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 GRANDS ÉPENOTS

click on one of the vintages below for further information

2024  

Pinot Noir.

Colour: An intense, very deep, dark ruby. A beautiful colour with great concentration.

Nose: A lovely bouquet of red and black fruit, dominated by blackberry jam notes.

Palate: A powerful wine, with firm tannins, black fruit flavors like blackcurrant, blackberry and just a little hint of alcohol at the end, which, together with the tannins, offer an impression of both power and freshness.

Pairs very well with game ; wild board or venison in wine sauce are perfect matches. And then when the wine has aged a few years in the bottle, in 7 or 8 years drink with cheese.

Serve at around 15-16°C. (59-60°F.).

Pommard wines have a reputation for being powerful and generous and can age for a very long time and you will be able to keep this vintage for a good 10 years.

Pommard is one of the most famous villages in the Côte de Beaune, located 5 km south of Beaune on the Route des Grands Crus. The vineyard extends over 322 hectares and produces only red wines, with a proportion of 36% rated 1er Cru.

The climat “Les Grands Épenots” is a parcel of around 10 hectares (25 acres) located in the village of Pommard. The name « Epenots » comes from « Thorns » and back in the day there were most likely Hawthorn bushes growing here.

Grapes were hand-harvested and sorted when they arrived at the winery. Only some of the bunches were de-stemmed, so for this wine have 50% whole cluster fermentation. The grapes were then put into the fermenting vats for alcoholic fermentation with punching down of the cap twice a day and pumping over every 3 days, to extract as much as possible from the grapes. Once the fermentation finished, the wine was put into barrels (French oak only) for 14 months, with 40% new barrels and 60% of barrels which had already been used once (so 30% new oak and 60% of « one-wine » barrels).