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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.

SAINT-BRIS
SAUVIGNON
click on one of the vintages below for further information
2021   2022  

VARIETAL

100% Sauvignon.

TASTING NOTES

Attractive golden colour. On the nose as in the mouth, the intense aromas of exotic fruits, blackcurrant, lychee blended with notes of peach and green lemon, offer a pleasant fresh wine.

FOOD AND WINE PAIRING

Ideal as an aperitif, it will also perfectly accompany all fish and poultry, exotic food and mixed salads.

SERVING SUGGESTIONS

Serve ideally at 10-12°C. (50-53°F.).

AGEING POTENTIAL

A pleasant and lively wine that can be drunk now and kept for 3 to 4 years in good conditions.

ORIGIN

At the heart of the Auxerrois region, the old wine-producing village of Saint-Bris-Le-Vineux is known for its spectacular underground quarries at Bailly which once supplied stones for construction in Auxerre and Paris. Today it is the Mecca of Crémant de Bourgogne. The only Sauvignon grapes in Burgundy, once called “épicier”, are harvested here. The wine is typical of its varietal and marks the transition between the wines from the Loire and those from Burgundy.

Its high quality was first recognized in 1974 when it was given the VDQS (Vin Délimité de Qualité Supérieure) appellation, and once again in 2002 when it was awarded with AOC status.

VINIFICATION AND MATURING

- The must was brought in.
- Static settling.
- Fermentation for 7 to 10 days in stainless steel tanks under controlled temperatures (18 to 20°C) to preserve as much fruit and glycerol as possible.
- Complete malolactic fermentation.
- Aged on the lees to add richness.