Louis Latour : Charmes-Chambertin Grand cru 2011

Characteristics and tasting notes of the Charmes-Chambertin Grand Cru 2011 by Louis Latour

Tasting

Appearance
This wine reveals an intense and deep ruby colour.

Nose
The aromatic bouquet opens with notes of small red fruits, subtly complemented by woody touches and a beautiful minerality.

Palate
The structure proves light, airy and full of elegance. The palate reveals round, well-integrated tannins, accompanied by woody nuances, before ending on a wonderfully fresh finish.

Food and wine pairings
This cuvée will pair wonderfully with characterful dishes such as venison stew, game meats in sauce served with peppered celery purée, or a flavourful cheese like Soumaintrain.

Serving and cellaring
To fully appreciate this Charmes-Chambertin Grand Cru 2011, it is recommended to serve it at a temperature between 16 and 17°C. Boasting fine ageing potential, it can be enjoyed until around 2026.

The elegance of a great Burgundy by Louis Latour from the Charmes-Chambertin terroir

The estate
Founded in 1797 in Aloxe-Corton, in Burgundy, the Louis Latour House is a family-owned and independent institution. At the helm of an exceptional 48-hectare estate, including 27 hectares classified as Grand Cru, this prestigious brand stands out for its sustainable approach to viticulture and its own integrated cooperage. Today, Florent Latour oversees the property, perpetuating ancestral expertise. The estate is distinguished by its ecological commitment, banning chemical products in favour of natural methods to preserve its unique terroirs.

The vineyard
Located on the prestigious Côte de Nuits, within the village of Gevrey-Chambertin, the Charmes-Chambertin terroir benefits from a complex geology. The soils are made up of limestone outcrops, a thin layer of topsoil, clay, gravel and marl. The vines, averaging 40 years old, are subject to rigorous management with yields limited to 30 hectolitres per hectare. The harvest is carried out exclusively by hand, with the grapes delicately placed in slatted crates to preserve their integrity.

Vinification and ageing
The making of the Charmes-Chambertin Grand Cru 2011 relies on traditional methods. Fermentation takes place in open vats with indigenous yeasts, including a proportion of 20 to 50% whole bunches. After a maceration of two to three weeks punctuated by punching down and pumping over, the wine is vertically pressed. It undergoes a full malolactic fermentation before being aged for 10 to 12 months. This ageing takes place entirely in new French oak barrels with medium toasting, made by the House's own cooperage.

Grape variety
100% Pinot Noir