Vaud & Lavaux: Lakeside Vineyards
The Lavaux terraces above Lake Geneva are a UNESCO World Heritage site — steep, meticulously tended, and the source of some of the most site-specific Chasselas in the world. This is Switzerland's most scenic wine region, and one of its most serious.
· 6 min read
Key takeaways
- The Lavaux appellations (Lutry, Villette, Epesses, Saint-Saphorin, Dezaley, Calamin) each produce distinctly different Chasselas from the same variety — the terroir argument made in one small stretch of lakeshore.
- Dezaley and Calamin are the two Grand Cru appellations of the Lavaux — both small, both on the steepest south-facing terraces, both producing the most complex Chasselas wines in the canton.
- The 'three suns' effect — direct sun, sun reflected from the lake surface, and heat retained in the stone terrace walls — is what allows Chasselas to ripen fully on these steep north-bank slopes.
- Vaud also produces good Pinot Noir, Gamay, and Garanoir, though white wine dominates — around 60% of Vaud's production is Chasselas.
Frequently asked questions
- What makes Dezaley wine special?
- Dezaley is one of just two Grand Cru appellations in the Lavaux — a small, south-facing slope on limestone and moraine above the town of Cully. The combination of soil, aspect, lake influence, and very old vines (some over 60 years) produces Chasselas wines with more body, complexity, and ageing potential than any other Lavaux appellation. From Louis-Philippe Bovard or the Testuz estate, a Dezaley at 5–8 years old can be a genuinely surprising wine.
- How long does Lavaux Chasselas age?
- Most Lavaux Chasselas is best within 3–5 years. But the Grand Crus — Dezaley and Calamin — from good producers and ripe vintages can age 8–12 years, developing a nutty, complex richness. The general rule: drink the lighter appellation wines young, keep the Grand Crus for a few years. Even when they don't age dramatically, they don't collapse — they simply become a different wine.
- What food goes best with Lavaux Chasselas?
- Lavaux Chasselas is Switzerland's great food white — its delicacy and freshness make it brilliant with almost anything that doesn't call for tannic red. Classics: lake fish (perch, trout, pike-perch) especially fried filets de perche, fondue (the regional classic), ham and cheese, white asparagus in spring, soft local cheeses like Vacherin Fribourgeois. The wine's slight mineral quality and low alcohol make it possible to drink through a long meal without fatigue.
- Can I visit the Lavaux vineyards?
- Yes — the Lavaux is easily accessible from Lausanne and Montreux by train or car. The Lavaux Express (a small tourist train running between Cully and Lutry) takes visitors through the terraces in summer. Many producers offer cellar visits and tastings by appointment. The walking trails through the vineyards are marked and offer some of the best views in Switzerland — worth combining with a lunch at one of the small auberges in the vineyard villages.
Not sure which wine to pick? Tell our sommelier what you are eating or the occasion and we will find the right bottle — or browse the full sommelia.ch collection.