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

click on one of the vintages below for further information

2021   2022  

100% Pinot Noir.

Colour: intense purple-red.

Bouquet: a complex nose with aromas of black fruit and spices.

Palate: lovely depth, with a hint of toast. On the palate, this wine is well structured with mellow tannins. The aromas are powerful and charming, with fine balance.

Serve with poultry and red meat, with exotic and spicy dishes that will perfectly balance the peppery side of the wine; also with ham and cockerel in sauce, but also spring rolls and barbecued pork chops.

Serve ideally at a temperature of around 14-16°C. (57-59°F.).

This wine can be drunk now or kept in the cellar for 3 to 5 years.

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.

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.

The grapes, harvested by hand, were carefully sorted in the vineyard and then on arrival at the winery. They were then completely destemmed before being put into vats. Cold maceration (8 to 10°C) took place for 5 to 8 days, followed by alcoholic fermentation in the presence of selected yeasts for a total of 15 days, with 2 punchings of the cap per day. The wine was then placed in French oak barrels, where 100% malolactic fermentation took place, and matured for around 12 months.