Description

60% Cinsault, 20% Carignan, 20% Syrah. The Cinsault is carbonic maceration for 10 days, Carignan de-stemmed and macerated for 7 days and the Syrah directly pressed. Tank only.

After finishing winemaking studies, Benjamin Taillandier initially spent time working for a conventional winery. But it was in 2004 when he met Jean Baptiste Senat that Benjamin’s ideas would change. He began working with Jean Baptiste, his philosophy’s and techniques were a revelation to Benjamin, he became his mentor and he knew then that he wanted to make wine in a similar way.

In 2007, at the age of 27, he started his own domaine, purchasing 6 hectares of vines in and around Caunes-Minervois, in the Languedoc region. He only works with local Languedoc varieties: Terret Gris, Grenache Gris, Grenache Blanc, Grenache Noir, Carignan, Cinsault and Syrah. He began working the land organically at the very beginning and now incorporates Biodynamic practices also. Since 2011 Benjamin has been certified organic, and his holdings has increased in size to 16 hectares under vine.

The vines are aged between 30 -50 years at 250-400 meters altitude. All vineyards are goblet bush vine plantings except the Syrah which is trellis planted. The soil across the plots is a mix of schist, clay, limestone and sand. The vineyards sit at 250-400 meters altitude, located between Carcassonne and the Montagne Noir. The mostly goblet bush vines aged between 30-50 years, flourish in this Mediterranean climate. The soil is a composition of mostly clay limestone, with pockets of schist and sand scattered.

80% of the regional production still goes to the local cooperatives. Benjamin’s view is quite the opposite to that of his neighbors, believing the wines of the Minervois are too concentrated and alcoholic. His response has been to make wines full of flavor yet ones that were lighter, fresher and lower in alcohol.

Benjamin makes approachable wines to drink, if you’re looking for Minervois Vin de Soif then you’ve come to the right place.