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 now represented by the 11th generation, led by Louis-Fabrice Latour. As a négociant-éleveur, Louis Latour owns the largest estate of Grands Crus in Burgundy.

The vineyard

Located to the southwest of Romanée-Saint-Vivant, the “Les Quatre Journaux” plot enjoys exceptional exposure. The Latour family has owned part of Romanée-Saint-Vivant since 1898 and today holds 0.8 hectares. The name “Les Quatre Journaux” refers to the old Burgundian unit of measure, with one “Journal” equating to about 0.40 hectares. The vines, with an average age of 30 years, are planted on ferruginous clay soils.

The wine

An emblematic cuvée of Louis Latour, “Les Quatre Journaux” is a benchmark among the great Romanée-Saint-Vivant wines Grand Cru.

Vinification and aging

Fermentation is carried out traditionally in open vats. The wines undergo full malolactic fermentation. Aging lasts 10 to 12 months in French oak barrels (100% new), crafted by the cooperage of this illustrious Burgundy estate.

Grape variety

Pinot Noir (100%).

Characteristics and tasting tips for the Romanée-Saint-Vivant Grand Cru "Les Quatre Journaux" 2016 by Louis Latour

Tasting

Appearance
The Romanée-Saint-Vivant Grand Cru “Les Quatre Journaux” by Louis Latour displays a beautiful garnet red color.

Nose
The complex aromatic bouquet reveals notes of red and black fruits, reminiscent of blackberry and raspberry. Lovely spicy notes follow, with hints of pepper and nutmeg.

Palate
On the palate, this great red Burgundy shows an elegant, streamlined profile. The mouth is sapid, revealing delicious red fruit notes reminiscent of morello cherry, combined with beautiful spicy nuances and hints evolving towards a more vegetal register, evoking chlorophyll. The finish is very persistent.

Food & wine pairings

The character of this Romanée-Saint-Vivant will pair beautifully with refined dishes such as braised meats like hare à la royale or duck parmentier with truffles. Among cheeses, pressed cheeses such as the renowned Burgundian Cîteaux will be a perfect match.

Serving

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

Cellaring

2036-2050.