Domaines Laurent Perrachon
The Estate Philosophy
The estate was established in 1877, but the Perrachon family settled in Julienas in 1601. Today, the 7th generation of winemakers carries on its ancestor’s tradition with the same aim: to express the essence of the terroir.
They make the best of their old vines (45 to 60 years old on average). Their vineyard is managed with a sustainable farming philosophy: keeping grass between the vines, mechanical rather than chemical care of the soil... "Our generation transmitted understanding of our climats to allows us to adapt our approach to each unique characteristic and express the best of what they have to offer". Their yield is on average 45hl/ha for the standard Crus and much lower for the wines produced on delimited Climats.
The winemaking process is close to the one used for the classic Burgundy wines with destemming (between 25 to 100%). We use indigenous yeasts, long maceration to extract the broadest palette of flavors,complexity and structure. Their wines are aged in the Estate vaulted cellars built in 1701.
The estate was established in 1877, but the Perrachon family settled in Julienas in 1601. Today, the 7th generation of winemakers carries on its ancestor’s tradition with the same aim: to express the essence of the terroir.
They make the best of their old vines (45 to 60 years old on average). Their vineyard is managed with a sustainable farming philosophy: keeping grass between the vines, mechanical rather than chemical care of the soil... "Our generation transmitted understanding of our climats to allows us to adapt our approach to each unique characteristic and express the best of what they have to offer". Their yield is on average 45hl/ha for the standard Crus and much lower for the wines produced on delimited Climats.
The winemaking process is close to the one used for the classic Burgundy wines with destemming (between 25 to 100%). We use indigenous yeasts, long maceration to extract the broadest palette of flavors,complexity and structure. Their wines are aged in the Estate vaulted cellars built in 1701.
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