In the village of Benais, at the heart of the Bourgueil appellation, Pierre Gauthier has spent more than four decades proving that Cabernet Franc can be both joyful and profound. Today he works alongside his son Rodolphe, the fifth generation of a family that has made wine here for over a century.
Backstory
Domaine du Bel Air's Pierre Gauthier has farmed roughly 18 hectares of vines around Benais and Restigne since 1979. His son Rodolphe joined the estate in 2005 and celebrated his twentieth vintage in 2025. Pierre's late wife Catherine worked beside him until her death in 2016. The estate converted to certified organic farming in 2000.
The Region
Domaine du Bel Air sits at Benais, on a limestone plateau, distinct from the gravel terraces that define much of Bourgueil. The majority of the vines grow on clay-limestone soils over tuffeau, the soft local chalk that gives the wines their structure and aging potential. All of the estate's wines are made within the Bourgueil AOC, and all are 100% Cabernet Franc.
Vineyards and Farming
The Domaine du Bel Air Gauthiers do the vineyard work by hand and till their soils with two draft horses, choosing the animals over tractors to reduce soil compaction. Harvest is manual.
Winemaking
Domaine du Bel Air ferments on indigenous yeasts. The grapes are fully destemmed and no press wine is used in the cuvees. There is no SO2 added during elevage, with only a small amount at bottling. The single-vineyard wines are matured in 600-liter demi-muids for up to 24 months, then bottled unfined and unfiltered, which makes them vegan friendly.
The Wines
The juicy, early-drinking Domaine du Bel Air cuvee Jour de Soif comes from younger vines and is raised in stainless steel. Above it sit a range of parcel-driven Bourgueils, including Clos Nouveau, Les Marsaules and Grand-Mont, all built to age.
