03/26/2026
One of our favorite appointments during last year’s Pinnacle’s Burgundy Buying Trip was to .
Ben was born in 1975 in Beaune, not to vigneron parents, but to a family of florists. Despite not coming from a winemaking family, he dedicated himself to the world of wine. At fifteen, he enrolled in winemaking school, and after his enology studies as well as a few stints at a prestigious wineries around the world, he took over for Pascal Marchand as the technical director and manager of Comte Armand… the age of 24!
Ben stayed at Comte Armand for fifteen vintages; along the way, he started his own side project in 2007. Without inheriting any vineyards, it wasn’t easy, but now Ben vinifies approximately 30 hectares, eight of which are domaine holdings that are farmed organically and biodynamically.
Part of the enjoyment of speaking and tasting with Ben is his humility and willingness to experiment. He is not dogmatic. For reds, whole cluster fermentation ranges from 0-100%, depending on vintage and cuvée, while whites are matured in everything from barrels to founders, to aphorae to glass globes, all of which impact texture and aroma differently.
Everything is spontaneously fermented and gets a tiny amount of SO2 at bottling. His wines have verve and complexity that reflect his underlying unconformity. While most of his bottlings are allocated, we still have a small amount of a handful of cuvées left from our February wine container. Reach out to your sales rep to learn more about what we have available!
