• Français
  • English

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
click on one of the vintages below for further information
2022  

ORIGIN

This is a Macon appellation, a neighbour of the renowned Pouilly Fuissé. It is harvested in several villages from Prissé and Davayé lying to the north of the Rock of Solutré to Leynes, Chasselas, Chânes, part of Solutré-Pouilly and (of course) Saint-Vérand itself all lying to the south. The soils, ideally suited to the Chardonnay, produce only white wines.

VARIETAL

Chardonnay is the grape variety for white Saint-Véran.

- 8,000 plants/hectare
- Pruning: Mâconnais "queue"
- Harvested by hand
- Yield: 55 hl/hectare

CHARACTERISTICS AND ASSETS

The Saint-Véran appellation occupy slopes forming part of the chain of hills to which the Rock of Solutré belongs. This rocky backbone is made of fossiliferous limestone of the Middle Jurassic. On the western side are older (lias) rocks covered with grey marls on which the vineyards of Chasselas and Leynes occupy south and west-facing sites. The gentle eastern slopes are composed of marly limestones on which are found the east-facing vineyards of Prissé and Davayé. At Chânes and Prissé, on the left bank of the little river Grosne, the vines grow on fossiliferous limestones, often overlain by a layer of clay-with-flints with « chailles ».

VINIFICATION AND MATURING

After manual harvesting, the grapes are moderately pressed.

The juice is left to settle, and then temperature-controlled fermentation begins in stainless steel tanks.

During the maturing, the wine is racked to aerate it and to get rid of the deposit.

TASTING NOTES

Pale yellow colour with a light green tint.
Lively and elegant, the nose develops subtle fruit aromas (peach, pear) or acacia, honeysuckle and bracken, often over notes of fresh almond, hazelnut, cinnamon, butter, and sometimes honey. Exotic fruits and citrus notes are sometimes present.
In the mouth, this is a lively, fresh and vigorous wine, perfect for celebrations.

FOOD AND WINE PAIRING

Drink with oily fish, poached or simply fried, seafood, risottos containing sea-food or mushrooms and goat cheeses, French Comté and Beaufort cheeses.

SERVING SUGGESTIONS

Serve at a temperature of 12°C- 14°C. (54-57°F.).

AGEING POTENTIAL

This wine can be consumed now or laid down in a cellar for the next 3 to 8 years.