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

click on one of the vintages below for further information

2022   2023  

100% Pinot Noir.

Colour: Ruby red robe.

Bouquet: Nice nose of red cherrie and plum.

Palate: Fresh attack with a lot of fruit, black berries and a hint of liquorice. Firm tannins but well balanced, chewy taste, full bodied. Very long persistency.

Drink with marinated meat dishes, small game, poultry, a braised beef, lamb and cheeses.

Should be served at a cellar temperature of about 15-16°C. (60°F.)

Will easily age 5 to 6 years in the cellar in good storage conditions.

The Appellation d'Origine Contrôlée was established in 1937. Nearly 85% of the wine produced is red and just over 15% is white.

From water nymph to wine god, Santenay has a dual vocation: spa and wine. In the very south of the Côte de Beaune, in this commune and in Remigny in the continuity of the terroir, this wine presents sensitive nuances according to the hillside. Santenay has several towns and hamlets. From the top of Mont de Sène and Montagne des Trois Croix, the view stretches far and wide, and human occupation dates back to prehistoric times. The castle is linked to the memory of the Dukes of Burgundy. The Sorine windmill is also part of the history of this commune.

Hand-picked, the grapes are sorted in the vineyard and then in the winery. The grapes are then destemmed and crushed before being put into thermoregulated vats. Vatting lasts 20-25 days. Vinification begins with cold maceration (8-10°C. / 46-50°F.) for 5-6 days, followed by fermentation with the introduction of Burgundy yeasts, with daily pumping over and punching down of the cap. The wine is then matured in oak barrels (30% new) for 12 months.