Bernard Cavé

Winemaking in Ollon and Yvorne defines Bernard Cavé’s line of work, with Bernard Cavé Vins, Domaine de la Pierre-Latine, and Crosex Grillé all tied to the same cellar practice. Chasselas, Noire Agate Gamay, and Gamaret are the names most closely attached to his output, and Cavé later framed that shift in terms of independence: "For the first time, I was on my own making wine."

The current practice is rooted in Ollon, where Bernard Cavé Vins remains the owner-winemaker’s base, while Domaine de la Pierre-Latine in Yvorne and Crosex Grillé in Yvorne extend that same remit. Chasselas sits at the center of the work, with Noire Agate Gamay and Gamaret among the wines associated with his name today. Cavé has also pointed to the terrain itself, saying: "It is an extraordinary terroir where one finds essences from the south of France."

Bernard's signature dishes include Noire Agate Gamay, Gamaret, and La Chapelle.

Recognition here is attached less to ceremony than to continuity: the long cellar arc at Bernard Cavé Vins, together with the wines linked to Cavé in Ollon and Yvorne, gives his work its shape. Chasselas remains the anchor, while Noire Agate Gamay and Gamaret mark the narrower register of bottles associated with his name.