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Vendor
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Benjamin Taillandier
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Regular price
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Sold out
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Sale price
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$39
Sale
Tax included.
Shipping calculated at checkout.
- ADDED SULPHITES (MG/L)
13
- FILTERED
No
- FINED
No
- SKIN CONTACT
No
- VINEYARD HEALTH
Biodynamic
- YEAST
Wild
View Metric Info +
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VINEYARD HEALTH
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic, biodynamic or regenerative vineyard practices.
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SKIN CONTACT
The skins of the grapes can form part of the fermentation process. Unlike conventional white wine, natural winemakers will often leave skins of the grapes for part (or all) of the fermentation, the result is a cloudy and tannin filled wine.
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FILTERING
The filtering of the wine to remove particles post fermentation. Filtering particles may be aesthetically pleasing, but is often viewed as ‘unnatural’ and not filtering is said to create a more unique wine.
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FINING
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
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SULPHUR
The amount of sulfur added to the wine. The affect of suplphites in wine on the human body is one of the most debated and researched parts of the winemaking process. Conventional wines often present up to 300mg per litre of wine.
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YEAST
The type of yeast used. Imported or wild. Yeast is crucial to break down grape sugars into alcohol. Wild yeast, relies on it naturally occuring as part of the fruit harvested. Although harder to execute, it’s often part of a natural winemaker’s process.
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About the maker
Domaine Benjamin Taillandier, since it's inception 2007, has been farming organically and is now completely dry-farmed. This means none of Benjamin's vineyards are irrigated.
The domaine thrives by the Black Mountain (most south relief of the Massif Central) and stretches on twenty hectares, representing sixteen vines flourishing on south exposed terrace fields in mediterranean climate, growing on mostly clay-limestone soil, with occasional schist, sand and marble. The grape harvest is manual through twelve kilo crates which are gravitationally emptied in the containers. All yeast and lactic bacteria are indigenous. Benjamin feels that many of the wines in the Minervois AOC are too concentrated and alcoholic, and works hard to make wines that, while full flavoured, are lighter, fresher, and lower in alcohol than most average wines from the Languedoc.
See the Benjamin Taillandier collection here
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