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 Cévennes ( Aniane area), 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 winemaking adventure .

A biodynamic estate, situated in a legendary terroir

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

Exquisite Syrahs, meticulous care in the cellar

Clos Lalfert is best known for its precise reds , composed of approximately 90% Syrah and 10% Cabernet Sauvignon , vinified using traditional methods . The grapes are whole or partially destemmed, fermented with indigenous yeasts under controlled temperatures (below 30°C) , with daily punch-downs , and aged for 6 to 12 months in demi-muids and then in stainless steel tanks . The result: elegant, balanced wines of remarkable clarity , with a supple yet structured texture .

A meteoric rise to fame, a deliberate rarity

The estate's wines are featured in the finest Michelin-starred restaurants , considered among the revelations of the 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 the Languedoc .