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.

MARSANNAY 2022

click on one of the vintages below for further information

2022  

100% Pinot Noir.

Colour: deep ruby red with garnet highlights.

Bouquet: intense, with aromas of bigarreau, blackcurrant, strawberry and blueberry, almost jammy.

Palate: rich, concentrated, greedy, fruity, round and generous.

It is the ideal partner for red meats: a fine piece of beef, entrecote steak with shallots, ostrich steak, small marinated game, as well as river and freshwater fish such as pike, carp or perch, grilled vegetables, chop suey or strong cow's milk cheeses such as Époisses or Munster.

Ideally served at a temperature of 14-16°C. (57-61°F.).

Drink now and cellar for 4 to 7 years.

Marsannay is the most northerly village on the Côte de Nuits in Burgundy, just after Dijon. Marsannay is the only local appellation to produce wines in all 3 colours: red, white and rosé. Recognised as the gateway to the Côte de Nuits, the appellation area covers the communes of Chenôve, Marsannay-la-Côte and Couchey.

From north to south, the vines grow on the best parts of the hillside and foothills (between 255 and 390 metres altitude), with exposures ranging from due east to due south. All of this on a wide variety of soils dating from the Middle Jurassic period: bedded sandstone, Entroques limestone, Oestra acuminata marl, the old Ouche river bed or alluvial pebbles...

The hand-picked harvest is sorted on arrival at the winery before being completely destemmed and then cold-macerated (temperature maintained between 8 and 10°C) for 4 to 6 days. This is followed by 12 days' fermentation in stainless steel vats, with two pump-overs and two punch-downs per day. 

The wine is then placed in oak barrels (30% new) for ageing on the lees.

From November 2021 to January 2022, there was abundant rain, followed by cool months in February and March, which delayed budding and prevented frost. May was particularly warm, favouring good flowering, but June was marked by hot mornings and violent thunderstorms in the afternoon. In July, intense heat led to water stress, slowing down the ripening of the vines, depending on the plot.

Work in the vines influenced the results, with some plots producing an excellent vintage, while others suffered from dehydration. Most of the harvest began at the beginning of September, with beneficial rain falling at the end of the day or at night, allowing the grapes to offer a good balance between sugar content and acidity.

Harvesting finished in mid-September, with production close to normal despite variable volumes. The 2022 wines have notes of ripe fruit, while retaining their freshness.  They are generous and well-balanced.