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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.

PINOT NOIR
PARCELLES D'EXCELLENCE

VIN DE FRANCE
click on one of the vintages below for further information
2021   2022   2023  

VARIETAL

100% Pinot Noir.

TASTING NOTES

Colour: garnet-red.

Nose: fine, fresh, delicate bouquet with notes of cherry, Morello cherry and sweet spices.

Palate: full-bodied and robust, with fine flavours of red fruit and sweet spices, complemented by a long, fresh finish.

FOOD AND WINE PAIRING

Ideal with lamb or veal, and even tofu. This wine also goes very well with cold meats, barbecues, mechoui and cheeses.

SERVING SUGGESTIONS

Serve at a temperature of 15-16°C. (49-53°F.)

AGEING POTENTIAL

Enjoy when young to fully appreciate its aromatic intensity.

ORIGIN

This wine, with its perfect balance of aromatic power and minerality, has a true southern identity. It has also inherited the style and character of the great Pinot Noir wines produced for decades by Labouré-Roi.

The mainly south-facing vines benefit from maximum sunshine and are planted on clay-limestone soils in 3 different areas: the foothills of the Montagne Noire (Minervois), at the foot of the Cévennes (in the north of the Gard département) and in the upper Aude valley.

The 20-year-old vines grow at altitudes of between 250 and 400 metres, guaranteeing freshness, liveliness and structure.

VINIFICATION AND MATURING

Sourcing and selection of grapes, musts and juices. Separate vinification of each selected batch. After a pre-fermentation cold maceration to enhance colour intensity and fresh fruit, the individual plots are then vinified separately at a moderate temperature to preserve their character and aromatic freshness. Vatting ends with a post-fermentation hot maceration to refine the tannins and develop the texture. The wines are then aged for 4 months on fine lees before being tasted and blended.