Collection: Benjamin Serer

Benjamin Serer is one of the exciting new generation of growers in Vouvray. Originally a chef, he worked for Alain Ducasse, including at Le Louis XV in Monaco, before returning home to the Loire and eventually turning his attention to wine. He trained in Vouvray with some serious names, including Philippe Foreau at Clos Naudin, Vincent Carême and Mathieu Cosme, before establishing his own domaine in 2019.

Starting with just 1.6 hectares of old-vine Chenin Blanc, Benjamin has since grown the domaine to around seven hectares across Vouvray and Vernou-sur-Brenne, including parcels close to Domaine Huet’s famous Clos du Bourg. The vineyards are farmed organically, with spontaneous fermentation and a very restrained approach in the cellar. Sulphur is avoided throughout élevage and used minimally at bottling. The wines are beautifully pure expressions of Chenin — fresh, mineral and precise, with plenty of texture and a strong sense of place.