Free islandwide delivery for purchases above $60!

Domaine Leflaive

Domaine Leflaive is the most famous estate in Puligny-Montrachet and are one of the most important producers in the Côte de Beaune.
The roots of the Leflaive family go back to 1717 when Claude Leflaive took up residence in Puligny-Montrachet, intent upon cultivating several acres of vineyards. The domaine, in its present form, was created by Joseph Leflaive between the years of 1910 and 1930, as a result of his successive purchases of vineyards and houses.


Anne-Claude Leflaive


In 1990, the family appointed Anne-Claude, daughter of Vincent Leflaive, as joint manager with Olivier, son of Joseph. The new generation continued to benefit from know-how of the previous one, thanks to the presence of Vincent on the Management Board until his death in 1993. The following year, Anne Claude was named manager, with the assistance of the Management Board. Since 2015, the helm was transferred to the 4th generation with Brice de La Morandiere, Anne-Claude’s nephew and great grand son of Joseph Leflaive the founder.


Brice de La Morandiere


Today, the domaine extends over 24 hectares in Puligny-Montrachet, of which 4.8 hectares are grands crus and 10.8 hectares are premiers crus, all growing one varietal: Chardonnay. Since 2004 the domaine has expanded into the Mâconnais and cultivates some 20 hectares in Mâcon-Verzé and Solutré-Pouilly.



Domaine Leflaive is one of the pioneers of biodynamic viticulture in Burgundy. After increasing trials at the beginning of the 1990s, conversion has been total since 1996. Biodynamics is a method of cultivation based upon a sensitive understanding of natural phenomenon, taking into account terrestrial and lunar rhythms. It strictly excludes the use of all chemical products. It seeks first to promote the life of the soil and the development of a number of important species. The preparations used in biodynamics allow the vine to reinforce its own immunity by respecting the natural balance of fauna and flora. It provides the organic matter — vegetable, animal and mineral — transformed (horn of manure, horn of silica and other preparations based on wild herbs such as yarrow, chamomile and nettles).

Thus the wines can better express the qualities and particularities of their terroirs. The soils in Puligny-Montrachet are calcareous clay with different percentages of clay and limestone, according to the locations. The soil also includes trace elements: traces of iron, magnesium, boron that assure nourishment to the roots that make a difference to each vine.

Fresh from the Winery

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

Related Posts

Pirramimma Winery

Pirramimma vineyards and winery are nestled behind the township of McLaren Vale, running parallel to Tatachilla Road. The mature vineyards are planted to 13 varieties and 40 designated blocks, spread over 300 acres and allow them to produce over 80 different wines, from the iconic McLaren Vale Shiraz, pioneered varieties such as Petit Verdot and Tannat, and an ancient collection of fortifieds.

Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.

Rupert Wines

Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.

Takara Sake

Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.

© 2019 Boundby Pte Ltd. All Rights Reserved.

Shopping cart

0

No products in the cart.