Louis Latour : Criots-Bâtard-Montrachet Grand cru 2019
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Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
MeadowDescription
Characteristics and Tasting Notes of Louis Latour Criots-Bâtard-Montrachet Grand Cru 2019
Tasting
Appearance
The wine displays a bright, luminous color highlighted by subtle golden hues.
Nose
The nose reveals a flavorful bouquet, combining aromas of almond paste, vanilla, and acacia honey.
Palate
The palate impresses with its generosity and breadth, echoing notes of almond and vanilla, enhanced by a delicate roasted touch. The finish is both fresh and persistent, extending the tasting experience with refinement.
Serving and Cellaring
It is recommended to serve this wine between 54 and 57°F. It can be cellared until around 2034 to allow its full aromatic complexity to develop.
Food and Wine Pairings
This great white Burgundy pairs perfectly with seared scallops, fish such as monkfish with saffron, or lobster.
The vibrancy and structure of a white Burgundy Grand Cru
The estate
The Domaine Louis Latour, an iconic Burgundy reference, boasts over two centuries of history. Its vineyard, spanning 50 hectares of the finest terroirs in Premiers and Grands Crus from the Côte de Beaune to the Côte de Nuits, produces a range of wines from 130 appellations, authentically and elegantly reflecting the diversity of the terroirs. Committed since 1996 to environmentally friendly viticulture, the estate pursues a sustainable approach.
The vineyard
This white Grand Cru, made exclusively from Chardonnay, is produced on the Criots-Bâtard-Montrachet appellation, whose name evokes the characteristic "chalk" of the limestone terroir. The Louis Latour plot, located in Chassagne-Montrachet, is part of the 1.57 hectares of this appellation and benefits from soils composed of scree, limestone subsoils, gravel, and occasionally clay.
Winemaking and Aging
The harvest is carried out by hand. Fermentation, done according to tradition, takes place in oak barrels from the estate's own cooperage, followed by full malolactic fermentation and 8 to 10 months of aging in new oak barrels.
Grape variety
100% Chardonnay.
