Characteristics and Tasting Notes of the Latricières-Chambertin Grand Cru 2010 by Louis Latour

Tasting

Appearance
This wine displays a beautifully deep and sustained ruby-red colour.

Nose
The aromatic profile reveals great richness, combining delicate notes of ripe cherry and damp forest with hints of roasted coffee, enhanced by a subtle smoky touch.

Palate
On the palate, this Grand Cru unfolds a texture that is at once generous and light. Cherry aromas take centre stage, extending towards a delicately oaked finish enlivened by peppery nuances.

Food and wine pairings
This cuvée pairs perfectly with game meats, such as a venison daube or a pan-seared doe with pepper served with celeriac purée. It will also enhance a bold cheese like Soumaintrain.

A rich and complex Grand Cru from Burgundy

The estate
Officially established in 1797 in Aloxe-Corton, the Louis Latour House has become an essential reference in Burgundy. This family-owned, independent estate manages a remarkable vineyard of 48 hectares, including 27 hectares classified as Grand Cru, making it the largest holding of this rank in the region. Today, the twelfth generation ensures its continuity, notably with Eléonore Latour at the helm of the brand. Committed to a sustainable approach to viticulture that respects the terroirs, the house stands out for its centuries-old expertise and its own cooperage, which guarantee the consistent quality of its wines.

The vineyard
The Latricières-Chambertin vineyard covers an emblematic 7.4-hectare plot, located south of the prestigious Chambertin, in the Côte de Nuits. Worked since 1508 on a gentle slope, the vines, averaging around 40 years of age, grow on shallow, stony soil. This singular terroir, made up of a limestone bedrock combined with chalk, gravel and clay, encourages rapid rooting down to the mother rock. Yields are kept at around 35 hectolitres per hectare, and the grapes are harvested exclusively by hand.

Vinification and ageing
The making of the Latricières-Chambertin Grand Cru 2010 begins with traditional fermentation carried out in open vats, followed by a full malolactic fermentation. The wine is then carefully aged for 10 to 12 months, entirely in 100% new French oak barrels, crafted by the Louis Latour cooperage with a medium toast, thus bringing fine structural harmony to the cuvée.

Grape variety
100% Pinot Noir