Baptiste Lalfert was in his early teens when a shared bottle of Sauternes first sparked an ambition to become a winemaker. Following a degree in oenology, Baptiste took an apprenticeship with J-M. Boillot in Burgundy, where the nobility of the calling was finely honed. Baptiste’s microscopic domaine belies the influence of his wine, which is found almost exclusively in Michelin-starred restaurants in France. Only a tiny amount is exported.
The Domaine, founded in 2007, lies 25 km northwest of Montpellier, falls within a microclimate in which cool mountain winds vitiate the Mediterranean summer heat and stabilize the temperatures, ensuring crisp acidity in the fruit and good structure in the wine. The vineyards, with vines up to 65 years of age, are farmed organically. After triage, the Cabernet Sauvignon (10%) and Syrah (90%) are de-stemmed, but not crushed, and fermented over indigenous yeasts for one month with temperature below 30°C, with daily pigeage. The wine then ages 6 months in tank followed by 12 months in barrel.
● COUNTRY
● France
● REGION
● Languedoc-Roussillon
● APPELLATION
● Pays de l’Hérault Rouge
● WINEMAKER
● Baptiste Lalfert
● FOUNDED
● 2007
● VINEYARD AREA
● 1.25 Hectares
● FARMING
● Organic
● WEBSITE
● N/A
