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-VÉRAN
LA GRANDE BRUYÈRE

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.

Visual: Greeny-gold.

Nose: While young it has aromas of white fruits (peaches, pears), white and yellow flowers (acacia and honeysuckle, scotch broom). As it ages it becomes reminiscent of hazelnuts, grilled almonds, honey and gun-flint.

Palate: A dry wine which is also round, soft and fruity.

Ideal as an aperitif, with hors-d’œuvres, delicate cooked meats, oysters, shellfish and fish.

Serve ideally between 10 and 12°C. / 50-54°F. As the wine gets older, the temperature of service will be slightly higher to enjoy all the aromas (not under 13°C. / 55°F.)

Already very pleasant, this Burgundy white will keep for 5 to 8 years in the cellar.

Located at the southern end of the Mâconnais region, the Saint-Véran vineyard forms a golden belt around Pouilly-Fuissé. It shares with the latter its terrain, production methods and organoleptic qualities. Covering 420 hectares, it is planted on Middle Jurassic clay-limestone soils, which are favourable to the expression of Chardonnay. The appellation area includes the communes of Saint-Véran, Chânes, Chasselas, Leynes, Prissé and Davayé, with a few plots in Saint-Amour and Solutré. Steep slopes / East, south-east exposure / Altitude 200 to 350m.

The 'La Grande Bruyère' climate, situated in the northern part of the appellation in Davayé, features marl-limestone soil with siliceous stones, yielding wines of richness and power.

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.

Ageing in stainless steel vats on lees (80%) and in oak barrels (20%) for 8 to 10 months.