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Wine Region

Cote De Beaune, Burgundy

Vineyard

Domaine Leflaive

Burgundy is a land destined for wine by nature. In its millennial history, it has intimately linked man to the vine in some places. In Puligny-Montrachet, in the heart of the Côte de Beaune, the Leflaive family has been established for more than three centuries.
  • 1990

    Rooted in the early 1990s and fully operational by 1997, biodynamic farming has transformed the Domaine’s viticulture, yield, quality and reputation so that it now rests at the very highest level in Burgundy and indeed of all the great white wine estates of the world.

  • 2015

    Since 2015 the Domaine under Brice leadership has gradually expanded with nearly 3 hectares replanted in Puligny, 7 hectares acquired in the Mâconnais and new plantings planned for 2020 in the Hautes Côtes de Beaune

  • 4.8

    Domaine Leflaive owns 4.8 hectares of grands crus in the Bienvenues-Bâtard-Montrachet, Bâtard-Montrachet, Chevalier-Montrachet and Montrachet appellations.

Vineyard

The 7.4 hectare vineyard comprises two main plots. The larger of these, covering around three quarters of the total area, is home to the younger Merlot vines, which are planted on hard limestone soils. The other, a plot called La Boutisse, is on more fractured limestone and is planted with 80+ year old Cabernet Franc and Merlot, bringing up the average vine age to over 45 years. Three passes through the vineyard are made to harvest young Merlot, old Merlot and finally Cabernet Franc, which are all then vinified separately. Yields tend to be around 25-35hl/ha. Organic certification was obtained in 2020 and the estate has been a member of Biodyvin since 2014 and currently in biodynamic conversion . Peter is not an advocate of green harvesting, saying he would rather encourage a natural balance in his vines (which was found in 2023 ‘thanks’ to the mildew). He has encouraged biodiversity, planting bushes and shrubs at the borders of the vineyards. In his words, “I think there is a lot that can be done in Bordeaux to improve the environment.”

Cellars

Peter’s aim is to produce a classic, terroir-focused style of Saint-Émilion. The manageable size of the estate, with its modern, functional cellar, allows for vinification by parcel and vine age. Fermentation takes place at a moderate 22°C, so as not to extract too much from Rocheyron’s very concentrated grapes. As Peter diplomatically puts it, “excess concentration is not really the way forward.” His comments on alcohol are also interesting – the higher the alcohol, the greater the extraction, which needs to be borne in mind, especially with Bordeaux’s increasingly warm summers. Also of interest is that Peter says the effect of climate change on his corner of Bordeaux has so far been beneficial.

If 2023 were an actor, it would be Kenneth Branagh – a modern interpretation of a classic.”

Peter Sisseck

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