Brothers Benoit and Sébastien Danjou-Banessy took over the vineyard from their Grandfather in 2001.  The family had a history of producing rancio, very traditional of the region.  They were the first of their family to begin producing dry red and white. Domaine Danjou-Banessy uses a single-vineyard approach to winemaking across its 17 hectares of land.  Dark black fruit, savory fig and olive hints at the nose, but the tannins are softer than one would expect. A wine of structure and power but shows restraint. 

Grapes: Mourvèdre and Grenache Noir, 30 years old 

Pairing: Veal with a blueberry reduction

Soil: Clay and limestone with galets roulés

Viticulture: Certified Organic with some biodynamic practices