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 2021

click on one of the vintages below for further information

2021   2022   2023  

100% Pinot Noir.

Colour: very deep red, as a black cherry juice.

Bouquet: powerful with accents of wild dark berries, spicy and woody notes.

Palate: this wine is structured but velvety. Silky tannins fruity, nice concentration without losing its refinement. Well balanced. Great wine.

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.

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

This great red Burgundy wine can easily be kept 5 to 7 years in the cellar.

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.

The grapes are harvested by hand and sorted manually on arrival at the winery. 100% of the grapes were de-stemmed. Vatting for 22 days. Cold maceration for 5 days at 8°C.

Twelve days of fermentation with punching down twice a day during the fermentation at a temperature of 33°C. Ageing in 100 % Burgundian oak barrels of 228 litres with 20% of new one.

Nature certainly set a challenge for the winegrower and the winemaker with this vintage. It began with very warm temperatures at the end of February which led to an early bud break.

The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert.

This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision. We took particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of our red wines, and of the freshness, balance of acidity and aromatic potential of our white wines.

From the first tastings, this vintage presented excellent flavour and aroma potential, and the balance of acidity was contained. The wines are less sunny, revealing a more moderate character, lighter in terms of alcohol and in tannic structure. These are wines that will assert their personalities by offering a diverse palette of flavours and textures, like the growing season.