Louis Latour : Vosne-Romanée 1er cru "Les Suchots" 2023

Characteristics and tasting tips for the Vosne-Romanée 1er cru "Les Suchots" 2023 by Louis Latour

Tasting

Colour
The wine displays an intense garnet hue.

Nose
The nose reveals lovely aromatic complexity, with notes of blackcurrant and blackberry.

Palate
The palate stands out for its breadth and freshness. It unveils aromas of liquorice, cocoa and blackberry, leading to a beautifully long finish.

Food and wine pairing
This Premier Cru is an ideal match for beef miroton, rabbit with chanterelles or venison with lingonberries. It also pairs perfectly with aged cheeses.

Serving and cellaring
The Vosne-Romanée 1er cru "Les Suchots" 2023 is best served at a temperature between 15 and 17°C. This wine has an ageing potential of 10 to 12 years and can be enjoyed until around 2035.

A Vosne-Romanée Premier Cru by Louis Latour

The estate
Based in Aloxe-Corton since 1797, Maison Louis Latour embodies eleven generations of Burgundian excellence. Founded by Jean Latour, it now owns the largest Grand Cru vineyard holdings in Burgundy. Led by Florent Latour and Bernard Retornaz, with Eléonore Latour preparing to take over, the house has combined its estate tradition with négociant activity since 1867. A pioneer in planting Chardonnay in Corton-Charlemagne after the phylloxera crisis, it exports more than 400,000 cases a year to 60 countries.

The vineyard
The Les Suchots climat enjoys an exceptional location within the Vosne-Romanée appellation. Lying immediately north of such prestigious sites as Romanée-Saint-Vivant and La Romanée-Conti, this terroir shares a similar ferruginous limestone subsoil with these Grands Crus. The vines, averaging 30 years of age, are harvested by hand and yield an average of 38 hectolitres per hectare. This Premier Cru is frequently cited as the most serious candidate for potential promotion to Grand Cru status, a testament to the exceptional quality of its terroir.

Winemaking and ageing
The Vosne-Romanée 1er cru "Les Suchots" 2023 is vinified using a traditional method in open vats. The wine undergoes 100% malolactic fermentation. It is then aged for 10 to 12 months in French oak barrels from the Louis Latour cooperage, 40% of which are new, with a medium toast.

Grape variety
This Burgundy wine is made exclusively from Pinot Noir.