Château de Laborde
Château de Laborde’s history began in 1119, when it was just a simple fortress near Beaune. Property of the Dukes of Burgundy from the 11th to 13th Century, it then became a Marquisate for Denis Brulard, the first President of the parliament of Burgundy in Dijon. His son transformed the buildings into a magnificent Château, completed in 1678, with a vineyard surrounding the Estate. Nicknamed- ‘The Versailles of Burgundy’, the Château was even envied by King Louis XIV himself! Time has taken its toll, especially after the Revolution, and the most grandiose buildings are gone.
The Château was bought in 1998 by Hervé Kerlann, "A wine trotter" from Brittany with a childhood in Libourne, and his wife Mandy, who fell in love with this place full of history, at the time owned by the Hospices de Beaune. Hervé’s life has always been strongly linked with the wine world. He first created his own fine wine distribution company in 1993, working with Robert Groffier, Méo-Camuzet, Mikulski, and many others. Inspired by all the talented winemakers around him, he decided to start a Domaine himself. Hervé and Mandy started the long process of restoring the old Château and reconnecting it with its winegrowing past by planting their first vines in 2000.
Today the estate represents 4 hectares in ownership completed by contracts of grapes for a total of 9 hectares, all vinified, aged and bottled at the Château by Hervé. He defines his winemaking as using the best resources available to him, ignoring a very “old world” administrative classification. His wines are local, daring wines, seeking pleasure first! He listens, observes and refuse to be “prisoner of traditions”, which he respects but challenges at the same time. Each wine is interpretation of a soil, a single grape variety, a vintage. At the same time merchant and owner, he loves challenges.
“I like a wine profile that is based on a natural acidity that keeps the wine alive. The tannins must be discreet and flexible, That's why I do not punch the cap anymore as soon as the alcohol content of the must increases, otherwise it might extract hard , bitter aromas.”
Blanc de Pinot Noir
Pinot Noir planted at Château de Laborde from Pommard 1er Cru clone on clay and marl soil. Hand early harvest. Champagne style gentle press, cold settling and fermentation in stainless steel. Aged for 8 months, 75% in steel tanks, 25% in new oak barrels after complete malolactic fermentation.
Bourgogne Pinot Noir
Pinot Noir from several plots in Mercurey and Côte d’Or, planted on Clay and chalk soil. Hand-picked and destemmed after sorting. 3 days cold maceration (12˚C), fermentation in open vat for 7 days with twice a day pump-over and punch-down. After racking, cold settling for 4 days. Aged for 12 months in oak barrels, 15% new. Malolactic fermentation in barrels, light filtration before bottling.
Pinot Noir from several plots of the village, main fruit comes from “ Mas Doix”, a premier cru plot in “Hautes Doix”, planted on Clay and chalk soils.
Grapes are hand-picked and destemmed after sorting. Cold maceration (12˚C) for 3 days, followed by temperature-controlled vat fermentation, with pump-over and punch-down twice a day. Free run and pressed juice are aged separately for 12 months in used oak barrels. Complete malolactic fermentation in barrels, light filtration and very little SO2 added before bottling.
Hautes-Côtes de Beaune 'En Cuillery
Pinot Noir from the village of Monthélie, opposite side of the hilltop of Volnay. Hand-picked, destemmed after sorting. Cold maceration (12˚C) for 3 days. Fermentation in temperature-controlled vat, pump-over and punch-down twice a day at the start. Aged 12 months in oak barrels, 40% new. Light filtration, light use of SO2.
Gevrey-Chambertin 1er cru 'Les Corbeaux'
Pinot Noir, 60 years old vines located next to the Grand Cru “Mazis-Chambertin”. The name comes from the Latin word “curvus”, meaning “a curve”, referring to the topography of this parcel. Hand-picked and destemmed after sorting. Cold maceration (12˚C) for 3 days. Fermentation in temperature-controlled vat with pump-over and punch-down twice a day. Free run and press wine are aged separately for 12 months, in oak barrels, 50% new. Complete malolactic fermentation bottled after light filtration and sulfites reduced to minimum.