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.

POUILLY-FUISSÉ PREMIER CRU
LA MARÉCHAUDE

click on one of the vintages below for further information

2023  

100% Chardonnay.

Colour: Pale gold with light green highlights.

Nose: A rich bouquet with notes of flowers, yellow fruit, brioche and toasted hazelnuts, as well as a touch of honey and vanilla.

Palate: Round and full on the palate, underpinned by a fine minerality and lovely woody notes that add length and persistence.

It goes wonderfully well with shellfish, scallops, snails, sushi, sole amandine, poultry and creamy pasta dishes, as well as mild cheeses.

Ideally served at a temperature of between 13 and 14°C.

Drink now to enjoy its vibrant youth or cellar for 4 to 6 years to allow its aromas to develop in finesse.

The Pouilly-Fuissé appellation, in southern Burgundy, covers 800 hectares, including 194 hectares of Premiers Crus since 2020. Production is concentrated around Chaintré, Fuissé, Solutré-Pouilly and Vergisson, dominated by the famous Solutré and Vergisson rocks, limestone spurs rising to 495 metres.

The Premier Cru ‘La Maréchaude’ is situated on the clay and limestone slopes of the Roche de Vergisson, at an altitude of 350 metres, with a south/south-west exposure. The very stony, deep soils are made up of grey-blue marl from the ancient Jurassic period. This terroir, with its wide temperature range, allows the Chardonnay grape variety to express itself to the full.

The grapes are gently pressed to extract the highest quality juice possible. The resulting must is placed in a temperature-controlled vat for settling (12 to 24 hours). This settling operation is crucial in our quest for aromatic purity. The must is then racked and placed in temperature-controlled stainless steel vats (16-18°C) for alcoholic fermentation using selected yeasts. After 2/3 of the fermentation, the wine is placed in oak barrels (25% of which are new) to add roundness. The wine is then matured for several months on its fine lees in oak barrels to give it length and structure, as well as fine woody notes.