History
Château de la Tour was established in 1890 and has been passed down from François Labet's maternal family. It is the largest proprietor of the Clos Vougeot.
The Clos, in total, is extraordinarily large by Burgundy standards, some 50 hectares, all designated grand cru – yet with many different quality levels. This family-owned Domaine accounts for around 11% of the appellation, on very fine, complementary sites. Château de La Tour was constructed in 1890 by one Monsieur Baudet of Beaune.
His daughter married a gifted Olympian Jean Morin and Morin’s daughters then married into the Labet and Déchelette families. François Labet, Morin’s grandson, oversees both Château de La Tour and the vineyards of Domaine Pierre Labet.
The family’s holdings comprise essentially two parcels, one close to the château itself, with another smaller holding (relatively recently replanted) higher on the slope, bordering Les Échézeaux. The vines have an average age of 70 years, with a one-hectare plot planted in 1910 at their heart.
The Domaine has been organic since 1992, François is assiduous in ensuring the very best possible harvest, preferring strict pruning to later green harvesting. He is also a fan of whole clusters, naturally fermented which make for particularly characterful wines, when allowed to age.
Corney & Barrow is exclusive agent for both Château de la Tour and Domaine Pierre Labet in the UK.
The Vineyard
The Labet family approach involves a high proportion of whole-bunch vinification of Pinot Noir as well as relatively early picking of Chardonnay.
The vines have an average age of nearly 70 years, with a one-hectare plot planted in 1910 at their heart. The Domaine has been organic since 1992. Yields are controlled by rubbing out every second bud, which gives a well aerated canopy and which François and chef de culture Cyril Beautot prefer to green harvesting.
Grape sorting with secateurs takes place once the grapes arrive from the vineyards, with whole bunches loaded into the fermentation vats and then cooled to around 6℃ for a week.
Fermentation starts spontaneously, following which a maximum temperature of 29℃ is maintained.
Once fermentation ends, the wine is racked off immediately into barrel to avoid any astringency in these most robust of Pinot Noirs. Around 50% new oak used for the Cuvée Classique and Vieilles Vignes.
The Wines
Exclusive
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France
Burgundy - Pinot Noir
- ABV 13.5%
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Drink now / lay down
2024 - 2034
