Download Complete Production Notes

Burgundy represents, for many, the epitome of world-class winemaking. Standing amongst the most historic Burgundian houses of this famed French region is Labouré-Roi. Established in 1832, this forward-thinking winery is today one of the appellation’s most successful and prolific producers with wines distributed to over thirty countries worldwide and annual sales revenues in excess of $70 million.

On each bottle of Labouré-Roi is the regal fleur-de-lys, the emblem of the French King Louis VII. While this house respects its remarkable heritage, it has embraced the future like few other Burgundian producers. Labouré-Roi’s winemaking facility is indeed one of the more technically-advanced within the region, with a cellaring capacity of 1,300 barrels. This supplements an impressive 16th century cellar, which is still used for storage and aging of select bottles.

Located in Nuits-Saint-George, Labouré-Roi has long been committed to making world-class wine accessible to all. To that end, it currently works with an impressive one hundred growers throughout nearly every major winemaking region of France, from regional appellations and the most celebrated Burgundy villages, to superlative Premier and Grand Cru vineyards. Labouré-Roi’s fine wines have over the years received numerous international awards and accolades.

Production Area
Wine taking the name Vin de Pays d'Oc may come from any of the four departments of what is known as Le Midi: the Gard, the Aude, the Herault and the Pyrenees-Orientales. As a wine region the area, also referred to as the Languedoc-Roussillon, is one of the oldest in France, having been planted by the Romans. Today, the Vins de Pays d'Oc represents around three-quarters of the total of all French Vins de Pays, with an average annual production of one billion bottles. Production of Pinot Noir is still under 0.5% of this. Laboure-Roi's Pinot Noir is produced from grapes grown in Aude.

Grape Varieties
100% Pinot Noir

Vinification
Grapes are machine harvested in the early morning to avoid the heat of the dry, transported to the winery, de-stemmed and ferment for 6-8 days under controlled temperatures with daily pumping over of the juice. The malolactic fermentation follows and the wines mature for a further 6 months in tank before bottling.

Color
Ruby red

Bouquet
Black cherry and raspberry aromas

Taste
Rounded fruit flavors lifted by an attractive acidity and a generous finish.

Alcohol
12%

Serving Suggestions
Serve at around 65 degrees Fahrenheit, even a little cooler on a warm day. Drink with cold cuts, pasta, sausages, grilled steak or pork chops, mild cheeses.