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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.

PERNAND-VERGELESSES 2021
click on one of the vintages below for further information
2021   2022  

VARIETAL

100% Pinot Noir.

TASTING NOTES

Colour: attractive dark ruby with garnet highlights.

Bouquet: fruity (blueberry, raspberry and blackcurrant), with spicy and violet notes and well-balanced oak.

Palate: full-bodied and well-structured, with silky tannins, fruity and finely woody flavours and a long finish.

FOOD AND WINE PAIRING

This wine goes well with strong-flavoured meats such as roast veal, braised veal or veal in sauce, leg of lamb, game birds and grilled pork. Roast beef will also succumb to its character. On the cheese platter: Mont d'Or, Tomme de Savoie, Reblochon, Cîteaux.

SERVING SUGGESTIONS

Ideally served at 15-16°C. (59-61°F.).

AGEING POTENTIAL

Ready to drink, it can be kept for 3 to 5 years, or even longer in good storage conditions.

ORIGIN

Situated in the north of the Côte de Beaune, Pernand-Vergelesses is nestled against the western face of the Corton mountain. This local appellation is home to part of the Corton and Corton-Charlemagne Grands Crus, shared with neighbouring Aloxe-Corton and Ladoix-Serrigny. Pernand-Vergelesses produces almost as much white wine as red (82 ha of red; 53 ha of white) and has 8 Premier Cru climats.

The soil of the Pernand-Vergelesses appellation is stony, chalky and marly in the upper part of the appellation, while the lower part is more clayey with residues of flinty limestone. The vineyards face south and east, with a few plots facing north-east, at an altitude of 250 to 300 metres.

VINIFICATION AND MATURING

Hand-picked, the grapes undergo pre-fermentation cold maceration for 4 to 5 days, at a temperature maintained between 10 and 14°C. Then comes the alcoholic fermentation with selected yeasts, punching of the cap and daily pumping over.

The wine is aged 100% in oak barrels, with around 25% new barrels, for around 14 months.


Vintage : 2021