Wine tasting became a back-to-back weekend affair in May. One weekend we were in Satigny, and the next we were invited by one of F’s colleague’s to a friend’s private vineyard in Cully.

Getting there was only half of the adventure. From our house, we walked to the bus that took us to Gare Cornavin (Geneva’s main train station), where we then took a train to Lausanne. From there we rode the metro to Lausanne’s shores, hopped on a boat called La Suisse, and had a very pleasant trip to Cully. Once we were in Cully, we called F’s colleague and he picked us up in his car from the lakefront and took us to his friend’s vineyard. That’s five modes of transportation within 2-3 hours…!

Lake Geneva, gorgeous as ever.
Check out these cool guys sitting at the boat ‘bar’ – like something out of a postcard, right?
Our boat, La Suisse.
Cully in all its glory.

The setting was absolutely breathtaking and along with the white and red wines we were given to try, Pierre, our gracious host, served us a beautiful plate with bars of cheese and the tiniest – and most flavorful – little raspberries I had ever seen or tasted.

Perfect afternoon weather.
Our company. Pierre in green (center).
F and me.

Pierre comes from a family of winemakers and the property where his vineyard now stands has been in his family for generations. The region is known as The Lavaux, in the canton of Vaud, and “consists of 830 hectares of terraced [v]ineyards that stretch for about 30 km along the south-facing northern shores of Lake Geneva.” Pierre learned to make wine with his late father but is now going back to school to learn different wine production techniques, including biodynamism (I first mentioned this in my post about our wine tasting experience in Satigny) – which, to me, is still an enigma. To read more about Pierre and his wines, check out his website here.

The Lavaux to the left.
A view of the terraces in The Lavaux.
The Lavaux to the right.

We ended up buying two bottles of wine to take home with us. Both were white specialties of the region: the Dezaley and the Viognier. They also had this really nice earthy quality to them – a product of the biodynamism, perhaps? Haha, I’ll never know.