This terroir lies in the heart of its appellation between the little hamlet of Gamay and the village of Saint-Aubin.
The east-facing plots lie on a slope at an altitude of 280 metres. The soil is clay-limestone.
These 1.1 hectares of Pinot Noir vines were planted between 1966 and 1995 at a density of 10,000/ha.
Trained as Cordon de Royat, disbudded in spring, the vines are carefully managed. The soil here is subject to erosion. Shallow ploughing is employed to eliminate grass and weeds. During the summer, disease controls are applied sparingly. In July leaf-thinning is carried out by hand, surplus foliage is eliminated and the grapes benefit from increased sunlight. Air circulation is improved, and healthier grapes result. At the same time, depending on fruit burden, green thinning of the grapes (”vendanges en vert”) may take place.
After maturity has been carefully checked, the grapes are harvested and taken to the vatting house in small bins. On a vibrating sorting table, insects and withered fruit are eliminated. From there the grapes fall onto a conveyor belt on which the grapes are picked over to remove sub-standard bunches by a team four to six strong. All stalks are removed and the grapes are taken to the vat by conveyor belt.
After 3-5 days of cold maceration, alcoholic fermentation begins.
During active fermentation, cap-punching takes place three times a day.
Once fermentation has slowed down, refining begins. The juice is tasted daily. After 15 to 20 days, the marc is put through the press and the resulting juices are cleared and transferred to barrels by gravity. The whole cuvee goes into 228-litre barrels 50% of which are new. These casks are made by local coopers. We choose fine-grained staves from the forests of the Allier, the Cher, or the Vosges massif..
After 12 months’ maturation on fine lees the wines are blended and kept for several months in stainless steel tanks. Finings may then be added before the wines are bottled without filtration.
Our Saint-Aubin 1er cru ”Sur le Sentier du Clou” has a deep and intense ruby hue, and a bouquet of fresh fruits with the oak present but seductive. In the mouth The texture is silky and the palate is bathed in tender tannins which add substance.
This cuvee yields about 5,500 bottles.
It can be drunk young but a wait of 2 to 7 years will bring added pleasure.
Try it, served at 12°-15°C, with a joint of salt-marsh lamb.
On the Larue domaine Denis, Didier and Bruno work together in a spirit of mutual trust. Each knows his own job. Denis, the elder of the two brothers, looks after the growing vines. Didier has charge of the maturing wines and their commercialisation. As for Denis’ son Bruno, who joined the team in 2006, soil-working is his special responsibility. His input has enabled us to step our drive for ever-better quality.
All three subscribe to the guiding principle of respect for the terroir. In vineyard or in vatting-house, everything is done with meticulous precision in the best Burgundian tradition. And our wines reflect the family’s principles - authenticity, and fidelity to the great terroirs of Burgundy.