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.

Ideal with game, such as wild boar or venison in wine sauce. After 7 to 8 years of aging, it will also pair beautifully with a cheese platter.

Serve at around 15-16°C. (59-60°F.).

Pommard wines are renowned for their remarkable aging potential, evolving effortlessly for a decade.

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.

Hand-harvested and sorted at the winery, the grapes are vinified with 50% whole bunches. After a cold pre-fermentation maceration (6-8 days), fermentation begins with selected yeasts. Daily punching down (pigeage) and pumping over (remontage) ensure a gentle extraction of color and tannins. The wine is then aged for 14 months in barrels, including 30% new oak.