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Laboure Roi Beaujolais Villages 2003
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 .
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
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.
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.
A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land. While the concept of ‘terroir’ reigns supreme here—soil type, elevation and angle of each slope—this is a region firmly rooted in tradition. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one or two rows of vines. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.
Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.
The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.
Delightfully playful, yet at its best capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines from Beaujolais and parts of the Loire Valley. While it has received some criticism for its role in Beaujolais Nouveau—a decidedly young, charming and fruit-driven wine—the Gamay grape is very capable of producing serious wines. The variety is also widely planted in Savoie, Valle d'Aosta and Switzerland, and has recently found success on a small but growing scale in Oregon.
In the Glass
In its simplest form as Beaujolais Nouveau, a wine released just a couple of months after harvest, Gamay is fresh and full of cranberry and cherry candy flavors. But Gamay is capable of much more. The region of Beaujolais is divided into Villages and Crus, where granite-rich soils and conditions are perfect for Gamay. The Villages and Crus wines, given more time on the vine and in the winery, are capable of improving with age and offer dark blackberry or ripe cherry flavors with enticing aromas of baking spice, violets and dark wet earth.
Gamay is delicious on its own; the simpler bottling can even benefit from a light chill before serving. It is the quintessential picnic red and goes well with simple charcuterie, country pâté and terrines. Gentle tannins and bright acidity make it a great option with Asian food, even dishes with a bit of spice. Gamay is also great with poultry, especially duck or Thanksgiving turkey with cranberry sauce.
Within Beaujolais, there are ten different Crus, or highly ranked grape-growing communes. Each one has its own distinct personality—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is serious, structured, and age-worthy, capable of rivaling some red Burgundies.