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 NUITS-VILLAGES

click on one of the vintages below for further information

2022   2023  

100% Pinot Noir.

Colour: Dark ruby .

Nose: Small red and black berries, spices and toasted woody notes.

Palate: Complex, this is a supple, fairly full-bodied wine. Ripe fruit and gamey aromas develop with age.

Its supple character calls for grilled or roasted red or white meats, game birds or fine cheeses.

Serve at a temperature of 15-16°C (60°F).

This wine can be enjoyed now, but can be kept for 5 to 10 years.

The village appellation is divided into two parts: to the north, covering Fixin and Brochon, and to the south, encompassing Premeaux-Prissey, Comblanchien and Corgoloin, the latter marking the boundary between the Côte de Nuits and Côte de Beaune vineyards. The total surface area is 165 hectares (only 10 hectares devoted to white wines). The hillsides of Comblanchien and Corgoloin are composed of hard Bathonian limestone, forming gentle slopes with brown soils poor in limestone at the top. Scree deposits create stony slopes which continue with brown soils overlying silts at the base. The terroirs of Fixin and Brochon, on the other hand, are underlain by reddish-brown piedmont soils mixed with limestone debris.

The grapes are harvested by hand and completely destemmed, followed by an eight-day cold pre-fermentation maceration in concrete vats at 8°C. Alcoholic fermentation, carried out with selected yeasts, continues for ten days. The grapes are gently pressed and the juices are blended in stainless steel vats to decant the coarse lees. The clear juice and fine lees are aged for eight months in barrels, 30% of which are new (French and American oak). Malolactic fermentation occurs naturally thanks to the bacteria present in the wine, ensuring structure, complexity and aromatic finesse.