Louis Latour : Château Corton Grancey Grand cru 2008

Characteristics and tasting notes of Château Corton Grancey Grand Cru 2008 by Louis Latour

Tasting

Nose
The aromatic bouquet reveals seductive fruity notes, largely dominated by raspberry aromas.

Palate
On the palate, this wine offers a generous and rich texture. The tannins, exceptionally supple and particularly silky, blend seamlessly with the fruit aromas to deliver a harmonious balance.

Food and wine pairings
This cuvée pairs wonderfully with characterful meats such as duck à l'orange, roast quail or a fine grilled rib of beef. It will also enhance young wild boar served with black cherries, as well as a platter of aged cheeses.

Serving and cellaring
To fully appreciate the complexity of this Grand Cru, it is recommended to serve it at a temperature between 16 and 17°C. With its beautiful structure, this wine has excellent ageing potential and can be cellared and enjoyed until around 2023.

The elegance of a great Pinot Noir from Corton by Louis Latour

The estate
Officially founded in 1797, Maison Louis Latour is a true institution in Burgundy. Still independent and family-run, this historic estate owns forty-eight hectares of vineyards, twenty-seven of which are classified as Grand Cru, making it the largest owner of these prestigious terroirs in the region. Today, the twelfth generation carries on this ancestral expertise. The house stands out for its deep commitment to sustainable viticulture and its unique know-how, combining tradition and excellence across the finest Burgundy appellations.

The vineyard
The grapes come from five distinct plots located on the famous hill of Corton: Bressandes, Perrières, Grèves, Clos du Roi and Chaumes. This exceptional terroir, with a south-east to south-west exposure at an altitude ranging from 820 to 950 feet, rests on soils composed of marl and limestone. The vines, averaging forty years of age, are hand-harvested with carefully controlled yields.

The vintage
This exceptional cuvée is only produced in the finest years, when the grapes reach optimal ripeness. The vintage thus provided favourable conditions, allowing the harvest of berries of remarkable quality, justifying the production and release of this great wine.

Vinification and ageing
The winemaking begins with a traditional fermentation in open vats, followed by a complete malolactic fermentation. The wine is then aged for ten to twelve months in medium-toast French oak barrels, 35% of which are new. These barrels come directly from the house's own cooperage. At the end of this period, only the finest barrels are rigorously selected to make up the final blend.

Grape variety
100% Pinot Noir