Domaine Leflaive
Overview
Founded in 1717, Domaine Leflaive has long been one of the most highly regarded white wine producers in Burgundy. During its respectable history, the domaine has acquired parcels in four of the five Montrachet grand crus and four of the best premier crus. Under the stewardship of Anne-Claude Leflaive, the domaine converted entirely to biodynamic farming practices in the 1990s. Distinguishing Domaine Leflaive beyond the impeccable pedigree of its vineyard sites and biodynamic practices, are the skill and care of its winemaking. The combination of these efforts has produced remarkable results, further elevating the standard for one of the world’s greatest wines.
History
The Leflaive family can trace its roots in Burgundy back more than 400 years. Nearly two centuries later, Claude Leflaive took up residence in Puligny. After establishing the family’s domaine, Claude became one of the first vignerons on record in Puligny.
Over the next 200 years, the family’s land was divided between each new generation due to French inheritance laws. Among those to receive a parcel was Joseph Leflaive, who over the years gradually built up the domaine’s vineyard holdings.
Upon Joseph’s death, his two sons, Vincent and Joseph (Jo) continued to grow the domaine’s vineyard holdings, eventually including parcels of Montrachet grand crus and pristine premier crus.
In 1990, Vincent’s daughter, Anne-Claude Leflaive, and Jo’s son, Olivier, became co-directors of the domaine. Olivier later changed his focus to his négociant business, and after her father’s death in 1993, Anne-Claude assumed the sole responsibilities of the domaine. The ascendancy of a new generation at Domaine Leflaive brought a spirit of re-evaluation and experimentation.
Biodynamic Viticulture
Anne-Claude took a passionate interest in the long-term health of the vineyards and while no fertilizers or herbicides had been used since 1989, Anne-Claude began biodynamic treatment of 1 hectare (2.5 acres) of vineyards the following year. By 1997, Domaine Leflaive was farmed entirely according to biodynamic principles and continues to be today.
Winemaking
Preparations for the harvest begin several weeks earlier, when grapes are harvested and analyzed for sugar to acid ratios. Once harvest commences, fermentation takes place in 228-liter (60-gallon) oak barrels primarily from Damy Cooperage. The wine is transferred to stainless-steel tanks where it remains through the following winter.
The School
In 2008, Anne-Claude collaborated with six other highly respected Burgundy vintners to establish Ecole du Vin et des Terroirs in Puligny-Montrachet. With the goal of broadening wine professionals’ knowledge and understanding, Ecole du Vin et des Terroirs is an educational program that focuses of vine growing and winemaking using an ecological, environmental and humanistic approach.
