Ermitage (Valais)

Marsanne arrived in Valais during the 19th century, travelling north from the Tain L'Hermitage area of France's Côtes-du-Rhône region. The grape adopted the local name Ermitage in direct reference to that French origin. Today it is one of 18 or more varieties cultivated across the Valais, though it occupies a particularly prestigious position within the canton's classification system.

• Marsanne arrived in Valais in the 19th century from Tain L'Hermitage, France
• The name Ermitage is a direct reference to its French place of origin
• Grown within the broader Valais appellation in Switzerland

Vineyards in Valais sit at elevations of 450 to 650 meters, with soils ranging from granite to loess, generally rocky and dry in character. The region benefits from a long growing season with high diurnal temperature variation, warm summers assisted by the Foehn wind, and cold winters. Ermitage is a vigorous and late-ripening variety that demands the best exposures and soils that are dry and not overly rich in nutrients.

• Vineyards at 450-650 meters elevation with granite and loess soils
• Warm summers influenced by the Foehn wind with high diurnal temperature variation
• Late-ripening variety requiring superior site exposure and lean, dry soils
• Cold winters contribute to freshness and structure in the finished wines

Ermitage holds an important place in the Valais Grand Cru system, recognized as one of 12 approved grape varieties under that designation. Within the Fully commune specifically, Ermitage is listed as a Grand Cru variety alongside Petite Arvine, Gamay, and Syrah. This classification reflects the grape's capacity to produce wines of genuine complexity and ageing potential when grown in the best Valais sites.

• One of 12 Grand Cru approved varieties in the Valais classification system
• Grand Cru status applies specifically within the Fully commune
• Shares Grand Cru designation with Petite Arvine, Gamay, and Syrah in Fully
• Classification recognizes the grape's quality and ageing potential

Ermitage plays a central role in one of Switzerland's most distinctive wine traditions. In the Val d'Anniviers, a remote valley within Valais, it serves as the primary ingredient in Glacier wine, known locally as Le Glacier. This wine is aged for 10 to 15 years in larch-wood barrels, a centuries-old tradition that produces a deeply concentrated and oxidative style unlike anything else in Swiss winemaking.

• Primary ingredient in traditional Glacier wine from Val d'Anniviers
• Glacier wine is aged 10-15 years in larch-wood barrels
• Known locally as Le Glacier, this represents one of Switzerland's most distinctive wine styles
• The tradition links Ermitage to a unique alpine winemaking heritage

Ermitage produces structured, full-bodied white wines with aromas of wild strawberry and honey. Wines are made in both dry and sweet styles; the sweet category includes late harvest and flétri versions, the latter made from shrivelled grapes with concentrated sugars. Across all styles, Ermitage rewards patience, developing greater harmony over time in bottle. Notable producers in Valais include Marie-Thérèse Chappaz and Pierre-Antoine Crettenand.

• Structured, full-bodied whites with wild strawberry and honey aromatics
• Produced in dry, late harvest, and flétri (shrivelled grape) sweet styles
• Develops harmony and complexity with bottle age
• Key producers include Marie-Thérèse Chappaz and Pierre-Antoine Crettenand