Fabien Bernau : oenologist, judoka and maître des crus at Union Vinicole de Cully
Fabien Bernau has been oenologist at the Union Vinicole de Cully for almost 10 years, and is an expert in Chasselas. A keen sportsman, particularly judo, he combines the precision of a tatami master with that of a wine expert. A quiet force who oversees the production of our different crus with rigor and finesse, in particular our emblematic Chasselas, proud representative of the Lavaux vineyards.
By the way… what’s an oenologist?
What exactly is an oenologist?
Good question! An oenologist is a specialist in oenology. That’s all there is to it.
No, obviously, we’re going to elaborate a little! What is oenology?
📖 Official definition: “Science whose object is the study of wines (Its aim is to understand grapes and wines by analyzing their constituents and the chemical and biological phenomena they undergo. It studies the transformation of grapes into wine, as well as the preservation of wine)”.
Oenology therefore encompasses all stages of winemaking and wine conservation.
Two types of oenologist
A distinction is made between:
🍇 Wine production oenologists : : they work in wineries, cooperative wineries or wine merchants.
🍷 The consultant oenologist: : he or she works alongside winegrowers, often as an independent service provider or as an employee of a laboratory.
At Union Vinicole de Cully, Fabien belongs to the first category: he processes the grapes and ensures that each cuvée, especially those made from Chasselas, reveals the best of its terroir in this jewel of heritage that is the Lavaux vineyard.
But what does an oenologist actually do?
An oenologist isn’t just someone who tastes wine all day (although, let’s face it, there’s that 😏). His missions are manifold:
🍇 Optimizing the winemaking process: from fermentation to ageing, he oversees each stage like a conductor of an orchestra.
👃 Analysis and tasting: he monitors the quality and evolution of the wine using both science and his sharp palate.
👨🌾 Collaboration with winemakers: he gives his opinion on viticultural practices, monitors grape maturity and defines blends before vinification.
🛠️ Choice of materials: barrels, corks, bottles… nothing is left to chance.
🍾 Bottling: he organizes and supervises this crucial stage.
📋 Team management: orchestrates the work of the winery’s employees.
🎤 Tastings and customer reception: shares his knowledge and introduces customers to the cooperative’s wines.
🏆 Participation in competitions and juries: because wine is also a competition where only the best vintages stand out.
In short, being an oenologist is a varied, exciting and demanding profession.
Chasselas and Lavaux: an exceptional terroir under Fabien’s watchful eye
Another reason why Fabien takes such great care over the vinification process is that he has a veritable treasure in his hands: Chasselas, the emblematic grape variety of the Lavaux vineyards, a UNESCO World Heritage Site. This white wine, known for its elegance and minerality, is the fruit of an exceptional terroir, where sun-drenched terraces overlook Lake Geneva.
So, the next time you taste a Chasselas of Lavaux signed Union Vinicole de Cully, think of Fabien, the oenologist-judoka who makes sure every drop is perfect. 🥋🍷