|Producer||Pierre et JB Lebreuil|
|Other Features||Indigenous yeasts|
Domaine Lebreuil owns just under 1 hectare of vines in the Aloxe Corton lieu dit “Les Boutières.” The site is on the lower Corton slope, bordering Chorey. The oldest vines were planted by Jean-Baptiste’s grandfather in the 1930s; the average age of their entire holding is 70 years. The site faces south and is on a slight slope. The soil is a mix of clay and sand. The grapes are transported to the winery in small plastic crates to protect the integrity of the fruit. After a full de-stemming, the grapes are given a cold maceration at 8 degrees Celsius to bring out the color and fruit aromas. The alcoholic fermentation begins with the native yeasts and lasts about 10 days. In the first three days of the vatting period, Lebreuil circulates the juice over the cap of skins; this is followed by 7 days with one punching down of the cap per day and finally 3-5 brief remontages per day until the wine is transferred to casks. Very little press-wine is used. The wine is allowed to settle and clarify in the fermentation tanks and then it is transferred to barrels where it ages for 15 months. The barrels are 20% new and the balance is between 1 and 6 years of age. The Aloxe-Corton Les Boutières is assembled over the summer and bottled in November. Jean-Baptiste Lebreuil does not fine and lightly filters through diatomaceous earth. Production is about 300 cases yearly.
About the Producer
The Lebreuil family estate dates back to 1935, when present winemaker Jean-Baptiste Lebreuil’s grandparents purchased two hectares of vines. Pierre, Jean-Baptiste’s father, enlarged the property to seven hectares and acquired a bottling line to ensure that he would be able to bottle the majority of his production. After stages in Bordeaux and abroad, and a degree from the Lycée Viticole in Beaune, Jean-Baptiste joined his father in 1999. The domaine became officially known as Pierre and J-B Lebreuil in 2001 and was further enlarged to its present size of 9.5 hectares, all based around Savigny-les-Beaune.
Jean-Baptiste Lebreuil quickly made technical improvements in the cellars, installing new equipment to ensure perfect cellar hygiene (“primordial for the realization of great wines” he affirms). His aim is to produce vividly fruity Savigny-les-Beaune wines with great finesse and soft tannins. Vinification and aging follow classic Burgundian practice as it is understood by today’s quality-oriented winemakers. The Pinot Noir grapes are transported to the winery in small plastic crates to protect the integrity of the fruit. After a full de-stemming, the grapes are given a cold maceration at 8 degrees centigrade with daily pumping over, to bring out the color and fruit aromas. The alcoholic fermentation lasts about 10 days, and very little press-wine is used. The wines settle and clarify in the fermentation tanks and are then transferred to barrels for 12-16 months of maturation.
Farming practices: organic. Intense pruning to reduce the yields and ensure healthy fruit. Lebreuil uses no herbicides and plows the rows 5 times per year to remove grass and aerate the soils, so as to encourage the roots to grow deeper. If the crop is deemed too large, Lebreuil green harvests at the time of véraison. In short, all measures are taken to ensure the harvesting of the finest quality fruit. Biodynamic practices have been started since 2011.
Pierre et JB Lebreuil
Click here: Jean-Baptiste Lebreuil Speaks About His Bourgogne Rouge , April 4, 2020