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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.

NUITS-SAINT-GEORGES
click on one of the vintages below for further information
2020   2021   2022  

ORIGIN

In the centre of the Côte de Nuits, between Beaune and Dijon, Nuits-Saint-Georges is actually divided in two different parts; the northern part in the direction of Vosne Romanée to the Serrée valley which is mainly made of hills, and the southern part extending to Prémeaux which is a much flatter zone.

This vineyard stretches on 300 hectares. Its production averages 15 000 hl per harvest.

- Soil derived from gravel and silt descending from the hillside and deposits from the Meuzin. Marly limestone silt originating from the Combe des Vallerot with, near the summit, the rock that surfaces. 
- South-eastern and eastern exposure.
- Soft to steep incline.
- Altitude between 240 and 300 m.

VARIETAL

The Pinot Noir is the only grape variety used for the Nuits-Saint-Georges.

- 10 000 feet/ha.
- Guyot pruning.
- Manual harvest.
- Yields of 40 hl/ha.
- Aged 12 months in French oak barrels.

VINIFICATION AND MATURING

It is of traditional Burgundy type. The grapes, harvested by hand, are sorted once in the vineyard and then in the cellars as soon as they arrive. After this severe sorting, they are destemmed, crushed, and then placed in thermos regular tanks. The tank lasts between 20 and 25 days. The vinification begins with a cold maceration (8°-10°C), then the fermentation is carried out with the introduction of Burgundy yeasts, with daily pumping over and punching down. The ageing continues in 228-litre barrels, of which about 30% are new for 12 months.

TASTING NOTES

Very beautiful deep robe

Rich, concentrated, solar, with aromas of small fruits with red and black berries almost jammed, delicately toasted.

Palate: With a velveteen texture, it is a rich, heady, round, powerful and racy wine. Tannins are present and silky. The flavours are fruity and liquorice, an animal note is revealed in a second time. Very nice wine!

FOOD AND WINE PAIRING

Serve it with a haunch of venison, duck meat, and with roasted red meats or red meats in sauce. At the end of a meal, try it with French Coulommiers cheese followed by a black cherry pie. Enjoy also enjoy it simply as an aperitif.

SERVING SUGGESTIONS

Serve at a temperature of 16 to 17°C. (60-62°F.)

AGEING POTENTIAL

This wine can be opened now, but can also be kept in the cellar for another 10 years.