Domaine de Beudon

History of the Domaine de Beudon

The history of the Domaine de Beudon begins in 1971. That year, Jacques Granges, known as Jacky, abandoned the doctorate he had begun after his studies at the École polytechnique de Lausanne to acquire this isolated hamlet above Fully. At the time, Valais farmers were leaving the steep hillsides for the fertile plain of the Rhône, but he made the wager of the mountain. Marion, a horticulturalist trained in biodynamics in the canton of Berne, joined him and married him the following year. Together, they gradually eliminated all synthetic products. The estate has been cultivated organically (Bourgeon) since 1989, and biodynamically (Demeter) since 1992, long before such an approach became a trend.

For a long time, the grapes were delivered to the cooperative winery. They have been vinified and bottled for the estate since the 1990s. Since 2016 and the passing of Jacques, Marion Granges-Faiss has been running the estate, surrounded by her family. She perpetuates a philosophy founded on respect for living things and patience. More than fifty years after its establishment, Beudon remains an unmissable reference among the organic wines of the Valais.

Terroirs and Vines of the Domaine de Beudon

The Beudon vineyard is located on the right bank of the Rhône, between Martigny and Saillon, at the foot of the Grand Chavalard. It extends over approximately 6 hectares facing due south, on a plateau that overlooks the plain. The vines grow alongside pubescent oaks, pines, chestnut trees, and almond trees, as well as aromatic and medicinal plants. This terroir sits at the boundary between the crystalline massif (granite, gneiss) and limestone formations. It therefore offers great diversity of soils and microclimates, resulting in an exceptional fauna and flora: the greatest diversity of butterflies in Switzerland has been recorded here.

Two additional vines complete the estate on the first hillside of Fully, at the base of the cable car. On these vertiginous slopes, everything is done by hand, from treatments based on herbal teas and biodynamic preparations to the harvest, which is transported via the cable car. The sun is generous, the high-altitude nights are cool, and yields are naturally low. The grapes thus gain in concentration, yielding terroir wines that are both dense and vibrant.

Winemaking at the Domaine de Beudon

Winemaking at the Domaine de Beudon extends the work carried out in the vineyard. Fermentations take place exclusively with indigenous yeasts, multiplied in starter cultures from the estate's own grapes. According to the Granges family, these yeasts produce wines that are less alcoholic but perfectly balanced, often between 11 and 12.5% vol. The wines are not filtered and the winemaking is vegan. Since 1995, Pierre-Antoine Crettenand has been involved in the elaboration of the cuvées.

Most wines are aged in stainless steel vats to preserve the freshness of the fruit, and a few cuvées are barrel-aged. The "Libre" range brings together natural wines raised without any added sulfites. Thanks to this low-intervention approach, the wines age remarkably well. The estate regularly offers older vintages, perfect for enjoying a Valais wine at full maturity.

The cuvées of the Domaine de Beudon

Fendant (old vines): Made from chasselas, the king grape variety of the Valais, this high-altitude Fendant expresses the minerality of Beudon's soils with freshness and notes of white flowers. It is also available in a 50 cl format, and older vintages are regularly offered, a testament to its fine aging ability.

Riesling x Sylvaner (old vines): This aromatic white wine captivates with its floral and slightly muscat notes, carried by a distinctly alpine vivacity. The 2011 vintage won a gold medal at the Mondial des Vins Extrêmes 2020, a competition dedicated to heroic viticulture. It is also available in a 50 cl format.

Johannisberg (old vines): In the Valais, sylvaner is called Johannisberg. Here it produces a broad and round white wine with aromas of almond and yellow fruits, kept fresh by the altitude.

Petite Arvine: With this emblematic Valais grape variety, Beudon crafts a refined white wine with citrus notes and the variety's characteristic saline finish.

Symphonie Païenne: This white cuvée blends two vintages, 2022 and 2023, of pure Païen, the local name for savagnin blanc (Heida). The heir to the Cuvée Païenne launched in 2019, it stands out for its texture and tension.

Cuvée Antique and Ma Cuvée Antique Libre: The Cuvée Antique is the estate's orange wine. It is produced by skin maceration, in the manner of winemaking of former times. Its Libre version, made from Fendant and without added sulfites, offers delicate tannins and great aromatic originality.

Rosé de Gamay (old vines): Made from old gamay vines, this indulgent and thirst-quenching rosé combines small red fruits with mineral freshness. It is an ideal companion for aperitifs and summer cuisine.

Dôle (old vines): Dôle is a traditional red blend from the Valais based on pinot noir and gamay. Beudon's version captivates with its structure and indulgent aromas, and it is also available in a 50 cl format.

Pinot Noir (old vines): This mountain Pinot Noir focuses on elegance, with aromas of cherry and gentle spices, a fine structure, and a fine aging potential.

Gamay (old vines): Far from simply fruity gamays, this cuvée is a deep and mineral high-altitude red, where red fruits mingle with undergrowth. Several older vintages allow one to appreciate its fine evolution.

Gamaret: Born from a Swiss cross between gamay and reichensteiner, Gamaret produces a deeply colored and full-bodied red wine with notes of black fruits and spices.

Diolinoir: A red grape variety of Valais origin, Diolinoir offers a deep color, generous black fruit, and supple tannins.

Diolinoir Barrique: This barrel-aged version gains in complexity and structure. It reveals spiced notes and a fine aging potential.

Divico: Derived from a resistant grape variety developed in Switzerland, Divico requires fewer treatments in the vineyard. It produces an intense red with aromas of black fruits.

Chambourcin: This resistant hybrid grape variety, harvested among the last of the year, is raised without sulfur. Awarded gold medals at the PIWI-Weinpreis, it produces a deep and spicy red.

Cornalin: A great indigenous grape variety of the Valais, Cornalin yields a powerful red with notes of black cherry and spices, supported by firm tannins.

Humagne Rouge: Another traditional Valais variety, Humagne Rouge expresses a wild character, combining violet, undergrowth, and spices.

L'Orage: This cuvée was born from the terrible hailstorms of 2015 and 2019. It blends the spared grapes of pinot noir, gamay, diolinoir, and gamaret, making it a necessarily unique wine full of character.

Mon Gamay Libre: Made from old vines, this natural gamay is aged in barrel without added sulfites and without any additives. It charms with its exuberant fruit, and the 2020 vintage earned 91 points at the Falstaff Gamay Trophy.

Mon Diolinoir Libre: Aged in barrel without added sulfites, this natural Diolinoir charms with its vibrant youthfulness and very pleasant fruitiness.

Mon Johannisberg Libre: This is the natural version of the Johannisberg, vinified without added sulfites, allowing the texture and fruit of the high-altitude sylvaner to express themselves freely.

Mon Païen Libre: This natural wine combines a large majority of Païen with a touch of muscat and gewurztraminer. Aged in barrel without added sulfites, it offers a rich aromatic palette and an ample texture.