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

click on one of the vintages below for further information

2013   2014   2015   2016   2017   2018  

The Santenay Premier Cru Blanc are only made with Chardonnay grapes.

- Density 10 000 feet/ha.
- Guyot pruning method.
- Manual harvest.
- Yields of 45 hl/ha.

- Pale gold yellow colour with green reflects.
- The bouquet is very elegant offering aromas of white flowers and mineral notes, delicately woody.
- On the palate, this is a lively and fresh wine with nice structure and delicate flavors: fruity (citrus), flowery (acacia) and mineral notes. A very racy wine, refined, well balanced and rich with a very long persistancy.

It is perfect for grilled or smoked salmon and also delicious as an aperitif.

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

This wine can be opened now or kept in the cellar for 3 years.

In the southern part of the Côte de Beaune, surrounding the villages of Santenay. The « appellation of origin » was attributed in 1937 and consists of 12 « climats » classified as Premier Crus.

- Grey limestone soil.
- Varied slopes with an often pronounced inclination.
- Southern and South-Eastern exposure.
- Altitude of 190-380 meters.

100% handmade harvest. At their arrival in the cellar, the grapes are immediately pressed (moderate pressure 0.2 bars to extract the best juices). They are settled in thermo regulated stainless steel tank during 12 hours.

A racking separate the bad lies to the clear juices. These juices are then placed in barrels to be fermented. Using selected yeast, no chaptalization. Maturing process 100% in barrel (40% new one) during 13 months.