Louis Latour : Chambolle-Musigny 1er cru "Les Charmes" 2021
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Wine Spectator
J. SucklingDescription
The freshness and roundness of a Chambolle-Musigny 1er Cru red wine
The estate
The largest wine estate in Burgundy, Louis Latour boasts a winemaking history of over 200 years. Spread over the finest parcels in Premiers and Grands Crus from the Côte de Beaune to the Côte de Nuits, the estate's 50-hectare vineyard produces a range of wines from 130 appellations, each authentically and elegantly expressing the characteristics of their original terroir.
A renowned Burgundian estate, Louis Latour has been actively committed since 1996 to environmentally conscious and respectful viticulture.
The vineyard
This 2021 Premier Cru is a Chambolle-Musigny wine from poor limestone soil, originating from the "Les Charmes" parcel, which refers to a plateau with little vegetation as it was long an uncultivated field.
The vintage
The year begins with a cool and wet winter followed by an exceptionally warm spring in late March and early April, promoting early bud break. From April 5 to 8, a cold snap down to -8°C heavily impacts the vineyard. While the weather conditions from June to early August increase sanitary pressure, flowering is homogeneous. The end of August, milder and drier, ensures optimal maturity of the berries saved from frost.
Vinification and aging
Traditional fermentation in open vats. Aging for 10 to 12 months in oak barrels from the estate's cooperage (40% new).
Blend
Pinot Noir (100%)
Characteristics and tasting advice for Louis Latour's Chambolle-Musigny 1er Cru "Les Charmes" 2021
Tasting
Appearance
The color is ruby.
Nose
The nose exudes aromas of cherry and clove.
Palate
Generous, the palate offers great freshness and an almost saline, long, and persistent finish.
Cellaring
This Chambolle-Musigny wine can be cellared for about 7 to 10 years to fully reveal its aromatic nuances.
Service
For optimal tasting, serve between 59 and 62°F (15 and 17°C).
Food and wine pairings
This Burgundy red wine pairs ideally with game or poultry (duck parmentier, capon, or wild boar).
