Armand Cottin acquired Laboure-Roi in 1974. From its start in 1832, the small yet prestigious Burgundy negociant house--established in Nuits-Saint-Georges by Messrs. Laboure and Roi--had been firmly rooted in the local winemaking community, enjoying an excellent reputation for its high quality wines.
Under the leadership of Armand and his brother Louis who later joined him, Laboure-Roi has become what is today the third largest source of Burgundy wines.
A key element in the transformation and continued success of Laboure-Roi is the Cottin brothers' readiness to embrace progress, supported by their extensive investment in state-of-the-art technology. The Laboure-Roi winemaking facility in Nuits-Saint-Georges is indisputably one of the finest in Burgundy. The winery, which boasts a cellaring capacity of 2,000 barrels, supplements the house's historic cellars. Dating back to the 16th century, the ancient cellars are still used today for the storing and aging select bottles.
Laboure-Roi pioneered the concept of presenting single estate wines under each respective domaine's label. Laboure-Roi's staff of five winemakers provides these growers with ongoing guidance to ensure that each individual wine meets the house standards of quality and reflects the unique characteristics of its respective terroir.
Learn More About Chardonnay
Chardonnay (shar-dawn-AY) White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling
slopes in Bourgogne. Other popular Chardonnay sites include California (just
about everywhere), Oregon,
Other US, Australia,
America and New
Chardonnay varies greatly with climate, soil and winemaking - but it adapts
just about anywhere, which is what makes it so popular. Cooler climates like
New Zealand and Chablis lead to crisp, acid-prone wines, while warmer climates
like Southern California and Australia foster riper grapes that create heavier
wine leaning towards tropical fruit flavors. So specific are the soils of Burgundy,
the wines of the region show subtle notes of mineral and chalk that belie their
origin. Chardonnay adapts itself to oak very well, as one may taste in many
of the wines.
Learn More About Burgundy, France
The region of Burgundy is the fairytale land of vines. There are stories of kings, conquerors and commoners recounting the seductive effects of a Burgundian wine. Even now, many wine aficionados and lovers will pinpoint their most memorable wine moment at that first taste of an aged Burgundy. Much of this can be related to the terroir of Burgundy. Centuries of winemaking have led the Burgundians to know which grape clone grows best on which plot of land, including the soil, the angle towards the sun and the elevation – all of these factors contribute to the terroir of Burgundy. Vineyards from around the world plant cuttings of exact Burgundian clones, trying to replicate the Burgundy style.
Burgundy is a small region, only about a fourth the size of Bordeaux. The narrow thread of vineyard land stretches from the city of Dijon to Lyon. The five main districts of Burgundy are – from North to South - Chablis, Côte d'Or, Côte Chalonnaise, Maconnais, and Beaujolais. Chablis is far removed geographically (above Dijon) and adheres to its own classifications. Beaujolais is its own region due to grape variety, vinification methods and regulations. Leaving us with the Côte d'Or, Côte Chalonnaise and Maconnais as the heart of Burgundy.
Grapes of the region are easy to remember - Pinot Noir for reds, Chardonnay for whites. Burgundy can be called home for both varietals, despite their increasing presence in every winemaking country. In this area red wines out number whites, although the quality for both is unparalleled.
A bit of History...
Once owned and run by the church and nobility, the vineyards of Burgundy were seized during French Revolution and sold off piece by piece. Further separation occurred with Napoleonic Law, which ordered that inherited land be divided among children equally. These two factors put Burgundy where it is today – a myriad of vineyards and villages, each with a number of growers and producers.
Burgundy is organized by plots of land and labeled as such. About half of Burgundy works on a négociant system. Growers of small plots sell grapes, or more often, barrels of already made wine, to négociant houses who then blend it with other wines from that region and put it under their label. While the négociant system may sound like a way to produce mass amounts of anonymous wines, that is, luckily, not the case. Wines are labeled with a sense of place, so you know what land you are getting. There are some négociant houses that are much more renowned and consistent than others, and for the most part, the system works. But times are changing. Some growers are purchasing more land and making the wine on their property, under their label, for more consistency. On the other side, négociant houses are buying up their own vineyards so they will have more control over winemaking.
The classification system is similar to a pyramid. At the base of the pyramid is the most basic of the classifications, the Burgundy AC, meaning grapes can come from anywhere in the Burgundy region. Next up is a village wine, such as Côte de Beaune or Côte de Nuits, or the villages within these regions, like Givery-Chambertin or Puligny-Montrachet. The label will say Appellation Puligny-Montrachet Controlée. At the next level is the premier cru. A wine that says Puligny-Montrachet 1er Cru will still be Appellation Puligny-Montrachet [premier cru] Controllée, but may include the premier cru vineyard name, such as Les Pucelles. At the tip of the pyramid are the grand cru vineyards. There are only 30 in the Côte d'Or and the name of the vineyard is the appellation name.