Labruyere, Domaine
Summary
Domaine Labruyère is a seventh-generation family estate with 14 hectares of mature Gamay vineyards across Moulin-à-Vent's distinctive pink granite and manganese-rich soils, focusing exclusively on this prestigious Beaujolais appellation since 1850. Their winemaking philosophy blends traditional elements like manual harvesting and vineyard plowing with Burgundian techniques including cold pre-fermentation maceration and extended oak aging, eschewing typical semi-carbonic methods in favor of approaches that highlight the aging potential of their terroir-specific wines.
Heritage & Leadership
Domaine Labruyère was established in 1850 when Jean-Marie Labruyère acquired his first vineyard parcels in Moulin-à-Vent, one of the ten Beaujolais Crus. The estate represents one of the oldest family-owned wineries in the Moulin-à-Vent appellation. Through seven generations, the Labruyère family has maintained continuous ownership, with each generation contributing to the domain's development while preserving its connection to the terroir of Moulin-à-Vent.
Today, Edouard Labruyère leads the family business as the seventh-generation proprietor. Under his direction since the early 2000s, the domain has intensified its focus on expressing the distinct terroirs within their holdings. Edouard works alongside winemaker Nadine Gublin, who joined the team in 2010, bringing extensive experience from her work in Burgundy. The technical team is completed by vineyard manager Michel Rovere, whose expertise guides the domain's viticulture practices.
The Labruyère family has expanded their wine interests beyond Beaujolais, with properties in Burgundy (Domaine Jacques Prieur), Champagne (Labruyère-Champagne Anthology), and Bordeaux (Château Rouget in Pomerol), though the Moulin-à-Vent estate remains the historical foundation of their wine portfolio.
Vineyards & Wines
Domaine Labruyère's holdings encompass 14 hectares of vineyards exclusively within the Moulin-à-Vent appellation. Their parcels are distributed across several of the appellation's most distinctive climats, including Le Carquelin, Champ de Cour, Les Thorins, and La Rochelle. These vineyards sit at elevations between 220 and 300 meters above sea level.
The soils of their vineyards feature the characteristic pink granite bedrock of Moulin-à-Vent, with varying levels of manganese content that contributes to the appellation's reputation for structured wines. The Carquelin vineyard contains higher concentrations of manganese and deeper soils, while Champ de Cour features more alluvial components with sandy granite. These soil variations contribute to the distinctive character of each vineyard-designated wine.
The domain's vineyards are planted exclusively to Gamay Noir, with vine age varying significantly across the parcels. Many blocks contain vines over 50 years old, with some parcels in Le Carquelin featuring vines planted in the 1920s. These older vines naturally produce lower yields, typically averaging 25-35 hectoliters per hectare, well below the appellation's permitted maximum.
The domain produces a range of wines that includes a Moulin-à-Vent appellation wine and several single-vineyard expressions. Their flagship wines include Domaine Labruyère Le Carquelin, Champ de Cour, and Coeur de Terroirs, each reflecting the specific characteristics of their source vineyards.
Philosophy & Practice
Domaine Labruyère approaches winemaking in Beaujolais through a distinctly Burgundian lens, applying techniques more commonly associated with Pinot Noir production to their Gamay vineyards. This methodology stems from their belief in Moulin-à-Vent's capacity to produce age-worthy wines that express specific terroirs.
In the vineyard, the domain practices traditional viticulture with minimal intervention. Plowing is performed to manage weed growth rather than using herbicides, and treatments are limited to the minimum necessary to protect the vines. Harvesting is conducted manually, with rigorous sorting both in the vineyard and at the winery to ensure only optimal fruit enters the fermentation process.
The winemaking protocol diverges from traditional Beaujolais methods by avoiding semi-carbonic maceration in favor of Burgundian techniques. After destemming, the grapes undergo a cold pre-fermentation maceration lasting 4-6 days. Fermentation occurs in temperature-controlled stainless steel tanks with gentle extraction methods to preserve fruit character while developing structure.
Aging protocols vary by wine, with the single-vineyard expressions typically spending 12-18 months in French oak barrels, with 5-30% new oak depending on the vintage and specific vineyard character. This extended aging, unusual for Beaujolais, contributes to the structural complexity and aging potential of their wines.
The domain's approach represents a deliberate effort to showcase the serious potential of Moulin-à-Vent, positioning their wines as expressions of terroir that merit consideration alongside other fine wines of France rather than as simple, fruity Beaujolais for immediate consumption.