Danjou-Banessy, Clot dels Escounils, 2022
In the Côtes Catalanes region of Roussillon, the brothers Benoît and Sébastien inherited Domaine Danjou-Banessy from their grandfather in 2001 and have since revived the estate with an uncompromising natural approach. Clot dels Escounils, a one-hectare plot surrounded by garrigue and forest, features century-old vines of white, grey, and black Grenache (45% Grenache Gris, 25% Grenache Blanc, 30% Grenache Noir) on clay-limestone and sandstone soils. The fruit was pressed for three hours, fermented spontaneously with ambient yeast, and aged 20+ months in large foudres with minimal sulfur intervention (20 ppm SO2 at bottling only). The result is beautifully racy and elegant, softly textured, and refreshingly modern in its balance—built to evolve through 2035.
Original: $63.99
-65%$63.99
$22.40Danjou-Banessy, Clot dels Escounils, 2022
In the Côtes Catalanes region of Roussillon, the brothers Benoît and Sébastien inherited Domaine Danjou-Banessy from their grandfather in 2001 and have since revived the estate with an uncompromising natural approach. Clot dels Escounils, a one-hectare plot surrounded by garrigue and forest, features century-old vines of white, grey, and black Grenache (45% Grenache Gris, 25% Grenache Blanc, 30% Grenache Noir) on clay-limestone and sandstone soils. The fruit was pressed for three hours, fermented spontaneously with ambient yeast, and aged 20+ months in large foudres with minimal sulfur intervention (20 ppm SO2 at bottling only). The result is beautifully racy and elegant, softly textured, and refreshingly modern in its balance—built to evolve through 2035.
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In the Côtes Catalanes region of Roussillon, the brothers Benoît and Sébastien inherited Domaine Danjou-Banessy from their grandfather in 2001 and have since revived the estate with an uncompromising natural approach. Clot dels Escounils, a one-hectare plot surrounded by garrigue and forest, features century-old vines of white, grey, and black Grenache (45% Grenache Gris, 25% Grenache Blanc, 30% Grenache Noir) on clay-limestone and sandstone soils. The fruit was pressed for three hours, fermented spontaneously with ambient yeast, and aged 20+ months in large foudres with minimal sulfur intervention (20 ppm SO2 at bottling only). The result is beautifully racy and elegant, softly textured, and refreshingly modern in its balance—built to evolve through 2035.
