Discover our winners at the Grand Prix du Vin Suisse

The Vaudois wines obtained fine medals but unfortunately few podiums for them. Note therefore the very beautiful second place of Domaine de Sarraux-Dessous, with its Chasselas de Luins. In rosé, the Dominelle 2019 from the Cave des Rossillonnes in Vinzel is the big winner. Finally, the 2019 Gamay of Domaine des Combes, in Begnins, is second in its category.

Chasselas : 

2nd: Bolle et Cie SA – Domaine de Sarraux-Dessous – AOC La Côte – 2019

Vins rosés et blancs de noirs : 

1st: Cave des Rossillonnes – Dominelle – Oeil-de-Perdrix – AOC La Côte – 2019

Gamay : 

2nd: Domaine des Combes – Gamay Luins – AOC La Côte – 2019



Before closing 2020, let’s discover together the Perey Vignerons-Encaveurs estate located on the Morges region, the domains of La Balle and Les Abbesses. A family story, a story of passion! Meeting with the winegrower Solange Perey.

The Perey Vignerons-Encaveurs estate is above all a family story, and this is not new, since their presence is already mentioned in Orzens in 1418, then in Vufflens-le-Château in the 15th century, where the Perey family certainly already cultivated vines in those ancient times. And it was in 1985 that the Domaine de La Balle was born in Vufflens-le-Château, created by Michel, the father.

In the Perey family, apart from the eldest, Caroline, all the children have inherited the same virus for vines and wine. Following their training as wine merchants and winemakers, Solange and Lucie, in 2009, started to develop the magnificent Domaine des Abbesses in Echandens. Tristan, after training as a wine merchant and winemaker, joined the company in 2013. Thus the siblings put their strength and passion together under the name Perey Vignerons-Encaveurs to offer a magnificent range of wines to wine lovers!

Before closing 2020, we had the opportunity to speak with Solange Perey to retrace this very special year together:

Domaine de la Balle and Domaine des Abbesses make up your company « Perey Vignerons-encaveurs ». First of all, tell us a little more about your family passion?

We have been immersed in the world of wine since we were children. Our maternal and paternal grandparents were winegrowers, so it was only natural that the three of us decided to study viticulture and oenology.

The year 2020 is coming to an end, and it has been a special year for everyone in more ways than one, what do you want to remember about it for yourself?

The loyalty of our customers and the curiosity of people to discover the products of their region. It’s something that has left a lasting impression on us and is warm in our hearts. We thank them very much!

A gold and a silver medal at the Chasselas world championship, then a gold medal at the Pinot noir world championship with your Servagnin 2018 and a gold medal in the selection of Vaud wines with the Cuvée Solange 2018 (with a magnificent score of 91 points out of 100); but above all you are one of the 150 best winegrowers in the country listed by the Gault et Millau. What does this mean to you?

These are magnificent rewards that highlight the work and passion of our whole family. We are very thankful and this encourages us to always do our best.

How was the harvest this year for your estates and how will the 2021 vintage be?

It went very well! The Chasselas was golden and magnificent. We did a small harvest with the red grape varieties, which concentrated the aromas and tannins. Fermentations are going well and we are preparing this new vintage with passion.

It’s almost Christmas, which wines would you recommend to best accompany festive meals?

To have a good time, here is a small festive menu for you: We would start with a glass of Cuvée Tristan for the aperitif. As a starter, a bit of exoticism: Oysters and its vinaigrette, accompanied by Our Highness. For the main course, we suggest you open a Cuvée Solange (Gamaret-Garanoir) to accompany a ham on the bone or a saddle of venison. Duo of cheese: Gruyère AOP and Vacherin Mont d’or will go perfectly with the Vase M, Chasselas vieilles vignes. And to end the meal gently: La Givrée d’automne (sweet wine) and chocolate Christmas log…

If 2020 has seen all the events cancelled, do you already have a few dates to announce for the 2021 calendar?

With this pandemic, it’s difficult to plan ahead. But if you would like to taste our wines, our cellars are open all year round for tasting. Visit our website for more information on our openings. We hope to be able to concoct for you a magnificent programme for 2021. What is your favourite wine and with which dish do you taste it? There are so many good wines in Switzerland, it’s hard to choose… The most important thing is to enjoy it and to be in good company…

You will have understood: we are going to talk about simple and effective recipes that make our daily lives easier.

So get your ovens ready, today we start with the brioche vaudoise, simply because this traditional Vaud dish pleases everyone and it would be wrong to deprive ourselves of it! Well, for the brioche, you have all the cards in your hand, but then for the wine… One production site in Morges, another in Féchy, or in Aubonne. So how do you choose?

Well, the perfect marriage is the one you like, in any case, we can advise you to choose a Chasselas or a Pinot Gris with this brioche. And if you prefer a red wine, then a Pinot Noir or a Gamaret. If you have any doubts in your choice, it is not out of the question to go to the winegrowers of La Côte to taste directly and ask for advice. To do so, opt for a tasting with our Wine Tasting Pass, which you can purchase by clicking here. The Wine Tasting pass allows you to taste 6 wines for CHF 15 at your leisure and at the winegrower of your choice!

The Vaud brioche, simple and effective! :

Recipe for 12 people – preparation time : 20min

Leaven ingredients :

5g yeast,

1dl cold milk,

100g flour

Dough ingredients :

150g melted butter,

4 eggs,

400g flour,

1cc salt,

1cs to 2cs cumin (optional),

200g cubed gruyère cheese.


Mix the sourdough ingredients and leave to rise for a few hours. Then mix all the other ingredients with the leaven.

Leave to rise for 2 hours. Pour the dough, which should not be too thick, into a cake tin.

Bake for 30 to 40 minutes in the preheated oven at 200°C.

Our pleasure suggestion!  Serve lukewarm, the Vaud spit will be particularly tasty!

Pairings: Chasselas, Pinot Gris, Pinot Noir, Gamaret.