Cellier Saint Benoit

History of Cellier Saint Benoît

The history of Cellier Saint Benoît is above all the story of a family rooted for four generations in Pupillin. For many decades, the estate relied on mixed farming, with grape harvests entrusted to the local wine cooperative.

It is Denis Benoît, representing the third generation, who brings about a defining turning point: in 2003, he makes the decision to devote his entire activity to viticulture and winemaking. Leaving the cooperative, he sets up his winery in the old family farmhouse at 36 rue du Chardonnay in Pupillin, and officially establishes the Cellier Saint Benoît. Over sixteen years, he shapes a domaine in his own image: rigorous, ambitious and committed to the singularity of his terroirs.

The handover, however, comes far sooner than expected. In 2019, Denis Benoît passes away prematurely. His son Benjamin, then barely 25 years old, takes up the mantle under urgent circumstances and with a determination that commands admiration. Trained at the École de viticulture et d'œnologie de Beaune, Benjamin honed his skills alongside some of the greatest: Charles Lachaux in Burgundy, then Amélie Berthaut (Berthaut-Gerbet) in Vosne-Romanée, and Nicolas Faure — formative experiences that shaped him as a winemaker. A stint in New Zealand rounded out this wide-ranging training.

Back in Pupillin, Benjamin does not seek to imitate. His aim is to bring out the very best from his own terroir, reinventing the way his father worked. His first major decision: to bottle each lieu-dit individually, in order to reveal the singularity of each plot — an approach unprecedented in the region. From the very first vintage, the most discerning observers, including American broker Becky Wasserman & Co., hail the excellence of his wines. In 2021, the Guide Hachette consecrates this success by awarding him the title of Winemaker of the Year for the Jura.

Terroirs and Vines of Cellier Saint Benoît

The Arbois-Pupillin appellation enjoys an exceptional status within the Jurassic vineyard. Recognised by decree in 1970, it is one of the rare appellations to have been able to append the name of its village to that of Arbois — France's first AOC, created in 1936. Pupillin even lays claim to a delightful title: World Capital of Ploussard, a grape variety long overlooked that today captivates enthusiasts and professionals the world over.

The geological specificity of Pupillin lies at the heart of this renown. Where most of the Jura rests on grey Jurassic marl — the preferred terroir for Chardonnay and Savagnin — tectonic faults have exposed at Pupillin an exceptional proportion (60% of the subsoil) of Triassic red marl, which is far older. These ferruginous soils, rich in iridescent clay, constitute an ideal terroir for Ploussard, a thin-skinned grape variety that expresses on these lands a delicacy and aromatic complexity without equal. This is why three-quarters of the Jura's Ploussard comes from Pupillin and its immediate surroundings.

The vineyard of Cellier Saint Benoît extends entirely over the commune of Pupillin, on hillside slopes, with plots situated at altitudes of around 390 metres, on moderate to steep gradients. The predominantly southerly exposure promotes optimal ripening of the grapes while preserving the freshness that Jurassic nights naturally provide. The soils vary according to the lieux-dits: Triassic iridescent marl at the Côte de Feule, clay-limestone at Les Chambines or at Viandris, offering the winemaker a palette of terroirs that he exploits with a meticulous plot-by-plot approach.

Benjamin Benoît manages his 6.25 hectares under reasoned agriculture with a constant progression towards organic farming. Five of his six and a quarter hectares are worked without herbicides. The soils are ploughed using light tracked machinery to limit compaction and preserve microbial life. One plot is even worked entirely by horse, bearing witness to a deep commitment to the living balance of the soil. The harvests are carried out exclusively by hand, to respect the integrity of the berries and guarantee the quality of the raw material. Total production is deliberately limited to approximately 20,000 bottles per year, to preserve the artisanal standards that define the domaine.

All five emblematic grape varieties of the Jura are represented at Cellier Saint Benoît:

Ploussard (or Poulsard), the king grape variety of Pupillin, thin-skinned, producing red wines of incomparable delicacy and finesse

Trousseau, a red wine with a more tannic structure, featuring spicy and fruity aromas

Pinot Noir, carefully introduced on limestone soils, vinified as whole clusters

Chardonnay, white wine of great mineral expressiveness on clay-limestone soils

Savagnin, an indigenous Jurassic grape variety, vinified as ouillé or naturé (under a veil of yeasts), the signature of local identity

Winemaking at Cellier Saint Benoît

Benjamin Benoît's winemaking philosophy is built around one cardinal principle: letting the terroir speak. Every decision in the cellar is guided by the objective of revealing the truth of a plot, without distorting or standardising it. This low-intervention approach is in keeping with the great natural winemakers of the Jura, while asserting a signature style of its own.

For the red wines, the Ploussard is destemmed using a crible — a perforated board against which the clusters are rubbed by hand — preserving the integrity of the whole berries. The Trousseau and Pinot Noir, on the other hand, are vinified as 100% whole clusters, a technique that lends the wines a silky texture and a particular aromatic depth. Fermentations are carried out solely with indigenous yeasts naturally present on the grapes, without any addition of sulphur during fermentation for the Ploussards and the Trousseau. Maceration lasts between 12 and 16 days, with pump-overs for the Ploussards (without pigeage) and a pigeage at the end of fermentation for the Pinot Noir and the Trousseau. Pressing is carried out in a vertical oak press, in keeping with tradition. The Ploussards are aged for 6 months in vat; the Trousseau is aged 80% in stainless steel vats for 9 months, with the remainder in seasoned barrels. No fining, no filtration. Sulphur additions, very modest, are made only after malolactic fermentation and at bottling.

For the white wines, whole clusters are pressed directly in a vertical oak press. After a 24-hour settling, the juices ferment spontaneously with ambient yeasts and are aged in old barrels, allowing for a discreet wood contact that nourishes the wine without marking it. The Savagnin is offered either as an ouillé version (known as naturé) or aged under a veil of yeasts for the Vin Jaune, in accordance with the strict rules of the appellation. Certain cuvées, such as the Melon à queue rouge Viandris 1938, are vinified with no addition of sulphur whatsoever.

This rigour throughout the entire chain, from vine to bottle, produces wines that are alive, expressive and precise, marked by the singular minerality of Pupillin's soils and a balance between fruit, freshness and depth that sets them apart among the finest wines of the Jura.

The cuvées of Cellier Saint Benoît

Red Wines

Ploussard Côte de Feule

A flagship cuvée of the domaine, this Ploussard comes from the most emblematic plot in Pupillin: the Côte de Feule, considered one of the finest terroirs in the appellation. Planted in 1987 over 0.4 hectares, at 390 metres altitude, with a full south-facing exposure and an average slope of 26%, this old vine grows on shallow and stony Triassic iridescent marl, situated on the site of a former stone quarry. 

Ploussard Viandris

From the lieu-dit Viandris, this Ploussard expresses the aromatic finesse characteristic of the grape variety on clay-limestone soils. Delicate red fruits, lightness of texture and freshness make it a wine of immediate pleasure, while also offering genuine depth of terroir.

Ploussard La Rouge

Predominantly clay in composition, the La Rouge plot yields a slightly fuller-bodied Ploussard, with aromas of dark fruits and gentle spices. A different expression of the grape variety, more structured, ideal to accompany meats in sauce.

Ploussard Chambines

Vines planted on rich, marly soils particularly conducive to the development of Ploussard. This wine with deep coral hues reveals aromas of woodland berries and a silky palate that is both easy-drinking and elegant. Low-intervention vinification, with no added sulphites during fermentation.

Ploussard Le Grapiot

The lieu-dit Le Grapiot yields a Ploussard of pronounced minerality, on deep Triassic marl. The nose is floral and fruity, with notes of peony and strawberry. The palate is fine and taut, with a fine lingering finish.

Ploussard La Ronde

The final plot-specific expression of Ploussard at Cellier Saint Benoît, La Ronde conveys the diversity and richness of Pupillin's terroirs. A well-balanced wine with silky tannins and remarkable freshness, faithful to Benjamin Benoît's plot-by-plot philosophy.

Trousseau Gryphées

The Trousseau is vinified as whole clusters to reveal its full complexity. The Gryphées cuvée, whose name evokes the oyster fossils found in Jurassic limestone, presents an intense nose of ripe red fruits, pepper and undergrowth. The palate is ample, with tannins that are present yet well-coated, and a long, spiced finish. A remarkable cuvée, awarded a gold medal at the Concours des Vins du Jura 2019. A perfect match with red meats, aged cheeses and game.

Pinot Noir Courbes Raies

From 0.5 hectares of Pinot Noir, this wine is vinified entirely as whole clusters to reveal its full aromatic palette. Aromas of black cherry, liquorice and violet, with a suave and balanced palate: this Jurassic Pinot Noir offers a fine alternative to Burgundies while expressing the singularity of its original terroir.

White Wines

Chardonnay La Marcette

One of the domaine's flagship cuvées. This single-plot Chardonnay, aged in old barrels, reveals a complex nose of citrus, white flowers and delicate buttery notes. The palate is ample, mineral and taut, with a fine lingering finish. A white wine of great class, representative of the expertise at Cellier Saint Benoît.

Chardonnay Viandris

Livelier and more direct than La Marcette, the Chardonnay Viandris expresses the freshness and purity of the fruit. Notes of white peach, candied lemon and sweet almond. A versatile gastronomic white wine, ideal as an aperitif or with fish in sauce.

Chardonnay Courbes Raies

Predominantly clay-limestone in composition, the Courbes Raies plot yields a slightly richer Chardonnay, with discreet notes of hazelnut and vanilla derived from barrel ageing. A remarkable balance between richness and freshness.

Chardonnay Les Charots

Les Charots expresses the pure minerality and elegance that Chardonnay can achieve on the limestone terroirs of Pupillin. A floral and citrusy nose, a precise and saline palate, with a persistent finish. A wine for contemplation.

Melon à queue rouge Viandris Cuvée 1938

A true curiosity and treasure of the domaine, this cuvée is crafted from an exceedingly rare grape variety, the Melon à queue rouge, whose name evokes the old variety planted in 1938 on the Viandris plot. Vinified with no addition of sulphur, this exclusive cuvée is a living tribute to the history of the Jurassic vineyard. Complex aromas of white-fleshed fruit, honey and gentle spices, for a white wine that is truly one of a kind.

Savagnin (ouillé)

Vinified without a veil of yeasts (known as naturé), this ouillé Savagnin offers a more fruity and accessible profile than Vin Jaune. Notes of citrus, white flowers and fresh walnut. An excellent ambassador for the Jurassic grape variety, for novices and seasoned enthusiasts alike.

Savagnin Naturé Les Plantées

From the lieu-dit Les Plantées, this ouillé-aged Savagnin expresses the richness and complexity of the grape variety while preserving its freshness. A perfect match with pressed cooked cheeses such as Comté.

Savagnin Naturé Le Grapiot

On the Le Grapiot plot, the Savagnin develops a pronounced mineral expression. An elegant nose of candied lemon, walnut and wild flowers. The palate is taut, long and salivating — a wine of great drinkability.

Savagnin Naturé Chambines

The Chambines plot yields an ouillé Savagnin of assertive character: discreet oxidative notes, walnut, beeswax and ripe fruits. A wine of character, faithful to the typicity of the Jura.

Vin Jaune

Crafted exclusively from Savagnin, Vin Jaune is the quintessence of the Jura. Aged in oak barrels for a minimum of 6 years and 3 months under a veil of yeasts, without ever being topped up, this oxidative wine develops powerful aromas of dry walnut, curry, mushrooms, honey and spices. An exceptional wine for long cellaring, capable of ageing for decades.