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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 NUITS
click on one of the vintages below for further information
2022   2023  

VARIETAL

The Pinot Noir is the only grape variety of the Bourgogne Hautes-Côtes de Nuits appellation.

TASTING NOTES

Colour: bright ruby red.
Nose: nice typical notes of red and black fruit, slightly spicy (pepper).
Palate: elegant depth in the mouth. Fruity and animal flavors, silky tannins, smooth with a discreetly spicy finish, fresh and fruity. Good length on the palate.

FOOD AND WINE PAIRING

Serve with grilled or roasted red meats, poached eggs in red wine sauce « oeufs en meurette », warm meat pie, or pasta. Can also be paired with game birds and cheeses.

SERVING SUGGESTIONS

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

AGEING POTENTIAL

This wine, which tastes well today, can be kept in good storage conditions for another 3 to 4 years.

ORIGIN

The vineyards of the Hautes-Côtes de Nuits are spread throughout the Côte de Nuits in Burgundy, from Dijon to Corgoloin. They cover the well exposed hills overlooking the Côte. The vineyards were rebuilt in 1950 in order to obtain a high quality wine. Pinot Noir and Chardonnay grape varieties were planted on its best slopes. All the efforts invested into enhancing quality are now bearing fruit.
The vineyards cover a total surface of 570 hectares, for both white and red wines. 
- Clay-limestone soil from the Jurassic period.
- South-eastern and southern exposure.
- Soft to steep slope.
- Altitude between 280 and 330 meters.

VINIFICATION AND MATURING

The vinification is of traditional type. Harvest both by machine and/or by hand and then sorted. 2-3 days cold maceration at 8°-10°C to allow optimal extraction of flavourings, colouring matter and wine fat. Vatting then lasts about ten days with pumping and sweet punching down twice a day. Ageing continues in barrels (25% of which are new barrels) for 30% of the cuvée and in vats for the rest, over a period of 8 to 9 months during which the malolactic fermentation of the wine is entirely carried out. The two parts are then blended and prepared for bottling.