About the Domaine
At the western end of the Agly valley, in the north-west corner of the Roussillon, a peaceful revolution is taking place. This rugged, windy region covered by granite and schist soils is now home to several very interesting and talented vignerons. What’s the attraction? With its combination of high-altitude old vine vineyards, complex soils and the cooler climate of the Fenouillèdes, this is one of the few places left in France where world class vineyard land is still affordable. At the forefront of this revolution is Joseph Paillé, an incredibly gifted vigneron who is producing some of the most exciting wines in the Roussillon today.
From a winemaking family in Anjou, Joseph was essentially working full time in the vineyards by the age of 13. In his late teens and early twenties Joseph honed his craft with stints in Burgundy, the Roussillon, Canada and then Virginia, USA. In 2008 he returned to his native Anjou and partnered with his stepfather, Jo Pithon, and Wendy Paillé to create the now internationally renowned Loire estate of Pithon-Paillé. During his 7 years at the helm of Pithon-Paillé, Joseph produced wines from multiple appellations throughout the Loire Valley, and established himself as one of the region’s top talents with Chenin Blanc and Cabernet Franc. Despite his success in the Loire, Joseph felt a calling to explore a new region. In late 2014 he made the difficult decision to leave the family business for the Roussillon where he started Domaine Benastra.
In just four short years Joseph has garnered a reputation for producing wines of vitality and nuance that clearly showcase the potential of the Fenouillèdes’ unique terroirs in the hands of a supremely talented vigneron. Joseph believes wholeheartedly that to produce great wine you must first be a great farmer. Yields are kept naturally low by the combination of poor inhospitable soils and the ever present northerwesterly wind, known as the Tramontane. Organic and biodynamic practices are employed in the vineyards, and the Domaine is in conversion for organic (BIO) certification. Joseph takes a low interventionist approach in the cellar and sulfur additions are minimal, as he prefers to utilize the naturally occurring carbon dioxide to protect the wines. Vinification for the reds is a blend of whole-cluster and whole berry fermentation using indigenous yeasts, followed by élevage in mostly neutral vessels of multiple sizes. The Domaine’s lone white wine is fermented and aged in large oak barrels and certainly showcases why Joseph’s Chenin Blanc’s at Pithon-Paillé are so highly regarded.
For me the wines of Domaine Benastra seamlessly bridge the gap between classical and the more modern natural wine movement. While Joseph does not identify as a natural winemaker, his methods would be considered natural by most. The major difference here is the level of depth and complexity found in Joseph’s wines that is so often lacking in natural wines. These are serious wines that beautifully demonstrate how “natural” wine can also be polished.
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Region: Roussillon
Appellation: Côtes Catalanes IGP
Grapes: 50% Macabeu, 20% Grenache Blanc, 20% Grenache Gris, 10% Marsanne
Average Vine Age: Macabeu (70 years & 30 years), Grenache Blanc (28 years), Grenache Gris (12 years), Marsanne (10 years)
Altitude: Multiple parcels located between 800 to 2,000 feet (250m-600m)
Soils/Terroir: Assembly of parcels on soils of black shale and granite
Farming: Organic
Harvest: Hand harvested
Yield: 12 hl/ha
Winemaking: Each variety and parcel are harvested and whole bunch pressed separately. The juice undergoes 1 night of cold settling, then is racked off the gross lees straight into large neutral oak barrels. Fermented 50% in a 2-year-old 20HL oak Foudre and 50% in 3-year-old 600L demi-muids using only the naturally occurring indigenous yeasts. The wine undergoes full malolactic fermentation and there is no stirring of the lees. After the completion of malolactic fermentation, the wine is blended, and a very low dose of sulfur is added.
Maturation: Aged 8 months on the fine lees 50% in a 2-year-old 20HL oak Foudre and 50% in 3-year-old 600L demi-muids. Prior to bottling the barrels are racked into stainless-steel tanks. The wine is bottled with a light filtration.
pH: 3.37
Total SO2: 23ppm
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Region: Roussillon
Appellation: Vin de France
Grapes: 100% Syrah
Average Vine Age: Syrah (20 years)
Altitude: 885 feet (270m)
Soils/Terroir: Black schist
Farming: Organic
Harvest: Hand harvested
Yield: 25hl/ha
Winemaking: A méthode ancestrale sparkling wine. The grapes are direct pressed upon arrival in the cellar. Spontaneous fermentation in stainless steel tanks using only naturally occurring indigenous yeasts. At 9% of alcohol the juice is cooled down and bottled under a crown cap. The fermentation finishes in bottle.
Maturation: Aged in bottle “sur latte” for 6 months in the cellar. At the completion of the aging process each bottle is disgorged, removing the sediment from the fermentation.
pH: 3.27
Total SO2: 47ppm
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Region: Roussillon
Appellation: Côtes Catalanes IGP
Grapes: 20% Lledoner Pelut, 20% Carignan Noir, 30% Syrah, 30% Grenache Noir
Average Vine Age: from 17 to 112 years-old
Altitude: Multiple parcels located between 650 to 1,650 feet (200m-500m)
Soils/Terroir: Assembly of parcels on soils of Calschistes de l’Albien (calcareous black shale) and granite.
Farming: Organic
Harvest: Hand harvested
Yield: 34hl/ha
Winemaking: Each variety is harvested and fermented separately in a combination of concrete and stainless-steel tanks. 90% of the grapes are fermented whole cluster and 10% are crushed. Only naturally occurring indigenous yeasts are used in the fermentation. Approximately 1 week after the start of fermentation each tank is pressed, and the juice is transferred back to concrete and stainless-steel tanks to complete fermentation. A low dose of sulfur is added after the completion of malolactic fermentation, and the components are blended.
Maturation: Aged for 7 months, in a combination of concrete tanks (70%) and stainless-steel tanks (30%). If necessary, a very small sulfur addition and a light clarifying filtration are done at bottling.
pH: 3.45
Total SO2: 35 ppm
View Label
Region: Roussillon
Appellation: Côtes Catalanes IGP
Grapes: 40% Lledoner Pelut, 20% Carignan Noir, 20% Syrah, 20% Grenache Noir
Average Vine Age: Lledoner Pelut (32 years), Carignan Noir (15 years), Syrah (23 years), Grenache Noir (16 years)
Altitude: Multiple parcels located between 800 to 1,650 feet (250m-500m)
Soils/Terroir: Assembly of parcels on soils of black shale and granite.
Farming: Organic
Harvest: Hand harvested
Yield: 35hl/ha
Winemaking: Each variety is harvested and fermented separately in a combination of concrete and stainless-steel tanks. Blend of whole cluster and whole berry fermentation in stainless steel, except for the Carignan which is fermented 100% whole cluster in concrete tanks. Only naturally occurring indigenous yeasts are used in the fermentation. Each tank is pressed separately, then blended. A low dose of sulfur is added after the completion of malolactic fermentation.
Maturation: Aged for 8 months, in a combination of concrete tanks (70%) and stainless-steel tanks (30%). The wine is bottled with a light filtration.
pH: 3.51
Total SO2: 25 ppm
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Region: Roussillon
Appellation: Côtes du Roussillon Villages AOP
Grapes: 30% Mourvèdre, 30% Carignan Noir, 30% Grenache Noir, 10% Syrah
Average Vine Age: Mourvèdre (21 years), Carignan Noir (21 years), Grenache Noir (32 years), Syrah (40 years)
Altitude: Multiple parcels at approximately 870 feet (265m)
Soils/Terroir: Assembly of parcels on soils of Calschistes de l’Albien (calcareous black shale) and marl
Farming: Organic
Harvest: Hand harvested
Yield: 20 hl/ha
Winemaking: 100% whole cluster co-fermentation in concrete tanks using only naturally occurring indigenous yeasts. The whole clusters are pressed on the 10th day and transferred back to concrete tanks to complete fermentation. A low dose of sulfur is added after the completion of malolactic fermentation.
Maturation: Aged 18 months in neutral 600L oak barrels. If necessary, a very small sulfur addition and a light clarifying filtration are done at bottling. Aged an additional year in bottle prior to release.
pH: 3.5
Total SO2: 33ppm
View Label
Region: Roussillon
Appellation: Côtes du Roussillon Villages AOP
Grapes: 30% Mourvèdre, 30% Carignan Noir, 20% Syrah, 20% Grenache Noir
Average Vine Age: Mourvèdre (20 years), Carignan Noir (20 years), Syrah (40 years), Grenache Noir (30 years)
Altitude: Multiple parcels at approximately 870 feet (265m)
Soils/Terroir: Black schist
Farming: Organic
Harvest: Hand harvested
Yield: 20 hl/ha
Winemaking: Blend of whole cluster and whole berry fermentation in stainless steel tanks using only naturally occurring indigenous yeasts.
Maturation: Aged 1 year in neutral 600L oak barrels and at least 1 year in bottle prior to release.
pH: 3.43
Total SO2: 30ppm
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Region: Roussillon
Appellation: Côtes Catalanes IGP
Grapes: 100% Carignan Noir
Average Vine Age: 80+ years
Altitude: 870 feet (265m)
Soils/Terroir: Clay & limestone soils
Farming: Organic
Harvest: Hand harvested
Yield: 15hl/ha
Winemaking: Whole cluster fermentation in concrete tanks using only naturally occurring indigenous yeasts.
Maturation: Aged for 12 months in a used 2000L oak Foudre.
pH: 3.47
Total SO2: 33ppm
View Label
Region: Roussillon
Appellation: Côtes Catalanes IGP
Grapes: 100% Carignan
Average Vine Age: 80+ years
Altitude: 800 feet (250m)
Soils/Terroir: Clay & limestone soils
Farming: Organic (in conversion)
Harvest: Hand harvested
Yield: 25hl/ha
Winemaking: Whole cluster fermentation in concrete tanks using only naturally occurring indigenous yeasts.
Maturation: Matured for 12 months in neutral 600L and 400L oak barrels of 6 to 7 years old.
pH: 3.36
Total SO2: 45ppm
View Label
Region: Roussillon
Appellation: Côtes Catalanes IGP
Grapes: 50% Macabeu, 50% Grenache Blanc
Average Vine Age: Macabeu (70 years & 30 years), Grenache Blanc (28 years)
Altitude: Multiple parcels located between 800 and 2,000 feet (250m-600m)
Soils/Terroir: Assembly of parcels on soils of black shale and granite
Farming: Organic (in conversion)
Harvest: Hand harvested
Yield: 15 hl/ha
Winemaking: Whole bunch pressing and fermented in barrel using only the naturally occurring indigenous yeasts. The wine undergoes full malolactic fermentation and there is no stirring of the lees.
Maturation: Aged 7 months, 50% in a new 20HL oak foudre and 50% in six-year-old 600L oak barrels.
pH: 3.25
Total SO2: 42ppm
View Label
Region: Roussillon
Appellation: Côtes Catalanes IGP
Grapes: 40% Lledoner Pelut, 20% Carignan Noir, 20% Syrah, 20% Grenache Noir
Average Vine Age: Lledoner Pellut (32 years), Carignan Noir (15 years), Syrah (23 years), Grenache Noir (16 years)
Altitude: Multiple parcels located between 250m-500m (800 to 1,650 feet)
Soils/Terroir: Assembly of parcels on soils of black shale and granite
Farming: Organic
Harvest: Hand harvested
Yield: 30hl/ha
Winemaking: Blend of whole cluster and whole berry fermentation in stainless steel, except for the Carignan which is fermented 100% whole cluster in concrete tanks. Only naturally occurring indigenous yeasts are used in the fermentation.
Maturation: Aged for 6 months in 70% concrete tank and 30% in 6-year-old 400L and 600L oak casks.
pH: 3.36
Total SO2: 35 ppm
View Label
Region: Roussillon
Appellation: Côtes Catalanes IGP
Grapes: 40% Lledoner Pellut, 20% Carignan, 20% Syrah, 20% Grenache
Average Vine Age: Lledoner Pellut (31 years), Carignan (14 years), Syrah (22 years), Grenache (15 years)
Altitude: Multiple parcels located between 800 and 1,650 feet (250m-500m)
Soils/Terroir: Assembly of parcels on soils of black shale and granite
Farming: Organic (in conversion)
Harvest: Hand harvested
Yield: 30hl/ha
Winemaking: Blend of whole cluster and whole berry fermentation in stainless steel, except for the Carignan which is fermented 100% whole cluster in concrete tanks. Only naturally occurring indigenous yeasts are used in the fermentation.
Maturation: Aged for 6 months in 70% concrete tank and 30% in 5-year-old 400L and 600L oak casks.
pH: 3.40
Total SO2: 34 ppm
View Label
Region: Roussillon
Appellation: Côtes du Roussillon Villages AOP
Grapes: 30% Mourvèdre, 30% Carignan, 20% Syrah, 20% Grenache
Average Vine Age: Mourvèdre (14 years), Carignan (80 years), Syrah (23 years), Grenache (25 years)
Altitude: Multiple parcels located between 800 and 1,650 feet (250m-500m)
Soils/Terroir: Assembly of parcels on black shale, clay and limestone
Farming: Organic (in conversion)
Harvest: Hand harvested
Yield: 20 hl/ha
Winemaking: Blend of whole cluster and whole berry fermentation in stainless steel tanks using only naturally occurring indigenous yeasts.
Maturation: Aged 1 year in neutral 600L oak barrels and 1 year in bottle prior to release
pH: 3.36
Total SO2: 31ppm
