Jean-François Crausaz

Early Years

The first stage of the work was at Maison Bolle, where Jean-François Crausaz held the title of master cellarer. That role sits at the practical center of a house, where the day-to-day decisions matter more than the public face of the wine. From there, the route continued to Domaine de la Ville de Morges, adding another place to a path defined by cellar discipline and steady attention to the demands of the craft. The through-line is not spectacle but method: patience, precision, and reading the wine before it speaks for itself.

Making a Name

The next address was Domaine du Plessis in Vufflens-le-Château, where Jean-François Crausaz is wine maker. The arrangement has been described as a one-year trial period, which gives the role a defined horizon and keeps the work in a state of active evaluation. There is no inflated claim around it, only a measured step into a new setting. In his own words: “We are starting a one-year trial period.”

The Present

Two positions now run alongside each other: Jean-François Crausaz directs Maison Bolle and makes wine at Domaine du Plessis. The balance is practical, not theatrical, with responsibility carried across both houses while the craft remains the same. Chasselas continues to anchor the work, giving coherence to a path that has expanded without losing its original focus. The continuity is in the structure of the roles and in the repetition of the grape, not in any need for display.

Signature

Jean-François's signature dishes include Monoceros.

In Their Words “We are starting a one-year trial period.”