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 2023

click on one of the vintages below for further information

2022   2023  

100% Pinot Noir.

Colour: elegant ruby-purple.

Nose: a fine, subtle bouquet with aromas of small black fruits.

Palate: the mouth is supple, round, with mellow tannins and a lovely freshness.

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.

The harvest is sorted. The fruit is destemmed, crushed and cold-macerated (10-12°C) for 5 days to ensure optimum extraction of glycerol and aromatic compounds. The temperature is then allowed to rise. Alcoholic fermentation is triggered by the action of selected yeasts. Pigeage and remontage are carried out twice a day for 10-12 days. Decanting, blending of free-run juice and press juice, decanting for 48 hours to eliminate the coarse lees and ageing of the wines in stainless steel vats (80%) and in wood (20%) for 6-8 months on fine lees for optimum maturation.

The ideal weather conditions in Burgundy in 2023, characterised by a favourable spring, a hot summer with cool nights, moderate rainfall and an early autumn harvest, played a key role in the high yields and exceptional quality of the grapes at harvest time.

The white wines are distinguished by their elegance, complexity and liveliness. Subtle aromas of white fruit, citrus and floral notes add to their remarkable freshness.

The red wines are powerful and well-balanced, with aromas of red and black fruit, as well as spicy and mineral nuances. The silky tannins add an elegant structure, promising harmonious ageing.

In short, these are expressive, fruity wines with very fine aromatic profiles.