Didier Joris

In 1982, he opened his own laboratory in Chamoson, which caused quite a commotion within the Valais wine world. The major cooperatives such as Provins were not happy at the fact that he was supporting self-producing wineries. In 1987, the then Chairman of the Board of Directors of Orsat in Martigny (Pascal Couchepin, who would later become a Federal Councillor) appointed Didier Joris as Technical Director of Orsat. In addition to his activities in Changins, he continued to run his laboratory in Chamoson, while also holding numerous mandates as an oenological consultant. He contributed to shaping several great Valais wines, was the forefather of famous assemblages and was even involved in the creation of a winery in Cahors, while acting as oenological consultant to an 800 hectare estate in Bulgaria. That 24/7 workload ultimately became so intense that he decided to call a time out early in 2000.

Consequently, Didier Joris concentrated on his own wines, downsized the laboratory and retained only a few of his consulting mandates. He owns 3 hectares of vines in Chamoson which he cultivates «organically» rather than according to «biodynamic principles» because, in his view, these interfere excessively with microbial life in the soil, for example by ploughing. Didier Joris is deeply convinced that «We must promote biodiversity, pull out weeds by hand and only mow between every second row of vines, so that the insects have a chance to escape safely».

According to Didier Joris, the complete transition of a vineyard to organic cultivation takes 15 years.  In the first few years, conversion means investing 30-40% more effort for 25% à 30% less yield.

In the past, while working for Orsat, he was not allowed to market his own products. He therefore sold his few barriques of Chardonnay and Syrah exclusively to top names in gastronomy. Nowadays, Didier Joris delights numerous private customers with his wines. He cultivates typical Valais specialities such as Heida and Petite Arvine, but also international varieties such as Merlot and Cabernet Franc, plus new varieties such as Galotta, Divico as well as the «white Diolle», which was long considered extinct. But the undisputed star in his range is and remains the Syrah variety, which he vinifies in two versions originating from two distinct terroirs. All red wines are fermented spontaneously, while for his white wines, Didier Joris uses selected organic yeasts to avoid any discordant notes.