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 POUTURES 2021

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100% Pinot Noir.

Colour: Intense, deep, black cherry-juice red.

Bouquet: Rich, concentrated aromas of red and black fruit with lovely woody and spicy notes.

Palate: Ample, rich and racy. Beautiful structure with silky tannins, fruity, woody and spicy flavours. Concentrated, powerful and well-balanced, this is a fine wine for laying down.

The perfect accompaniment to roast or oven-grilled meats, rib of beef, rump steak with pepper, marinated game or poultry in sauce, not forgetting creamy Burgundy cheeses that are not too strong.

Serve at room temperature, between 16 and 18°C. (60-64°F).

This Premier Cru can be cellared for 8 to 10 years.

The Pommard vineyards are located on the Côte de Beaune in Burgundy, between the village of Volnay to the south and the town of Beaune to the north. The Pommard appellation only produces red wines, all exclusively from Pinot Noir grapes. The vineyard covers around 300 hectares, including 125 hectares of Premiers Crus.

The ‘Les Poutures’ climat, whose name comes from ‘pastures’, covers around 4 hectares on the lower part of the vineyard, in the middle of the hillside. The soils are composed of ancient alluvium, clay-limestone, well drained thanks to a gravelly bed of rock debris. Iron oxide in the form of veins sometimes reddens the soil. Facing east and south. Altitude: between 250 and 330 m.

Hand-picked, the grapes are first sorted in the vineyard and then in the winery as soon as they arrive. They are then destemmed and crushed before being put into temperature-controlled vats. Vatting lasts 22 to 25 days. Vinification begins with cold maceration (8-10°C) for 5 to 6 days, followed by fermentation with the introduction of Burgundy yeasts, with daily pumping over and punching down of the cap. The wine is then matured in 228-litre barrels, 35% of which are new, for 12 to 15 months.

Nature certainly set a challenge for the winegrower and the winemaker with this vintage.

It began with very warm temperatures at the end of February which led to an early bud break. The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert.

The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the "véraison" (colour change), which benefited from the return of the sun from mid-August. The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.

This vintage also required a major technical effort. The vinification had to be carried out with meticulous attention and precision. We took particular care over the extraction of coloring matter, the balance of the structure and the aromatic expression of our red wines, and of the freshness, balance of acidity and aromatic potential of our white wines.

From the first tastings, this vintage presented excellent flavour and aroma potential, and the balance of acidity was contained. The wines are less sunny, revealing a more moderate character, lighter in terms of alcohol and in tannic structure. These are wines that will assert their personalities by offering a diverse palette of flavours and textures, like the growing season.