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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.

SAVIGNY-LÈS-BEAUNE PREMIER CRU
LES HAUTS JARRONS

click on one of the vintages below for further information
2017  

ORIGIN

The village of Savigny is located in the valley of Fontaine Froide, a few kilometers north of Beaune.

Savigny-lès-Beaune is a wine-growing commune located in the Côte de Beaune. The vineyard of Savigny-les-Beaune borders on Beaune to the north and to the confines of the villages of Pernand Vergelesses and Aloxe Corton. 

This appellation contains 130 ha of Premier Crus including “Les Hauts Jarrons”.

VARIETAL

Red Savigny-lès-Beaune and Premiers Crus are only made from the Pinot Noir grape variety.

  • 10 000 feet/ha.
  • Pruning : Cordon de Royat.
  • Manual harvest.
  • Yield of 40 hl/ha.

VINIFICATION AND MATURING

The grapes were harvested by hand and sorted manually on arrival at the winery. 

50% of the grapes were de-stemmed. Vinification then took place in open wooden vats with a long maceration period (about 3 weeks) suitable for getting the best extraction of all the components in the grapes. Punching down 2 times/day during the fermentation at a temperature of 30°C. Pumping over every 4 days.

Around 16 months ageing in French oak barrels of 228 liters with 30% new oak.

TASTING NOTES

- Deep cherry red with garnet hues.
Bouquet of small red and black fruits such as blackcurrant, cherry or raspberry and floral notes (violet).
- An ample and discreetly tannic palate with fruit aromas (Morello cherry). Roundness, volume, power and balance are all here, and in just the right proportions.

FOOD AND WINE PAIRING

Its solid, mouth-filling power would be a match for good cuts of beef, or even cooked fattened goose liver (foie gras poêlé). With a crispy roast fowl, the wine’s fleshiness would compensate for a certain dryness in the fibrous flesh of the bird and it would likewise support in the same way more aromatic poultry dishes (glazed or caramelised). For cheeses, it would do better with sweeter-flavoured types such as Chaource, Brie de Meaux, Tomme, Reblochon, Cantal, Mont d'Or, Époisses.

SERVING SUGGESTIONS

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

AGEING POTENTIAL

This Premier Cru can be appreciated young or laid down in a cellar for 5 to 8 years.