winery
Domaine Larue
Burgundy, France
Philosophy
Meticulous hand-harvesting and high-density viticulture (10,000 vines/hectare) yielding tense, mineral-driven Chardonnays fermented in barrel—one-quarter new—with 10–12 months sur lie, gentle pressing, and light filtration. In red wines, variable whole-cluster fermentation (up to 60% depending on stem ripeness) with 12–18 months aging, 50% new oak.
Reputation
Guy Larue established his family's small hamlet estate in Gamay, Saint-Aubin in 1946, positioned just behind the legendary slopes of Montrachet and Chevalier-Montrachet. The limestone-rich terroir at elevations between 800–1200 feet provided the foundation for what would become one of the appellation's defining specialist houses, one historically rooted in white Burgundy when Saint-Aubin itself was still considered an alternative to its more famous neighbors.
No benchmark products catalogued for this producer yet.