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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
HAUTES-CÔTES DE BEAUNE

click on one of the vintages below for further information
2021   2022  

ORIGIN

As their name suggests, these vineyards lie on higher elevations, to the west of the Côte de Beaune; they spread across 926 acres in Côte d'Or and 370 acres in the Saône-et-Loire region, at altitudes ranging from 340 to 450 meters above sea level.

The vines of this appellation are located on the edge of the plateau dominating the Côte de Beaune. It is a relatively recent vineyard, the vines having been replanted only in 1970.

- Clay-limestone soil. Some marl formations, slopes covered with limestone scree.
- South-eastern exposure.
- Steep incline.
- Altitudes between 280 and 450 meters.

VARIETAL

The Pinot Noir is the only grape variety for the Hautes-Côtes de Beaune red wine. It was imposed by Philippe the Bold, Duke of Burgundy, by decree in 1395.

- Density: 6,400 to 10,000 feet/hectare.
- Pruning: Guyot.
- Harvest: Manual.
- Yields: 54hl/hectare (high vines).
- and 60 hl/ha (low vines) in standard year.

TASTING NOTES

The red wines from the Hautes-Côtes de Beaune are characterized by their strawberry red color and fruity aromas.

They reveal all the softness and flavor of the Pinot Noir grape variety from Burgundy.

The strong oaky notes from new barrels are nicely blended with the ones from older barrels, which creates a perfectly structured and complexity.

FOOD AND WINE PAIRING

Ideal served with a plate of grilled meats, coq au vin, beef bourguignon,  and French Camembert or Burgundian Cîteaux cheese.

SERVING SUGGESTIONS

Serve at a temperature of about 15 °C. (59°F).

AGEING POTENTIAL

Ageing potential: 2 to 4 years.