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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.

BOURGOGNE GAMAY
click on one of the vintages below for further information
2021  

ORIGIN

The Burgundy appellation covers 384 communes in the Yonne, Côte d’Or, Saône et Loire and Rhône départements Beginning in the Chablis and Auxerrois region in the north, by way of the Macon area, through Côte d’Or, the Côte Chalonnaise and the Beaujolais vineyards to the north of the Rhône département the Burgundy Appellation comes from a great diversity of soils.

Bourgogne Gamay became a new regional appellation from the 2011 vintage. The grapes must come exclusively from the Beaujolais Crus Brouilly Chénas Chiroubles Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin à Vent, Régnié Saint Amour Gamay from the vineyards of the Beaujolais and Beaujolais Villages appellations cannot be used in the case of this new appellation.

VARIETAL

100% Gamay Noir.

TASTING NOTES

- Deep garnet red colour with with violet highlights.
- Intense nose with black and ripe fruits aromas such as burlat cherries, blueberry and blackcurrant, blending perfectly with spicy and roasted notes. 
- Fleshy mouth, both fruity and spicy with elegant, mellow tannins and a nice complexity offering a light sensation of sweetness in osmosis with the fruity aromas and a light toasty and spicy, quite surprising long finish.

FOOD AND WINE PAIRING

Drink with all type of delicatessen, cold and cured meats, red meat and cheese but also exotic dishes such as coucous, chili con carne, fajitas and tajine.

SERVING SUGGESTIONS

Serve at a temperature of around 15-16°C. (59-60°F.).

AGEING POTENTIAL

Ready to drink now but can also be kept 2 to 3 years.