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.

CHOREY-LÈS-BEAUNE 2021

click on one of the vintages below for further information

2021   2022   2023   2024  

100% Pinot Noir.

Colour: beautiful ruby red, clear and brillant.

Nose: rich aromas of small red and black fruit, with elegant toasted notes.

Palate: fruity flavours with a pleasant oakiness enhancing the wine in the mouth. A very rich and aromatic wine, a very nice example of a Pinot Noir from Burgundy.

Will perfectly accompany roasted or marinated poultry, roasted or grilled beef, fine cured meats, warm tarts. It can also be great with French Camembert or Brie cheese.

Serve ideally at a temperature of 15 to 16°C. (59-61°F.).

Already ready to drink, it can be kept for 3 to 5 years, or even longer in good storage conditions.

Chorey-lès-Beaune is a Côte de Beaune appellation, close to Savigny-lès-Beaune and Aloxe-Corton. Its vineyards are located on the plain and cover 130 hectares. This AOC is unique in that it has no Premier Cru and produces mainly red wines.

The soil is made up of marl-limestone alluvium over a stony base, with occasional hints of iron, which has descended from the Côte over the millennia. A layer of gravel on the outskirts of Aloxe-Corton (silty, lime-rich soil) and Savigny-lès-Beaune (clayey, stony limestone). The very dry sandy subsoil is very favourable for vines. The slope is moderately steep, facing south-west to south, at an altitude of 250 m.

The grapes are harvested by hand and sorted manually on arrival at the winery.  All the grapes are de-stemmed before a cold maceration for 3 days at 8°C. (46°F.). Then, ten days of fermentation in thermos regulated stainless steel tanks, punching down and pumping over twice a day during the fermentation at a temperature of 30°C. (86°F.). Ageing for 15 months in French oak barrels (including 25% new oak). Delicate filtration before bottling.

This vintage has been particularly challenging for winegrowers and winemakers. It began with very warm temperatures at the end of February, leading to an early restart for the vines, followed by a historic frost in April which had a severe impact on the young shoots. From May to mid-August, incessant rain kept winegrowers on their toes, despite a favourable flowering period and a veraison facilitated by the return of sunshine from mid-August. These capricious weather conditions encouraged the appearance of disease outbreaks, necessitating rigorous sorting of the fruit to preserve quality. The winemaking process was highly technical, with particular attention paid to extracting the colouring matter and structural balance from the red wines, and to the freshness, acid balance and aromatic potential of the white wines. From the very first tastings, the vintage has revealed a lovely aromatic potential, with less sun-drenched, moderate wines, with a diverse range of flavours and textures that will assert their uniqueness.