The story of the Lebron's estate begins in 1861, during a time of prosperity in Pouilly-sur-Loire, as the new railway opened the region to Paris. In the 30’s Fernand inherited the Estate, married Eugénie, also born in a local winemaking family in Saint Andelain, they expanded the vineyard and embraced the growing success of Blanc Fumé, bringing their wines to Parisian brasseries and markets across Europe.
In 1995, Laurent Lebrun returned to the estate after studying agronomy and oenology in Montpellier and spending six years making wine in Australia with Rémy Cointreau. Back in France, he further honed his craft managing a Cru Classé estate in Pessac-Léognan, before fully committing to the family vineyard.
Today, after years of working the land as leaseholders, Laurent Lebrun is the estate’s owner, grower, and winemaker.
The vines lie exclusively on the hill of Saint-Andelain, at the heart of Pouilly-Fumé, where flinty clay soils shape the identity of the wines. With plantings of 7,000 to 7,500 vines per hectare and an average vine age of 25 years, every detail in the vineyard is geared toward quality.
In the cellar, the philosophy is guided by precision and respect for the fruit. The harvest is swift, the grapes carefully sorted, and the pressing slow and gentle, with a separation of juices. Fermentation in temperature-controlled stainless steel tanks to preserve freshness, while aging on fine lees for around five months—partly in large traditional barrels adds texture & depth.
The result is a wine that tells its story clearly: vibrant and expressive, with notes of citrus, white peach, and a hint of smokiness. Freshness and tension are balanced by a distinctive richness and minerality—a true reflection of the flinty soils they call home.