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Drouhin-Laroze

Burgundy, Gevrey-Chambertin, France

  • 141
    of the 245 000
    wine producers
    of the world

  • Weather

    4° C Clear sky

  • Time

    23:04 PM

  • Wine average?

    94 Tb

  • Country Ranking?

    164

  • Region Ranking?

    53

  • Popularity ranking?

    219

History

Five generations have been running the Domaine for 163 years, Caroline and Nicolas, Christine and Philippe's children represent the sixth. 

In 1850, Jean-Baptiste LAROZE started a vineyard operation in Gevrey Chambertin. He was later succeeded by Félix LAROZE. 

In 1919, Suzanne, the daughter of Félix, married Alexandre DROUHIN, who owned vines in Chambolle Musigny and the estate was henceforth called Drouhin-Laroze. 

It is now run by Philippe and Christine Drouhin.

The Estate is currently run by Philippe and Christine Drouhin, assisted by their children Caroline and Nicolas. 

Each successive generation continued to develop the Estate with the sole objective of investing in hillside vineyards, which was a visionary and risky choice. 

The bet paid off and today, thanks to the sacrifices and risk-taking of the previous generations:

The 11.50 hectare Estate is one of the most prestigious in terms of diversity, quality and the surface area of its appellations.

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Winemaking

Our vines are grown and tended with a fundamental concern for the land and in tune with the seasons, enabling Nature and "terroir" to fully manifest themselves, all the while adapting ancestral techniques to suit the constraints of today.

Regular between-row tillage, early cluster thinning, thorough leaf removal and picking by hand all contribute to the growth of optimum-quality grapes. 

The grapes are systematically sorted before reaching the fermenting vats.  

Governed by the quality of the grapes harvested after an entire year's work, vinification is a meticulous and traditional process carried out in our modern vat hall.

Philippe Drouhin imparts his own style, seeking to bring out the best qualities of the grape variety and the typicity of the "terroir", combining elegance, power, finesse and aromatic opulence. 

The long, natural process of maturing lasts 18 months in our two-storey vaulted cellars built in 1815.

We use three highly-reputed coopers to supply our new barrels. Our Grand Cru wines are matured in new barrels, our Premier Cru in 50% new barrels and our Villages wines in barrels having served once before.

Once the maturing process is complete, we bottle our wines on the estate without fining or filtering.

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15 different wines with 44 vintages

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