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Flat front label of wine

Laboure Roi Les Sangliers Pinot Noir Reserve 2003

Pinot Noir from Burgundy, France
    0% ABV
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    Winemaker Notes

    Planted in the cooler parts of the region, the Pinot Noir is able to produce a fine coloured wine with true black cherry/raspberry aromas and a rounded fruit flavours that are lifted by an attractive acidity. The wine is best drunk in the first two years to appreciate the fruity character of the Pinot.

    Production Area
    Wine taking the name Vin de Pays d'Oc may come from any of the four departments of what is known as Le Midi: the Gard, the Aude, the Herault and the Pyrenees-Orientales. As a wine region the area, also referred to as the Languedoc-Roussillon, is one of the oldest in France, having been planted by the Romans. For most of the 20th century the region produced vast quantities of very common wine, and it was only with the creation of the Vins de Pays in 1973, an appelation that encouraged the promotion of the good regional wine from all parts of France, that the area began to attract investment both in vineyards and wineries. By the mid-80's, the success of varietally labelled wines from the New World persuaded growers to plant the noble grape varieties of Bordeaux, Burgundy, the Loire and Rhone Valleys in the Midi with increasing recognition. The Vins de Pays d'Oc represent around three-quarters of the total of all French Vins de Pays, with an average annual production of one billion bottles. Production of Pinot Noir is still under 0.5% of this. Laboure Roi's production averages 11,000 cases of Pinot Noir produced from grapes grown in Aude.

    Grape Varieties
    100% Pinot Noir

    Vinification
    Grapes are machine harvested in the early morning to avoid the heat of the dry, transported to the winery, de-stemmed and ferment for 6-8 days under controlled temperatures with daily pumping over of the juice. The malolactic, or secondary fermentation follows and the wines mature for a further 6 months in tank before bottling.

    Color
    Ruby red

    Bouquet
    Black cherry / raspberry aromas and rounded fruit flavors lifted by an attractive acidity. The wine is best drunk in the first two years to appreciate the fruity character of the Pinot.

    Taste
    Attractively lively fruit, generous finish.

    Alcohol
    12

    Serving Suggestions
    Serve at around 65 Farenheit, even a little cooler on a warm day. Drink with cold cuts, pasta, sausages, grilled steak or pork chops, mild cheeses.

    Critical Acclaim

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    Laboure Roi

    Laboure Roi

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    Laboure Roi , Burgundy, France
    Image of winery
    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.

    Burgundy

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    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, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. 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 row or even one vine. 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. Spring frost and hail are near-universal risks. 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, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    WWH102927_2003 Item# 86714