Labouré-Roi Gevrey-Chambertin AOC Pinot Noir 0,75 ℓ

What kind of wine is it? Gevrey-Chambertin Pinot Noir Labouré-Roi is a still red wine made from Pinot Noir grapes, produced in the Côte de Nuits area of Burgundy. It expresses a rich and velvety style, with a defined structure and silky tannins. Vinification involves complete destemming, cold maceration, and fermentation with punching down, followed by aging in Burgundian barriques, some of which are new, offering a profile capable of combining intensity, finesse, and good concentration. Where does it come from? This wine comes from the Gevrey-Chambertin region, with vineyards located in the communes of Gevrey and Brochon , in the northern part of the Côte de Nuits. The plots are located between 280 and 330 meters above sea level, with east and southeast exposures, on gentle slopes or steeper ones in the Premier Crus. The calcareous and marly soils contribute to a precise expression of the Pinot Noir, supporting the solidity and balance of the palate. How it is produced Harvest is done manually , and the grapes are selected upon arrival at the winery. After complete destemming, cold maceration lasts 5 days at 8°C, followed by 12 days of fermentation at 33°C, with two daily punch-downs to promote extraction and structure. The wine ages in Burgundy barriques , some of which are new, orienting the aging process toward complexity and consistency. Tasting notes It presents a deep red color, with hues reminiscent of black cherry juice. On the nose, the bouquet is powerful and defined, with notes of wild dark fruits, spices , and hints of wood. On the palate, it is structured yet velvety , with silky tannins and a good concentration that supports the persistence; the balance between intensity and finesse remains central to the tasting. What does it pair with? At the table, it pairs well with meats and well-structured dishes, enhancing guinea fowl , game such as pheasant or venison, and beef stew. It also pairs well with grilled meats, where the tannic texture and spicy notes complement the cooking process. Among cheeses, it pairs well with regional products such as Époisses , Cîteaux, and Amour de Nuits. When to serve it It's recommended when you want a rich yet balanced red, suitable for important lunches and meat- or game-based dinners. Its structure and balance between intensity and finesse make it enjoyable even in convivial settings, without sacrificing precision. Aged in Burgundian barriques, it rounds out a profile that offers smoothness and solidity on the palate.