Louis Latour : Romanée-Saint-Vivant Grand cru "Les Quatre Journaux" 2016

The complex expression of a powerful and velvety Romanée-Saint-Vivant Grand Cru

The estate

Founded in 1797, Louis Latour is today represented by the 11th generation, headed by Louis-Fabrice Latour. A négociant-éleveur, Louis Latour owns the largest estate of Grands Crus in Burgundy.

The vineyard

Located southwest of Romanée-Saint-Vivant, the "Les Quatre Journaux" plot benefits from a superb exposure. Owner of part of Romanée-Saint-Vivant since 1898, the Latour family today holds 0.8 hectares. The "Les Quatre Journaux" plot takes its name from the old Burgundian unit of measurement, with one "Journal" corresponding to approximately 0.40 hectares. The vines, on average 30 years old, are planted on ferrous clay soils.

Vinification and ageing

Fermentation is carried out traditionally in open vats. The wines undergo a complete malolactic fermentation. Ageing lasts 10 to 12 months in French oak barrels (100% new) from the cooperage of this illustrious Burgundian estate.

Grape variety

Pinot Noir (100%).

Characteristics and tasting notes of Romanée-Saint-Vivant Grand Cru "Les Quatre Journaux" 2016 by Louis Latour

Tasting

Appearance
The Romanée-Saint-Vivant Grand Cru "Les Quatre Journaux" from Louis Latour displays a beautiful garnet red robe.

Nose
Complex, the aromatic bouquet reveals notes of red and black fruits evoking blackberry and raspberry. These are followed by lovely spicy notes with hints of pepper and nutmeg.

Palate
On the palate, this great red wine from Burgundy develops a slender silhouette. Sappy, the palate reveals delicious notes of red fruits evoking morello cherry, combined with lovely spicy notes as well as notes evolving in a more vegetal register evoking chlorophyll. The finish remains very persistent.

Food and wine pairing

The personality of this Romanée-Saint-Vivant will pair wonderfully with noble dishes such as cooked meats like hare à la royale or a duck parmentier with truffles. As for cheeses, pressed varieties such as the famous Burgundian Cîteaux cheese will be a perfect match.

Service

To best appreciate all the complexity of the Romanée-Saint-Vivant Grand Cru "Les Quatre Journaux" 2016 from Louis Latour, it is recommended to serve it at a temperature between 16 and 17°C.

Cellaring

2036-2050.