Located at Espira, a few kilometres away from Rivesaltes, Domaine Danjou-Banessy is an old family estate that was producing only fortified and dry rancio wines until Benoit took over from his father 10 years ago. His brother, Sebastien, an English teacher, joined the domaine full time 5 years ago. They are now producing dry whites and reds from very old vines of local grapes such as their rare and original carignan gris. Their soil has always been free from any chemicals; their father and grandfather were bio before anyone else.  They are as non-interventionist as possible in the cellar. Benoit and Sebastien are Catalans but friends with many neo-vignerons that came from all over the world to Roussillon to produce great wines. Tradition and open-mindedness could explain the quality of their wines.

Region: France, Languedoc-Roussillon

Classically dark purple but the with red fruit scents of currants and blueberries and fresh cracked pepper. The attack is more boisterous blackberries, pepper and savoury notes with a juicy, silky soft palate that lets the wine slide down effortlessly. There are lots of similarities between this wine and what we are doing in the south Okanagan but I must say the textures here are more pleasing and better suited to the price. The tannins are almost gone despite the obvious youth of the wine. The winery employs homemade compost and grass cover adapted to each plot to develop biological life and regulate water needs. The wine is aged in concrete vats. Food pairings are numerous including poultry, lamb, cheeses and charcuterie. The wine is 100 percent syrah grown on sandy/loamy soils in 20-year-old vineyards. Impressive value.