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.

CORTON CHARLEMAGNE
GRAND CRU

click on one of the vintages below for further information

2023   2024  

Chardonnay.

Colour: Pale gold with attractive green highlights.
Nose: Delicate bouquet revealing notes of baked apple, citrus fruit and honey, enhanced by a subtle mineral touch. With age, nuances of leather and truffle add further complexity.
Palate: Refined and complex, displaying remarkable balance. The flavour profile combines fruit, minerality, floral notes and honeyed nuances. A wine of great pedigree and outstanding character.

This Grand Cru pairs beautifully with Bresse chicken with morel mushrooms, grilled white meats, lobster, fine fish such as fugu or turbot, caviar, truffles, or rich and creamy cheeses such as Vacherin.

Best served at 13–14°C. (55–57°F.).

Under optimal cellar conditions, this great wine will age gracefully for 7 to 15 years.

Among Burgundy’s most prestigious white wines, Corton-Charlemagne Grand Cru is distinguished by its position high on the slopes of the Corton hill in the Côte de Beaune. The appellation spans the three communes of Aloxe-Corton, Pernand-Vergelesses and Ladoix-Serrigny, benefiting from three distinct exposures. A large part of the appellation, situated within Pernand-Vergelesses, faces south-west; vineyards in Aloxe-Corton enjoy predominantly southern exposure; while those in Ladoix-Serrigny, together with part of Aloxe-Corton, face south-east. The vineyard lies on relatively steep slopes at elevations ranging from 280 to 330 metres above sea level.

The Chardonnay grapes undergo gentle whole-bunch pressing for approximately 2½ hours. The must is cooled to 12°C, then transferred directly into barrel without settling in order to retain the maximum amount of lees. Fermentation is long, lasting up to 10 months, followed by 18 months of ageing without racking and with no bâtonnage, thereby enhancing the wine’s mineral character. The wine is matured in 50% new oak, including 450-litre demi-muids, ensuring a more delicate oak influence and a purer expression of minerality.