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.

FIXIN 2020

click on one of the vintages below for further information

2022   2023  

100% Pinot Noir.

- Dark ruby colour.
- The nose nuances express the blackcurrant, the raspberry, the blackberry together with the typical animal notes of the wines of the
Côte-de-Nuits.
- On the palate the wine is powerful, rich, concentrated. Flavours of little berries as blackcurrant, raspberry. Tannic and very well balanced, spicy, delicately woody. Nice persistency.

This wine goes well with cold meats, pasta, white or smoked ham, couscous, beef in sauce, grilled meat, roast chicken, Camembert or Brie cheese.

Serve at a temperature of 16 to 17°C. (60-62°F.).

This wine is ready to be tasted now but can be kept in the cellar between 3 and 5 years.

With the vineyard of Marsannay, Fixin is the most northern wine village of the Côte de Nuits. It is a production of red wines mainly of which the Premiers Crus are famous. There is also some white Fixin.

- The soils are limestone containing a few traces of marl.
- South-Eastern and eastern exposure.
- Soft slope.
- Altitude between 270 and 360 m.

The Pinot Noir grapes were hand picked and sorted at their arrival at the winery. They were then totaly destemmed and placed in vat for 4 to 6 days cold maceration (with temperature maintened at 8-10°C. / 46-50°F.). Then came 12 days of fermentation in tank, with pumping over and punching the  cap twice a day. The wine was then placed in oak barrels (including 30% new oak) for 12 months ageing on fine lees.

2020 was notable for its mildness and low rainfall. After a winter with no serious frosts, we went straight into a spring dominated by sunny, dry weather, resulting in very early bud break. Infrequent outbreaks of rain in June and July were not enough to stave off water shortages.

Very high summer temperatures combined with intense sun exposure levels led to the vines gradually falling prey to hydric stress, causing delays to fruit ripening before harvest-time.

Once again, the vegetative cycle was shortened, being almost three weeks ahead of 2019’s. Thankfully, the harvest was saved by the relative cool of the nights. The harvest was of marvelous quality but there was very little juice in the red grapes (reduction of 30 to 50%), and reasonable potential alcohol, despite the heat.

The whites, on the other hand, coped very well with these extreme conditions and yields were very good.