Dominique Laurent pioneered a new style of winemaking in the late 1980s: a small structure, rigorous selection of wines, and complete collaboration with the winemakers from whom he purchased his grapes. He also introduced a technique, ancient but unprecedented at the time, and since adopted by all his colleagues in Burgundy: vinifying whole-cluster grapes and aging these wines without added sulfites. This wine comes from vines over 50 years old.
Winemaking
The grapes are harvested by hand. Vinification is traditional, using open vats with punch-downs and racking. Maceration lasts 15 days, followed by aging in oak barrels, one-third of which are renewed.
Pinot Noir Grape Variety
Flavor: Supple and velvety
Alcohol: 13%
Tasting Notes: With a fairly deep color, the nose is intense, marked by elegant oak, blond tobacco, cedar, and sweet spices, on a background of wild berries (blueberry). This wine is full-bodied and structured on the palate, with firm yet velvety tannins and a beautiful minerality.
Serving Suggestions: Served at 14-16°C, it will complement all the great classics, red meats and meat dishes with sauces, salads, roast poultry, and cheeses. This wine can be aged for more than ten years.
