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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.

GEVREY-CHAMBERTIN
click on one of the vintages below for further information
2017   2020   2021  

ORIGIN

The wines are produced a part on the partner domains with which we share rigorous specifications
(control of the yields and control of the treatments), and a part vinified in our cellars.

We keep 6 clusters per vine. This Gevrey is matured entirely in oak barrels, with 30% to 35% of new barrels.

VARIETAL

The Pinot Noir is the grape variety of the Gevrey Chambertin and Premiers Crus.

  • 10 000 feet/ha.
  • Pruning: Guyot.
  • Manual harvest.
  • Yields of 40 hl/ha.
  • Aged in oak barrels (including 30% new oak) for 12 months.

CHARACTERISTICS AND ASSETS

The village of Gevrey Chambertin is located in the northern part of the Côte de Nuits. It is one
of the vastest winemaking villages in Burgundy.

The grappes are harvested in the villages of Gevrey and Brochon, which also produce the Côte de Nuits-Villages.

  • Brown calcic and brown calcareous soils with some parcels of marls covered with scree and silt derived from the plateau.
  • South-Eastern and eastern exposure.
  • Soft slope, slightly more abrupt on the Premier Crus.
  • Altitude between 280 and 330 m.

TASTING NOTES

Very deep colour, garnet reflects
Powerful nose with accents of wild dark berries, spicy and woody notes.
On the palate, this wine is structured but velvety. Silky tannins fruity, nice concentration without losing its refinement. Well balanced. Great wine.

FOOD AND WINE PAIRING

This wine is ideal with a plate of fattened hen and game dishes such as pheasant and venison, beef stew, grilled meats, and regional cheeses: Amour de Nuits, Époisses and Cîteaux.

SERVING SUGGESTIONS

Serve at a temperature of 16-17 °C.