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are coming to us, therefore that are very silky, charming, and fruit-forward.”
this is our duty to come to I asked about what the team is exploring with
them as well.” He explains eloquently. regards to the use of more sustainable, organic
Another change, as explained by Mr Labet, is systems to work on wine –making. “I like the word WHO’S + WHO
the emergence of social networking and how ‘exploring’ here because that’s exactly what we
it has influenced the wine business. With the do: we do not invent anything, we are picking
advent of Instagram, Twitter, and other social ideas from our ancestors and use the tools that
media platforms, it has become much easier we have nowadays to work more efficiently.”
to receive and send information into the When asked about the future of the wineyards
world. “Instagram, for instance is such a great and the estates the Labet family are running,
tool to see what’s happening around you and Mr Labet has this to say. “Something that I’ve
worldwide,” explains Mr Labet. “However, the learnt from my experiences outside the wine
content on these platforms sometimes scare industry and abroad is that you need to be
me because they either don’t represent the curious and open-minded to move forward.”
reality or they create misinformation. I tend By maintaining curiosity, you can expand and
to believe that not showing too much is key to share as much knowledge as possible with
keep the magical aspect of discovering Burgundy winemakers all around the world, he explains. CH
for the first time and experience the magic
of the place.” He adds, with a bit of a wink, “I
want our customers to be surprised, and then pg 102, from left to right: 1. Francois et Julien Pinon
Vouvray Brut, Loire, France 2014, Domaine Pierre Labet
blown away when they come in for a tasting.”
Beaune Coucherias 1er Cru, Burgundy, France, 2014,
Domaine Pierre Labet Meursault Les Tillets, Burgundy,
Changes are in effect all over the world, and has France, Labet & Dechalette Chateau de la Tour Clos de
affected the way winemakers approach vineyards. Vougeot Grand Cru, Côte de Muits, France, Domaine
Mr Labet and his team are seeing it as a sign to Pierre Labet Beaune Close de Dessus des Marconnets,
work towards sustainable viticulture, with the Burgundy, France 2. the group luncheon as hosted by
chances of improvement always readily available. Corney & Barrow, with Mr Labet
“We’ve changed our pruning methods recently as
we have a very
clear idea on how
we want to lead
the vines, in order
to get better
fruit, while still
resistant to the
warmer weather
that we’ve faced
over the years.”
says Mr Labet.
In the last few
years, the harvest
picking times
for grapes have
shifted by almost
three weeks, from early October in the year 2000s,
to early September for vintages in the last five Cuisine & Wine Asia would like to would like to thank
years for the two wine producing estates. Yet, Mr Corney & Barrow for organising the luncheon as well as
Labet wants to caution that climate change should giving us the opportunity to interview Mr Eduoard Labet
not always be seen as a bad thing for winemaking. on his thoughts for this story.
“Today, there’s no more issue of maturity levels
(in the wines or during harvesting of the grapes).
We have beautiful ripeness, which gives us wines
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