A Taste of Châteauneuf-du-Pape in Mexico's Valle de Guadalupe
South of the border, a Châteauneuf-du-Pape devotee is growing Tablas Creek clones. Marketing Director Ian Consoli visits Clos Benoit in Mexico's Valle de Guadalupe and shares what he found.
By Ian Consoli | Marketing Director
Wine tasting experiences hit a peak when the host says something that sends goosebumps up our arms. That happened to me on a recent experience, when our host, the owner of Clos Benoit in Mexico's Valle de Guadalupe, said of his winemaking style, "I wanted to make wines similar to the ones I like to drink, and the wine I like to drink is Château de Beaucastel."
The chills, shivers, goosebumps, whatever you want to call them, are a sign that what was just said connected deeply. This being the Tablas Creek blog, you can understand why that sentence then, and as I wrote this, sent an elevated feel of connection through my bones. Standing in a vineyard planted to Tablas Creek clones, I knew this was the right place, at the right time, with the right people.
By the end of a three-hour tasting, enjoyed over bottles, charcuterie, and conversations, it was clear there was a story worth sharing with the Tablas Creek audience. I hope you enjoy hearing the story of Ben, Proprietor of Mexico's Châteauneuf du Pape producer.
Visiting Clos Benoit
Assistant Tasting Room Manager Charlie Chester had recently visited Valle and recommended Clos Benoit for the wines, the story, and the unique experience that only Ben can bring. I think this WhatsApp message between my friend Jeff and Ben gives you an idea of that experience:
Shoot Ben a text and let him know your affiliation with Tablas Creek before you visit. You just might receive a similar response.
History of the Winery
Clos Benoit is a small estate run by owners Ben and Bonnie Benoit, who relocated to Baja twenty years ago. Ben's winemaking journey wasn't sparked by local trends, but by a lifelong obsession with his favorite estate in the Southern Rhône: Château de Beaucastel.
A great quote from their website sets the stage perfectly:
"With Vieux Telegraph and Château Beaucastel as our model, we planted our vineyards with Grenache, Syrah, Mourvèdre and Counoise. Our first block of Grenache was planted in 2008, followed by Syrah and Mourvèdre in 2011, and finally the Counoise in 2012. Our Counoise is the only block in all of Mexico."
Surrounded by Inspiration
Walking into Ben's office made his obsession with CDP wines clear. Lying open on his desk was a heavily thumbed book on Châteauneuf-du-Pape, turned to the chapter on Beaucastel. His personal cellar housed pristine bottles of Beaucastel and other landmark CDP producers dating back to 1998, alongside a collection of Esprit de Tablas and other Tablas Creek wines. He surrounded himself entirely with his inspiration.
The Paso-Baja Connection
We often talk about our long path to introducing the grapes of Châteauneuf-du-Pape to Paso Robles. Those varieties have found themselves beyond Paso Robles, throughout California, and beyond our state's border into states like Oregon, Washington, Texas, and more. On this trip, I found out the clones stretched further than that, south of the border into Mexico's booming Valle de Guadalupe.
Ben's deep reverence for Beaucastel inevitably led him to discover what we do here at Tablas Creek. Over a charcuterie board and hours of shared stories, Ben proudly revealed that he is a massive fan of our project, and that his estate vineyard is partially planted with Tablas Creek clones.
Seeing our nursery's clonal selections thriving in the granitic, marine-influenced soils of Valle de Guadalupe was a reminder of the impact Bob Haas, Francois and Jean-Pierre Perrin's decision to do things the right way, and make the material available to their neighbors was. It was particularly evident in seeing Counoise, a grape we championed in the US, find a home in Baja of all places.
The Wines: Clos Benoit's Red and White Blends Shine
The wines themselves were magnificent, brilliantly walking the fine line between Old World delicacy and New World power. They have the immediate charm to drink beautifully right now, paired with the structural 'bones' to age elegantly for years. Here is what we tasted, along with Ben's notes and food pairing suggestions:
Clos Benoit Red Blend (Vintage 2022)
79% GRENACHE | 11% SYRAH | 7% COUNOISE | 3% MOURVÈDRE
Marking their twelfth vintage, this bottling firmly cements the "Mexican CNP" house style. The classic hallmarks of Châteauneuf-du-Pape are immediately evident on the nose and palate, balancing a beautiful mixture of vibrant red and dark fruits with savory kitchen herbs and a distinct, grounding touch of garrigue.
FOOD PAIRING: A true utility player at the table. It is an all-around "food wine" that will effortlessly match everything from simple charcuterie, pâté, and appetizers to grilled fish, roasted meats, sauced pastas, and classic cold-weather comfort foods.
Clos Benoit Red Blend (Vintage 2021)
72% GRENACHE | 12% SYRAH | 9% COUNOISE | 3% MOURVÈDRE
This eleventh vintage marks the winery's sixth year utilizing 100% estate-grown fruit for their "Mexican CNP" blend. It leans heavily into a savory flavor profile, showcasing brambly red and dark berries intertwined with wild Mediterranean herbs and earthy undertones.
FOOD PAIRING: Built to stand up to rich, structured dishes. This bottle begs for classic gastronomy like Bouillabaisse, Osso Buco, Foie Gras, grilled meats, and a broad spectrum of artisanal cheeses.
Clos Benoit Red Blend (Vintage 2020)
76% GRENACHE NOIR | 14% SYRAH | 8% COUNOISE | 2% MOURVÈDRE
A celebratory bottling marking Clos Benoit's tenth vintage and fifth estate blend. It pours a brilliant, bright rose-red color. The nose is incredibly expressive, bursting with fresh plums, violets, and cracked black pepper. On the palate, deep flavors of blackberry and currant take center stage, framed by a beautifully integrated smoky overtone and a medium-long finish.
FOOD PAIRING: Tailor-made for regional pairing, its smoky finish and lifted fruit acids perfectly compliment elevated Baja-Mediterranean cuisine.
La Paloma White Blend (Vintage 2024)
42% VIOGNIER | 41% GRENACHE BLANC | 17% ROUSSANNE
The flagship white of the estate, now in its ninth vintage, continues to be a uniquely styled Rhône white. The emphasis here is on texturally rich fruit profiles, leading with golden pear, crisp apple, and bright citrus. Intricate accents of lychee nut and exotic baking spices round out the incredibly aromatic nose.
FOOD PAIRING: Phenomenal alongside crisp Asian tempura, fresh grilled seafood, or lime-driven Baja-Med coastal dishes.
Ben generously shared these wines with us, and his time as he sat for hours to talk about winemaking philosophies, history, and life.
By the time we packed up to leave, our allocations easily surpassed the legal limit of what we were allowed to bring back across the border. But as any wine lover knows, when you find bottles you love, the extra time in the customs line is worth it.
Keep an eye on Valle de Guadalupe. If you make it over there, we recommend a visit with Ben. He's fueling the spirit of the Rhône under the Mexican sun.
