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| This ancient 8 acre vineyard traces its origins back to 1405! The coat of arms on the label is that of the Bertet family. In 1625, Jean Gaspard Bertet de la Cluse was commander of the colony of Illinois, in what was greater French Louisiana. Today, Banneret belongs to a Bertet descendant, Mr. Jean-Claude Vidal. The Lilliputian property is situated in the very heart of Chateauneuf in the characteristic, galet- covered soil. They have 5 parcels of vines all around the famous castle ruins. Jean-Claude is an architect, but in 1989, when the former owner was ready to retire, the question of whether the domain would be sold to someone outside the family came up. Jean-Claude and his wife decided they would take over and keep the domain in the family, and thus they became wine growers. Jean-Claude learned winemaking at the feet of Jacques Reynaud and Henri Bonneau, who made the early cuvées. He respects the traditional methods of his ancestors, and everything in the fields and the cellar are done strictly according to the methods of previous generations. The vineyards are strictly organic and inter-planted with all 13 varietals. The wines are bottled by the help of a pipette, and the labels are still glued on the bottle by hand, one by one. Jean-Claude’s nephew, Jean–Marc Espinasse, is also involved with the wine making at the Domaine. In fact, the whole Espinasse family helps during the harvest at Banneret. Jean Marc also oversees export distribution to the US. |
| Domaine du Banneret Website |
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| Chateauneuf-du-Pape |
| The traditional blending is 60% Grenache with famous parcels located on the highest parts of “Grand Pierre” terroir (very close to the Rayas vines), 10% Syrah near Bois de Boursan, 10% Mourvèdre near the Rhône, and the remaining 20% are the 10 other grapes which are part of the appellation and which bring this unique complexity only found in Châteauneuf-du-Pape.
Many of the vines are 80 years old and older. Yields are a parsimonious 1.4-1.8 tons/acre and the wine is very concentrated. Harvest is always strict and manual: Grapes are cut with care and sorted. Winemaking is thoroughly traditional: fermentation of the unstemmed fruit of all the different varietals takes place together in small concrete tanks and the maceration period is lengthy. The wine is then aged in oak barrels (from Burgundy) for at least 18 months, clarified by many decantations . This method gives finesse, power, and complex aromas, plus all the natural tannins. This is ultra-traditional, concentrated, flavorful Chateauneuf. Unfortunately, total annual production never exceeds a scant 1000 cases and is often closer to just 400. Ruby robe, nose open on spices, cooked red fruits, oak with evolution notes. In the mouth, this wine is well balanced with both freshness and powerness. It finished on red pepper notes. Drink with filet mignon with pepper cream and generous cheeses. |
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