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 PINOT NOIR
VIEILLI EN FÛT DE CHÊNE 2024

click on one of the vintages below for further information

2023   2024  

100% Pinot Noir.

Colour: Ruby red, clear and bright.

Bouquet: Delicate nose, a basket of fresh berries (raspberry, strawberry, blackcurrant, cherry...), delicately woody (a touch of pepper).

Palate: Good volume on the palate. A well-balanced wine with silky tannins, very fruity, delicately woody, elegant, pleasant with good length.

Enjoy simply as an aperitif with a plate of charcuterie, bonito tataki, Italian pasta, a pastry, a pâté en croûte, coq au vin, beef bourguignon, beef with carrots or Camembert.

Serve at around 15°C. (59°F).

This wine can be consumed now or laid down in a cellar for the next 3 years.

The Burgundy appellation covers 384 communes, stretching from the Chablis and Auxerrois regions in the north to the Mâconnais region in the south, passing through the Côte d'Or and Côte Chalonnaise. Burgundy wines come from a wide variety of terroirs. Our Burgundy wines are made from a blend of grapes from the Côte Chalonnaise and Côte de Beaune, which bring fruitiness and roundness, with Auxerrois grapes for freshness. The terroirs of origin are varied, with the sometimes chalky or Kimmeridgian limestone hillsides of the north, the marly limestone of the Côte d'Or and the clay and marl, sometimes with hints of granite, in Saône-et-Loire.

The grapes are harvested by hand and sorted in the vineyard and in the cellars. The fruit is destemmed and crushed, then placed in temperature-controlled vats for cold pre-fermentation maceration for 4 to 5 days at a temperature of 8°-10°C. Alcoholic fermentation then begins, with regular punching down and pumping over to ensure optimal extraction of colour and tannins. After devatting, 50% of the blend is aged in stainless steel vats on lees and the remaining 50% in oak barrels (30-35% of which are new) for a minimum of 6 months.

The year 2024 in Burgundy was marked by extreme weather conditions, with excessive rainfall and a significant lack of sunshine. These factors led to heavy disease pressure, particularly downy mildew, complicating the work of the winegrowers. Frost and hail also caused significant damage, particularly in regions such as Chablis and Auxerrois.

Yields were severely affected, with drops of up to 70% in some areas. The Côte Chalonnaise held up better, with more limited losses. Overall, volumes are well below the usual average, a reminder of the difficult harvests in 2021.

The late harvest necessitated rigorous sorting to preserve quality. Despite the challenges, the grapes harvested reached good ripeness thanks to a sunny spell in September. The reds stand out for their richness and concentration, comparable to great vintages such as 2010. The elegant whites are reminiscent of 2022.

Initial tastings reveal promising wines, with concentrated aromas and a fine structure. Although limited in quantity, this vintage promises to be a qualitative success.