About
Domaine Larue
Domaine Larue is a family estate located in Saint-Aubin, Burgundy. The winemaker is Didier Larue, who farms 17 hectares of vineyards according to the biodynamic principles, with no certificate.
The wines of Domain Larue are famous for being authentic and faithful to the great climates of Burgundy.
Didier Larue produces wines from Saint-Aubin, Puligny-Montrachet, Chassagne-Montrachet, Aloxe-Corton, and Blagny.
Top wines of Domaine Larue are: Puligny-Montrachet Premier Cru La Garenne, Puligny-Montrachet Premier Cru Sous le Puits, and Saint-Aubin Premier Cru Les Murgers des Dents de Chien. The Puligny-Montrachet Premier Cru La Garenne 2019 scored 92+, the Puligny-Montrachet Premier Cru Sous le Puits 2019 scored 92+, and the Saint-Aubin Premier Cru Les Murgers des Dents de Chien 2019 scored 92+ by the Wine Advocate.
Robert Parker’s tasting notes on the Puligny-Montrachet Premier Cru La Garenne 2019 are: “The 2019 Puligny-Montrachet Premier Cru La Garenne exhibits scents of lime, green apple, white flowers, vanilla pod, nutmeg and mint. Medium to full-bodied, satiny and precise, it's another of the more structured, tightly wound wines in the range, and it should reward bottle age”.
History
Didier Larue is the winemaker of Domaine Larue, he succeeded his brother - Denis Larue. Didier Larue’s sons - Vivien and Bruno also joined the family estate.
A key word at Domaine Larue is confidence. Throughout the generation the knowledge on how to adapt the work to the different vintages and parcels of vines is transferred.
Approach
Biodynamic
Didier Larue cultivates the vineyards according to the biodynamic concept, without certification.
The harvest is always picked manually, but the vinification differs based on the appellations and the vintage. For the red wines, the percentage of whole bunches can reach up to 60 percent, according to the ripeness of the stem structure. The juice is fermented with natural yeasts. The wine is not filtered. The ageing process lasts for 18 months and more.
The whites are crushed slightly before the fermentation. The juice is vinified in oak barrels and matured from 10 to 18 months.