Domaine Larue

A pure expression of the terroirs of Saint Aubin Respectful - "I am not a farmer of the vine. The job is to go to the end of the chain, to make the customer taste." So speaks with simplicity Didier Larue. Since 1984, with Denis, his older brother, he has been in charge of the estate built in the post-war period by his parents. Passed by a professional baccalaureate at the Viti in Beaune, he admits "to have studied to make wine". An obvious choice for him as for his nephew Bruno in charge of the vineyard. The latter experiments in organic, works the slopes with a caterpillar. In the cellar, Didier built a modern winery in 2000, has been trying his hand at the entire harvest since 2017 and has lengthened his breeding. He climbs quality steps. Deeply attached to their 9 premiers crus of Saint-Aubin, they replanted in red a vine that many would have converted to Chardonnay. Because "it is a good land with pinot". If 30% of their wines are sold at wine merchants, the Larues always receive amateurs by appointment at the cellar in the hamlet center of Gamay. "We work for them," he said with a smile in his eyes. Did you say respectful? Cultural practices Practice of tillage, disbudding, trellising in the spring as well as leaf stripping and trimming. The harvest is green, if necessary in July. Vinification & Ageing For white wines: transport of bunches in small skips. Crushing, pneumatic pressing, settling, funning and alcoholic fermentation in barrels, including 1/4 of new barrels. Breeding on lees from 10 to 12 months with moderate batonnage. For red wines: sorting on a vibrating table, total destemming, arrival of the entire harvest in vats thanks to mechanical mats. Cold pre-fermentation maceration. Fermentation with punching, pressing, settling, funneling, aging on lees in barrels for 12 to 18 months (50% new barrels). Main wines Saint Aubin Saint Aubin Les Eduens (red) Saint Aubin 1er Cru "Les Cortons" Saint Aubin 1er Cru "Murger des Dents de Chiens" Saint Aubin 1er Cru in Remilly Aloxe Corton