In the genteel, timeless world of Burgundy winemaking, the house of Labouré- Roi is beginning to shake up the status quo. The catalyst for change at Burgundy’s third largest negoçiant is a youthful and dynamic winemaking and managerial team, led by C.E.O. Olivier Martin.

Under Martin’s direction, heightened emphasis is being giving to Labouré-Roi’s impressive portfolio of Premier and Grand Cru wines. The Labouré-Roi family of wines, with 85% of production concentrated in the Côte d’Or, includes regional Burgundies, Village wines, Premiers Crus, and Grand Crus.

Soon after taking over at the helm, Martin set about restructuring winemaking operations, with the goal of creating a progressive, outward-looking team with an international perspective on the wine business. Winemaker Thomas Leclére directs the prestige label winemaking and overall operations.

Production Area
For travelers coming from Dijon, Gevrey-Chambertin is where Burgundy’s Elysian Fields begin. Gevrey-Chambertin forms a kind of guard of honor to a set of fabulous Grand Crus whose crown jewels are Chambertin and Clos de Bèze. The appellation dates from September 1936. The steep slopes overlooking the vineyards of Gevrey are blessed with ideal conditions for nurturing top quality Pinot Noir. Napoleon was especially partial to Gevrey, famously stating: “One bottle to celebrate my victory! Another to comfort my enemies in defeat!” The Premiers Crus occupy the upper portion of the Côte at heights of between 280 and 380 meters (brown limestone soils, rather shallow). Below are the communal appellation vines on brown calcic or limey soils. The vines also reap the benefit of marls covered with screes and red silt washed down from the plateau. These stony mixtures confer elegance and delicacy on the wine while the clayey marls, which contain rich deposits of fossil shell-fish, add body and firmness. Exposures vary from east to south-east, and the average age of the vines is 50 years.

Grape Varieties
100% Pinot Noir

Vinification
Our Gevrey-Chambertin is produced by 28 winegrowers who practice a green harvest at the end of June to limit the yields. The wine is vinified (a 12 day fermentation at 32 degrees Celcius) and aged for up to 15 months in the same cellar. The entire production is called la futaille (the Barrel). 30% new oak is used for aging and the balance is split between 1, 2 and 3-year-old oak barrels. The wine continues aging in the bottle, which adds delicacy to its strong structure reflecting its unique terrior.

Color
Deep ruby/ garnet red

Bouquet
Strawberry, mulberry, violet, and rose. Maturity brings out licorice, leather and gamey notes with a hint of underbrush.

Taste
Nuanced and complex, suggesting ripe red fruits and spices. Firm structure, velvety tannins and delicate texture, yet powerful and rich.

Alcohol
13%

Serving Suggestions
Serve with game, steak, lamb, as well as tuna or perch. Also well-matched with strong cows-milk cheeses.