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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.

MOREY-SAINT-DENIS
click on one of the vintages below for further information
2019   2022  

VARIETAL

The Pinot Noir is the grape variety of the Morey-Saint-Denis.

- Density: 10 000 feet/hectare
- Pruning method: Guyot
- Manual harvest
- Yields: 40 hl/hectare

TASTING NOTES

- Very nice dark ruby red color, deep and bright.
- The nose reveals strong aromas of small black and red fruit, and elegant hints of wood and licorice due to its ageing in oak.
- Very nice structure in the mouth, well-balanced, with some fruity, animal, and delicious spicy notes. The tannins are present but silky, maintained by a good vinosity. A rich, sophisticated, powerful wine, with a great persistent finish. 

FOOD AND WINE PAIRING

Pair it with good red meats served rare, or with game, rabbit in mustard sauce, pigeon, guinea fowl, or even a firm-fleshed fish or flavorful cheeses such a Edam.

SERVING SUGGESTIONS

Serve at a temperature of 15°C. (59°F.).

AGEING POTENTIAL

This wine offers a good ageing potential if stored in optimal conditions, 10 years in the cellar.

ORIGIN

There are 150 hectares of vines in Morey-Saint-Denis with a big majority of reds. The vineyards are wedged between Gevrey Chambertin and the Clos de Vougeot. This village possesses remarkable vineyards with four Grands Crus (Clos Saint Denis, Clos de la Roche, Clos des Lambrays, Clos de Tart) and twenty Premiers Crus.

- Limestone and clay-limestone soils dating back to the Jurassic period.
- Eastern and south-eastern exposure.
- Altitude: between 220 and 270 meters.

VINIFICATION AND MATURING

The harvest is 100% handmade. Grapes are destemmed and undergoes cold maceration for 5- 6 days before fermentation. Selected yeast are used for fermentation. Pumping over and punching down twice a day. The wine is then matured in barrels for a period of 14 months.  Complete malolactic fermentation is conducted.