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 2018

click on one of the vintages below for further information

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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.

After a very mild winter, perhaps too mild, this vintage was marked by two contrasting periods. The spring was sunny and milk, with no frost, although there were some localized storms with significant episodes of hail that hit certain plots hard on the Côte de Nuits in June. Then the summer was very dry and very hot, blocking the ripening process in some areas. Harvesting was early and was exceptionally abundant. The wonderfully healthy crop promised great potential for producing highly sophisticated wines.

In Chablis, after a very dry spring and summer, we feared a harvest that would be less good than predicted, due to a lack of juice in the berries. Very high temperatures in August sent acidity right down in the grapes and brought the harvest forward to the end of August. But this early harvest of very abundant fruit allowed us to preserve some good acidity.

On the Côte de Nuits and Côte de Beaune, the harvest began with the Côte de Beaune whites at the end of August, followed by the Pinot Noir in early September on the northern part of the Côte. With the harvest under a radiant sun and heat-wave-level temperatures, the reds offer a rare concentration of polyphenolics. Quantity and quality were the joint order of the day.

Harvesting on the Côte Chalonnaise ran from 27 August to 18 September. Very localized rain had an impact on ripening, which varied from plot to plot. The Chardonnays were harvested first to preserve the lovely acidity of this particularly sunny vintage. The Pinot Noirs with their purple juice already foretold of a rich and powerful vintage.