Domaine de Labruyère
In Moulin‑à‑Vent in Beaujolais, near the hamlet of Les Thorins, Domaine de Labruyère has been shaping serious Gamay since 1850, a seven‑generation family story rooted in the same rows of vines.
The flagship is Le Clos du Moulin‑à‑Vent, the appellation’s only monopole, lying beneath the windmill. Hard, dry granite—shot through with quartz and often rich in manganese—pushes the vines toward concentration. High‑density plantings and traditional gobelet pruning keep the balance honest and the yields disciplined.
Since Édouard Labruyère took the reins in 2008, the estate has doubled down on detail: hand‑harvesting in small crates, double sorting, fermentation in concrete, and a maceration regime designed for fine tannin definition. Ageing then stretches to 16–20 months in oak barrels, new and used—long for Beaujolais, deliberate for a Cru with grand‑wine ambition. The result is craftsmanship that translates terroir with restraint, not theatre.Domaine de Labruyère
In Moulin‑à‑Vent in Beaujolais, near the hamlet of Les Thorins, Domaine de Labruyère has been shaping serious Gamay since 1850, a seven‑generation family story rooted in the same rows of vines.
The flagship is Le Clos du Moulin‑à‑Vent, the appellation’s only monopole, lying beneath the windmill. Hard, dry granite—shot through with quartz and often rich in manganese—pushes the vines toward concentration. High‑density plantings and traditional gobelet pruning keep the balance honest and the yields disciplined.
Since Édouard Labruyère took the reins in 2008, the estate has doubled down on detail: hand‑harvesting in small crates, double sorting, fermentation in concrete, and a maceration regime designed for fine tannin definition. Ageing then stretches to 16–20 months in oak barrels, new and used—long for Beaujolais, deliberate for a Cru with grand‑wine ambition. The result is craftsmanship that translates terroir with restraint, not theatre.
