Louis Latour : Latricières-Chambertin Grand cru 2011

Characteristics and tasting notes of the Latricières-Chambertin Grand Cru 2011 by Louis Latour

Tasting

Appearance
This wine reveals a deep and intense ruby-coloured robe.

Nose
The aromatic bouquet is complex, blending elegant notes of ripe cherry and undergrowth with hints of coffee, all underlined by a delicate smoky touch.

Palate
On the palate, this Grand Cru offers a texture that is both indulgent and airy. Cherry aromas dominate the tasting, stretching into a subtly woody finish enhanced by peppery notes.

Food and wine pairings
This cuvée pairs wonderfully with game meats, such as a venison stew or a peppered sautéed doe served with celeriac purée. It will also enhance a characterful cheese such as Soumaintrain.

Serving and cellaring
To fully appreciate the Latricières-Chambertin Grand Cru 2011, it is recommended to serve it at a temperature between 16 and 17 °C. With great ageing potential, this wine can be enjoyed until at least 2026.

The elegance of a Burgundy Grand Cru by Louis Latour on the Latricières-Chambertin terroir

The estate
Officially founded in 1797 in Aloxe-Corton, the Louis Latour House is a true institution in Burgundy. This independent family estate oversees an exceptional 48-hectare vineyard, including 27 hectares classified as Grand Cru, representing the largest holding of this type in the region. Today, the twelfth generation carries on this legacy, notably with Eléonore Latour appointed to head the brand. Committed to sustainable viticulture that respects the soils, the estate stands out for its historic expertise and its own cooperage, ensuring the excellence of its cuvées.

The vineyard
The Latricières-Chambertin vineyard extends over a historic 7.4-hectare plot located south of the famous Chambertin, in the Côte de Nuits region. Cultivated since 1508 on a gentle slope, the vines, averaging 40 years of age, thrive on a stony, shallow soil. This unique terroir, made up of a limestone base mixed with chalk, gravel and clay, allows the roots to quickly reach the bedrock. Yields are kept under control at around 35 hectolitres per hectare and the harvest is carried out exclusively by hand.

Vinification and ageing
The making of the Latricières-Chambertin Grand Cru 2011 begins with a traditional fermentation in open vats, followed by a malolactic fermentation completed at 100%. The wine then benefits from careful ageing lasting 10 to 12 months. This stage takes place entirely in 100% new French oak barrels, crafted by the Louis Latour cooperage with a medium toast, thereby bringing a harmonious structure to the cuvée.

Grape variety
100% Pinot Noir