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.

MONTHÉLIE

click on one of the vintages below for further information

2022  

100% Pinot Noir.

Colour: Deep ruby.

Bouquet: Aromas of cherry and blackcurrant, violets and peony, evolving with age towards undergrowth, fern and spices.

Palate: Full attack of red fruit. Tannins are present and supple. Round and delicate, developing scents of undergrowth, humus and truffle.

Monthélie is the ideal accompaniment to roast poultry, lamb, rabbit and grilled offal such as sweetbreads or andouillette sausage. It also pairs well with meat pies and mild, creamy cheeses such as Brillat-Savarin, Brie or Reblochon.

Serve at a temperature of around 14-17°C. (57-63°F.).

This Burgundy wine can be cellared for 7 to 10 years.

The Monthélie AOC (pronounced Mont'lie) is located on the edge of the Côte de Beaune, between Volnay and Meursault, on a 130-hectare vineyard mainly dedicated to red wines (88%) and comprising 15 Premiers Crus.

The wine-growing landscape is structured around a valley, with vines planted on two hillsides and an alluvial fan. The Auxey-Duresses hillside, with its white Argovian marl exposed to the east, mainly produces red wines. The Volnay hillside, which has a more varied exposure, has red soils rich in iron oxide. The alluvial fan, formed from scree, accounts for 75% of the appellation's production, at an altitude of between 230 and 370 metres.

The grapes are harvested by hand and sorted by hand on arrival at the winery. 100% of the grapes have been destemmed. Vinification for 20 days in vats. Cold maceration for 6 days at 8°C. Nine days of fermentation with punching down of the cap 3 times a day during fermentation at a temperature of 30°C. Pumping over twice a day for 5 days, followed by pressing. Aged for 12 months in oak barrels (30% new oak).