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
HAUTES-CÔTES DE BEAUNE

click on one of the vintages below for further information

2022   2023   2024  

100% Chardonnay.

Colour: Elegant gold with green tints.

Nose: Fresh, pure perfumes of white fruits (pear, peach) and white flowers (linden).

Palate: A pleasant and lively wine with a floral attack on white fruits and almonds flavours with delicate woody notes.

It will be perfect with a nice plate of charcuterie, a savoury tart or cheese pie, a Niçoise salad, white meat or fish, tartare or marinated. Not to mention goat's cheese.

Serving temperature between 13 and 14°C. (55°-57F.).

Already pleasant to drink, it can be kept in the cellar for 3 to 5 years.

Located to the west and parallel to the Côte de Beaune, the Hautes-Côtes de Beaune are higher hills, interspersed with faults that give great variety to the crops and landscapes. The Hautes-Côtes are also unique in the original cultivation method used in the vineyards: tall, wide vines that are less sensitive to frost than low vines. The appellation covers 22 communes in Côte-d'Or and 7 communes in Saône-et-Loire. It covers an area of 835 hectares, with 669 hectares of red and rosé wines and 166 hectares of white wines.

Clay-limestone soils. Marly formations, slopes covered with limestone scree / South-east exposure / Steep slopes / Altitude between 280 and 450 metres.

Once the grapes had been sorted and destemmed, the must was extracted by pneumatic pressing, then cooled and left to settle for 24-48 hours. The juice was then brought down to 18°C to start the alcoholic fermentation (which lasted 3 weeks) in temperature-controlled stainless steel vats. Part (40%) of the cuvée was then placed in barrels (15% new) for 8 months' ageing before final blending. Light filtration before bottling.