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

click on one of the vintages below for further information

2022  

100% Pinot Noir.

Colour: deep ruby.

Nose: aromas of small, ripe red and black berries with a hint of game.

Palate: Very good concentration on the palate, with a generous structure, velvety texture and fruity flavours: a rich wine with silky tannins.

To serve with quail ribs, roasted chicken on a spit, veal or pork. It also marries very well with poached eggs in red wine sauce, one of the famous Burgundy dishes.

Serving temperature: 15 to 16°C / 60°F.

This wine can be easily kept for 8 to 10 years.

The Savigny-lès-Beaune appellation surrounds the commune of the same name, situated north of the Côte de Beaune and extending from the Côte de Nuits, nestled between Beaune, Pernand-Vergelesses, and the Montagne de Corton. Covering 383 hectares, it includes 144 hectares classified as Premier Cru, with 85% of its vineyards dedicated to red wines.

The vineyards form a V-shape, divided by the Rhoin’s alluvial cone. This unique geography creates a range of terroirs, from gravelly, iron-rich soils on the Pernand-Vergelesses side to reddish-brown, clay-limestone soils on the slopes, and sandier soils on the opposite side. This diversity contributes to the appellation’s hallmark: fruity, supple wines.

All the grapes were hand-picked and sorted first in the vineyard and then on the sorting table when they arrived at the winery. All the grapes were destemmed. Vinification began in wooden vats for 20 days, with punching down of the cap twice a day. The free-run and press juices are then blended. The wine is then placed in oak barrels (30% of new oak) for 10 months of ageing.