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.

CHARDONNAY
PARCELLES D'EXCELLENCE
VIN DE FRANCE

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.

Colour: bright golden yellow.

Bouquet: fine, complex nose with notes of vine peach, citrus and hawthorn.

Palate: a full-bodied, elegant wine revealing the purity and aromatic complexity of citrus and white blossoms. Long, mineral finish.

Ideal with hors-d’œuvres, buffets, cold appetizers, roast chicken or grilled salmon.

Serve chilled at a temperature of 12° to 13°C. (53-55°F.).

To be enjoyed young to fully appreciate its aromatic intensity.

This wine, with its perfect balance between aromatic power and minerality, has a true southern identity. It has also inherited the style and personality of the great Chardonnays produced for decades by Labouré-Roi.

The mainly south-facing vines benefit from maximum sunshine and are planted on clay-limestone soils in 3 different areas: the foothills of the Montagne Noire (Minervois), at the foot of the Cévennes (in the north of the Gard département) and in the upper Aude valley.

The 20-year-old vines grow at altitudes of between 250 and 400 metres, guaranteeing freshness, liveliness and structure.

Sourcing and selection of grapes, musts and juices. Separate vinification of each selected lot. Particular attention is paid to the pre-fermentation phase: careful de-stemming, progressive pressing with selection of the press juices, followed by cold stabulation to bring out the full aromatic potential of the grapes. Partial integration of the press wine during the blend according to tasting results. Maturation and ageing for 6 months on the lees to offer a very nice balance between purity and elegance.