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Founded in 1797, Maison Louis Latour is currently managed by the family's 11th generation, headed by Louis-Fabrice Latour. A merchant-winemaker, Louis Latour owns the largest estate of Grands Crus in Burgundy.
Situated in the south-west of Romanée-Saint-Vivant, the parcel "Les Quatre Journaux" benefits from a superb sun exposure. The Latour family has owned part of Romanée-Saint-Vivant since 1898, and now owns 0.8 hectares. The plot "Les Quatre Journaux" takes its name from the old Burgundian unit of length used, one "Journal" corresponding to approximately 0.40 hectares. The vines are 30 years old on average and are planted on iron clay soils.
‘’Les Quatre Journaux" is the emblematic wine of Louis Latour and is an essential reference among fine Romanée-Saint-Vivant Grand Cru wines.
Winemaking and ageing
Fermentation is carried out in the traditional way in open vats. The wines undergo a complete malolactic fermentation. The wine is aged in new French oak barrels from this illustrious Burgundy estate's own cooperage (100%), for 10 to 12 months.
Pinot Noir (100%).
The Romanée-Saint-Vivant Grand Cru "Les Quatre Journaux" by Maison Louis Latour has a beautiful garnet red colour.
The complex aromatic bouquet reveals notes of red and black fruits, remiscent of blackberries and raspberries. This is followed by beautiful spicy notes with hints of pepper and nutmeg.
On the palate, this fine red Burgundy wine reveals a suave silhouette. The palate reveals delicious notes of red fruit reminiscent of Morello cherry, combined with beautiful spicy notes as well as notes evolving towards plant-like aromas. The finish is very persistent.
Food and wine pairing
The personality of this Romanée-Saint-Vivant wine will complement noble dishes such as cooked meat like a hare à la royale or a duck parmentier with truffles. Hard cheeses such as the famous Burgundian Cîteaux cheese will complement this wine.
To best appreciate the complexity of Louis Latour's Romanée-Saint-Vivant Grand Cru "Les Quatre Journaux" 2016, we recommend serving it at a temperature of between 16 and 17°C.
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