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 PREMIER CRU
MONTMAINS

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.

Colour: pale gold with green reflections.

Nose: very complex mineral with notes of praline and exotic fruits.

Palate: very delicious, reminiscent of mango and hazelnut. The finish is long and suggests a very promising wine.

Goes perfectly with seafood, notably oysters and Norway lobsters, but also grilled fish, veal blanquette and goat cheeses.

Serve ideally at a temperature of 14°C (57°F.)

Very pleasant in its freshness and minerality, this premier cru will express its full potential up to 4 to 6 years after its vintage.

On the left bank of the Serein, nestled between the "Bois des Lys" and "Broques de Biques", the 37 hectares of the "Montmains" climate rise above a hillside at a low altitude. The grapes from which this cuvée comes come from a plot known for its marly profile and another cultivated on stonier soil. "Montmains" brings together, under its flag-bearer banner, itself as well as the Climats "Butteaux" et "Forêts". Together they cover approximately 118 hectares. This long climate is oriented South-East/North-East and benefits from the sun in the early hours of the day. From 1537, several spellings were used to designate this Climate, such as "Montméen" or "Montmoyen". Montmains simply designates the mountain which is at an intermediate altitude, between two higher coasts.

The grapes were brought in as musts and underwent a slow pneumatic pressing followed by a very cold static settling before alcoholic fermentation, which lasted 7-10 days in temperature-controlled stainless steel tanks (18 to 20°C).

After 3 days, 20% of the juice was racked into barrels. Aged for 6 months on its lees, with frequent pumping over. 100% malolactic fermentation. Light filtration before bottling.