Domaine Pierre Labet

Both estates are under the watchful eye and fastidious vineyard management of François Labet. As at Château de la Tour, the vineyards are organically farmed and 100% whole bunches are used here, in preference, when vintage permits, giving a lifted, sappy quality to the wines. We have dubbed François secateuriste as he prefers to control production by strict pruning rather than green harvesting. He is passionate about vine health, resolute in his belief that his wines rely totally on the health of the crop.

No sulphur dioxide is used at harvest, with François instead choosing to protect the grapes using carbon dioxide (dry ice) at the top of the vats. There is no racking after malolactic fermentation. The wines are left to settle in vat after pressing. The white wines are given brief periods of lees contact following fermentation, but no bâtonnage (lees stirring). Whites are given a light fining, not for the reds. No wines are filtered. It may seem like precious micro- management - tant mieux.