Labouré-Roi
Pernand-Vergelesses
Labouré-Roi
Pernand-Vergelesses
Nestled into the hillside, Pernand-Vergelesses is one of the most beautiful villages of the Côte de Beaune in Burgundy. The Pinot Noir offers there a robust wine with firm tannins and strong flavours of fruits (blackcurrant, red currant) and undergrowth.
Wine Production
Hand-picked, the grapes undergo pre-fermentation cold maceration for 4 to 5 days, at a temperature maintained between 10 and 14°C. Then comes the alcoholic fermentation with selected yeasts, punching of the cap and daily pumping over.
The wine is aged 100% in oak barrels, with around 25% new barrels, for around 14 months.
Tasting Notes
A fruity very bouquet : blueberry, raspberry and blackcurrant, with spicy and violet notes and well-balanced oak. Full-bodied and well-structured in the mouth, with silky tannins, fruity and finely woody flavours and a long finish.
Food Pairing
This wine goes well with strong-flavoured meats such as roast veal, braised veal or veal in sauce, leg of lamb, game birds and grilled pork. Roast beef will also succumb to its character. On the cheese platter: Mont d'Or, Tomme de Savoie, Reblochon, Cîteaux.
Nestled into the hillside, Pernand-Vergelesses is one of the most beautiful villages of the Côte de Beaune in Burgundy. The Pinot Noir offers there a robust wine with firm tannins and strong flavours of fruits (blackcurrant, red currant) and undergrowth.
Wine Production
Hand-picked, the grapes undergo pre-fermentation cold maceration for 4 to 5 days, at a temperature maintained between 10 and 14°C. Then comes the alcoholic fermentation with selected yeasts, punching of the cap and daily pumping over.
The wine is aged 100% in oak barrels, with around 25% new barrels, for around 14 months.
Tasting Notes
A fruity very bouquet : blueberry, raspberry and blackcurrant, with spicy and violet notes and well-balanced oak. Full-bodied and well-structured in the mouth, with silky tannins, fruity and finely woody flavours and a long finish.
Food Pairing
This wine goes well with strong-flavoured meats such as roast veal, braised veal or veal in sauce, leg of lamb, game birds and grilled pork. Roast beef will also succumb to its character. On the cheese platter: Mont d'Or, Tomme de Savoie, Reblochon, Cîteaux.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
Situated in the north of the Côte de Beaune, Pernand-Vergelesses is nestled against the western face of the Corton mountain. This local appellation is home to part of the Corton and Corton-Charlemagne Grands Crus, shared with neighbouring Aloxe-Corton and Ladoix-Serrigny. Pernand-Vergelesses produces almost as much white wine as red (82 ha of red; 53 ha of white) and has 8 Premier Cru climats.
The soil of the Pernand-Vergelesses appellation is stony, chalky and marly in the upper part of the appellation, while the lower part is more clayey with residues of flinty limestone.