For some 20 years we have been fortunate to work closely with this brilliant Crissier star chef.
Even after handing over his restaurant,t Frédy Girardet has continued to select, from our cellar, wines that have given birth each year to a blend marked by his style and that carries his name.
We create these wines every spring, building them around the characteristics of the vintage, marrying grape varieties that allow us to mature wines that are dry, fresh and robust: wines that will enhance the most refined dishes.
Harvest on 23rd September 2019
Flowering was normal, around 20 June 2019, very soon after the women’s strike. Spring was somewhat humid, but beautiful weather in August and September encouraged perfect ripening of the grapes.
In the higher areas of Féchy, 15% of the vines suffered hail damage, but luckily before the veraison so the berries dried and fell. The grapes thus remained very healthy.
We took a long time tasting the grapes in the vineyard in order to choose the best possible picking time for every grape variety on each of our 38 vine parcels. We began harvesting 23 September, making this pretty much a classic growing season.
The grapes went through two selections, once while on the vines, then on the sorting table, to make sure they were perfect. And then it was up to us, in the cellar, to know how to interpret, as best we can, what they have given us. Without sulphur, without added yeast, with no additions at all, we need to taste virtually every day to ensure that the wine undergoes a gentle yet precision-driven development.
A vintage with lovely balance between body and structure.
A vintage very much up to the high standard of the Fête des Vignerons that was celebrated during the summer.