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.

MARANGES PREMIER CRU
LES CLOS ROUSSOTS 2021

click on one of the vintages below for further information

2021   2022  

100% Pinot Noir.

Colour: Deep ruby red.

Bouquet: A powerful, complex nose, with aromas of black fruit and cherry mingling with animal, truffle and spice notes.

Palate: Rich, robust and compact, this wine remains round and flavoursome, with aromas of undergrowth, wild fruit and liquorice.

Serve with poultry and red meat, on exotic and spicy dishes. Also with ham and cockerel sauce, but also spring rolls, barbecued pork ribs. All these dishes will perfectly accompany this fruity and spicy wine.

Serve ideally at 14-16°C. (57-60°F.)

3 to 6 years after its vintage.

The Maranges vineyards form the link between the Côte-d'Or and the Saône-et-Loire. It is in perfect harmony with Santenay, with which it shares several esteemed crus. This village appellation in the south of the Côte de Beaune covers 190 hectares (177 ha of reds and 16 ha of whites), including 7 Premier Crus. 28 hectares make up the ‘Les Clos Roussots’ climat.

The vines stretch over the communes of Cheilly-lès-Maranges, Dezize-lès-Maranges and Sampigny-lès-Maranges. The most common exposure is south/south-east, at an altitude of between 240 and 400 metres. Cheilly has fairly light, stony soils. Sampigny and Dezize share the Climats of southern Santenay: brown limestone and limestone marl.

Grapes are harvested by hand and totally destemmed. Maceration lasts about 3 weeks. Traditional vinification is carried out in temperature-controlled concrete vats with regular stirring and pumpings-over.

Then, the wine is aged for 12 months in oak barrels with 30% new oak to bring the perfect touch of toasted aromas to the wine and its ripe tannins.

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.

The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the "véraison" (colour change), which benefited from the return of the sun from mid-August. The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.

This vintage also required a major technical effort. The vinification had to be carried out with meticulous attention and precision. We took particular care over the extraction of coloring 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.