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.

MERCUREY PREMIER CRU

click on one of the vintages below for further information

2022  

100% Pinot Noir.

Colour: rich ruby red.

Nose: refined and open with very subtle woody notes and aromas of ripe red fruit.

Palate: light on the palate with very fine, silky tannins. Well balanced.

This Premier Cru is the perfect accompaniment to red wine-based meat dishes such as beef bourguignon, coq au vin or œufs en meurette. It can also be enjoyed with a nice piece of grilled beef, a country terrine or creamy cheeses.

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

At least 5 to 6 years in good conditions.

In the heart of the Côte Chalonnaise, the cradle of Burgundy wine, Mercurey is one of the oldest terroirs and has always enjoyed an excellent reputation.

Mercurey is a communal appellation comprising 31 Climats classified as Premiers Crus. Located in the north of the Côte Chalonnaise, over 90% of the wine produced under the Mercurey appellation is red. There are 596 hectares in total, 143 of which are Premiers Crus. White wines account for 85 hectares, 13 of which are classified as Premiers Crus. The result of a blend of several Premier Cru parcels, this cuvée brings together different facets of the Mercurey terroir.

Harvested by hand, the grapes are sorted in the vineyard and then again in the winery on a table. The berries are then 100% destemmed but not crushed and therefore placed whole in wooden vats by gravity. Maceration lasts approximately three weeks with regular punching down. No oenological products (such as yeasts, enzymes or tannins) are added so as not to denature such a precious terroir. The wine is aged for 17 months in barrels without racking (25% new barrels).