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 2021

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.

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.