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 2021

click on one of the vintages below for further information

2020   2021   2022   2023  

100% Pinot Noir.

Colour: deep ruby with purple highlights.

Nose: powerful and rich, with spicy notes mingling with aromas of red berries.

Palate: round, rich and complex, with strong, racy tannins. It combines black fruit aromas with a subtle woody finish.

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.

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

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

A communal appellation in the heart of the Côte de Nuits in Burgundy, halfway between Dijon and Beaune, harvested on the demarcated parts of the village of Nuits-Saint-Georges. It covers 304 hectares (143 of which are classified as 1er cru) and produces mainly red wines.

The diversity of the terroirs is due to variations in soil, orientation and location. The vineyard is divided by a valley, a river and the village. To the north, the soils are composed of stony silts from the Côte and alluvial deposits from the Meuzin valley. To the south, the deep silt and marl-limestone of the Combe des Vallerots dominate the lower slopes, while at the top of the hillside, the soil becomes rocky. Exposure east/south-east.

Traditional vinification: the grapes are destemmed and cold-macerated for 3 to 4 days before fermentation. Pumping over and punching down twice a day are carried out to optimise the extraction of good tannins. Fermentation lasts 15 days.

After the free-run juice and press juice have been blended, the wine is placed in barrels (30% of which are new) to mature on the lees for 12 to 15 months. Malolactic fermentation takes place here and is 100% complete.

Nature certainly set a challenge for the winegrower and the winemaker with this vintage.

It began with very warm temperatures at the end of February which led to an early bud break. The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert.

The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the "véraison" (colour change), which benefited from the return of the sun from mid-August. The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.

This vintage also required a major technical effort. The vinification had to be carried out with meticulous attention and precision. We took particular care over the extraction of coloring matter, the balance of the structure and the aromatic expression of our red wines, and of the freshness, balance of acidity and aromatic potential of our white wines.

From the first tastings, this vintage presented excellent flavour and aroma potential, and the balance of acidity was contained. The wines are less sunny, revealing a more moderate character, lighter in terms of alcohol and in tannic structure. These are wines that will assert their personalities by offering a diverse palette of flavours and textures, like the growing season.