Domaine Lafouge was established in Auxey-Duresses in 1650. The family has been producing wines from village and premier cru vineyards for several generations. However, it was only in 1986 when Gilles Lafouge joined his father after wine school and national service that the domaine focused on bottling their own wine.
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 while studying his BTS Vitioeno in Beaune.
Current holdings totalling 10 ha spread across the appellations of Auxey Duresses, Pommard and Meursault, in which live old vines of lower yields at 35 hl/ha. More than 60% of his holding are over 50 years and the oldest vineyard is over 90 years old. Farming is sustainable with very logical approach to vineyard management in order to achieve pure and concentrated fruit. No use of pesticide nor herbicide in the vineyards preferring an organic approach for the farming.
Gilles approaches vinification with a considerably minimalist mindset, where the wines are fermented with indigenous yeast and élevage is completed in old barriques with some new oak.
Vinification for the red includes cold maceration, 50 to 100 % distemmed depending on the vintage profile. While Giles admits the style has evolved as he does less punching down than before and he favours more pump over.
Wine are ages in demi muids and burgundy barrels with the premier crus benefiting with up to 40-50% new oak depending on the vintage.