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

2022   2023  

100% Chardonnay.

Colour: nice pale golden green colour, limpid and bright.

Nose: it reveals the aromatic wealth of Chablis’ terroir with mineral notes of flint, enhanced by hints of acacia honey.

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

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

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

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

Chablis, located near Auxerre in the Yonne department, is one of Burgundy's most northerly vineyards. It is characterised by the fact that it produces only white wines from the Chardonnay grape variety, and by its geology, which is based mainly on Kimmeridgian soil. The appellation has 40 climats and lieux dits classified as premier cru.

- Soil and subsoil Middle and Upper Kimmeridgian.
- Alternating limestone and marl.
- Medium to steep slopes.
- South-west to south-facing.
- Altitude between 250 metres.

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 wine was then aged for 18 months on its lees, with frequent pumping over. Approximately 15% of the cuvée was matured in barrels of 1 to 2 wines for a discreet and elegant wood contribution. Malolactic fermentation was 100% complete.