Clos Benoit Estate
- This is a micro production that pulls at the heart strings of all those that encounter it. Founded in 1997 by Husband and wife Bonie and Ben Benoit in the heart of Valle de Guadalupe they started with purchased grapes while taking their time to learn their land well enough to plant the vineyards in the best possible fashion. 2017 Was their first release to be made from only estate grown fruit and the plan is to only use estates grown fruit going forward.
- Their southwestern facing vineyard site was planted in 2009 and is located 10 miles up the valley from the Pacific at an elevation of 932 ft in soils of sandy loam.
- Huge fans of the well-known French estate Vieux Telegraph in Chateaunuef du Pape, they planted their 4.5 acre site in the same percentages as Telegraph’s famous la Crau vineyard.
- The small block of Counoise is sourced from the renouned holdings of Chateau Beaucastel in Chateaunuef de Pape and is currently the only vineyard site of Couniose in Mexico.
-The vineyard is farmed organic and wines have less than 35 ppm sulfites added at bottling.
-Wines are fermented on native yeast in open top stainless steel tanks.
-They make just two wines: a white made from Viognier, Grenache Blanc and Roussanne and a red made from Grenache, Syrah, Counoise, Mourvedre.
Total production: 4.5 acres under vine, 2 wines, 280 cases
2017 Clos Benoit
Tasting Notes and Drinking Window:
Ready upon release, but poised to evolve well for over a decade, this may be the most seamless red wine in Mexico to date. With a perfumed nose of light and dark red berries and layers of floral notes all spun together in notes reminiscent of crème brulée, the moment this wine touches the tongue you are transported to a place where only flavor and texture matter all – all else becoming supporting actors in a show about utter delight. Balanced and nuanced to the point where you can never really stop calling out new descriptors for what you encounter in the taste and smell this wine showcases well what a low intervention approach to making wine can unveil when in the right hands.
250 cases made
Drinking window: Upon release - 10 years
78% Grenache, 13% Syrah, 6% Counoise, 3% Mourvedre
Veronica Santiago - Mexican lives in Valle de Guadalupe
Valle de Guadalupe - 4.5 acre state vineyard with sandy loam soils with vines planted in from 2009 through 2011. Elevation is 925 ft and is near the center of the valley approximately 10 miles inlad from the Pacific. Farmed organically.
Grapes were harvested on the 30th of August, cold stabilized and then pressed and left to ferment on native yeast in open top netural French oak barrels and stainless steel tanks for 2 weeks. After fermentation is complete, the wine is transfered to a number of French and American oak barrels, (mostly neutral) and aged for 12 months before bottling. All wines are held in the bottle for and additional 12 months before release.
Sulfites: 40 ppm