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- Benjamin Leroux
Benjamin Leroux
Burgundy • France
Introduction
There has been a lot said about Benjamin over the years, and he is clearly a talent among his generation. It almost seems impossible that someone so young could be compared to the likes of Henri Jayer, especially considering he does not come from a family with any land holdings or winemaking history. He decided as a teenager that he wanted to be a vigneron, and after finishing enology school, worked at Cos d’Estournel, Domaine Drouhin in Oregon, and Louis Jadot. He was even named the technical director and manager at the famous Comte Armand in Pommard at the astonishing age of 24.
Elegance and Clarity
His talent was noted early on by Anne Claude Leflaive, when she courted him come to Domaine Leflaive. However, shortly after starting at Comte Armand, Benjamin began his eponymous winery and has slowly been choosing which vineyards he wants to work with under contract or ownership. Regardless, his team oversees all farming and harvest, allowing him to control the quality of the wine produced starting in the vineyards. Benjamin’s ability to find great vineyards to work with is highlighted not only in his most sought-after parcels of Amoureuses or Chambertin, but also in the “lesser” appellations he works with like Savigny les Beaune or Blagny.
His winemaking style is relatively minimal. The whites are whole cluster pressed in a pneumatic press over a short peried of time, with a small amount of sulfur added prior to fermentation (which is done with ambient yeast). The wines spend 12-22 months in either tank, barrel, or foudres; generally new oak is at about 30%.
The wines are sulfured again in the spring and just before bottling. The whites are usually fined but not filtered. For Benjamin’s reds, pending the vintage and site, some whole cluster is used. Following a cold soak, fermentation starts using ambient yeasts with a small amount of sulfur added prior. The wine stays on the skins for roughly three weeks with pump-overs occurring early on, and then punch-downs at the end of fermentation. The reds spend roughly 12-22 months in either barrels or foudres, and a small amount of sulfur is added prior to bottling. The reds are generally not fined or filtered.
Stylistically Benjamin’s wines always lean toward elegance, clarity and purity of fruit, but are in no way lacking in structure or grip. He has the unique trait of a winemaker having a thumbprint, meaning there is a commonality to all the wines he makes, but still allows the vintage and vineyard to shine above all else. This is perhaps why he has so often been compared to the legendary Jayer.
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Wines by Benjamin Leroux
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