Benjamin Leroux is the proprietor of the Benjamin Leroux winery located in the town of Beaune, in the Burgundy region of France. Benjamin explains how although his family was not in the wine business, he found himself working in a winery at a young age. He discusses his internships outside of Burgundy, at wineries in Oregon and Bordeaux, before talking about his start as the head winemaker at Comte Armand in the 1990s. Benjamin describes in detail the winemaking techniques he was using to make wine in Pommard during the nineties, and contrasts that with how he makes wine today and for the last several years at his own winery, also named Benjamin Leroux. He discusses what prompted him to make changes to his winemaking, and explains that every vintage must be approached as its own. Along the way, Benjamin addresses topics like hedging, organic farming, whole cluster, infusion vs. extration, and reduction. He also talks about some key vineyard areas of Burgundy, comparing and contrasting Vosne-Romanée with Gevrey-Chambertin, as well as Morey-Saint-Denis, and Chambolle-Musigny. Benjamin further talks about some appellations that he is particularly drawn to, like Blagny and Saint-Romain, as well as grape varieties like Aligoté. Take the demographic survey. This episode is sponsored by: NY Drinks NY Trip to the Finger Lakes Wine Region