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.

VIRÉ-CLESSÉ 2022

click on one of the vintages below for further information

2021   2022   2023  

100% Chardonnay.

Colour: yellow gold with light green highlights.

Nose: sparkling, reminiscent of yellow fruit and quince paste on a background of fresh almonds.

Palate: refreshing, with notes of grapefruit, and generous with notes of fruit paste. The finish is mineral, very representative of the terroir.

Simply enjoy as an aperitif. It can also be served with terrines and dishes in sauce, such as veal marengo or steamed fish. For cheese, pair with a piece of Comté or goat's cheese.

Ideally serve between 11°C and 13°C (52-55°F).

This wine can be enjoyed now or cellared for the next three to five years.

Viré-Clessé, first Village appellation made from the outstanding terroirs of the AOC Mâcon-Villages, covers the communes of Viré and Clessé in southern Burgundy, between Tournus and Mâcon.

The cru is made up of two north-south slopes, bounded by the Bourbonne and Mouge valleys. They are made up of Bajocian limestone with entrocitic deposits and Oxfordian (Jurassic) marl-limestone strata. Other soils at the bottom of the slopes are made up of clay with ‘chailles’ (sandstone pebbles), facing east and well drained.

The vineyards, on clay-limestone soils, face east and south-east, on steep slopes at an altitude of 200-400 metres.

The grapes are gently pressed to extract the highest quality juice possible. The resulting must is placed in a temperature-controlled vat for settling (12 to 24 hours). This settling operation is crucial in our quest for aromatic purity. The must is then racked and placed in temperature-controlled stainless steel vats (16-18°C) for alcoholic fermentation.

Ageing in stainless steel vats on the lees (80%) and in oak barrels (20%) for 8 to 10 months.

From November 2021 to January 2022, there was abundant rain, followed by cool months in February and March, which delayed budding and prevented frost. May was particularly warm, favouring good flowering, but June was marked by hot mornings and violent thunderstorms in the afternoon. In July, intense heat led to water stress, slowing down the ripening of the vines, depending on the plot.

Work in the vines influenced the results, with some plots producing an excellent vintage, while others suffered from dehydration. Most of the harvest began at the beginning of September, with beneficial rain falling at the end of the day or at night, allowing the grapes to offer a good balance between sugar content and acidity.

Harvesting finished in mid-September, with production close to normal despite variable volumes. The 2022 wines have notes of ripe fruit, while retaining their freshness.  They are generous and well-balanced.