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
PASSETEMPS

click on one of the vintages below for further information

2023   2024  

100% Pinot Noir.

Colour: Attractive purple-mauve, even black cherry colour.

Nose: Its bouquet is reminiscent of rose petals, peony, violet and red fruits with a hint of liquorice.

Palate: Intense and deep attack, supported by firm but discreet tannins. Supple structure, fine texture and a lingering finish with notes of blueberry.

It is perfect with small game, veal and braised beef, Asian-style glazed and caramelised poultry, or a beautiful platter of Burgundy cheeses.

Serve ideally at a temperature of 16 to 18 °C. (60-64°F.).

Already enjoyable to drink now, this Premier Cru will easily keep for up to 10 years in the cellar, or even longer in the right conditions.

At the southern end of the Côte de Beaune, the Santenay appellation embodies both a thermal and wine-growing tradition. Spread over the communes of Santenay and Remigny, it produces wines with diverse expressions depending on the exposure of the hillsides. The vineyard covers 330 hectares, including 120 hectares classified as Premier Cru, spread over three distinct areas.

This climat, located in the north of the appellation, consists of two parcels on a hillside not far from Chassagne-Montrachet. The vines are south-east facing and benefit from predominantly clay soil. The name probably comes from the fact that it was pleasant to spend time working on these parcels.

Harvested by hand, the Pinot Noir grapes are sorted on arrival at the winery and completely destemmed. Vinification takes place in vats: 4 to 5 days of cold maceration (8 to 10°C maximum), followed by 15 days of fermentation with punching down and pumping over twice a day.

The wines are then placed in 228-litre oak barrels (20% new barrels) for around 15 months of ageing.