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.

CÔTE DE BEAUNE-VILLAGES

click on one of the vintages below for further information

2022  

100 % Pinot Noir.

Colour: A brilliant garnet red.

Nose: Red berry fruits (cherry), spices and a discreet woodiness.

Palate: An elegant wine, soft and pleasant, presenting a fat, strong attack with mature tannins. This is a supple, fine and elegant wine.

It will be the perfect companion to the traditional Burgundian dishes made with pinot noir sauce such as poached eggs « œufs en meurette », but also grilled lamb cutlets, donkey meat sausage, a spicy pizza, roasted beef or creamy cheese.

Serve ideally at around 15°C. (59°F.).

This wine can be enjoyed now or it can be kept for up to 2 to 4 years in optimal conditions.

The area of the Côte de Beaune-Villages appellation spreads across 14 villages: Auxey Duresses, Blagny, Chassagne Montrachet, Chorey lès Beaune, Ladoix, Maranges, Meursault, Monthélie, Pernand Vergelesses, Puligny Montrachet, Saint-Aubin, Saint-Romain, Santenay, and Savigny lès Beaune. These villages can, for their red wines, choose to produce wine under their own appellation or under the Côte de Beaune-Villages appellation.

Brown limestone soil, with red stones, ferruginous oolites, yellow limestone, marls, clay, and sand. Varied slopes, often fairly inclined. South-eastern and southern exposure. Altitudes from 180 to 280 meters.

The harvest is picked by hand. The grapes are sorted out in the vineyard and at the arrival at the winery. They are crushed and destemmed before being macerated on a tank at a temperature of 8-10°C during 5 days (cold maceration). Then the alcoholic fermentation begins with punching down twice a day (during 2 weeks). The wine obtained is then aged for a part in stainless tank (70%) and the other part in barrel (30%) for 12 months.