About heritage, heart and home in wines with jil davaz

Every single bottle, label, and concept carries within it a personal story. That’s exactly what Liquid Letters celebrates—those quiet reflections, the bold leaps of faith, and the tiny moments that spark big ideas. We engage in intimate, genuine conversations with the creatives, visionaries, and unsung heroes behind the scenes—always with heartfelt curiosity about what fuels them.

This time, we’re delighted to introduce our newest discussion—with none other than Jil Davaz.

The DAVAZ winery emerged from the consolidation of estates between 1966 and 1978. In 1972 the first vines were planted in the newly created vineyard and just four years later the parents Hans and Annemarie moved with their five children from the village of Fläsch to the newly created Davaz vineyard estate between Fläsch and Maienfeld.

The 1974 vintage was the first home-pressed wine to be bottled and sold directly from the farm. The products quickly found a loyal clientele. The winery developed well.

The family now also runs the vineyard Poggio al Sole in Tuscany, the Von Salis wine distribution company and can call the famous Rimuss products their own. All the entrepreneurial moves are worked out together by various generations.

Jil Davaz, one of the clever minds and inspiring people, answers our questions:

Jil, do you remember the moment when you realized: “The winery is also my path”?

Yes, absolutely. It wasn't a loud moment, but rather a quiet arrival. I married into the winery - my childhood sweetheart became my husband, his family my own. In the beginning, I was still working full-time as a lawyer, but the more I experienced at the winery, the more the feeling grew in me: this is not just their life - it's mine too. At some point I was standing in the vineyard, the sun on my face, the ground under my feet - and I knew: I belong here. It's our family business.

Is there a childhood memory that has stayed with you in particular - in relation to wine?

Growing up in Malans, wine was always part of everyday life for me. I particularly remember the «Wimmelferien» - a time when even the schools took the day off so that everyone could help with the grape harvest. It was a special atmosphere for me as a child. It was this closeness that shaped me - the shared activities, the intense togetherness across generations. Wine was not just a product, but a unifying element.

Were there times when you doubted whether you really wanted to join the family business? What convinced you in the end?

I never really had any doubts - but the step was anything but small. I had an intense, fulfilling job as a lawyer, with clear structures and a well-defined path. Leaving that to join a family business meant change on many levels - emotionally, professionally and personally. What ultimately convinced me was this deep sense of purpose. Wine is not just a product - it stands for origin, for people, for history. And I felt that I could not only work here, but really help shape it. The idea of making a difference that would last for generations carried me. There was no doubt about it - it was a conscious decision for something that felt completely right.

What would you personally like to see change in the Swiss wine industry?

The Swiss wine industry must stop fighting each other with its elbows. This way of thinking is blocking us. Instead, we need a strong joint presence - as a unit, as a brand, as a movement. Let's give people what they really want to drink: authentic, creative wines with character. This requires courage, cooperation and the will to make a difference together. Our diversity is not a competition - it is our greatest strength. It's time we showed it together.

What has shaped you personally the most on your path in the winery so far - perhaps a success, a setback or a person?

What has shaped me the most on my path in the winery so far? Clearly: the power of family and working together. We are a real team at our family winery - my father-in-law is all around alle the time and mother-in-law puts her heart and soul into it at the weekend, my sister-in-law works in the vines, my brother-in-law is the cellar manager and my husband is the project manager. The opening of our new Von Salis flagship store in Maienfeld on May 1 was a special moment. This project was more than just a store - it stands for passion, courage and collaboration. That weekend became a symbol of success and the challenges we overcame together. These experiences have taught me that viticulture is not just about vines or cellar technology, but above all about people, relationships and a shared vision. This shapes my path every day.

You are part of a new generation - how do you bring your own values and ideas to the winery without losing the old?

As part of the new generation at the winery, it's important for me to bring my values and ideas to the table without losing the legacy of my parents-in-law. We have been working on our rebranding for over three years now, sharpening our profile and redefining who we are and where we want to go. In doing so, we are increasingly focusing on organic farming methods and modern technology.

 And when you look to the future - what do you wish for yourself and the Davaz winery?

When I look to the future, my main wish for myself and the Davaz winery is that we can pass on our passion and enthusiasm - especially to the next generation, to our sons. It is very important to me that they not only learn about the tradition of our family business, but that they can also help shape it with their own ideas and visions. In the area of sales and marketing, I would like to make the Davaz winery even more visible and tangible. Our wines tell stories - of origin, craftsmanship and passion - and these stories should reach and inspire people. I hope that we will remain courageous, break new ground and conquer the market with fresh, creative concepts. For me personally, this also means always remaining curious, continuing to learn and keeping the dialog between the generations alive.

If you were a grape variety-what would it be?

If I were a grape variety, I would definitely be Pinot Noir. This grape variety fascinates me because it is so precise and complex - exactly what I want for my work in the vinery. Pinot Noir is demanding, needs a lot of attention and a fine touch to develop its full potential.

What would be your “One Wine to Die?

Domaine Pattes Loup - Chablis 1er Cru Beauregard 2018.