Now in the 14th generation of winemakers representing over 400 years of experience. 26Ha of vines including 5 Grand Cru and 7 Premier Cru sites.
Once known for their lavish use of oak, Benoît has toned this down and nowadays a Grand Cru such as this Les Clos would have barrel fermentation and maturation in up to 50% wood of varying ages, but with a maximum of 10% new oak.
Average age of vines is 40 years. Soils of classic Kimmeridgian.
Fermentation with indigenous yeasts, partly in stainless steel vats, partly in barrel. Systematic malolactic fermentation followed by assemblage after 8 to 10 months.
Intense nose with incredible depth of ripe fruits, smoke and flint. Concentrated pear and citrus on the palette teamed with striking oyster-shell minerality. Ripe, pure fruit balanced with good acidity. Perfect balance between steeliness and generous opulence.