Route du Vin: Lavaux, CH Becomes A UNESCO World Heritage Site

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“Route du Vin”. Lavaux, Vaud Switzerland becomes a UNESCO World Heritage Site

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 The Lavaux is a region in the canton of Vaud in Switzerland was developed mostly by monks about 800 years ago. The vineyards of Lavaux can be traced back to the 11th century. The villages are strung together by miles of stonewalls along steep hills with magnificent views of Lake Geneva. The small ancient villages and the terraced vineyards are reminiscent of another time. Stone houses grouped along the route with panoramic views of the lake quietly stand watch over their precious vineyards. The stonewalls store the warmth of the sun during the day keeping the vineyards warm throughout the night hours.

 Lavaux is mainly know for its white wines. The main wine grape variety grown here is the Chasselas. It is a full, dry and fruity white wine. The villages of Chexbres, Cully, Epesses, Forel, Grandvaux, Lutry, Puiudoux, Riex, Rivaz, Saint-Saphorin, Savigny, Treytorrens and Villette makeup the “Route du Vin”. Under cantonal law, the vineyards of the Lavaux are protected from development. Since July 2007, the Lavaux is one of the UNESCO World Heritage Sites.

 “Le Caveau des Vignerons” open on various days of the week for the convenience of guests and wine conoisseurs. Here in the ambiance of a Caveau you can taste the wines of the Lavaux accompanied with the local dried meats and cheeses. Visitors can walk from village to village along the service roads, stopping to enjoy an apéro at one of the many restaurants and café’s.

 Having lived in Cully for several years, I enjoyed a daily walk through the vineyards and made it my duty to watch over the growth of the grapes. The peace that blankets the vineyards as the grapes mature was always amazing to me. It is as though they are being attended to by angles whispering encouragement and gently nurturing them. However living in this wine-growing region, I know the effort that goes into the vineyards. You can sit in the afternoons at the “Au Major Duval” restaurant” and listen to the locals in endless discussions about how the weather is effecting the maturing of the grapes, what the Oechsli degree (sugar content) is or might be, and when the harvest will start. The endless pruning and testing and finally making the wine is what a vinter’s life is about.

 One of the caveaus in Cully still makes wine by pressing the grapes in an old wooden press. Twice during the harvest they have a jazz band entertaining the guest who come to help with pressing and aerating the grapes. The last day of the harvest the pickers, young and old who come to the area to work in the vineyards, jump into the lake and shot off fireworks. It is a fantastic atmosphere combining hard work and celebration of the harvest.

 Every year approximately 40,000 music lovers enjoy the Cully Jazz Festival held at the end of March for 9 days. It is one of the first jazz festivals of the season in Europe. Professional and armature artists come from all over the world to perform in an environment with a unique ambiance. Sessions are held in the caveaus and are free. Buy a bottle of the festival selected wine and enjoy the best of jazz throughout the village. Events in a festival tent installed in the park along the lake, at the Salle Duval and in the Church require tickets. More information can be found on the Cully Jazz Festival web page.

 There are a number of local restaurants and hotels in the area. I have only listed a few of the more well know establishments.

 Au Major Duval, Place d'armes 8,1096 Cully. Tel: +41-21 799 94 94: Fax: +41-21 799 37 82 Email:aumajor@worldcom.ch, www.hotelaumajordavel.ch My dear friends Bernadette and Rolf Messmer own “Au Major Davel”. The small hotel and restaurant offers its guests superb views of the lake and the hills of the Savoie on the French side of Lake Geneva from every room. The 12 rooms were renovated a few years ago and the restaurant opens onto the park along the lake. In the summer the Messmers offer Jazz one evening a week in the open air in front of the restaurant. Bernadette welcomes every guest as through they were a member of her family and taking great care that your time with them will be one of your cherished memories. Chef Messmer goes to the local market in Vevey selecting the vegetables, fruits and cheeses that are in season. Local fisherman supply the chef with the daily catch from the lake and the local bakers bring baskets of fresh bread daily. As you enjoy your meal you can watch the steamboats approach the dock dropping off visitors traveling among the villages around the lake. Many evenings after driving a long distance to reach Cully, Bernadette would always welcome us back by saying, “Welcome back to Paradise” as we walked in the door. Bernadette and Rolf would sit with us enjoying a glass of the local wine. I remember these evenings fondly and always looked forward to our time together in this amazing setting.

L’Auberge du Raisin, 1, place de l'Hôtel-de-Ville, 1096 Cully (Vaud) Switzerland. Tel: + 41 (0)21 799 21 31,Fax: + 41 (0)21 799 25 01. At the “Raisin” Chef Hasler and his team are well respected in the world of gastronomy. The restaurant is considered one of the best in Switzerland and is a member of the Relais & Chateaux. It has hosted many famous guests from around the world. The building was built in the 14th and 15th century and this small and beautiful hotel is equipped with all the comforts.The wine list, include the wines of the Dezlay. Located in the center of the small village of Cully, it is within a short walking distance to the lake. Log onto their web page for more information. www.aubergeduraisin.ch