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
Saint-Aubin 1er Cru ‘En Montceau’ is a south facing, 300m high parcel located in the heart of St-Aubin premier crus vineyards. The vines were planted between 1963 and 2000. The grapes are hand-harvested, lightly pressed and, using gravity, the wine is put into barrels, 20% new, where it ferments and ages for 10 months on its fine lees. This is a direct and focused wine, showing citrus, peach and mango with streaks of minerals.