Domaine founded by General Henri Louboursseau
The history of Henri Leboursseau begins in 1782, when founder Jacques Leboursseau set up his northwest base in Dijon. While acquiring fields of wonderful terroir including Chambertin, in 1919 General Henri Louboursseau moved his base to the domaine in the current village of Gevrey-Chambertin and began the path of full-fledged wine making. In 1929, the Union for the Protection of the Designation of Origin Gevrey-Chambertin was formed with General Henri Leboursseau at its head, and the AOC Gevrey-Chambertin, established in the same year, continues to be strictly enforced to this day. In 1980, former owner Jean de Schrel took over the domaine and implemented reforms such as biologic practices. In 2018, the Bouygues family, which owns Château Montrose, etc., took over and became co-owners, but Mr. Jean de Cherel remains at the domaine, and the substantial operation is still carried out by the Schuler family. From around 2015, Louis and Benin, sons of Mr. Jean de Cherel, joined the winery, and Benin, who learned winemaking in Bordeaux and other places, brought reforms to the domaine, and from the 2016 vintage when he became fully involved in brewing. The quality of wine has improved dramatically. This is a highly anticipated producer who has started anew with the aim of producing the highest quality Gevrey-Chambertin wines from a blessed environment of blessed terroir, passionate and talented makers, and the rich know-how of the Bouygues brothers who own wineries outside of Burgundy.
Practicing organic farming and thorough field work
Exploring biologic practices and biodynamics. We have reduced the use of copper by 35% compared to before, and for the second time in Burgundy, we have conducted analysis by a specialized soil analysis organization (Geocarta) to deepen our understanding of each field. Based on our belief that ``we do our best work in the fields,'' we are working to strengthen our field work.
Revolutionizing brewing methods
Introducing the gravity system to reduce the load on fruit juice. In addition, we have reduced the number of pigeages and lowered the temperature of alcoholic fermentation to avoid excessive extraction and better express the terroir. We always carefully select barrel manufacturers, and we search for barrels from 6 or 7 companies that best suit Henri Leboursseau.
Reform of organizational structure and information distribution
Within the domaine, a tasting team of 12 people was formed, with Benin at the center. We strive to improve quality through mutual consultation. We have also started actively sharing information with famous brewers outside the domaine. We actively exchange information not only with wineries owned by the Bouygues brothers such as Chateau Montrose, but also with famous wine producers such as Burgundy and Bordeaux.
