Haute Route 2013 - Day 6

The final day, Phewww!  With nearly a week of good weather under our belt it was time for one last summit and then down to Zermat and home to a hot shower.  The plan for the day was to ski to the  summit of Cima di Jazzi, and then ski down the Findelgletscher which is right below Spitxi Flue and Pfulwe and the Rimpfishwang.  I will never give anyone a hard time for mispronouncing Maori words again.

The Mont Rosa Hut is in the centre of the photo and Cima di Jazzi is the small peak on the summit ridge in the centre.

For the first time clouds were gathering as we worked our way up the glacier

I had been wondering how we were to skirt a rock ridge that was in the way but it became obvious that this was just another "point of interest".  Fixed ropes made the climb easier but rock climbing with skis on packs was attention getting for all concerned.

With the cloud lowering on the glacier it was decided to head for the valley.  It was a short day but after   5 days of sun no one was in the mood to push things in the fog.

Coming down into the trees above Zermat.  Getting down is not as easy at it would seem.  It is a long long way to the valley floor.

Back down to earth

 The Haute Route is a one of a kind experience. Pretty quickly you realize while skiing is the focus, it is really just a way to experience new places, people and customs.  It is the everyday things that become new and wonderful. For example as soon as we got to a new hut people would sit around a table and share meat.  Everyone would have a large piece of prized dried meat and with their favourite sharp knife they would shave off thin pieces to share around.  There was beef, ham, horse, prosciutto, pork, salami, pepperoni and anything else you can imagine in a vegetarian horror movie.   Combined with a cold beer it was the perfect cap to a days touring.  Everyday is non stop exposure to new ways of looking at the everyday and the things that make life worth living.

Thanks to the other guides:

Jean-Vincent Lang

Jean-Maurice Fournier

Baptiste Fournier

Xavier Founier

and the nice folks of Nandez who made this such a very special trip