79 \ ALTITUDE grapes. It’s these grapes that make great wines,” says the Changins-trained oenologist, who honed his skills at Domaine des Chevaliers in Salquenen. In practice, the travel between these mountain vineyards is long. The work is physical, but the terroir makes it worthwhile. Each parcel is like “its own little world,” with its own character, demands, and whims. A CLEAR-EYED APPROACH Approximately 70% of the estate is now farmed without synthetic products—a measured shift driven by environmental concerns and technical constraints. Still, educating consumers remains important. For many, the difference between a synthetic product, a non-organic product, and a certified organic one can be unclear. In reality, organic farming is a complex approach, not necessarily harmless— everything depends on dosage. Some of the vineyard, still planted in goblet form, remains difficult to convert. Nonetheless, the objective is clear : to move toward increasingly environmentally friendly practices. In this spirit, Cave Delta introduced Divico, a resistant grape variety that requires no treatment. The idea is that if one day phytosanitary products were banned, Cave Delta would be ready. To prepare, they are conditioning their vines to defend themselves naturally. Climate change is another unavoidable factor. Kevin says there is no panic, adaptation is necessary. Installing drip irrigation across the entire estate is one step, allowing precise water management and better disease control. NO ELITISM Among the estate’s wines, Gamay holds a special place. The 2023 vintage recently won a gold medal—a simple yet deeply meaningful achievement for the Berclaz. “I’m touched that this medal went to a 15-franc wine, a wine of the people. Everyone produces Gamay, but few manage to stand out. I love the idea that a simple wine can earn major recognition,” Kevin says. Beyond this grape variety, two other cuvées also define Cave Delta : Noir Désir, a blend of Syrah and Pinot Noir, and Humagne blanche, an almostextinct indigenous grape. Jean-Bernard planted it in 2000, at a time when everyone was betting on Petite Arvine. He wanted to preserve this heritage. Today, there are only three hectares of Humagne blanche left in Valais and the family is committed to protecting this treasure. Cave Delta produces between 12,000 and 15,000 bottles per year, and the remaining grapes are sold. This artisanal production is complemented by innovative initiatives such as itinerant tastings calledWine@Home and the welcoming of campervan travelers through the “Place to Bee” platform. The idea is always to create as many connections as possible. When visitors come to the cellar, the Berclaz want them to leave with an emotion—not just a bottle. ASSESSMENT AND OUTLOOK Organizationally, Jean-Bernard continues to handle relations with restaurants, while Kevin focuses more on production and events. Looking to the future, the young winemaker hopes to turn more grapes into wine, increasing the estate’s vinified share. He notes that the hardest part of his profession is precisely producing the grapes—so it’s better to valorise them directly. He also hopes to grow his customer network in French-speaking Switzerland, especially Fribourg and Jura, where his wines have already gained a loyal following. His message to cellar visitors is warm and sincere : “I want to reassure the younger generation. Many feel awkward coming to taste our wines without necessarily buying a case. They should know they’re welcome ! Thanks to an extraction system that makes it unnecessary to open bottles, we can let them discover several wines without any waste,” Kevin says.
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