Domaine Laurent Mouton is a family estate with four generations of winemaking history in Givry in the Côte Chalonnaise. Burgundywine.com has been presenting Domaine Moution since the earliest paper-copy newsletter days. Today, Laurent Mouton leads the domain, which spans 24 acres mostly planted to Pinot Noir, with vines averaging 30 years old, including some prized Chardonnay and Aligoté blocks that are 50 years and older. The domaine’s portfolio includes holdings in four Premier Cru vineyards, places where Laurent maintains the distinctiveness of each terroir.
Laurent’s leadership is marked by a mix of rigor and creativity. Famously, when the prestigious Château Mouton Rothschild challenged the use of the family name on wine labels, Laurent stood his ground, asserting his domaine’s identity with confidence and independence.
Givry is best known for its vibrant Pinot Noirs, and Domaine Laurent Mouton makes both red and white wines that showcase the region’s character. The reds are known for their elegant and floral nose, with flavors of red and black woodland fruits, spice, and a supple yet structured finish. The whites offer complexity and balance, built on old vines that bring depth and nuance.
The domain is deeply connected to the land, using simple Guyot pruning, regular plowing to encourage healthy roots, and 100% destemming with cold soak before fermentation. Aging is carefully managed to bring out finesse and structure without overwhelming the fruit, with oak barrels playing a supporting role in the wine’s development.
Laurent’s father, Gérard Mouton, guided the estate for many years, and passed away suddenly in 2023. Today Laurent continues the work, with the vision and expertise that have brought Domaine Laurent Mouton recognition as one of Givry’s leading producers.
Known for rigor, passion, and a willingness to innovate while respecting tradition, Domaine Laurent Mouton exemplifies the vitality and promise of the Côte Chalonnaise.
Winemakers who have most of their vines in one particular ‘appellation’ often have a different approach to their work than do winemakers who have several different ‘appellations’. Domaine Mouton falls into the first category.
With Givry ‘Premier Cru’ holdings in ‘Grand Berge’, ‘Clos Jus’, Clos Charlé’ and ‘Grands Pretans’, they strive to find what is the elemental distinction in each that sets it apart from the others, but at the same time makes it recognizable as ‘Givry’. This is delicate work, and it requires attention to detail in every step in the winemaking process. Winemakers like this are often, not coincidentally, very good tasters; they become accustomed to looking for the subtle differences in wines.
During the harvest, the principle aim is to bring the fruit to the winery intact. When ripeness has been assured, individual parcels are picked by hand, and the grapes are sorted before being put into fermentation tanks.
Handpicking and sorting avoids unnecessary stems and leaves getting into the crush. The harvest is then completely destemmed, again to avoid green tannins from stems and vegetation. Vinification is ‘traditional’, meaning cold maceration for 10 to 15 days, leading up to fermentation.
The classic ‘floating cap’ is pumped over and punched down twice a day. A modern press and temperature control equipment play an essential role in the outcome of the wine. The goal is to preserve the fruitiness of the harvest, while bringing out the minerality of the various parcels.
Half of the wine is oak-aged, the amount of oak and the age of the barrels depends on the wine and the vintage (25% new oak). The other half is raised in stainless. After a light ‘Kieselghur’ filtration, the wines are estate- bottled without being fined.
GIVRY Rouge 1er Cru ‘Clos Jus’
GIVRY Rouge 1er Cru ‘Clos Charlé
GIVRY Rouge 1er Cru ‘Grand Berge’
GIVRY Rouge 1er Cru ‘Grands Pretans’
GIVRY Rouge
GIVRY Blanc
BOURGOGNE ALIGOTE
