Louis Latour : Echezeaux Grand cru 2011

Tasting notes and recommendations for the Echezeaux Grand Cru 2011 by Louis Latour

Tasting

Appearance
This wine reveals a deep garnet colour of remarkable intensity.

Nose
Highly complex, the aromatic bouquet unveils woody and spicy notes, harmoniously interwoven with scents of fresh cherry, rose and violet.

Palate
Powerful and full-bodied, this wine offers a dense texture supported by refined and supple tannins. The palate expresses itself through delicious notes of cherry and liquorice, revealing a superb balance.

Food and wine pairings
This great red wine pairs wonderfully with characterful meats such as roast lamb, prime rib of beef, or feathered game such as duck. It will also enhance dishes featuring wild mushrooms as well as mature cheeses, such as Époisses.

Serving and cellaring
To fully appreciate the complexity of this Echezeaux Grand Cru 2011, it is recommended to serve it at a temperature between 16 and 17°C. With excellent ageing potential, this wine can be cellared and enjoyed until around 2026.

Other characteristics
This structured Grand Cru has a strong historical connection with the Abbey of Cîteaux. It stands out for its excellent harmony and its profile crafted for long cellaring.

The elegance and power of a Burgundy Grand Cru by Louis Latour

The estate
Officially founded in 1797, Maison Louis Latour is an independent family business emblematic of Burgundy. Today owned by the Latour family and led by the twelfth generation, notably with Eléonore Latour at the head of the brand, the estate perpetuates ancestral expertise. The domaine boasts the largest area of Grands Crus on the Côte d'Or. Uniquely in the region, this historic house incorporates its own artisanal cooperage and stands out for its deep commitment to sustainable viticulture, respectful of natural ecosystems.

The vineyard
Located in the Côte de Nuits, in the commune of Vosne-Romanée, the Echezeaux terroir lies just above the famous Clos de Vougeot. The vines, around forty years old, thrive on soils composed of clay, chalk and gravel. The estate favours limited yields of 35 hl/ha and manual harvesting to ensure optimal quality. Viticulture here is sustainable, excluding chemical products in favour of natural compost and respectful soil work, sometimes carried out with a draft horse to avoid compacting the earth.

The vintage
The 2011 year in Burgundy was marked by favourable weather conditions that enabled the berries to reach optimal ripeness. This growing cycle preserved a lovely freshness and the natural acidity of the grapes, ensuring a healthy and high-quality harvest.

Vinification and ageing
The making of this Echezeaux Grand Cru 2011 follows traditional Burgundian methods, with fermentation in open vats and 100% malolactic fermentation. The wine then benefits from ageing for 10 to 12 months in new French oak barrels. These barrels, produced in the house's own cooperage, undergo a medium toast in order to bring a woody and spicy structure without masking the expression of the terroir.

Grape variety
100% Pinot Noir