Louis Latour : Bâtard-Montrachet Grand cru "Clos Poirier" 2019

Tasting characteristics and serving suggestions for Bâtard-Montrachet Grand Cru "Clos Poirier" 2019 by Louis Latour

Tasting

Appearance
Brilliant yellow color with golden highlights.

Nose
An intense, precise nose unfurls notes of yellow peach, almond paste, and honey, in a broad and refined register that is both indulgent and crystalline.

Palate
Generous and rounded on the palate, carried by beautiful tension. Fresh almond, vanilla, and a brioche nuance follow, leading to a slightly iodized, long and persistent finish of great aromatic elegance.

Serving

To fully enjoy the aromas of this Bâtard-Montrachet wine, serve it at a temperature between 54 and 57°F (12–14°C).

Food and wine pairing

This white Burgundy pairs ideally with seared scallops or fish (saffron monkfish).

The tension and iodized character of a Bâtard-Montrachet Grand Cru

The estate

The largest winegrowing estate in Burgundy, Domaine Louis Latour boasts a winegrowing history of over 200 years. Spread across the finest Premier and Grand Cru parcels from the Côte de Beaune to the Côte de Nuits, the estate’s 50 hectares give rise to a range of wines from 130 appellations, each expressing with authenticity and refinement the characteristics of its original terroir.

An illustrious Burgundian estate, Louis Latour has been actively committed since 1996 to sustainable, environmentally respectful viticulture.

The vineyard

This 2021 Grand Cru is a Bâtard-Montrachet wine from a vineyard whose vines, averaging 5 years old, grow on clay-limestone soils. Located just below Montrachet, "Clos Poirier" is a 0.85-hectare parcel oriented north–south, of which Louis Latour owns 0.43 hectares.

Vintage

The year began with a cool, wet winter followed by a particularly warm spell in late March and early April, encouraging early budburst. From April 5 to 8, a cold snap down to -8°C heavily impacted the vineyard. While weather conditions from June to early August increased disease pressure, flowering was even. The milder, drier end of August ensured optimal ripeness for the berries spared from frost.

Winemaking and aging

Traditional fermentation in oak barrels from the estate’s cooperage (100% new). Full malolactic fermentation, then 10 to 12 months of aging in new oak barrels.

Grape variety

Chardonnay (100%).