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.

NUITS-SAINT-GEORGES
PREMIER CRU 2019

click on one of the vintages below for further information

2019   2020   2022  

100% Pinot Noir.

Colour: Intense ruby colour with purple reflections.

Nose: Bouquet of ripe red and black berries (blackcurrant-bilberries, cherries). Spicy (pepper) and delicately woody.

Palate: Velvet structure in the mouth, a well-balanced wine, powerful, fruity and spicy, delicately woody, very nice volume: a racy wine;

This wine is an ideal accompaniment to meat that is both tasty and virile (roast lamb, rib of beef, duck breast, game), but also certain fish such as carp in a red wine matelote and also soft, washed-rind cheeses (Époisses, Langres or Soumaintrain).

Serve ideally at 16-17°C. (60-62°F.).

It will keep easily for ten years in good conditions.

At the centre of the Côte de Nuits wine-growing districts in Burgundy, between Beaune and Dijon, Nuits-Saint-Georges comprises two parts: the north towards Vosne Romanée to the Combe de la Serrée is an area of hillsides, the south as far as the commune of Premeaux is an area of plateaux. This vineyard includes 41 Premiers Crus, covers 306 hectares and produces mainly red wines (only 10 hectares are planted with Chardonnay).

The soil is marl-limestone silt with rock outcrops towards the top / East-facing / Gentle slope at the bottom of the hillside and steeper as it rises / Altitude between 280 and 330m.

The grapes are sorted during the harvest and on arrival at the winery. They are then destemmed and placed in vats for a pre-fermentation cold maceration (8-10°C) lasting 5 to 6 days. Alcoholic fermentation then begins, reaching temperatures of around 33°C.

The wine is placed in oak barrels for maturation and ageing for around 14 months (50% new barrels) to give the wine its natural complexity. The wine is then blended and bottled.

2019 was an unusual and contrasting year for Burgundy's vineyards. The weather conditions were varied, with a mild winter and variable rainfall, followed by severe frosts in April which had an impact on yields, particularly in the Mâconnais. Heat and drought then set in, but some rainfall in August enabled the vines to continue to develop, although the progress of the vegetative cycle varied from plot to plot.

Yields in 2019 are below those of an average year, due to the difficult weather conditions, particularly the spring frosts and summer drought. However, the vines held up well overall, despite some scorching at the end of the season on young plants.

Harvesting began on 30 August for the crémants, followed by a week for the still wines, and lasted until mid-October. The unusually long harvest was due to the excellent health of the grapes and the favourable weather conditions. The winemakers adjusted their harvest according to the ripeness of the grapes, analysing each plot individually.

The 2019 vintage is characterised by great freshness and deliciousness, despite the hot, dry weather. The wines have lovely aromatic complexity and a balanced tannic structure, with good ageing potential. The professionals are enthusiastic about the quality of this vintage, which should delight lovers of Burgundy wines.