Domaine Larue

A pure expression of the terroirs of Saint Aubin Respectueux - "I am not a vineyard farmer. The job is to go to the end of the chain, to let the customer taste.". This is how Didier Larue speaks simply. Since 1984, with Denis, his older brother, he has been at the helm of the estate built after the war by his parents. After a professional degree in Viticulture in Beaune, he admits "I studied to make wine". An obvious choice for him and his nephew Bruno, who is in charge of the vineyard. The latter experiments in organic farming, works the slopes with a crawler. In the cellar, Didier built a modern winery in 2000, started experimenting with whole bunch fermentation since 2017, and extended his aging process. He climbs the quality ladder. Deeply attached to their 9 premier crus of Saint-Aubin, they replanted a vineyard in red that many would have converted to Chardonnay. Because "it's good pinot soil". While 30% of their wines are sold in wine shops, the Larue family still welcomes wine enthusiasts by appointment at the cellar in the village center of Gamay. "We work for them," he says with a smile in his eyes. Did you say respectful? Cultivation Practices Soil work, bud removal, spring trellising, leaf thinning and pruning are practiced. Green harvesting, if necessary, in July. Vinification & Aging For white wines: grapes are transported in small bins. Crushing, pneumatic pressing, settling, barrel aging and alcoholic fermentation in barrels, including 1/4 new barrels. Aging on lees for 10 to 12 months with moderate stirring. For red wines: sorting on a vibrating table, total destemming, arrival of whole bunches in tanks through mechanical belts. Cold pre-fermentation maceration. Fermentation with punching down, pressing, settling, barrel aging on lees 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 en Remilly Aloxe Corton