DOMAINE DROUHIN LAROZE
The estate was created by Baptiste Laroze in 1850 in Gevrey-Chambertin and its current name was introduced in 1919 when his granddaughter Suzanne Laroze married Alexandre Drouhin. Fifth generation Philippe Drouhin started working at the domaine in 1974 after completing his studies at Lycée Viticole de Beaune and practical experience working with other vignerons. He has been the owner and manager of the domaine since 2001 and is aided by his wife Christine and his two children Caroline and Nicolas who help both commercially and with the actual production of the wines.
In addition to the main domaine there is a negociant business Laroze de Drouhin which was established in 2008 by Caroline Drouhin where red and white grapes are purchased from an elite group of growers and vinified at the Drouhin Laroze property. This gives the family a larger offering of wines.
The 11.5 hectares of the domaine’s vineyards are made up of 40% Grand Cru vineyards and six grand cru wines Bonnes-Mares, Chambertin Clos-de-Bèze, Clos de Vougeot, Musigny, Latricières-Chambertin, and Chapelle-Chambertin are produced along with four Premier Crus, and seven village wines which are all made from Pinot Noir.
The wines have evolved over the years from powerful wines made from heavy extraction to a style that expresses more nuances and finesse. The grapes undergo careful selection in the vineyards and also on the sorting table in the winery to ensure that only perfect fruit is made into wine. Fermentation begins after the grapes have been cold soaked for a few days and most vintages include a small percentage of whole clusters between 20-30%, while other cuvées are made entirely from destemmed grapes.
The domaine does not want too much oak influence and uses up to 80% new oak for the Grand Cru wines using wood that does not heavily influence the final flavours of the wines so that each unique terroir can shine through.
The wines are aged in oak barrels for twelve months before being racked barrel by barrel and then are left for an additional 3-6 months before they are transferred into tanks for a month or for blending. There is no filtration unless absolutely necessary before the wine is bottled. The wine then rests for an additional six months before they are released.
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DOMAINE DROUHIN LAROZE