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.

RULLY
Blanc

click on one of the vintages below for further information

2018   2019   2020   2022   2023  

100% Chardonnay.

Colour: nice gold yellow color with emerald reflections.

Bouquet: very nice aromas of citrus and white flowers, with mineral notes and a very fine wood.

Palate: round attack, the wine is well balanced and offers a palette of flavors (citrus, mineral, toasted breads, butter). A nice length and a lot of freshness.

Serve on its own, as an aperitif with light starters. Will also be a great companion to all seafood, terrines and fine fish.

This wine reveals the best aromas and flavors when it is served at 14°C. (57°F.).

It can be consumed now or laid down in a cellar for the next 3 years.

This appellation of the "Côte Chalonnaise", in the South of Burgundy, sometimes resembles the wines of the Côte de Beaune, both on red wines and on white wines. The Rully vineyard is located not far from the magnificent vineyards of Puligny Montrachet and Meursault to the north, Mercurey and Givry to the south. The vineyard of Rully is very old, it was developed by the Dukes of Burgundy. Its vineyard extends over hills of more than 200 meters of altitude overlooking the Saône plain.

Rully benefits from 23 climates ranked in first cru, the climates favorable to the red wines are those located on the lowest hillsides. Among the most renowned climates are the Clos Saint Jacques, Chapel, Champs Cloux, La Pucelle, Grésigny...

The grapes were harvested by hand and the pressing was followed by a cold settling of 12 hours at 8°C. (46°F.).

Then the juice was put in tank and in barrels for a part (including 15% new oak) for both fermentation alcoholic and malolactic before a aged 10 months ageing on fine lees.