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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.


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The village of Volnay is located in the Côte de Beaune, in Burugndy, South of the town of Beaune and neighbouring the village of Pommard. This appellation is part of the rare ones that only produces red wines.

Volnay, perched on the hill of Chaignot high up in the Côte de Beaune, occupies a narrow and steeply sloping site as if to allow more space to the vines. The hill itself is oriented slightly differently from the general run of the country so that the vines face South-East rather than East.

These vineyards have been valued and exploited for centuries. Long before the Revolution the harvests of Volnay went to the Knights of Malta, the Abbeys of Saint-Andoche d’Autun and Maizières, or to the Dukes of Bourgogne and their successors, the Kings of France. The typicity of this red Pinot Noir wine was fixed as early as the 18th century. It gained its controlled appellation status in 1937. The appellation Volnay is twinned with Volnay-Santenots, grown in neighbouring Meursault on ground equally suited to the Pinot Noir grape.

Meaning of the climate Robardelle: this area is not far from the ancient Roman road and quarries. The configuration of the places allowed the brigands of great way (robardel) to run and hide easily.

- Soils made of marl, chalk and fallen rocks.
- Exposure : East, South-East.
- Altitude : 230 m à 340 m.


Pinot Noir is the only grape variety used for the Volnay and Volnay Premier Cru.
- 10 000 feet/ha.
- Guyot pruning.
- Manual harvest.
- Yields of 40 hl/ha. 


Harvested by hand, the harvest is sorted at the vineyard and upon arrival at the cellars. The grapes are destemmed, crushed and then placed in thermo-regulated vats.

The vinification begins with a cold maceration (8°-10°C) for a few days then the alcoholic fermentation takes over. Selected Burgundy yeasts and daily punching down and pumping over are practiced to promote the extraction of colour material and tannins. The unpacking makes it possible to obtain a drop juice and a press juice that we assemble.

The new wine is then placed under the wood for 12 to 15 months. Maturing in oak barrels with a proportion of 30% new barrels, French oak.


- Dark red robe.
- The nose shows flavours of red and black ripe fruits, especially red cherries with toasted hints of coffee and spices.
- In the mouth, the full attack shows a velvet structure, rich, well balanced, spicy, fruity (blackcurrant, blueberries, black cherries), generous, candied fruits and spices, silky tannin, complex, very nice and refined structure.


Drink with a warm Mont d’Or cheese and Morteau sausage, feathered game, steak tartare, guinea fowl with a turnip bake, pan-fried Brussels sprouts with bacon or a tender piece of Tome cheese from Savoie.


Serve ideally at room temperature, around 15-16°C. (59-61°F.).


This wine can be drunk now, but can also be kept in the cellar for 6 to 8 years.