Danjou

Domaine Danjou-Banessy, Espira d’Lagly

These two brothers Benoit and Sébastien Danjou took over Domaine Danjou from their grandfather in 2003. When not sipping on a bottle of Coche-Dury or Rayas (their standards are quite high…) they’re working with their passion; to show the diversity and uniqueness that their different vineyards are able to express.

It’s important for these brothers to keep up the work with old clones and the varieties that has been driven away in favour of the high producing, conventional mass that has infected the wine business during the last decades. At the time of writing, Ben and Seb have 15 hectares of vineyards, all spread out on lots of small parcels with different terroir. Their oldest vines (and yes they’re oldies) are situated in the forest, just north of Rivesaltes.

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Neither one of these charming brothers nor their ancestor’s saw anything good in poisoning the soil. So Ben and Seb never needed to clean up dirt or be under conversion.

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They work with neutral oak and concrete in the vinery and since 2009 they left the idea of extraction. The wines are fruity, mineral, fresh and very expressive – all in different ways depending on their origin.

2016 Coste Blanc

Soil: Clay and limestone on top of pebbles.
Grape: Maccabeu
Appellation: AOC Côtes du Roussillon Villages
Age of Vines: 10-30 years
Yields: 30 hl/ha

Vinification: Direct press, fermentation and ageing in old 500-liter barrels for 10 months.


2017 Supernova

Soil: Clay and limestone on top of pebbles
Grape: Muscat
Appellation: AOC Côtes du Roussillon Villages
Age of Vines: 80 years
Yields: 30 hl/h
Vinification: Destemmed and macerated with the skins for 3 weeks in open vats before pressing. Continuous fermentation and ageing takes place in old 500 liter barrels for 10 months.


2015 Clos des Escounils

Soil: Schist, limestone and pink sandstone.
Grape: Grenache Blanc, Grenache Gris, Grenache Noir
Appellation: AOC Côtes du Roussillon Villages
Age of Vines: 90 years
Yields: 15 hl/ha

Vinification: Direct press, fermentation and ageing in old barriques for 18 months.


2016 La Truffiere Blanc

Soil: Black schists on top of limestone. These vineyards have the benefits of truffles growing around it.
Grape: 75% Carignan Gris 25% Carignan Blanc
Appellation: AOC Côtes du Roussillon Villages
Age of Vines: 80 years
Yields: 20 hl/h

Vinification: Direct press, fermentation and ageing in old barriques for 18 months.


2016 Roboul

Soil: Calcaire, pebbles and silty clay.
Grape: 80% Mourvedre 20% Grenache Noir
Appellation: AOC Côtes du Roussillon Villages
Age of Vines: 30-50 years
Yields: 30 hl/ha

Vinification: Mainly whole-cluster fermentation in open tanks with careful punch down by feet, pressed after 25 days of maceration. Aged in old 500 Liter oak barrels for 10 months before bottling.


2015/2016 La Truffiere Rouge

Soil: Black schists on top of limestone. This vineyards has the benefits of truffles growing around it.
Grape: 50% Grenache Noir 50% Carignan Noir
Appellation: AOC Côtes du Roussillon Villages
Age of Vines: 60-80 years
Yields: 20 hl/ha

Vinification: Whole-cluster fermentation in open tanks with some careful punchdown by feet, maceration for 18 days, then pressed and aged in old 500-liter oak barrels before bottling after 18 months.


2015/2016 Myrs Rouge

Soil: Decomposed schist.
Grape: Carignan Noir
Appellation: AOC Côtes du Roussillon Villages
Age of Vines: 90 years
Yields: 20 hl/ha

Vinification: Whole-cluster fermentation in open vat with careful punchdown by feet for 20 days, then pressed and aged in old barriques for 18 months.


2014 Espurna
Soil: Decomposed schist
Grape: Cinsault
Appellation: AOC Côtes du Roussillon Villages
Age of Vines: 90-110 years
Yields: 20 hl/h
Vinification: Whole-cluster fermentation in open with careful punch down by feet for 20 days, then pressed and aged in old barriques for 28 months


2013 Les Mirandes Rouge

Soil: Volcanic, from the ’Les Mirandes’ vineyard
Grape: Syrah
Appellation: AOC Côtes du Roussillon Villages
Age of Vines: 50-70 years
Yields: 20 hl/ha

Vinification: Mainly whole-cluster fermentation in open tanks with some punch down by feet, pressed after 25 days of maceration. Aged in old 500-liter oak barrels for 20 months before bottling.


2004 Rancio

Soil: Clay and limestone on top of pebbles
Grape: Grenache Noir
Appellation: AOC Rivesaltes vin Doux Naturels
Age of Vines: 30-50 years
Yields: 25 hl/h

Vinification: Late harvest followed by fermentation with the skins for 14 days before pressing and fortification up to 15% to stop fermentation while there is still some sugar left. Ageing takes place in old barriques for 10 years. Very small production of a very unique wine.