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.

CHABLIS GRAND CRU
LES CLOS 2022

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.

Colour: Very pale, clear with light green tints.

Bouquet: An elegant, racy nose showing notes of mandarins, fresh almond and dried apricot.

Palate: Rich and round in the mouth with elegant notes of acacia honey and citrus, good length and a finish that returns to mineral notes.

Will be perfect for all grand dishes such as lobster or grilled turbot, scallops, crayfish, sashimi, urchins, a creamy cheese and even caviar.

Ideally serve cooled down at 14°C / 57°F.

This Grand Cru wine can be laid down in a cellar for 5 to 7 years.

Chablis, near Auxerre in the Yonne department, is one of the northernmost vineyards in Burgundy. Located on the doorstep of Champagne and the Paris region, it has built a reputation exclusively on its white wines, produced on the slopes bordering the Serein valley, on rich Kimmeridgian soils.

‘Les Clos’ is the largest (24.75 hectares) and most homogeneous of the seven Grands Crus of Chablis. Located on a south-west facing hillside with a regular slope of around 200 metres, it rests on Portlandian colluvial soils and Kimmeridgian marl, giving the wines power and character.

The grapes were slowly pressed. The juice was left to settle at cold temperatures and the alcoholic fermentation began in stainless steel tanks. After 3 days, 30% of the juice was transferred to fine-grained oak barrels to continue the alcoholic fermentation. The remaining juice was left in stainless steel tanks for alcoholic fermentation under controlled temperatures (18-20°C / 64-68°F). The malolactic fermentation was completed. Finally, the wine was aged on its fine lees for 18 months.

In the Chablis area, in spite of the harsh spring frosts, the vines recovered very well and the grapes emerged in abundance. The lack of water was very troubling but a few showers on 15 August triggered the ripening process.

The harvest, running from 1 September to 22 September.  The vines' condition was ideal. Only a few scorch marks were visible following the hot weather. A very good harvest, in terms of quality and quantity, for all the Chablis appellations, with very interesting balances.