Louis Latour : Charmes-Chambertin Grand cru 2008

Tasting notes and characteristics of the Charmes-Chambertin Grand cru 2008 by Louis Latour

Tasting

Appearance
This wine reveals a deep ruby colour.

Nose
The aromatic bouquet opens with seductive notes of cherry.

Palate
The tasting reveals a beautiful structure, supported by very pleasant and well-integrated woody touches. This is a wine that shows particular promise.

Food and wine pairings

This grand cru will pair wonderfully with full-flavoured dishes such as venison stew, peppered sautéed doe served with celeriac purée, or with a Soumaintrain cheese.

Serving and ageing

To fully appreciate this Charmes-Chambertin Grand cru 2008, it is recommended to serve it at a temperature between 16 and 17°C. With a fine ageing potential, it will be ideal to drink until around 2023.

The elegance of a Burgundy grand cru by Louis Latour

The estate

Officially founded in 1797 in Aloxe-Corton, Maison Louis Latour is a true institution in Burgundy. This family-owned and independent estate, now led by Florent Latour, oversees a vineyard of around 50 hectares. It stands out for owning the largest area of grands crus in the region, with 27 hectares. Another unique feature is that this renowned Burgundian name is the only one to possess its own cooperage. With more than two centuries of history, the estate perpetuates outstanding expertise through twelve generations.

The vineyard

The vines that give rise to this Charmes-Chambertin flourish in the prestigious Côte de Nuits region, in the village of Gevrey-Chambertin. With an average age of 40 years, they draw their resources from soils composed of clay, chalk and gravel. To guarantee optimal quality, yields are limited to 30 hectolitres per hectare and the harvest is carried out by hand.

The vintage

The 2008 year was marked by relatively low temperatures in Burgundy, with the thermometer hovering around 10°C during the harvest. The concentration of sugars in the berries occurred thanks to the drying action of the wind rather than through a classic ripening process. Despite moderate skin maturity and higher acidity, the rigorous control of yields made it possible to obtain grapes with beautiful substance.

Vinification and ageing

The making of the Charmes-Chambertin Grand cru 2008 begins with a traditional fermentation in open vats, followed by a malolactic fermentation carried out at 100%. The wine then benefits from an ageing period of ten to twelve months. This stage takes place entirely in new French oak barrels, made by the estate's own cooperage and given a medium toast.

Grape variety

This wine is made from 100% Pinot Noir.