French vineyard worker wins pesticide illness case
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A former French vineyard worker who sued her chateau employer over illnesses allegedly caused by pesticides has won her case.
Sylvie Sorneau has waged a seven-year legal battle for recognition that pesticides she came into contact with at Chateau Monestier La Tour in Bergerac (pictured) were responsible for migraines, vomiting, nausea and vertigo that left her severely debilitated.
The case could mark an important precedent in France’s wine sector.
A Bordeaux court had already recognised the culpability of the employer in October 2013, but Chateau Monestier La Tour appealed the decision.
The chateau, which has come under new ownership since Sorneau’s employment, has now dropped its opposition, opening the way for financial compensation for both personal injury and a workplace accident. In France, this is paid largely by national social security.
‘This is the first time under French law that we have had this kind of result involving the agricultural industry and pesticides,’ Sorneau’s lawyer, Stephane Cottineau, told Decanter.com.
‘It is hugely important as it sets precedence for liability, and opens the way for other victims in similar situations to be recognised.’
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Sorneau was hospitalised in Sainte-Foy-La-Grande in June 2007, after working in the vineyard less than 12 hours after a pesticide treatment had been applied. She told the court that she was no longer able to work.
Written by Jane Anson in Bordeaux
Jane Anson was Decanter’s Bordeaux correspondent until 2021 and has lived in the region since 2003. She writes a monthly wine column for Hong Kong’s South China Morning Post, and is the author of Bordeaux Legends: The 1855 First Growth Wines (also published in French as Elixirs). In addition, she has contributed to the Michelin guide to the Wine Regions of France and was the Bordeaux and Southwest France author of The Wine Opus and 1000 Great Wines That Won’t Cost a Fortune. An accredited wine teacher at the Bordeaux École du Vin, Anson holds a masters in publishing from University College London, and a tasting diploma from the Bordeaux faculty of oenology.
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