MEETING WITH… MARIE-TÉRÈSE CHAPPAZ OF THE EPONYMOUS ESTATE IN SWITZERLAND!

Could you first give us an overview of your vineyard?

My vineyard covers an area of ​​15 hectares, where cultivation has been guided by our Organic and Biodynamic certifications for over 20 years.
Our estate offers a diverse range of 24 grape varieties, reflecting the richness and variety of our terroirs: Chasselas, Pinot Noir, Petite Arvine, Marsanne, Gamaret, Galotta, Diolinoir, Païen (Savagnin), Sylvaner, Pinot Blanc, Humagne Rouge, Humagne Blanche, Syrah, Merlot, Cabernet Franc, Cabernet Sauvignon, Completer, Gamay, Cornalin, Durize, Roussane, Rèze, and Diolle.
Extending to altitudes varying between 450 m and 650 m, the vines draw their distinctive character from different terroirs: granitic on Fully, and limestone on Charrat and Chamoson.
In recent years, we have also replanted old native grape varieties.

What is the proportion of white and red wines? For white wines, which grape variety is the most surprising to you? And how would you define the identity of Pinot Noir in Valais?

We produce 8 white wines, 15 red wines and 1 rosé wine.

For me, the most surprising grape variety is "Complete." It's an old variety originating from the canton of Graubünden, planted on barely 4 hectares in all of Switzerland, with just over 3 hectares in Graubünden. This variety adapts well to Valais, which is why we replanted it.

Pinot Noir thrives on the left bank of the Rhône, which is the least sunny side. On these very cool terroirs, it produces some truly lovely wines.
Choosing the right harvest date and vinifying Pinot Noir "just right" is often a challenge. It's both demanding and motivating, but when "everything is aligned," you get finesse and power. Few grape varieties combine these two characteristics so well.

How did the last grape harvest go?

After a 2022 vintage that could be considered "easy," and following the difficulties encountered in 2021, we can say that the 2023 harvest went rather well. The harvested grapes benefited from excellent ripeness, and the winemaking process is proceeding as we hoped. It will be a fine vintage.

There has been a growing awareness in recent years of the benefits of biodynamic farming, and you were one of the leading voices on the subject. Should we try to convince reluctant winemakers, or is it more a matter of personal commitment?

I believe above all that we must know how to convince by example and, in my opinion, the practice of organic farming is the foundation, the most basic.
After that, everyone has to find their own way. For my part, I strive to make myself available at the estate for those who want to learn more about biodynamics, which is not a science but benefits from the sum of everyone's experiences, sharing, and successes.

Nature provides the fruit, and then you enhance it. What is the Chappaz 'recipe' in the vineyards and cellars? I imagine your working methods evolve every year…

We take the time to observe the vine, we try to understand it as best we can. This is essential for us and is almost a form of preventative care.
When we strive to understand the relationship between Vine-Terroir-Vintage, all within a setting of biodiversity, then we can hope to achieve beautiful harvests.
Opting for small yields, allowing native yeasts to thrive, judging extraction according to grape variety and terroir, and avoiding systematic approaches are our guiding principles.

What amazes you about this vineyard, which you know by heart?

In Valais, the vineyards, nestled against or clinging to the mountains, are a constant spectacle. I feel a certain peace in the autumn when everything calms down. The grapes are warm in the cellar, and the vines take on a fiery color while replenishing their reserves.

Life has settled you in Switzerland, but is there another region in the world where you would like to make wine?

I think I would have loved to be a winemaker in Provence, and more specifically in the Bandol area where I greatly appreciate the wines. I remain in awe of the light that radiates from this region…