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.

POMMARD PREMIER CRU
LES ÉPENOTS

click on one of the vintages below for further information

2024  

Pinot Noir.

Appearance: Intense ruby with brilliant highlights.
Nose: Delicate aromas of ripe black fruits and fine spices, revealing a complex bouquet.
Palate: Ample and structured with supple, well-integrated tannins. A very fine wine with great length and a pleasant finish.

It will pair beautifully with a rosé veal chop served with a fricassee of wild mushrooms, red meats, goose leg, and all types of furred game. Wild boar stew is a "must." Prefer strong, well-aged cheeses.

Ideally served at a temperature of 16 to 17 °C.

This wine can be enjoyed for its youthful aromas, but it will age beautifully in the cellar for 8 to 10 years.

World-renowned, Pommard is the first village south of Beaune in Burgundy. The Pommard appellation produces exclusively red wines from Pinot Noir. The vineyard covers approximately 300 hectares, including 125 hectares of Premier Cru.

Facing southeast, the vineyard is cultivated on ancient alluvial soils, followed by clay-limestone soils and Oxfordian marl. The gently sloping hillsides are situated at an altitude between 250 and 330 m.

Hand-harvested, the grapes are sorted first in the vineyard and then at the winery upon arrival. They are then destemmed and crushed before being placed into temperature-controlled vats. The vatting period lasts 22 to 25 days. Vinification begins with a cold maceration (8-10 °C) for 5 to 6 days, followed by fermentation with the addition of yeasts, along with daily pumping over and punching down. Aging continues in 228-liter barrels, with approximately 35% new oak, for 12 to 15 months.