45 years old
Yields: 25 hl/ha
Soil: Calcarous-schiste
Varieties: Pinot Noir
Vinification Method: Grapes are hand harvested and partially destemmed. They ferment with indigenous yeast in 1000-liter stainless steel tanks for about 12 weeks during which time pigeage is performed. Some of the wine is transferred to used 400-liter oak barrels and the wine ages for 2 more years without intervention. The wine is bottled without fining or filtration and zero sulfur is added.
Disobedience — Back to the top 
Age of Vines: 30 years old
Yields: 40 hl/ha
Soil: Calcarous-schiste
Varieties: Fendant
Vinification Method: Grapes are hand harvested and partially destemmed. They ferment with indigenous yeast in 1000-liter stainless steel tanks for about 12 weeks during which time pigeage is performed. The skins remain in contact with the juice for the entire 12 weeks. The wine ages in 225 liter used wooden barrels for 4 years without intervention. The wine is bottled without fining or filtration and zero sulfur is added.
Vagabond — Back to the top
Fun fact: the 2016 vintage was harvested by the iconic Styrian winemaker and Hans-Peter’s friend Franz Strohmeier
Grape: Pinot Noir
Vineyard: 45 years old vines on calcareous-schist at around 800m of altitude in the Swiss Alps
Making of: The grapes are hand-picked and macerate slowly in Hans-Peter’s cold mountain cellar. After six months of maceration, the wine is aged for 38 months in 222 l oak barrels. The wine is bottled without fining or filtration and zero sulfur is added.
Personality: fresh and elegant, and oh so youthful… Red berries with earthy notes, dry tannins, a wonderful structure that carries the wine and you into a galaxy far, far away.
Shining — Back to the top
Shining is extraordinary, even by Mythopia standards… Just like Stanley Kubrick’s legacy that gave the wine its name, it is impossible to categorize, thought-provoking, unforgettable.
Vineyard: Calcareous-schist at around 800m of altitude in the Swiss Alps
Grape: Pinot Noir
Winemaking: Hand-picked grapes are macerated for three months. The wine aged for ten years in 400 l oak barrels without topping up (only one or two barrels made each year). The vintage 2009 was bottled in 2019 without any fining, filtration, or sulfur addition.
Personality: The best fusion of Sherry, Vin Jaune, and Cognac. A wine to think and wonder, “a wine to remember” as Hans-Peter himself says – and he’s 100% right. This is the kind of wine you want to bring to your serious wine nerd friends, to share the incredulity and joy with each sip and geek out over the incredible balance of bright ripe fruit, underlying spices like licorice, and oxy nutty notes. Warm, shining, bright orange, unlikely for a Pinot; Olafur Eliasson and his unique 2003 project for Tate Modern come to mind. (We told you, this wine makes you geek out.)
Finito — Back to the top
Grape: Sylvaner
Vineyard: Old vines on calcareous-schist at around 800m of altitude in the Swiss Alps
Winemaking: Hand-picked on the last day of harvest. The wine is macerated as whole bunches for 6 months in tanks, then gently pressed and aged for 4-5 years in neutral oak barrels. No added sulfites, no fining, no filtration.
Personality: “Pink, onion skin, and orange-colored all at once. Complex and interesting nose of marmalade, cider, sour apples, honey, and coriander. Perfect with the last touches of the sun on the skin after a long day.”
Blue Velvet — Back to the top
Grape: Pinot Noir
Vineyard: calcareous-schist at around 800m of altitude, under the Chateau d’Ayent
Winemaking: The grapes are hand-harvested and then macerated as whole bunches for six months. Once pressed, the wine ages fin old oak barrels for a year and a half. Bottled without fining or filtration, zero sulfur added.
Personality: Combination of the mountain freshness and the warm and cozy touch of the velvet and ripe dark fruit, plus something savage. One sip is not enough.