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.

BOURGOGNE CHARDONNAY

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.

Colour: Golden white colour with emerald highlights, limpid, and bright.

Nose: The honest and frank bouquet is expressed on notes of citrus, white flesh fruits, on a touch of minerality that brings tension.

Palate: The mouth, very pleasant, in the sweetness, offers a velvety texture, pleasant, with a good integrated acidity. A racy and well balanced wine.

This wine will be ideal with a warm French Comté cheese tart, a poultry salad, fresh pasta, pig’s feet, pâté in pastry crust, or fish and chips.

Serve at a temperature of 13-14°C. (55-57°F.).

Enjoy now or in the next two years.

The area which constitutes the Bourgogne appellation spreads across 384 villages of the Yonne, Côte d’Or, Saône-et-Loire, and Rhône departments. Varied terroirs with limestone hillsides, sometimes chalky or Kimmeridgian in the North, with the marl and limestone of the Côte d’Or and the clay with hints of granite from the Saône and Loire.

Our Bourgogne Blanc is a blend of Chardonnay grapes from various origins; this allows it to benefit from the northern wines’ freshness, minerality, and vigor; the Macon and Côte chalonnaise wines’ fullness and roundness, and the Côte d’Or wines’ power and complexity.

The grapes are first sorted and then pressed when they arrive at the winery. The musts are settled and then vinified in temperature-controlled stainless steel vats using selected yeasts. The vinification temperature is between 16° and 18°C, allowing optimum extraction of the wine's aromatic potential. Ageing continues in stainless steel vats for 80% of the blend and in oak barrels for the remaining 20%, on the lees for 6 to 8 months. Malolactic fermentation is complete, making the wine more supple.