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.”