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
LE BEAUNOIS

click on one of the vintages below for further information

2021   2022  

100% Chardonnay.

Colour: pale gold, clear and brilliant.

Bouquet: aromas of white flowers mixed with notes of citrus fruit on a mineral (flint, gunflint) and fruity (white-fleshed fruit) background.

Palate: lively, light and well-balanced. This enthusiastic attack is followed by a pleasant roundness. Its richness is matched by its freshness, leaving a lingering sensation on the palate.

Serve with charcuterie, oysters, a vol au vent of lamb sweetbreads, a grilled chicken leg or a piece of Gruyère cheese.

This wine can be enjoyed now or cellared for the next two years.

A communal appellation harvested from the delimited parts of 17 Villages, including the village of Chablis. It covers 3712 hectares, making it the largest AOC in Burgundy. Chablis is characterised by its production of white wines only and by its strong geology, the main bedrock of which is Kimmeridgian. Chablis is planted on the hillsides on either side of the Serein valley, the peaceful river that runs through the Chablis region. Kimmeridgian limestone soil and subsoil / Slightly steep slopes / South-West exposure / Altitude 180 to 260 m.

The Chardonnay grape, also known as ‘Le Beaunois’ in the Chablis region, is the source of this lovely wine.

Once in the winery, the grapes undergo a long pneumatic pressing before static settling and alcoholic fermentation with selected yeasts in stainless steel vats under temperature control at 18 to 20°C to preserve as much fruit as possible. Malolactic fermentation begins soon after the end of the alcoholic fermentation and is 100% complete in January. Aged on fine lees for 6 to 8 months, with regular stirring of the lees to bring the lees back into suspension and give the wine body and structure.