Different blends according to the vintage created with the Hôtel de Ville Crissier.
The idea was born in the 1980s when Frédy Girardet and Raymond Paccot met – an encounter between terroir limestone and chef’s honed knife that led to the design of a new wine, streamlined and with great class. The wine is seductive by its smoothness but also appreciated for its great gastronomic flexibility.
This complicity continues with Brigitte Violier of the Restaurant de l’Hôtel de Ville in Crissier, and with Laurence Rochat, who continue to create their own blends, in a kind of direct link from earth to table.
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.