Marie-Thérèse
Chappaz
From Midwife to Master
Born in Valais, Marie-Thérèse Chappaz never planned to become a winemaker. She trained as a midwife with dreams of traveling to help those in need. But in 1977, her father gave her a parcel of vines when she was just 17—planting the seed for what would become Switzerland's most renowned wine estate [^93^][^95^].
In 1987, she took over the 1.5-hectare family estate. By 1988, she bottled her first vintage. The conversion to biodynamics began in 1997, and since 2003, all 11 hectares have been Demeter certified. She remains unimpressed by fame, preferring to focus on producing the best her terroirs offer while acting as "guardian of the landscape" [^93^][^96^].
The Cirque d'Enfer
The cellar sits at the top of Branson hamlet in Fully, western Valais. Above rises the Cirque d'Enfer—"Hell's Circus"—a dramatically steep high-rise amphitheater where temperatures exceed 100°F. The vineyards range from 450 to 650 meters altitude, some so steep they're roadless, with loamy wind deposits on flatter parts and rocky, dry soils elsewhere [^93^][^95^].
The foehn—a strong, warm Alpine wind—plays a crucial role, keeping grapes healthy for late harvests. Chappaz farms vines on both sides of the Rhône: granitic soils of Fully and alluvial deposits lower down, north-facing and south-facing slopes creating vastly different micro-climates [^93^][^96^].
Age 17, Future Midwife
1.5 Hectares
Winemaker of the Year
Full Biodynamics
100 Points
The 100-Point Wine
In 2023, Robert Parker's Wine Advocate awarded 100 points to her Grain par Grain Petite Arvine Domaine des Claives—a rare perfect score that cemented her status as Switzerland's greatest winemaker. These late-harvest wines, touched by noble rot and the foehn wind, are world-class expressions of Alpine terroir [^93^][^95^].
Biodynamic Guardian
Since 2003, strict biodynamic practices across 11 hectares. Smaller berries, more concentrated wines. Minimal intervention in cellar—wild yeasts, no chaptalization, minimal sulfur. Her role as "guardian of the landscape" extends beyond wine to preserving Valais for future generations [^93^][^96^].
The Cellar Home
The winery is her home, built by her uncle in 1943. Impromptu visits are taboo. From her cellar, she sees the Rhône valley, Martigny's Roman ruins, and the Alps beyond the Grand St. Bernard Pass. This intimate connection to place defines every bottle [^93^].
"Unicorn wines from the Alps—wines that coax out every single drop of potential residing in every grape she grows."— On Chappaz's Perfectionism
The Collection
From the entry-level "Ma Puinée" to the legendary 100-point Grain par Grain—wines that define Alpine excellence [^93^][^95^].
Grain par Grain Petite Arvine
The 100-point wine. From Domaine des Claives, touched by botrytis and the foehn wind. Hand-selected berry by berry. Rich mango fruit, lively acidity, perfect with foie gras. A world-class sweet wine that put Swiss wine on the global map [^93^][^95^].
Fendant La Liaudisaz
100% Chasselas from the La Liaudisaz vineyard in Fully. Wild yeast fermentation. Elderflower and apricot blossom nose, citrus sorbet with aeration. Round mouth with a saline finish—proving this "neutral" variety can achieve brilliance in the right hands [^93^][^95^].
Grain Mariage
Humagne Rouge and Cornalin—the indigenous Aostan varieties that found home in Valais. From Leytron's Champs Longs vineyard. Kirsch, smoky, bloody notes evolving to violets. Tannic and structured, "expressing Alpine vineyards in all their splendour" [^93^][^96^].
Grain Pinot Chamoson
From limestone-rich Chamoson vineyard. Blueberries, blackberries, prunes. Sappy, crunchy, Burgundian in style with high acidity and gentle tannins. A wine needing age but showing exceptional precision and terroir transparency [^95^][^96^].
Assemblage Blanc
Variable blend: Petite Arvine, Marsanne, Sylvaner, Pinot Blanc, Roussanne. Wild yeast fermentation. Heady, perfumed like a dry Grand Cru Muscat—rose, lychee, apricot. Treat it like an elegant Rhône Viognier. Sashimi and white meat pairings [^93^].
Grain Noble Petite Arvine
Late harvest after frost, sometimes as late as Christmas. Two years in barrel. Roasted apricots, honey, meringue finish. Symphony of concentration. Botrytis cinerea (noble rot) combined with the foehn wind creates these rare, beautiful expressions [^93^][^96^].