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.

PULIGNY-MONTRACHET PREMIER CRU
LES PERRIÈRES

click on one of the vintages below for further information

2022  

100% Chardonnay.

Colour: Elegant and bright gold color with greenish highlights.
Bouquet: Delicate nuances of hawthorn blossoms, ripe grapes, marzipan, hazelnut, amber, lemon- grass and green apple. Milky (butter, hot croissant), honey and mineral aromas (flint).
Palate: Rich, with full expression of white-flesh fruit and great purity. Body and bouquet blend into a subtle harmony. This wine combines grace with a well-defined character and a remarkable concentration.

Can be served with delicate and rich dishes such as a beautiful fish fillet with beurre blanc or foie gras with brioche. It is also excellent with shellfish, pan-fried scallops, chicken liver pâté, rabbit terrine and blue creamy cheese.

Like all white Burgundies of this quality, This Premier Cru Les Perrières should be served at a cellar temperature of about 10 to 12° C. (50-54°F.)

This wine can be opened now or kept in the cellar for 7-8 years.

Puligny-Montrachet is incontestably one of the most glorious representatives of the Côte de Beaune great white Burgundies. Bordered on the north by Meursault and by Chassagne-Montrachet on the south, the vineyards of Puligny are almost exclusively planted with Chardonnay grapes. The word “terroir” rarely carries the importance it does here; a difference of just a few metres is sufficient to create nuances in the wines. 100 hectares are classified as Puligny Premier Cru. « Les Perrières » refers to the numerous stone quarries that once existed in this location. Workers worked where once known as “perriers” hence the vineyard's name.

The grapes were handpicked. The grapes were sorted a first time in the vineyard and a second time when they arrived at the winery. At the winery: the whole bunches of grapes were gently pressed for 2½ hours, the stem used as a drain to promote the flow of the best juices. The temperature of the must was brought down to 12°C. and then was immediately transferred to barrels with a selected racking but no settling to preserve a maximum of good lees. Long fermentation. In the cellar: aged for 14 months with no racking or stirring to bring out all of this wine's minerality. A proportion of 35% new French oak barrels that had been toasted at low temperatures for a long time to impart a subtle, delicate touch of oak were used.