Clos Lalfert

Clos Lalfert, the biodynamic revelation of Languedoc

A self-taught winemaker forged in Burgundy

It was in 2007 that Baptiste Lalfert , a young oenology graduate from Dijon (2006) , decided to return to his native land , the Cévennes ( Aniane sector), after training at Domaine JM Boillot . He then took over a 0.7 ha plot of old Carignan and Cinsault vines , long abandoned, and launched his wine-growing adventure .

A biodynamic estate, part of a legendary terroir

Today, Clos Lalfert covers approximately 5.5 hectares of biodynamically cultivated vines in Aniane , a renowned terroir in the Languedoc region . The climate is influenced by cool mountain winds , tempering the Mediterranean heat and promoting slow ripening and lively acidity in the grapes.

Chiseled Syrahs, extreme care in the cellar

Clos Lalfert is best known for its precise reds , made from around 90% Syrah and 10% Cabernet Sauvignon , vinified methodically . The grapes are whole or partially destemmed, fermented with indigenous yeasts , under controlled temperature (< 30 °C) , with daily punching down , and are aged for 6 to 12 months in demi-muids and then in stainless steel vats . The result: fine, balanced wines with remarkable transparency , with a supple but solid texture .

A dazzling recognition, assumed rarity

The estate's wines are presented in the finest starred restaurants , considered among the revelations of Languedoc , combining finesse, elegance, length and precision , while remaining very difficult to find due to their limited production . Despite modest volumes , the quality places Baptiste among the elite of Languedoc .