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 2022

click on one of the vintages below for further information

2017   2018   2019   2020   2021   2022  

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.

From November 2021 to January 2022, there was abundant rain, followed by cool months in February and March, which delayed budding and prevented frost. May was particularly warm, favouring good flowering, but June was marked by hot mornings and violent thunderstorms in the afternoon. In July, intense heat led to water stress, slowing down the ripening of the vines, depending on the plot.

Work in the vines influenced the results, with some plots producing an excellent vintage, while others suffered from dehydration. Most of the harvest began at the beginning of September, with beneficial rain falling at the end of the day or at night, allowing the grapes to offer a good balance between sugar content and acidity.

Harvesting finished in mid-September, with production close to normal despite variable volumes. The 2022 wines have notes of ripe fruit, while retaining their freshness.  They are generous and well-balanced.