Meet our Women winemakers in Lausanne - Switzerland

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Anne Müller, Yvorne www.annemuller.ch
Tell us about your first steps into the world of wine
I was already thirty years old when I had my first emotional response when tasting wine. It happened mostly while tasting wines from organically grown grapes with my father. That was the moment that I knew how I wanted to approach viticulture and winemaking. 
What is one of your favourite tasks in your job?
Pruning. This is an introspective task where you focus on the bond you have with the vines. It is a very important stage which gives direction and meaning to your vineyard and therefore to the resulting wine.
Where do you see your estate in five to ten years’ time?
I see myself here, doing the same thing and at the same pace. I am not planning to expand. My wish is to develop more authenticity, transparency and purity in each vintage so that the genuine nature of the terroir is expressed in the wine.
If wine were out of the picture, what would you be doing today?
I would probably be working as a farmer or a cheese-maker. I have always been fascinated with cheese-making, the natural fermentation steps and the connection one has with the animals.
Give us some wine names you love tasting apart from your own
I am a big fan of whites with high acidity and tension. The first time I tasted local grape Rauschling from Zurich, I was very surprised. I really enjoy the raciness of the wine made by Winzerkeller Strasser.

Catherine Cruchon, Echichens, www.henricruchon.com
Tell us about your first steps into the world of wine
I started helping my grandfather at harvest time at the age of eight. From 7 a.m. to dinnertime, I have always enjoyed that atmosphere, the fermenting must smell and the electric atmosphere in the air during that exciting period of the winemaker’s year.
What is one of your favourite tasks in your job?
It is not a task for me but more of a winemaking step: at the end of fermentation, you can feel that the grape must is gently turning into wine, with its own terroir typicity and personality. I have always found that a magical moment!
Where do you see your estate in five to ten years’ time?
Being better and sharper in defining our wines and always striving for excellence, obviously. Constantly improving our wine expressiveness and sense of origin.
If wine were out of the picture, what would you be doing today?
Sixteen years ago, I might have been working with helicopter rescue teams, but now I realize that I was not wrong in choosing this path because I love my job!
Give us some wine names you love tasting apart from your own
I am a big fan of refined Pinot Noir from Neuchatel such as the ones from Perrochet Family or from La Maison Carré. I also love fresh and vivid Chasselas from Paccot Family at Domaine de la Colombe in Féchy. The greatest emotional response I have had while tasting wine was with the Pinot Noirs from legendary Domaine Leroy in Burgundy.

Christelle Comme, Chexbres www.cavechampdeclos.ch
Tell us about your first steps into the world of wine
My parents have trained me in blind tasting since I was a child to improve my sense of smell and taste. At first, they started with different fruits and, in time, with wine.
What is one of your favourite tasks in your job?
I love the way you constantly need to adapt when working in the vineyard, each season, vintage is different and each time you have to reinvent yourself and start over.
Where do you see your estate in five to ten years’s time?
Continuing to work in an eco-friendly manner, and promoting Chasselas to as many international wine lovers as possible to spread the good word on this fantastic grape variety!
If wine were out of the picture, what would you be doing today?
Event planning. I studied at the Swiss Tourism School and  worked in events for a while afterwards before joining the family estate.
Give us some wine names you love tasting apart from your own
A Pinotage from South Africa that reminds me of one of the best wine trips I made around Cape in the first decade of the century.

Noémie Graff, Begnins www.lesatyre.ch
Tell us about your first steps into the world of wine
My first memories are from the large dinner parties we had during harvest time with my family and our co-workers, who were mostly from Mediterranean countries. Later on, I started working from the bottom up, starting from scratch in the cellar; always learning with my eyes and nose.
What is one of your favourite tasks in your job?
Harvest time! The satisfaction and result of a full year’s work and the excitement of starting to turn those grapes into wine.
Where do you see your estate in five to ten years’s time?
I would like to see my wines in the places I like, ranging from three Michelin stars restaurants to beach clubs… And where do I see myself? Obviously still in my vineyard and cellar.
If wine were out of the picture, what would you be doing today?
An assistant to a member of Parliament. Direct democracy as we have in Switzerland needs commitment from everyone, and I love being part of a team defending ideas. My commitment is instead in biological viticulture and that is how I am trying to make the world a better place.
Give us some wine names you love tasting apart from your own
I love the outstanding Chasselas even if I do not grow much of that grape in my vineyard. I really admire how Pierre-Luc Leyvraz from St-Saphorin (Les Blassinges) works in a respectful and eco-friendly manner.