DOMAINE LARUE, Saint-Aubin
At Domaine Larue much of the estate work is based on trust – mutual trust between Denis, Didier and Bruno. Each knows what he has to do. Denis, older of the two brothers, looks after work in the 15-ha vineyards. Didier is in charge of vinification and sales. Bruno, Denis’ son who began on the estate in 2006 has a free hand in all that concerns care of the vineyard soils. His contribution since he began on the estate has helped push the Domaine Larue towards ever increasing quality standards. In both vineyard and vatting-house, rigour is the key-word – the strict adherence of everyone on the domaine to respect for terroirs and for the environment.
The grapes are transported in small skips, crushed, and put through a pneumatic press. Solids are separated out and the must is run off into barrels (1/4 of them new) for alcoholic fermentation. Maturation on lees lasts 10-12 months with occasional stirring. Then the wine is racked off, finings added if needed, and bottling takes place on site
Chassagne-Montrachet comes from a 230m high, East facing parcel on the slope near the village of Chassagne. The soil is very fine and light and the vines were planted in 1977. 1,500 bottles are produced on average each year, the nose opens up with discreet notes of oak, green apple and lime. The palate has gorgeous flowery character followed by grapefruit, mango and citrus.