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.

CLOS DE VOUGEOT
GRAND CRU

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2023  

100% Pinot Noir.

Colour: A deep cherry red.

Nose: An intensely aromatic bouquet combining concentrated perfumes of red and black fruits (cherries, blackberries and blackcurrants..).

Palate: Expressive, round, and muscular, with intense aromas. It balances mellow tannins and subtle acidity, offering a solid structure and length, making it ideal for aging.

It will be the ideal companion for fine meats marinated or cooked in sauce, large and small game, goose or duck confit, well-made cheeses and even, for dessert, a dark chocolate cake.

To be enjoyed, by decanting it one hour before serving, at a temperature of 16 to 18°C.

In good conditions, this great wine will keep for 7 to 15 years.

Clos de Vougeot remains — and will always be — more than just a wine. The appellation is a flagship, a standard-bearer, the emblem of the entire Côte d’Or. With over 50 hectares of Grand Cru classified vines, this unique clos takes its name from the monks of Cîteaux Abbey, who founded it. It stretches from the plain, near the current national road, up to the foot of the hill forming a gentle slope. With little variation (240–270 m), altitude matters less than soil in shaping the wine's character.

At the top of the vineyard, the soil is a mix of clay and brown gravel; the mid-slope features a highly stony composition, while the lower section, with its deeper, more clay-rich soils, lends the wines greater structure and firmness.

Hand-picked, the grapes are sorted in the vineyard and then again in the winery on a table. The grapes are then 100% de-stemmed but not crushed, so they are placed whole in vats by gravity. Maceration lasts around three weeks, with regular punching down of the cap. No oenological products (such as yeasts, enzymes or tannins) are added, so as not to alter this precious terroir. The wine is aged for 15 months in barrels without racking and without new barrels.