Nuits-Saint-Georges Premier Cru Aux Bousselots 2006

Burgundy represents, for many, the epitome of world-class winemaking. Standing amongst the most historic Burgundian houses of this famed French region is Labouré-Roi. Established in 1832, this forward-thinking winery is today one of the appellation’s most successful and prolific producers with wines distributed to over thirty countries worldwide and annual sales revenues in excess of $70 million. On each bottle of Labouré-Roi is the regal fleur-de-lys, the emblem of the French King Louis VII. While this house respects its remarkable heritage, it has embraced the future like few other Burgundian producers. Labouré-Roi’s winemaking facility is indeed one of the more technically-advanced within the region, with a cellaring capacity of 1,300 barrels. This supplements an impressive 16th century cellar, which is still used for storage and aging of select bottles. Located in Nuits-Saint-George, Labouré-Roi has long been committed to making world-class wine accessible to all. To that end, it currently works with an impressive one hundred growers throughout nearly every major winemaking region of France, from regional appellations and the most celebrated Burgundy villages, to superlative Premier and Grand Cru vineyards. Labouré-Roi’s fine wines have over the years received numerous international awards and accolades. Production Area The village of Nuits-Saint-George is in the northern part of the Côte d’Or, the Côte de Nuits. Saint-George is a reference to the best premier Cru vineyards of the village. This area, a total of about 34 acres, is characterized by stony soil rich in limestone. Bousselots comes from the word bosselé, or bumpy, referring to the contour of the land. Grapes are sourced from just 5 parcels of lands in different parts of the village, each with varying exposure and soil type. Grape Varieties 100% Pinot Noir Vinification Grapes were hand-harvested and sorted manually upon arrival at the winery, 90% of which are then de-stemmed. Cold maceration took place in steel tanks at controlled temperatures of 46 ° F for 6 days. 20 days of fermentation followed with punch down three times daily, with pumping twice a day towards the end of vatting. Aging took place in Burgundian oak barrels, 30% of which are new, 40% one-year old and 30% two-years old. After malolactic fermentation, the wine was racked once in March 2007 and then put into steel tanks in November. Bottled January 2008 with very little filtration. Color Deep ruby red Bouquet Powerful and complex mixing black cherry and blackcurrant with leather and licorice notes. Taste Predominant black fruit flavors with ripe tannins and strong back bone; full mouth feel with long finish over notes of black cherry. Alcohol 12.5% Serving Suggestions Like all red Burgundies of this quality, serve at cellar temperature of approx. 59° F.