Louis Latour : Romanée-Saint-Vivant Grand cru "Les Quatre Journaux" 2009

Characteristics and tasting notes of the Romanée-Saint-Vivant Grand Cru "Les Quatre Journaux" 2009 by Louis Latour

Tasting

Appearance
This wine reveals a magnificent deep and intense ruby hue.

Nose
The aromatic bouquet is complex and seductive, offering scents of cherry and stone fruit, harmoniously intertwined with notes of spices, liquorice, mocha and nutmeg.

Palate
The attack is harmonious and unveils a velvety texture supported by silky tannins. The palate, dense and structured around savoury notes of black cherry juice, stretches towards a finish that is both powerful and remarkably persistent.

Food and wine pairings

This exceptional cuvée will sublimate refined game dishes such as a lièvre à la royale, noble poultry such as a duck and truffle parmentier, or mature cheeses with character such as Cîteaux.

Serving and cellaring

To fully appreciate this Romanée-Saint-Vivant Grand Cru "Les Quatre Journaux" 2009, it is recommended to serve it at a temperature between 16 and 17°C. With exceptional ageing potential, this vintage can be cellared and enjoyed until at least 2044.

The velvety elegance of a Burgundy Grand Cru by Louis Latour

The estate

Founded in 1797 in Burgundy, the Louis Latour House is a true family institution based in Aloxe-Corton. Today led by Florent Latour, the estate oversees an exceptional 48-hectare vineyard, the majority of which is classified as Grand Cru. A firm advocate of sustainable viticulture, the estate also stands out for a unique feature in the region: it owns its own cooperage. This complete mastery of the ageing process helps build the reputation of this prestigious brand, recognised worldwide for the excellence and longevity of its great wines.

The vineyard

Located in the prestigious Côte de Nuits, in the commune of Vosne-Romanée, the "Les Quatre Journaux" plot extends over 0.8 hectare in the south-west of the Romanée-Saint-Vivant appellation, just a stone's throw from the legendary Romanée-Conti. The vines, on average around thirty years old, thrive on soils composed of iron-rich clay. In order to prioritise quality over quantity, yields are limited to 30 hectolitres per hectare and the grapes are harvested exclusively by hand.

Winemaking and ageing

The production of this Romanée-Saint-Vivant Grand Cru "Les Quatre Journaux" 2009 begins with a traditional fermentation in open vats, followed by a complete malolactic fermentation. The wine then benefits from meticulous ageing of 10 to 12 months. This takes place entirely in new French oak barrels, made by the House's own cooperage and given a medium toast, thereby bringing remarkable structure and aromatic complexity.

Grape variety

100% Pinot Noir.