Danjou Banessy

History of Domaine Danjou-Banessy

The history of Domaine Danjou-Banessy is that of a family saga where the passion for wine transcends generations. Founded by the grandfather of Benoît and Sébastien Danjou in the 1950s, the estate then extended over 32 hectares of vines, surrounded by 20 hectares of woodland, forests and moorland, in the Agly valley, a few kilometres north of Perpignan. This ancestor, a craftsman and peasant at heart, cultivated his land with a respectful approach, favouring gentle methods and preserving old vines, some of which today exceed 120 years of age. At that time, the estate was primarily devoted to the production of fortified wines, such as Rivesaltes and rancios, emblematic specialities of Roussillon, often kept in a "library" of precious vintages.

In 2001, Benoît Danjou, driven by the desire to carry on this heritage, took over the reins of the estate after working alongside his grandfather up to the 2000 vintage, the last one made together. Five years later, he was joined by his brother Sébastien, who gave up a career as an English teacher to devote himself to his passion for winemaking. Together, they breathed new energy into the estate, while remaining true to the original philosophy of respect for the plant and the terroir. Their first major decision was to reduce the cultivated area to 20 hectares, prioritising quality over quantity, and to begin a transition to organic farming, officially recognised in 2011 with Ecocert certification. Influenced by biodynamics, which they adapt to the specificities of the Mediterranean climate, they also introduced a major innovation: the production of dry wines, both white and red, a first in the family's history. Their tireless work and bold vision have elevated Domaine Danjou-Banessy to the ranks of the most talented estates in Roussillon, while also bringing their home village of Espira-de-l'Agly onto the international wine scene.

Terroirs and Vines of Domaine Danjou-Banessy

Domaine Danjou-Banessy draws its strength from an exceptional geological diversity, nestled between the collapse of the Pyrenees and the birth of the Corbières. Its 20 hectares of vines, whose average age exceeds 60 years and sometimes reaches over 120 years, thrive on a mosaic of unique soils: decomposed black schist (known as "Les Terres Noires"), limestone, clay-limestone, sandstone, quartz, sand, silt and rolled pebbles. This richness allows the Danjou brothers to vinify each plot separately, thus capturing the essence of each terroir in their cuvées. This parcel-by-parcel approach, rare and demanding, lies at the heart of their philosophy, with each wine becoming the reflection of a place, a history and an atmosphere.

Among the flagship terroirs, Clos des Escounils stands out as a true sanctuary: a one-hectare plot, surrounded by garrigue and forest, where century-old vines of Grenache blanc, gris and noir thrive on clay-limestone and sandstone soils. Another treasure, the Estaca vineyard, planted with Grenache noir over 120 years old on schist, embodies the historical soul of the estate with its low yet exceptionally intense yields. La Truffière, surrounded by a natural truffle grove, rests on black schist and limestone, hosting grape varieties such as Carignan gris and Grenache noir, while Les Myrs, also on schist, is dedicated to Carignan noir, a grape variety that Sébastien considers to be the DNA of the estate.

Committed to sustainable viticulture, the Danjou brothers go far beyond organic certification. They incorporate innovative agroecological practices, such as planting Mediterranean trees (olive trees, fig trees, pomegranate trees, laurels) to regulate humidity and protect the vines from the dry winds of the Tramontane, which are particularly formidable in this region. Between October and April, during the vegetative dormancy of the vines, they sow cover crops (broad beans, peas, rye, mustard) to enrich the soils and promote biodiversity. This long-term vision, designed for future generations in the face of climate change, makes Domaine Danjou-Banessy a model of resilience and harmony with nature.

Vinification at Domaine Danjou-Banessy

At Domaine Danjou-Banessy, vinification is an exercise in minimalism and patience, guided by a resolutely non-interventionist philosophy. Everything begins with a manual harvest in 20 kg crates, ensuring the freshness and integrity of the grapes. The brothers adopt an infusion technique, whereby the bunches, often whole, are lightly crushed and macerated in their own juice, without recourse to classic extraction methods such as punching down or rack-and-return. This gentle, almost poetic approach aims to preserve the purity of the fruit and the authentic expression of the terroir. Fermentations, carried out exclusively with indigenous yeasts, take place without chaptalization or acidification, allowing the wine to reveal its natural character.

Ageing, a key step in the process, is long and meticulous, ranging from 1 to 5 years depending on the cuvée. It takes place in a combination of barrels, large oak vats and demi-muids, often old, to impart a subtle patina without ever dominating the profile of the grapes. For the whites, a reductive ageing lends a distinctive smoky signature and a vibrant tension, while the reds develop with a silky texture and an elegance that sometimes evokes the great Italian or Burgundian crus. Bottling, carried out by gravity in accordance with lunar phases, completes this artisanal approach, without fining or filtration, to offer living wines free of artifice. This work makes Domaine Danjou-Banessy a benchmark for natural wines, combining technical precision with absolute respect for the raw material.

The cuvées of Domaine Danjou-Banessy

The range from Domaine Danjou-Banessy is a celebration of the indigenous grape varieties of Roussillon and the unique terroirs of Espira-de-l'Agly. Each cuvée tells a story — that of a plot, a soil and a vision. Here is a comprehensive overview:

Orange Wines

Supernova: Made from Muscat d'Alexandrie (vines over 70 years old on schist), this maceration wine seduces with its floral and herbaceous aromas (bergamot, linden, rosemary). One month of infusion, aged 8 to 12 months in barrels, amphorae and concrete tanks. An original wine, somewhere between tea infusion and floral Pale Ale, perfect for the curious.

White Wines

Coste: 100% Maccabeu, from 30-year-old vines on 3 hectares of clay-limestone rolled pebbles. Direct pressing, aged 10–12 months in neutral barrels. Fresh, mineral, with a refined simplicity that makes it an excellent table companion.

Clos des Escounils: Blend of Grenache blanc, gris and noir (century-old vines on limestone and sandstone). Aged 18–20 months in large oak vats. Complex, energetic, with an impressive length, it embodies the elegant wildness of the terroir.

La Truffière Blanc: Carignan gris (95 years old) on schist and limestone. Aged 15–20 months in Burgundian barrels. Deep, smoky, with an ample texture and a finesse reminiscent of the great white wines of Burgundy.

Red Wines

Roboul: Mourvèdre and Grenache noir (30 years old) on clay-limestone rolled pebbles. Aged 10–12 months in barrels. Fruity, tender, with an accessible elegance that seduces from the very first sip.

La Truffière Rouge: Grenache, Carignan and Mourvèdre (60–80 years old) on schist. Aged 20 months in barrels. Powerful yet delicate, with ripe tannins and a vibrant energy.

Les Myrs: 100% Carignan noir (90 years old) on schist. Aged 20 months. Pure, precise, it is a vibrant homage to the estate's flagship grape variety.

Les Mirandes: Syrah (20 years old) on volcanic soils. Aged 2–3 years. Wild, intense, with a "rock'n'roll" touch that surprises and delights.

Espurna: Century-old Cinsault on schist and quartz. Aged 2–4 years. Romantic, with notes of old rose and peony, a cuvée of rare poetry.

Estaca: Grenache noir (over 120 years old) on schist. Aged 2–5 years, production limited to 600 bottles. Concentrated, vibrant, it is the ultimate expression of the terroir.

Oxidative Wines

Rivesaltes Rancio Doux: Mutage Grenache noir, aged over 10 years in untopped barrels. Rich aromas of dried fruit, spices and wood, a sweet Catalan treasure.

Rancio Sec: Grenache and Carignan, complete fermentation, aged a minimum of 10 years. Dry, intense, with a complexity reminiscent of the great oxidative wines of Spain.

If Domaine Danjou-Banessy has captivated you with its authenticity and refinement, the Languedoc-Roussillon is full of other viticultural gems to explore. Be tempted by the elegant power of Grange des Pères, the precise and balanced wines of Montcalmès, or the rustic intensity of Mas Jullien, an essential of the region. Also discover the bold creations of Maxime Renaudin, the timeless cuvées of Peyre Rose, or the iconic Daumas Gassac, a world reference. For an immersion in unique styles, do not miss Léon Barral and his vibrant wines, or the finesse of Bergerie de l'Arcade. Each estate tells a story, just like Danjou-Banessy, and deserves a place in your quest for the treasures of the South.

Domaine Danjou-Banessy is a rare gem in the French wine landscape, a place where history, nature and human talent intertwine to give birth to exceptional wines. Benoît and Sébastien Danjou, by taking over the family vines, have not only preserved a precious heritage but have also reinvented it with boldness, offering dry wines of unparalleled finesse while perpetuating the tradition of rancios and Rivesaltes. Their commitment to organic and biodynamic viticulture, their mastery of the varied terroirs of Roussillon and their artisanal approach make every bottle a work of art. Whether you are drawn to the delicacy of the reds, the tension of the whites or the depth of the oxidative wines, Domaine Danjou-Banessy promises a unique sensory experience, rooted in the soul of the South.