Laboure Roi Beaujolais Villages 2003

Gamay from Burgundy, France

Item No. 87216
  • red wine

Winemaker's Notes

Although Beaujolais may have up to 12.5 degrees of alcohol, it should always taste lively and fruity. The colour is a youthful, violetty red, and it is one of the only red wines to actually taste "grapey", bursting with natural fruit from the Gamay grape. There is always a refreshing acidity, which makes the wine all the more drinkable, and no discernible tannin.

Production Area
The Beaujolais appellation covers a total of 23,920 acres, of which 23,450 are to the north of Lyon in the Rhone department and only 470 to the south of Macon in the Saone-et-Loire department. The region known as "the Beaujolais" is the most southerly vineyard region in Burgundy, whose vineyards total 53,250 acres, and include Beaujolais, Beaujolais-Villages and the ten "crus" of Beaujolais. The area is divided into the Haut-Beaujolais in the north, with a clayey-sandy topsoil on a schistous-granite base, from which come all the 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" or Beaujolais "Primeur". These latter wines should be drunk as soon as released and even Beaujolais is best drunk within the year after the vintage, to enjoy its lively fruit. Labouré Roi's production averages 22,000 cases .

Grape Varieties
Gamay 100%.

The grapes are hand-harvested usually in mid-September from vines close planted to between 4,000 and 5,000 vines per acre. Once picked, the bunches are placed without crushing into fermentation vats which may be 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 malo-lactic or secondary fermentation is encouraged to take place. Fermentation will be over 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. While the wine keeps well in vat or barrel during the winter, it does not benefit from aging in bottle.

Young red with violet tints

Blend of red berry fruits

Jammy fruit, lively acidity, very quaffable


Serving Suggestions
Always serve cool, around 50-55 Fahrenheit. On warm days Beaujolais, even though it is a red wine, should be placed in the refrigerator.Drink with cold cuts, pate, chicken, light meats, soft creamy cheese.

Learn About Laboure Roi Map ItMap It

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,...

Read More About Laboure Roi

Learn About Burgundy

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...

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Learn About Gamay

Gamay (gah-MAY) Beaujolais' Baby Gamay is a pale colored grape, best associated with the region of Beaujolas. In fact, few regions or grapes are so wholly intertwined with one another. After being universally rejected by the rest of Burgundy in the 14th century, Gamay found its niche a bit further south, in Beaujolais. Beyond that part of France, Gamay can also be...

Read More About Gamay

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