Benoît Delorme

Benoît Delorme: A Technical Biography

Benoît Delorme is a reclusive and uncompromising vigneron based in the Côte Chalonnaise region of Burgundy. His winemaking is a unique blend of formal oenological training and a globe-trotting experience that has led him to adopt a philosophy of radical non-interventionism. His project is a return to a more primitive, manual form of winemaking, resulting in authentic and intense natural wines.

Education & Formative Experience

Benoît Delorme's path to winemaking was both academic and adventurous. He holds a background in agrobiology, with technical training in chemistry and oenology. This theoretical foundation was complemented by extensive international experience. He worked at domaines in Alsace, Beaujolais, and the Penedès region of Catalonia, as well as a short stint in California. These varied experiences allowed him to see the full spectrum of winemaking, from highly technological to traditional and hands-on.

In 2004, he settled in the Côte Chalonnaise, where he initially worked for the organic Domaine Guy Chaumont. This period was pivotal, as he was allowed to work a small plot of old-vine Pinot Noir under his own name while building his project.

Technical Winemaking Philosophy

Delorme's technical philosophy is a deliberate rejection of modern winemaking technology in favor of traditional, manual methods. He views wine as a "living organism" and his process is designed to be as gentle and hands-off as possible to preserve the wine's natural vitality.

• Biodynamic Principles: Delorme farms his small, 1.5-hectare plot of old-vine Pinot Noir in the village of Rosey according to biodynamic principles. He works the vineyard with mules and horses, avoiding heavy machinery to prevent soil compaction and maintain a healthy, living soil ecosystem.

• Minimalist Cellar: His cellar is an old, makeshift barn with virtually no technology. He ferments whole grape clusters in concrete tanks, allowing for spontaneous fermentation with indigenous yeasts.

• Low-Tech Pressing & Aging: After fermentation, the grapes are pressed using a very old, stone-mounted vertical press. The wine is then aged for an extended period—18 months for the reds and about a year for the whites—in old, neutral barrels.

• Minimal Sulfur: He adds a minuscule amount of sulfur to his wines, usually only after the malolactic fermentation has finished. Many of his cuvées are released with zero added sulfur, making them a pure expression of the grapes and the vintage.