2014 Beaune Coucherias 1er Cru
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2021 - 2028
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"I love the juicy, easy-to-drink side of the 2014s," said François Labet, who bottled his home estate's wines in early April of '16 Still, I suspect that they will benefit from the softening influence of some mid-term cellaring
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2021 - 2028
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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"I love the juicy, easy-to-drink side of the 2014s," said François Labet, who bottled his home estate's wines in early April of '16. Still, I suspect that they will benefit from the softening influence of some mid-term cellaring.
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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As at his Château de la Tour, François Labet no longer uses any sulfites during vinification at his family domain, just a sulfur addition after the malo and again at the bottling. He sprays CO2 on the grapes in the vat (in the form of gas, not ice) and that, he says, totally protects the fruit from oxidation. “Just as with grandmother’s recipes, we have no need of antibiotics,” he explained. “We’re now working totally naturally, which is appropriate since we are high-quality wine producers, not beverage-makers. ” Labet has farmed his vines organically since 1992 but is not officially certified.
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