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JURA & SAVOIE

LANGUEDOC-ROUSSILLON & CAHORS

PROVENCE & CORSICA

RHONE VALLEY

DOMAINE LAFOUGE

Gilles & Maxime Lafouge

Gilles grew up in the heart of an old, almost antique family of winegrowers. In 1986, after wine school and national service, Gilles came back to work with his father, Jean and initiated a small revolution: estate-bottling. Gilles is now a famous and respected winemaker. 

Even though Gilles has fully taken over the estate reins since 1990, his father, in typical Burgundian fashion is still around. Note that the next generation is getting ready as Maxime Lafouge the son of Gilles Lafouge is already working part-time at the estate.
Gilles grew up in the heart of an old, almost antique family of winegrowers. In 1986, after wine school and national service, Gilles came back to work with his father and initiated a small revolution: estate-bottling. Gilles is now a famous and respected winemaker. 

Even though Gilles has fully taken over the reins of the estate since 1990, his father, in typical Burgundian fashion is still around. Note that the next generation is getting ready as Maxime Lafouge the son of Gilles Lafouge is already working part time at the estate.
The small village of Auxey lies at the entrance of a valley, on the west side of Meursault. It used to be attached to the famous “Abbaye de Cluny” during the middle age. This appellation is not as prestigious as its neighbours, such as Volnay, Pommard and Meursault, but is producing excellent red and whites: Bourdon mountains, facing south-east, is perfect for Pinot Noir, and the Chardonnay thrives on the very light soils of mount Melian. 

The 10 ha of the estate are spread over the appellation, offering a vast terroir diversity for the Lafouge family to explore and play around.

In the cellar, Gilles’ approach to winemaking is relatively straightforward and minimalist. 


The wines are fermented with indigenous yeast and élevage is completed in old barrels with some new oak. Wines are aged in demi-muids, and Burgundy barrels with the premier crus benefiting with up to 40-50% new oak. His reds are quite light with less punching than before, and the crop can be 50 to 100% destemmed depending on the vintage.

In the cellar Gilles’ approach to winemaking is quite straightforward and minimalist. 


The wines are fermented with indigenous yeast and élevage is completed in old barriques with some new oak. Wine are aged in demi muids and burgundy barrels with the premier crus benefiting with up to 40-50% new oak. His reds are quite light with less punching than before, and the crop can be 50 to 100% destemmed depending on the vintage.

REGION OF PRODUCTION

Burgundy - France


APPELLATION

Auxey-Duresses, Pommard, Meursault


FOUNDED

1650


VINEYARD

10 hectares


CLIMATE

Continental climate


SOIL COMPOSITION

Clay, Limestones


VARIETIES GROWN

Pinot Noir, Chardonnay


AGRICULTURE

-

WINES OF THE DOMAIN

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