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 2021

click on one of the vintages below for further information

2023   2024  

100% Pinot Noir.

- Elegant ruby red color.
- A fine and subtle nose conveyed through aromas of black and red berries.
- The mouth is supple, round, with soft tannins and a nice freshness. Nice fruity, friendly wine, elegant, delicate structure.

Enjoy this wine just as an aperitif or paired with a plate of cured meats, with Bonito Tataki, Italian-style pasta, stuffed puff pastry, meat pies, a « coq au vin », beef stew, or a French Camembert cheese.

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

This wine can be opened now or can be kept in the cellar for the next 3 years.

The appellation area covers 384 communes in the departments of Yonne, Côte d'Or, Saône et Loire and Rhône.

From the Chablis and Auxerrois regions in the north to the Mâconnais region in the south, via the Côte d'Or and Côte Chalonnaise, Burgundy wines come from a wide variety of terroirs. In the north, the wines are lively and fragrant, while in the south they are more structured.

The terroirs of origin are varied, with chalky or Kimmeridgian hillsides in the north, marly limestone in the Côte d'Or and granitic soils in the Saône et Loire.

- Rigorous sorted grapes.
- Cold maceration (10°-12°C) during 4 to 5 days.
- Alcoholic fermentation with selected yeast, punching down and pumping over twice a day.

The free run juice and pressed juices were blended together and then poured into stainless steel tank and barrels for malo-lactic fermentation and maturing process.

20 % of the cuvee was aged in barrels (new barrels) and 80% in stainless steel tanks for 6 to 8 months.

Nature certainly set a challenge for the winegrower and the winemaker with this vintage.

It began with very warm temperatures at the end of February which led to an early bud break. The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert.

The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the “véraison” (colour change), which benefited from the return of the sun from mid-August. The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.

This vintage also required a major technical effort. The vinification had to be carried out with meticulous attention and precision. We took particular care over the extraction of coloring matter, the balance of the structure and the aromatic expression of our red wines, and of the freshness, balance of acidity and aromatic potential of our white wines.

From the first tastings, this vintage presented excellent flavour and aroma potential, and the balance of acidity was contained. The wines are less sunny, revealing a more moderate character, lighter in terms of alcohol and in tannic structure. These are wines that will assert their personalities by offering a diverse palette of flavours and textures, like the growing season.