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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
click on one of the vintages below for further information
2021   2022  

ORIGIN

Chablis, situated near Auxerre in the Yonne department, is among the northernmost vineyards of Burgundy. It is thus nearly at the gates of Champagne and the Paris region; which it greatly relied on to create its reputation.  

Slightly removed from the « heart » of Burgundy’s vineyards, the region of Chablis started to prosper in the 19th century thanks to its waterways; the Yonne and Seine rivers.

It is characterized by producing exclusively white Chardonnay wines and by its geology which is believed to date back to the Kimmeridgian period.

- Soil and subsoil from the upper and middle Kimmeridgian period. 
- Alternating layers of limestone and marls.
- Southern exposure.
- Altitude of 250 meters.

VARIETAL

The Chardonnay is the only grape variety of the Chablis and Chablis Premier Crus.

- At least 5500 feet/ha.
- Guyot pruning and Chablis type pruning as well.
- Manual harvest.
-  Yield of 60 hl/ha.

VINIFICATION AND MATURING

The grapes were brought to the winery and pressed delicately in a pneumatic press. The must was then cooled down and left to settle, in order to get rid of the roughest lees. The alcoholic fermentation was lead in temperature-controlled stainless steel vats at a temperature between 18° and 20°C (64°-68°F) in order to keep as much fruit as possible in the wine. The malolactic fermentation was completed in order to mellow its aromas and get less acidity.

Then, the wine was aged on its lees for 18 months with regular pumping over. A small part of the wine (15%) was aged in oak barrels, all of them having already received 1 or 2 vintages to age, so that the oak will leave a discreet imprint on the wine.

TASTING NOTES

Nice pale golden green color, limpid and bright.

The nose reveals the aromatic wealth of Chablis’ terroir with mineral notes of flint, enhanced by hints of acacia honey.

The mouth is frank, round, with a touch of honey and a spicy finish; a wine with character.

FOOD AND WINE PAIRING

This wine is excellent paired with smoked salmon, trout and other freshwater fish, as well as with white meats and creamy cheeses.

SERVING SUGGESTIONS

Serve ideally at a temperature of 12-14°C. (54-57°F.).

AGEING POTENTIAL

This wine can be enjoyed now or kept in the cellar for the next three years.