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The history of Labouré-Roi is closely linked to that of Nuits-Saint-Georges, in the heart of the iconic Côte de Nuits. Founded in 1832, Labouré-Roi is today one of the most respected names in Burgundy.

These historical roots in the heart of one of the most fragmented and exacting wine-producing regions in the world have shaped a philosophy focused on excellence and discovery. For nearly 200 years, Labouré-Roi has enabled wine lovers from all over the world to access the prestigious appellations of these legendary vineyards.

BEAUNE PREMIER CRU
LES CENT VIGNES 2013

click on one of the vintages below for further information
2013  

VARIETAL

100% Pinot Noir.

TASTING NOTES

Color: shiny ruby red.

Nose: intense, with bright aromas of blackcurrants, red currants and blackberries.

Mouth: rich and well-balanced wine with a beautiful length and very fine tannins.

FOOD AND WINE PAIRING

This wine is particularly good with lamb and game birds. It also goes very well with mature soft cheeses, especially regional specialities such as Époisses, Langres or Cîteaux.

SERVING SUGGESTIONS

To enjoy best its complex aromas, serve ideally between 16° and 17°C / 61-63°F.

AGEING POTENTIAL

This wine can be kept for 10 to 15 years provided good storage conditions.

ORIGIN

The Beaune "village" appellation spans approximately 410 ha, with 77% classified as Premier Cru. Located on the eastern slopes of the Montagne de Beaune, this vineyard is renowned for its high-quality red wines, celebrated since the Middle Ages.

The Premier Cru "Les Cent Vignes" covers 10 ha north of Beaune. Its limestone soil, rich in clay and covered with silt, retains water effectively, enhancing the full-bodied structure and aromatic intensity of the wines. The name "Les Cent Vignes" originates from "Sanvigne," an ancient Roman village. Over time, the name's origin was forgotten, and the vine-planted area was renamed to avoid confusion with the term "sans vignes" ("without vines").

VINIFICATION AND MATURING

Grapes were hand-picked and carefully sorted out. They were fully destemmed and vated for a long fermentation period (3 weeks). Color, tannins and aromas are carefully extracted using more punch-downs than pump-overs, in order to get the best from the terroir.

Finally, the wine aged for 16 months in oak barrels using 40% new oak to highlight its richness and soften its powerful tannins.

Vintage : 2013