MARCH 2018 mbr 53
we’re heading back to Scuol though, a day’s
pedal to cover what took us just two hours by
bus and gondola this morning.
We started today’s tour all the way over
in Samnaun and already crossed almost
the entire length of the Scuol Samnaun Val
Müstair region to get where we are now. This
place is one of five regions nestled into the
towering Swiss mountains of Graubünden.
On a side note, taking your bike on public
transport here is super-convenient. As a
mountain biker, everything is dialled, which
makes a nice change to the usual hassle you
get when travelling with a bike.
HIT THE HUT
As we arrive at the foot of another towering
wall of a climb, my mind is made up; I am
definitely going to have to put this ride in my
haute category. This time we are confronted by
the dauntingly precipitous Fimberpass, which
triggers Ale to unleash another passionate
Italian tirade before we commence the next
hike-a-bike — this time well within earshot.
The poor guy with the enormous photo
backpack needs caffeine and he needs it now.
Where are the emergency mountain baristas,
when you need them?
Sadly no time to savour the amazing
cross-border views as we get caught in a brutal
rainstorm. For some people, hell is looking
down a steep, technical trail as the heavens
open, but thankfully for me, I’ve always
found it fun. The trail seems endless and
although I am soaked to the bone, it’ll easily
rank in my top three descents of the season.
There’s something about having to work
hard to even be able to embark on a breath-
taking technical descent that gives you a real
feeling of satisfaction. Riding a natural trail
with multiple line choices between towering
mountains is a winner every time.
Further down the trail we stop at a
traditional wooden hut, decorated with
colourful flowers, and a little sign saying
‘coffee and cake’, which immediately puts
smiles on our mud-splattered faces. A woman
opens the door, totally non-plussed to see three
customers on such a miserable day. The hut
is so tiny we can look right into her kitchen.
I don’t think I have ever enjoyed an espresso
quite so much. Ale, Richie and I sit quietly