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
PERTUISOTS 2016

click on one of the vintages below for further information

2016   2017   2018   2023  

100% Chardonnay.

Colour: Brilliant pale yellow in colour.

Bouquet: A very complex nose with floral notes and a subtle hint of oak.

Palate: A lovely balance between richness and minerality in the mouth, followed by an incredible length.

Drink on its own, as an aperitif, or with elaborate cold starters, a creamed poultry, a veal blanquette or a nice river fish.

Drink ideally at a temperature of 12 to 14°C. (53-57°F.)

6 years and more.

The vineyards of Beaune are unique in that out of 410 ha of vines under production, 317 ha are classified as Premier Cru. The appellation is divided into two parts, north and south, which are separated by a division marked by the road that goes from Beaune up to Bouze-Lès-Beaune.

“Les Pertuisots” is located in the southern part of the appellation just near the famous “Clos des Mouches”. In Old French, pertuisot was a Burgundian diminutive form of pertuis meaning “a hole, an opening, a hollow”.

The soil is light and composed mainly of limestone and marls, yielding highly elegant wines.

Gentle whole bunch pressing for 2h30. The temperature of the must is lowered to 12°C, then put directly into barrels without settling to retain as much of the lees as possible. Very long fermentation with indigenous yeasts (up to 10 months!).

Aged for 17 months without racking, no stirring of the lees to accentuate the minerality of the wine, 25% new barrels for a more delicate woodiness.

"It has been a long time since winegrowers had not had to bear a long hard way to give birth to a new vintage. During the months of April, May and June 2016, they suffered the dramatic consequences of freezing, hail falls, downy mildew attacks, fears of powdery mildew, etc. Many are those who suffered very hard from these vagaries of the weather, to the point of sometime wishing that year ends as soon as possible and doubt of the future. Finally, July and then August and September, with the full sun, made us forget a bit of the troubles and brought back optimism in the vineyard.

In Burgundy, during the harvest, the vines were green but a lot of them, however, hid under their foliage a lack of grapes. Burgundy this year still produced a small crop, even very small for some areas (Chablis). But for the spared vineyards and those who could enjoy a "push", the grapes were at the rendezvous in good proportion. When the winemaker, during 2016, brought all the necessary care to these vines battered by successive storms, and managed to bring the fruit to maturity, so were the wines of a good quality. They are concentrated, with enough silky tannin, and have an acidic balance of good quality

It is therefore a year of "winegrower and winemaker", which will make a qualitative difference. These turbulences were not enough to affect our motivation and we are proud to introduce you to the vintage 2016.