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.

VOSNE-ROMANÉE

click on one of the vintages below for further information

2023  

Our Vosne-Romanée is only made from Pinot Noir grapes.

Colour: dark purple.

Bouquet: powerful with aromas of small ripe red berries, spices, pepper, notes of leather, earth, toasted notes, vanilla, of incredible complexity.

Palate: the structure is beautiful, touching the perfect balance. Rich, full-bodied, racy, powerful, opulent, charming, fruity, its tannins bring a velvety side.

This wine is ideal with powerful meat dishes such as jugged venison or a rib of beef. It also goes very well with elegant dishes such as a light chicken stew, venison fillet, salt-marsh lamb or a flavoursome piece of Japanese Tataki beef. A good piece of Burgundian cow's milk cheese would also do it proud.

Like all red Burgundies of this quality, the Vosne-Romanée Premier Cru Les Chaumes should be served at a cellar temperature of about 16 to 17° C.  60-62°F.).

This wine deserves a few years in the cellar with an aging potential of over ten years.

"The pearl of the Burgundy necklace" as described by the author Gastron Roupnel, Vosne Romanée is the appellation to the south of the Côte de Nuits, whose grands crus include the most fabulous and famous of wines: Romanée Conti, La Tâche, Romanée Saint-Vivant… In this village, Pinot Noir fully expresses its most beautiful attributes. The average harvest is around 8,000 hectolitres.

- Calcareous and clay-marl soils.
- East and south-east facing.
- Gentle slope on the lower hillside, slightly sleeper and above the Premiers and Grands Crus.
- Altitude: between 260 and 330m.

It is of traditional Burgundian type. Harvested by hand, the grapes are sorted once at the vineyard and then at the wineries as soon as they arrive. After this severe sorting, they are destemmed, crushed and then placed into thermo-regulated tanks. The vatting lasts from 20 to 25 days. The vinification begins with a cold maceration (8°-10°C) for 5 to 6 days, then the fermentation is carried out with the introduction of Burgundy yeasts, with daily pumping over and punching down. The ageing continues in 228 litres barrels, of which about 30% new barrels for 12 to 15 months.