Latricières-ChambertinGrand Cru
- RegionCôte de Nuits
- VillageGevrey-Chambertin
- AppellationLatricières-Chambertin Grand Cru
- Grape varietyPinot Noir
The Vine
- Average vine age 40 years
- SoilBajocian limestone base, chalky topsoil with gravel and clay.
- Average yield35 hl/ha
- HarvestHand picked
Wine tips
- Cellaring Potential10-15 years
- Serving temperature 16-17°
Description
- Latricières-Chambertin is a 7.4 hectare parcel of vines found south of Chambertin on shallow stony soil. It is therefore very easy to reach the limestone rock layer beneath. The name 'Latricières' comes from the Latin 'latericium' 'slope which alludes to the slope of the land favourable to vine-growing. Latricières-Chambertin Grand Cru has characteristics similar to that of Chambertin but it is a lighter style of wine. The history of the Cru suggests it began to be cultivated in 1508, and its name means "the small miracle".
Vinification & Ageing
- FermentationTraditional in open vats
- Ageing10 to 12 months ageing in oak barrels, 100% new
- BarrelsLouis Latour cooperage, French oak, medium toasted
Wine tasting
- Tasting NoteBeautiful garnet red with a complex nose of ripe fruits, caramel, earthiness, liquorice and spice. Lovely structure with tannins that have yet to mellow, this is a very promising wine.
- Food PairingVenison stew - roasted female deer with pepper and mashed celery - mature cheeses.
Press review
- Latricières-Chambertin Grand Cru 2008 - Burghound.com - April 2010 - 89/100A lightly toasty nose that is more elegant if not more complex possesses an aromatic profile of earthy and stony sour cherry and red currant fruit aromas nuanced with underbrush hints that are also picked up by the rich, full and refined medium-bodied flavors that are attractively textured if firm and display a hint of backend dryness. 2018+. By Allen Meadows (USA).
- Latricières-Chambertin Grand Cru 2007 - Wine Spectator Insider - February 3rd, 2010 - 91/100Shows herbal and waxy flavors more than pure fruit, with prominent tannins that end up dry and slightly astringent on the finish. Best from 2013 through 2023. By Bruce Sanderson (USA).
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