Domaine Pierre Labet is famous for its exceptional individuality and excellency of the wines produced for each vintage. In total, the Labet family owns 10.11 hectares of vineyards from Meursault to Gevrey-Chambertin; the main holdings of the Domaine are Beaune Appellations near Chorey-Les-Beaune and Savigny-Les-Beaune.

Since 1984, in charge of the domaine is François Labet. He is a real organic enthusiast, who is very passionate about vine health. Domaine Pierre Labet changed to organic in 1992, and now is undergoing certification.

The top wines of the domaine are Beaune Premier Cru Coucherais 2020 and Beaune Premier Cru Coucherais 2019. Both wines - Beaune Premier Cru Coucherais 2020 and Beaune Premier Cru Coucherais 2019 scored 91-93 by the Wine Advocate.

Robert Parker noted about Beaune Premier Cru Coucherais 2020: “The 2020 Beaune 1er Cru Coucherais is also very charming, mingling aromas of red berries and plums with nuances of peony, rose petals, orange oil and cinnamon in an expressive bouquet. Medium to full-bodied, ample and succulent, with melting tannins, lively acids and a saline finish, it will offer a broad drinking window.”

At present, the estate is managed by François Labet’s, now joined by his son Edouard. François inherited the domaine from his father’s side. The origin of the domaine, as well as the roots of the Labet family, go back to the 15th century.

Domaine Pierre Labet has been organic since 1992 and now is in the process of undertaking the certification. The whole vinification process takes place at Château De La Tour. Both estates are under the fastidious vineyard surveillance of François Labet.

François Labet controls yields by rubbing out every second bud. The result is a well spaced-out canopy. François does not apply systematic green-harvesting or leaf-plucking. The taille poulsard pruning practice has been applied since 2016. This new way of pruning respects the sap flow and limits the decline of the vine.

The grapes are sorted and placed as whole bunches in the fermenting vats. The must is lightly sprinkled with sulphur, cooled to 6-7°C and left for a week for cold maceration after which natural fermentation starts. Fermentation is conveyed with a maximum temperature of 28-29°C.

After fermentation, the juice is removed to avoid any post-fermentation maceration that might unleash harsh tannins from the stems.

The wines are aged in barrels for two winters. 50 percent new wood is used for village wines, 100 percent for the premier crus. New barrels are delivered by Stéphane Chassin. After the first winter, the wines are racked and new wood is removed.