Cellier Saint Benoit

Benjamin Benoit is the 4th generation of his family at the domaine. Starting in 2014, he worked and practiced with a few of Burgundy’s most acclaimed growers: first with Charles Lachaux, and later with Amélie Berthaut and Nicolas Faure.

After graduating with a degree in viticulture and enology in Beaune, he planned to return to the domaine starting with the 2020 vintage. However, due to the sudden death of his father in 2019, he had to adjust his plans and returned to the domaine a year earlier. The 2019 vintage was his first, but he only made wines from 2 hectares of the domaine’s vineyards. 2020 was the first year in which he could fully apply his own philosophy for managing his vineyards.

The domaine’s 6.25 hectares of vineyards in the village of Pupillin are planted with Chardonnay, Savagnin, Pinot Noir, Ploussard, and Trousseau. Unlike the common winemaking practices in the region (where grapes from several parcels are combined to produce a single cuvée of each variety), Benjamin decided to make and bottle his lieux-dits separately, resulting in an even higher definition of each terroir through a single-vineyard wine philosophy.

His winemaking techniques follow the same practices as Pierre Overnoy. The Ploussard is destemmed using a perforated wooden board against which the bunches are gently hand-rubbed, resulting in the destemming of whole grapes. The Trousseau and Pinot Noir are vinified with 100% whole clusters. The whites are pressed with whole clusters, and aging is done in older barrels. The use of sulfur is very minimal, and in some of the cuvées, fermentation is done without adding sulfur at all.

The resulting wines are terroir-driven, pure, and beautiful.