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 that has taken charge over the past several years.

Heightened emphasis is being given 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.

The Laboure-Roi team is outward-looking, with an international perspective on the wine business. Winemaker Thomas Leclére directs the prestige label winemaking and overall operations.

Production Area
The Saint-Armand line celebrates the sub-regions of the Maconnais and Beaujolais towards the southern edge of Burgundy. It is named for Armand Cottin who brought the Labouré-Roi winery to prominence in the late 20th century. Beaujolais brings the warmth of southern Burgundy to its wines. The soil area is divided into the Haut-Beaujolais in the north, with a clayey-sandy topsoil on a schistous-granite base, from which come all Beaujolais-Villages and the “crus,” and the Bas-Beaujolais to the south, with a more limestone-clayey soil, producing Beaujolais and the young, fruity wine known as Beaujolais “Nouveau.”

Grape Varieties
100% Gamay

Vinification
The grapes are hand-harvested in mid-September from vines closely planted to between 4,000 and 5,000 vines per acre. Once picked, the bunches are placed without crushing into fermentation vats made of wood or concrete. The weight of the grapes at the top presses on those at the bottom to produce free run juice which is pumped over. The alcoholic fermentation is short, 4-6 days, and the grapes are then pressed to extract the rest of the juice and the wine pumped into vats where the malolactic fermentation takes place. Fermentation is complete by early November, and the wine destined for the "Nouveau" market will be bottled, while the rest will remain in vat until early the next year.

Color
Light red with violet tints

Bouquet
Blend of red berry fruits

Taste
Jammy “grapey” fruit with lively acidity

Alcohol
12.5%

Serving Suggestions
Always serve cool, around 50-55 degrees Fahrenheit. Delicious with cold cuts, paté, chicken, light meats, and soft creamy cheeses.