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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.

SANTENAY PREMIER CRU
BEAUREGARD

click on one of the vintages below for further information
2014   2024  

VARIETAL

100% Chardonnay.

TASTING NOTES

Colour: Pale gold yellow colour with green reflects.

Bouquet: The bouquet is very elegant offering aromas of white flowers and mineral notes, delicately woody.

Palate: The palate charms with its clarity, balanced freshness, and smooth roundness. Floral and fruity notes mingle with a touch of oak, unveiling a bold yet elegant character full of personality.

FOOD AND WINE PAIRING

This elegant white Burgundy will be delicious on its own, as an aperitif, but also with grilled salmon, crustaceans and white poultry.

SERVING SUGGESTIONS

Serve at a temperature of around 14°C. (57°F).

AGEING POTENTIAL

Can be kept in the cellar and appreciated from 5 to 8 years after the vintage.

ORIGIN

Located at the southern tip of the Côte de Beaune, the Santenay appellation spans the communes of Santenay and Remigny, offering wines with varied profiles depending on the slope exposure. The vineyard extends over 330 hectares, including 120 hectares of Premier Cru across three distinct zones.

Santenay Premier Cru Beauregard is among the appellation’s most esteemed climats. Situated near the vineyards of Chassagne-Montrachet, its name, meaning “beautiful view,” reflects its elevated position overlooking the Saône plain. Planted with Chardonnay, the old vines thrive in a stony clay-limestone soil, contributing to the finesse and character of the wines.

VINIFICATION AND MATURING

Harvested by hand, the grapes are sorted and then quickly pressed before being rapidly transferred to temperature-controlled stainless steel vats for cold settling, followed, after 24 hours, by racking to extract the clear juice laden with fine lees. These juices are transferred directly to oak barrels where alcoholic fermentation begins under the influence of selected Burgundy yeasts. Ageing continues for 12 months in these barrels (35% of which are new) and on fine lees with regular stirring to ‘nourish’ the wine.